Growing Vitis vinifera grapes in New York State. I - Performance of new and interesting varieties

47 pages, includes color images. Varieties: Bacchus, Cabernet Sauvignon, Cabernet franc, Chardonnay, Clevener Mariafeld, Comtessa, Ehrenfelser, Furmint, Gamay Beaujolais, Gewurztraminer, Melon, Merlot, Metternich, Morio Muscat, Muscat Ottonel, Noblessa, Optima, Ortega, Perle, Petit Sirah, Pinot blanc, Pinot gris, Pinot noir, Portugieser Blau(er), Reichensteiner, Rieslaner, Sauvignon blanc, Scheurebe, Siegerrebe, Spatburgunder (Blauer), Sylvaner, White Riesling, Zinfandel.Issued circa 1990, this publication is a collaborative effort between the New York Wine & Grape Foundation and the Communications Services unit of the New York State Agricultural Experiment Station, Cornell University, Geneva NY. This is the only report in the series (although subsequent titles were originally planned). It describes 33 varieties of Vitis vinifera which were evaluated for potential use in New York State –of those, 11 are recommended. Some history and background information is given as well as regional precipitation and temperature data for grape test sites

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease

2000 Ohio-Grape Wine Short Course

Air, water, sun, and fire--the cooper's footprint on the barrel / Henry Work -- Keeping the bugs unhappy; successful barrel sanitation and maintenance / Henry Work -- Recommended methods for cleaning and maintaining oak cooperage / Phil Burton and Henry Work, with Jim Yerkes -- Chip me, stave me, oak me! The romance, dollars and sense of barrel alternatives / Tim DiPlacido -- Oak experiments / Roland Riesen -- Barrel experiment / Nick Ferrante -- Exploring the versatility and potential of vidal / Roland Riesen -- Ferrante: 1999 vineyard planting / Nick Ferrante -- Breeding rootstocks for current and impending viticultural problems / Andrew Walker -- Grape expectations looking toward traditional and non-traditional sponsors to enhance your event / Doniella Winchell -- Assessing grape maturity by taste and by numbers / Thomas Henick-Kling -- Influence of fruit condition on wine quality / James F. Gallander -- Influence of post bottling storage temperature and SO2 on wine quality / T. E. Steiner -- What we do at harvest to help wine quality / Tony Debevc -- Delivering wine quality / Nick Ferrante -- Criteria for selecting rootstocks / Andrew Walker -- A comparison of Pinot noir production in New York and Burgundy / Pascal Durand and Leslie Weston -- A unique approach to harvest labor / Fran Massaro -- New fungicide registrations for grapes in the year 2000 / Michael Ellis -- Studies to determine time of susceptibility of grape berry and rachis tissues to infection by Phomopsis viticola / O. Erincik, L. V. Madden, D. C. Ferree and M. A. Ellis -- Rootstock performance in Ohio / Arnie Esterer -- Growing your own: vinifera grafting experiments (1999) / Ron Barrett -- Developing an effective fungicide spray program for wine grapes in Ohio / Michael Ellis -- Light and fruit set / David C. Ferree, David M. Scurlock and John C. Schmid -- Soil amendments and mulches in tree health management / Harry Hoitink, Matthew Krause and Randy Zondag -- Report of 5th International Symposium on Cool Climate Viticulture and Enology / Roland Riesen -- Control strategies for soil insects in the vineyard / Roger Williams and Dan Fickl

Growth and metabolism of Leuconostoc oenos and Lactobacillus plantarum in wine / by Thomas Henick-Kling

Bibliography: leaves 172-187xxiv, 187 leaves : ill ; 30 cm.Thesis (Ph.D.)--Dept. of Agricultural Biochemistry, Waite Agricultural Research Institute, University of Adelaide, 198

Introduction to the 34th Annual New York Wine Industry Workshop 2005

Introduction to the Wine Industry Workshop 2005, held in Geneva, New Yor

Result of Brett Survey in Finger Lakes Pinot Noir

Brettanomyces bruxellensis has been associated with wines which exhibit off-flavors and odors described as "burnt plastic," "wet wool," "horse sweat," and "barn yard." The yeast can grow in wines at very low cell densities and can withstand the combined stresses of acetic acid, free SO2, tartaric acid and ethanol. Brettanomyces bruxellensis tends to overproduce acetic acid and convert fruity phenolic compounds into undesirable aromas such as 4-ethylphenol and 4-ethylguiacol which give wine burnt plastic, Bandaid (R), plastic, and barnyard aromas (Chatonnet et al., 1992, 1997; Licker, 1998; Arvik, 2002). These products are malodorous by themselves, but small concentration of "bretty" aroma compounds may increase the wine's aroma complexity if they are kept at concentrations near the odor threshold. Some winemakers are convinced that any amount of Brettanomyces is bad for a winery. Others like the character that some B. bruxellensis strains may give an under-ripe, simple fruity wine. Because there is evidence for the global presence of "Brett" (Fugelsang, 1997), the issue has become more of an immediate priority for wine researchers. We have isolated Brettanomyces from several NY wines as well as from bottled wines from other parts of the USA and Europe (Arvik, 2002). A wide overview on the "Brett" phenomenon was presented at the 31st Annual NY Wine Industry Workshop (Arvik and Henick-Kling, 2002). In this research a survey on Brettanomyces bruxellensis occurrence in the 28 samples of Finger Lake Pinot Noir has been accomplished. The wines were produced in the wineries member to the Pinot Noir Alliance that supported the project submitted in 2002, as well. Moreover, more information about factors affecting B. bruxellensis wine-altering activity will be added to our database. The results were also compared to the survey previously performed on Cabernet Franc (Arvik and Henick-Kling in progress)

Brettanomyces Bruxellensis Occurrence, Growth, and Effect on Wine Flavor

Discusses the occurence of brettanomyces bruxellensis, its growth, and its effect on wine flavor

Final Report to the Viticulture Consortium-Eastern Grants Program January 2004: Water and Nitrogen Management to Reduce Atypical Aging of Wine

A report on the use of water and nitrogen management to reduce atypical aging of wine

Impact of Brettanomyces Yeast on Wine Flavor: Sensory Description of Wines with Different

Growth of the yeast Brettanomyces/Dekkera in wine can drastically alter the aroma characteristics to the point where all varietal and regional flavor characteristics are overwhelmed by the flavors produced by these yeasts. To avoid spoilage it is important to know more about the aromas formed by these yeasts and be able to detect the changes in aroma early so that further growth of the yeast and further aroma modification can be avoided. Two groups of commercial wines with suspected "Brett" character were evaluated by two trained panels of judges. The first group included four Cabernet Sauvignon and two Pinot Noir wines; the second included four Cabernet Sauvignon wines. All were evaluated by sensory descriptive analysis and GC/MS 4-ethyl phenol analysis. Characteristic "Brett" aromas such as plastic, burnt plastic, Band-aid (TM), cow manure, barnyard, and horse sweat were summarized by the first group of tasters as 'plastic.' For the second group 'plastic' included only pastic, burnt plastic, and Band-aid (TM) odors. Dry manure and sweaty/animal were separate descriptors. In both groups, the wines were differentiated by univariate analysis of variance (ANOVA) and multivariate discriminant analysis (DA) by two descriptors: plastic and fruity. The greatest fruit character and lowest plastic scores defined the younger Cabernets, and the opposite was true for the older wines. There was little difference between the two Pinot Noirs for either descriptor. The a priori "Brett" observations from the winemakers proved to be a consistent predictor of Brett character for all wines. The observations also agreed with the 4-ethyl phenol concentrations and the post-hoc plastic mean scores from the ANOVA analyses. The "strong Brett" wines were the older vintage wines with higher 4-ethyl phenol concentrations, higher plastic and lower fruity mean scores. Wines with "maybe some" and "no Brett" had the lower 4-ethyl phenol concentrations and more fruit with less plastic scores. This investigation shows that aroma modifications by Brettanomyces yeasts can be reliably detected and quantified with trained tasters. Further investigations into the chemical basis of the 'Brett' aromas will allow us to use chemical indicators to detect activity of these yeasts early

Clones for Finger Lakes Wine Growers

Describes the method of cloning for the growing of wine in the Finger Lakes region of New York State