October 6, 1996

Why Are There Vineyards In New York?
and
What Do They Do With All The Grapes?

Geneva, NY - Extension programs in Cornell's Department of Food Science & Technology at the New York State Agricultural Experiment Station in Geneva are helping roadside farm stands, small and large wineries, and large juice processors make high quality products from grapes that please the consumers and are safe to consume. By supporting product development and quality control, Food Science extension programs help New York businesses make products that find buyers. This value-added processing is what keeps grape growers in New York State in business, and why we see vineyards along Lake Erie, in the Finger Lakes, in the Hudson Valley, and on Long Island.

Uses for grapes:

• Grape Juice - The majority of the grapes (about 60%, approx. 100,000 tons, mostly Concord and Niagara) grown in New York State are used to make grape juice.
• Wine - The next largest portion of grapes grown in New York are used for making wine (40-50%, about 80,000 tons; Concord and Niagara are used but also many other varieties).
• Berry Pies - Very small quantities of Concord grapes are used for grape pies.
• Grape Jelly - More grapes are used for jelly than pies, but since they found that high fructose corn syrup with a little bit of Concord grape juice makes acceptable grape jelly, fewer grapes are used to make jelly.
• Barbecue Sauces, Salad Dressings, Wine Vinegar - Very small quantities of grapes are used in these commodities.
• Table Grapes - Some New York grown grapes are sold as table grapes (approx. 5%).

New York State has ideal growing conditions to produce wine grapes of outstanding quality. The task of the Wine Extension Program at Geneva is to provide advice on selection of wine grapes for particular areas and to help produces wines that showcase the best flavors of New York grapes. In collaboration with Viticulture Research and Extension Programs, we evaluate wine grape cultivars and growing techniques. In our Pilot Winemaking Program, and with collaborating wineries, we test juice extraction and fermentation techniques that enhance desired wine flavors and minimize undesired flavors.

The Cornell Wine Analysis Laboratory assists wineries with analysis of grape juice and wine for quality control and for product development. In annual workshops, small group meetings, and personal visits to wineries and many phone conversations the wine extension staff (1.1 persons) provides information about product development and current research to New York wineries.

New York wineries (106) buy grapes at a farm gate value of approximately $41 million. They turn these grapes into products worth more than $500 million.

The wine industry plays an important role in New York's economy directly through jobs in wineries and vineyards and indirectly through jobs for industry suppliers and in tourism. Over $3.5 billion was added to New York State's economic activity in 1992.

Extension programs are helping to sustain and expand this industry.

For more information contact:
Dr Thomas Henick-Kling
Associate Professor of Enology
Wine Research and Extension Program
Cornell University - NYSAES
Geneva, NY
Telephone: 315-787-2277
e-mail: th12@cornell.edu

Contact: Linda McCandless, Communications Services

Telephone: (315) 787-2417

e-mail: llm3@cornell.edu

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