Further Pre-Harvest Cellar Preparations to Consider

By: Denise M. Gardner

Last week, we reviewed scheduling bottling operations and pre-ordering harvest supplies in the month of July in order to open up space in the cellar and save financial resources on free-shipping promotions, respectively: July Pre-Harvest Planning in the Cellar

This week, we’ll review a few extra considerations as the cellar prepares for the up-coming harvest season.

What wine components will you measure in grapes/juice?

At minimum, each incoming lot of grapes or juice should be analyzed for:

• Brix,
• pH,
• titratable acidity (TA), and
• yeast assimilable nitrogen (YAN).

For grapes and juice, refractometers are quick tools that can provide a quick reference for the sugar concentration of grapes and juice.  Once primary fermentation is underway, it is best to switch to hydrometers to measure the drop in sugar concentration, as alcohol can interfere with sugar concentration readings when using a refractometer.

Using a hydrometer to monitor primary fermentation is preferred over the use of a refractometer due to the fact alcohol content interferes with a refractometer’s readings. Photo by: Denise M. Gardner

The pre-harvest time period is a good time to ensure that pH meters and all titration supplies are working properly.  Ensure the pH electrode is working properly and that there are plenty of [fresh] calibration standards and buffers to sustain the production through harvest.  For titrations, it is a good idea to replenish sodium hydroxide.

YAN analysis can be accomplished enzymatically or by Formol titration.  Both come with challenges and require some experience and expertise to run efficiently and effectively.  With enzymatic analysis, new enzyme kits are typically required for the current year’s harvest.  Purchasing these kits right before harvest could be a time saver for when fruit arrives. For more information on YAN analysis, please refer to:

• Wine Made Easy Fact Sheet: Nutrient Management during Primary Fermentation
• Cellar Dweller: Selling the Spec

Having protocols for each analysis that will be run in-house ready for incoming lab assistants or harvest interns can also save time and energy during the harvest season.

Check chemical expiration dates and re-order supplies where needed.  In July, some suppliers may offer discounts or promotions, like free shipping.

If the winery is able to run analyses like free/total sulfur dioxide by aeration oxidation, volatile acidity by cash still, or Rippers, it may be imperative to update chemicals for the up-and-coming harvest season.  Chemicals like hydrogen peroxide (H₂O₂) and Iodine have a limited shelf-life that will not be reliable if purchased the previous year.

If the winery is using a microscope, make sure that the microscope is working properly and not in need of any repairs.  Update the lab’s record books with images of relevant microorganisms that may help lab personnel better identify any problem microflora in juice or wine.  The use of a microscope can be a great tool to assess the quality of incoming fruit or help determine problematic fermentations.

For wineries that distribute samples to certified laboratories, stock up on sample bottles and any supplies that you would need to take representative samples during the harvest season.  Some labs will pre-distribute sample bottles to the winery free of charge.

Stock up on sample bottles before harvest begins to efficiently collect required juice/wine samples that will be shipped to a laboratory. Photo by: Denise M. Gardner

Bring Quality Control Standard Operating Procedures (SOPs) Up-to-Date

Standard Operating Procedures (SOPs) are step-by-step plans that detail a winery’s production steps and/or lab analyses.  The development and integration of SOPs can be time consuming, especially considering it can be challenging to effectively document a winemaker’s communications on production steps.  However, wineries can build SOP policies over time, especially during moments of downtime in the cellar.

The evaluation of production-based prior to harvest can ensure that all employees are aware of production decisions, proper safety practices, and preparation steps for harvest.  Properly trained employees prior to the onset of harvest guarantee a smoother work-flow system and lays out production expectations before crunch time.

For wineries that run analysis in-house, SOPs or protocols can be developed for each analysis and general laboratory practices.  If you need a reference for lab protocols, Enartis USA (Vinquiry) provides a series of examples: http://www.enartis.com/us/tools/wine-analysis

Going through laboratory SOPs with employees prior to harvest can help guarantee training for all employees whose primary focus will be in the lab during harvest.  This may save time and effort during the harvest season when it may not be possible for upper management to train other employees.

When an SOP notebook or database has been developed, each employee should be aware of the SOPs, how to access them, their purpose, and have a general idea on what they include to ensure that production runs smoothly year round.

Visiting the Vineyard

If the winery is contracted with growers, it is a good idea to form an established, working relationship with the growers.  Now is the time, before harvest, to have regular vineyard walk-throughs, evaluate the fruit, and discuss harvest expectations for incoming fruit.  Talk about ripening expectations and taste the berries with growers so that they get a good sense for the sensory evaluation of the fruit.

Berry sensory analysis developed by the L’Institut Coopertif du Vin (ICV) in France can be a powerful learning tool for both growers and vintners, and could be a consideration for commercial wineries.

Additional Resources

“Harvest Preparation” by Dr. Muli Dharmadhikari http://www.extension.iastate.edu/NR/rdonlyres/173729E4-C734-486A-AD16-778678B3E1CF/73932/HarvestPreparation.pdf

“Monitoring the winemaking process from grapes to wine: techniques and concepts” by Patrick Iland, Nick Bruer, Andrew Ewart, Andrew Markides, and John Sitters.  ISBN: 978-0-9581605-6-8

“Winemaking Problems Solved,” Edited by Christian E. Butzke.  ISBN: 978-1-4398-3416-9

Lab Analysis Protocols by Enartis USA: http://www.enartis.com/us/tools/wine-analysis

Harvesting the Knowledge Accumulated at Penn State on Grapes and Wine

By: Denise M. Gardner

Early in 2016, I was asked to create a “behind the scenes” event in late October to feature our research winemaking program and share this with alumni to introduce them to some of the things that Penn State offers in the fields of viticulture and enology.  This was, by far, one of the most interesting events I have organized during my time with Penn State, and it ended up being a very rewarding experience, personally, to see the pride and talent that contributed to make the event a success.

The challenge: teach a group of adults about wine production… most of whom have probably very little knowledge about or experience in actual wine production.

As many of us know, making wine is not really the romantic ideal that is often portrayed and associated with the wine industry.  We all know that we aren’t overlooking our vineyards with a glass of wine in hand 24-7.

It’s hard work.  It’s dedication.  And it’s farming.

When I introduced this event idea to the Extension Enology Advisory Committee – a group composed of 13 volunteers from Pennsylvania’s wine industry and several representatives from various academic communities – they all jumped on the idea of showcasing the Penn State Extension Enology presence and the impact it has had on the local industry in addition to Penn State’s research programs.

Starting in April 2016, I went to work on developing a short [film] script to organize and develop a small video that highlighted our research initiatives and student involvement around winemaking at Penn State.  The hope was that this video would feature how students, faculty, and staff are getting involved with industry members via Penn State Extension’s programs while also explaining how wine is generally produced.

With this video, I ended up interviewing two faculty members from our research team, Dr. Michela Centinari from the Dept. of Plant Sciences and Dr. Ryan Elias from the Dept. of Food Science.  We collected their perspectives and opinions on various activities that they have been involved in and related it back to the growth and development associated with Penn State offering educational and research experiences in viticulture, enology, and wine marketing.

Figure 1: Filming Day! Dr. Ryan Elias, Dr. Michela Centinari, and Denise Gardner get interviewed and video taped for a small presentation on winemaking at Penn State. Filming completed by media guru, Jon Cofer. Photo by: Denise M. Gardner

Luckily, one of the media specialists within the College of Agricultural Sciences, Jon Cofer, had a collection of footage that we had shot during wine processing days just in case we ever needed video footage for anything.  As luck would have it, we did need the media footage!  Jon sifted through hours of film to find the best footage, which we then tied back into the explanation on how research wines are generally processed at Penn State.

During our travels around the state, whether it was to check in on research trials or visit with industry members during Regional Winery Visits, Michela, a group of dedicated graduate students, and I collected video footage in commercial vineyards in an attempt to highlight what goes on during the growing season.  And finally, I met with some recent graduates that experienced educational opportunities through Penn State and Extension, and who both work in Pennsylvania’s wine industry today.  I have to admit, one of the most awarding experiences in being Penn State’s Extension Enologist is that I have watched several “students” graduate and find full-time job placement within our state’s wine industry.  It is an absolute joy to see these young adults exceed in a growing industry.

The result of this event couldn’t have been better received.  Instead of making wine with a group of non-winemakers, we set up three educational stations to teach about:

1. wine grape properties and vineyard management by highlighting how to conduct a berry sensory analysis, explaining berry physiological differences, and teaching how to read a refractometer.
2. the chemistry behind fermentation and sensory training associated with wine tasting through analytical demonstrations and “aroma guessing” with aroma standards.
3. and evaluating the end result (finished wine!) of some of our best research wines and commercial winery collaborators.

Figure 2: Graduate students, Maria and Drew, get ready to teach attendees about wine grape properties. Maria and Drew are members of Dr. Michela Centinari’s research lab. Photo by: Tom Dimick

 

Figure 3: Jared Smith (Dept. of Food Science Teaching Lab Support Specialist and previous graduate supported by the Crouch Endowment) explains how winemakers monitor fermentation and the use of temperature-controlled fermentation tanks. Photo by: Tom Dimick

 

Figure 4: Graduate student, Laurel, tests attendees on their ability to smell and aroma and guess what it is. Laurel works within Dr. Ryan Elias’s lab. Photo by: Tom Dimick

 

Figure 5: Denise Gardner pours some of the commercial wines for attendees and explains how to pair them with locally produced cheeses. Photo by: Tom Dimick

 

Figure 6: Dr. Michela Centinari pours and explains the research wine trials. Attendees loved this portion of the program and were truly impressed with the quality wines produced by our research team! Photo by: Tom Dimick

The educational portion of this program was a big success.  Attendees learned about native and wine grape varieties grown in Pennsylvania, and how those grapes compare to table grapes that people see in grocery stores.  At the fermentation booth, participants learned how to measure Brix to determine potential alcohol and how a temperature-controlled stainless steel tank can be useful in wine production.  Additionally, our graduate students put guests’ nose-sniffing skills to the greatest test in seeing if they could guess various wine aromas without peaking at the answers!  It was enlightening to see our students teach the importance of these skills to develop a career in the wine industry.

The Penn State research wines that are made at University Park were also a big hit.  Explaining the purpose of research wines can be a slight challenge, as most of our wines are never finished.  This means that in order to emphasize a vineyard or winemaking treatment, fining, stabilizing, and finishing treatments (like oak aging) are kept to an absolute minimum or completely avoided.  In many cases, bottled wines will never see any oak or fining other than getting racked off of their lees.

Our primary display was on the Noiret wines, which was a project funded by the PA Wine Marketing and Research Board to determine if vineyard management treatments affected the concentration and perception of rotundone, the primary aroma compound associated with the Noiret variety that exudes a black pepper aroma.  The rosé wine, also made from Noiret, was an excellent contrast to the red wines produced from the same variety.  Pairing the wines with various cheeses produced by Berkey Creamery was an excellent way to also talk about wine styles produced in Pennsylvania and the importance of food and wine pairing with many of the local wines.

If you are interested in tasting many of our wine trials, please join us at the annual PA Wine Marketing and Research Board Symposium.  The 2017 Symposium will be held in University Park on March 29^th!  (More details on this conference will be released soon!)

But what happened to that video?!  If you are still interested in evaluating our winemaking program, curious about what we have been up to for the past few years, please feel free to enjoy our short 12 minute video that highlights a small portion of our efforts to work with industry and participate in viticulture and enology research.  While the program is young, we have truly been fortunate to work with some pretty amazing people: commercial growers and producers that are interested in research, students developing expertise, and other academic colleagues that have been willing to collaborate with us as we build our programs.

We truly hope that you have seen or experienced some of the benefits of our programs, but if you would like to know more about what we do, please do not hesitate to contact us!  Our email addresses are readily available and we also try to document our regular activities on Facebook.  We honestly couldn’t do it without the support of people like YOU!

Enjoy the video!  We think it is fairly entertaining, a lot of work went into it, and it showcases a small fraction of the things we are trying to do at Penn State to help progress and educate the local wine industry:

Winemaking At Penn State Video

(If you do not have a dropbox account, simply hit “No Thanks” when the pop up window is displayed.  You can also do this if you would like to avoid logging into dropbox.)

Figure 7: Bottled research wines ready for tasting. Photo by: Denise Gardner

 

What is Enology?

By: Denise M. Gardner

By definition, (o)enology is the study of wine and winemaking (Robinson 2006).  The field of enology differs from that of viticulture, the science of grape growing, although the two are often intertwined in academic departments across the United States.

An (o)enologist is one that practices the field of (o)enology, and often understands the scientific principles associated with winemaking, including desirable characteristics associated with the grape itself.  Enologists tend to understand wine analysis and can make educated decisions during wine production based on the analytical description and, potentially, sensory description of a given wine.  Many enologists do not actually have a degree in “enology” per se, although enology degree programs exist throughout the world.  In fact, many industry enologists have a science degree in chemistry, microbiology, biology, food science or another related field.

I find myself often making the argument that an enologist is actually a food scientist that specializes in the production of wine.  While it may appear less glamorous in words, many enologists that have studied in the U.S. have Bachelors of Science degrees from institutions in which “enology” is embedded within the food science department.  While the art of crafting a quality wine is unique to the product, and can require years of adequate sensory training or experience, the equipment and production techniques associated with winemaking are also utilized in the commercial production of many food and beverage products.

Penn State Food Science undergraduate students learn pilot scale research winemaking techniques associated with commercial winemaking practices and enology. Photo by: Denise M. Gardner

What does an (o)enologist do?

Being an enologist does not necessarily indicate that that individual is also the winemaker.  In the book, “How to Launch Your Wine Career,” the authors (Thatch and D’Emilio 2009) explain the two arms associated with wine production in California: the winemaker and the enologist.  For a head winemaker position, one typically has to work up the ladder from assistant winemaker, and may find themselves in several assistant winemaker positions prior to holding a head winemaker position.  The enologist position develops through a different ladder within the winery: from a crush (or harvest) intern to a cellar worker to a lab assistant and finally a cellar master before reaching the enologist position.  Note that this development may not always be the case in smaller, commercial wineries.

In larger wineries, many enologists focus on working within a winery’s lab.  Their primary duties could range from conducting daily wine analysis and monitoring quality control parameters of all of the wines, to training additional employees (lab assistants, lab technicians, harvest interns) in running analysis, to assisting the winemaker with specific tasks (e.g., setting up blending trials, recording data on blending trials, field trials, or wine trials, and accomplishing cellar tasks).  In smaller wineries, the enologist will tend to wear several hats, and may also be associated as the head winemaker for the establishment.

Understanding analytical techniques associated with the quality control of wine production is an essential component of being an enologist. Photo by: Denise M. Gardner

Is an enologist the same thing as a sommelier?

Enologists should not be confused with sommeliers, which the Oxford Companion to Wine defines as a “specialist wine waiter or wine steward.”  Sommeliers are typically employed by restaurants, distributors, or other retail entities to advise consumers on wine purchases at a specific establishment.  It is not uncommon for sommeliers to determine a wine list for a restaurant or to advertise food and wine pairings based on the restaurant’s menu and available wine selection.

Education in a sommelier certificate program focuses on introductory viticulture and winemaking knowledge; a broad overview of terms and basic production practices (i.e., how to make a white wine versus a red wine).  Their focus will feature global wine producing regions (e.g., regions within France like Bordeaux, Burgundy, the Loire, etc.), wine styles and the characteristics associated within specific regionally (terroir-driven) produced wines. Written knowledge is supplemented with educational tastings, and most sommelier and sommelier-like programs have a unique tasting method that is taught and practiced by all pupils.  Additionally, some sommelier programs feature education on the various types of spirits produced internationally and the sensory evaluation thereof.  Sommeliers understand how to interpret wine regions and what to expect stylistically from a wine that is presented to them.  Despite the depth of knowledge in these areas, sommelier training does not focus on actual production techniques.  A sommelier is not trained in a wine processing facility, nor taught the scientific component to winemaking, and their approach to wine tasting often differs from those in production.  I have often found that sommelier’s evaluation of a wine can supplement that of the winemaker in a positive way, and emphasizes how varied sensory perceptions of wine truly are based on one’s training and experience.

Wine sensory evaluation – an educational tasting session – hosted by a Wine and Spirits Education Trust class. Flights of wine are chosen to emphasize regional and stylistic characteristics that are specific to a given region. Photo by: Denise M. Gardner

There are several organizations that train sommeliers.  The most famous and prestigious organizations for sommelier credentials include the Court of Master Sommeliers and the Masters of Wine (MW) programs.  Certification typically requires participants to pass several exams, written and oral (i.e., mock sommelier serving exams or blind wine tastings with adequate identification of each wine).  The Masters of Wine program also includes a written research paper on a select wine topic.

There is also a number of regional and local sommelier training and certificate programs, or wine education courses, available to interested parties.

Is it important for a winery to hire an enologist?

For a smaller, commercial winery (<10,000 cases), having an on-site enologist is beneficial for a winery, especially if the enologist is trained to make wine, run and interpret lab analysis, and adequately taste wines.  Essentially, their role takes can take the “guess work” out of winemaking.  An enologist’s skill and expertise can completely transform a winery’s brand and quality, especially if that individual is employed to accomplish two production tasks: enologist (i.e., lab analysis) and winemaker.  Additionally, a winemaker can also train to improve their skills in the lab to also act as the winery’s enologist.

How to become more affluent in enology?

In Pennsylvania, there are a number of ways that one can improve their knowledge in enology.  First, it is best to identify what you want to do.

• Are you interest in making or producing wine on the production floor?
• Do you have an interest in science and lab analysis?
• Or are you looking into a broader knowledge for making wine and food pairings?

For the first two points, if you are looking to switch careers or already employed by the wine industry, but think you need a more in-depth background in the scientific principles associated with wine production and/or analysis, a good starting point is Harrisburg Area Community College’s (HACC) online viticulture and enology Associate’s Degree program: http://bit.ly/HACCVandE

Additionally, Penn State Extension offers several workshops, short courses, webinars, and educational events that are designed for the commercial wine industry: http://extension.psu.edu/food/enology

Penn State Extension Enologist, Denise M. Gardner, tastes wines with Wine Quality Improvement (WQI) Short Course attendees to diagnose wine defects/flaws within commercial wines. Photo by: Michael Black/Black Sun Photography.

Sometimes, it is beneficial to enroll in broader food production short courses to enhance one’s baseline knowledge.  Such short courses include like:

• Fundamentals of Food Science
• Food Sanitation Short Course
• Food Microbiology Short Course
• Principles of Sensory Evaluation
• Wine Quality Improvement

Additionally, many other Extension programs feature wine- and grape growing-specific workshops tailored towards to the commercial wine industry.

How to broaden your wine knowledge

However, if you found yourself wanting a broader background in understanding wine regions, wine styles, and wine (in general), without getting into winemaking, then you may want to look into a wine education course that follows a sommelier curriculum.  Several are featured in Pennsylvania, and offer a wide range of expertise levels:

• The International Sommelier Guild
• com
• Wine and Spirits Education Trust (WSET)
• The Wine School of Philadelphia

References

Robinson, J. 2006. The Oxford Companion to Wine. Oxford University Press, New York.

Thach, L. and B. D’Emilio. 2009. How to Launch Your Wine Career. The Wine Appreciation Guild, San Francisco.

Reflections: Winemaking at Penn State

By: Denise M. Gardner

I can officially say that I have now been involved with 5 harvests here at Penn State, with my first harvest in 2011.  Returning to Pennsylvania from California in 2011 could not have been a greater challenge to an incoming newbie, and I think it will forever be one of the most difficult vintages I have had the experience to deal with to date.  Not only did I manage to lose an entire lot of finished wine down the drain (long story…), but I recognized the need to bring PA-produced research wines to Pennsylvania’s growing wine industry during a daunting season from a weather perspective.  Additionally, I saw an opportunity to educate students on how to make wine while they helped me process fruit from the research vineyards.  In that first year, 5 lucky college seniors helped me process about 8 different varieties from the NE-1020 “multi-state evaluation of wine grape cultivars and clones” project, which was being financially supported by a multi-state SCRI grant.

Looking back today, I now see that the 2011 vintage provided me with a starting point to work with students and a series of winemaking lessons for future vintages that I continue to recall even today.

I was actually one of those bright-eyed students back in my younger days.  I stumbled upon Penn State Extension and Mark Chien by pestering local Extension educators on how to grow grapevines.  I still recall the many opportunities Mark, specifically, provided for me despite my age or lack of wine knowledge.  Mark taught me how to plant a vineyard, from site selection to digging holes for a trellis, how to monitor vine growth through proper pruning techniques, how to ferment grapes into wine, and the various stages involved in production that went beyond the basic texts on how to make wine.  I connected with industry members and was awarded an experience to intern at Lallemand in Toulouse, France before I reached my freshman year in college.

Figure 1: Extension Enologist, Denise Gardner, developed an interest in wine grape growing and production throughout high school. Photos, from left to right, include an annual fermentation lesson during a high school agriculture class, building a trellis system at the local high school, grape vines after 2 years of growth at the high school vineyard, and a lesson from past Extension Viticulturist, Mark Chien, on how to properly prune grapevines at a PA vineyard. Photos provided by: Denise M. Gardner

When I arrived to Penn State in 2011, I had a memory of the opportunities Extension awarded me and a goal of working with students that may have an interest in wine production.  I still laugh when I recall a number of students that experienced a harvest at a local winery, only to tell me it was “the hardest thing they have ever had to do.”

While many may not make the connection, food science offers an incredible foundation of knowledge that is beneficial for winemakers and those whom wish to go into fermented beverage production.  Students engage in a series of classes to develop a foundation in chemistry, microbiology, and biotechnology.  Additionally, they learn important processing parameters that are affiliated with winemaking: sanitation, quality control practices, safety when processing, proper sampling techniques, and experimental practices to improve food/beverage products.

For that reason, the annual harvest and production of wine with use of undergraduate and graduate students’ support has blossomed into many positive ventures:

• Since 2010, Penn State Food Science and several Pennsylvania wineries have sponsored student co-ops at wineries during vintage seasons. These experiences educate students in wine production, and specifically provided venues for “real world” experiences in the wine industry.
• Undergraduate students have embarked on undergraduate research experiences pertaining to wine research within the College of Agricultural Sciences. Several of these projects have benefited the local wine industry.
• Graduates from Food Science have started to “harvest hop” to the southern hemisphere for winemaking and production experiences internationally. Virginia (Smith) Mitchell, head winemaker at Galer Estate Winery, traveled to Australia in the winter months of 2013 while Allie Miller will travel to New Zealand for the 2016 harvest.  These experiences bring a global perspective and education that facilitate innovative changes to the growing Pennsylvania wine industry.
• Several students have benefited from permanent placement in the wine and fermented beverage industries upon graduation, and many have committed to Pennsylvania operations. The experience gained through research winemaking here at Penn State is invaluable and leaves them with base knowledge in wine production.
• Many students volunteer for Extension programming, which gives them the opportunity to present research and educational experiences to industry members as well as network with potential employers (you!).
• Graduate research has flourished. Both Dr. Ryan Elias and Dr. Michela Centinari have several graduate students that are working on applied research projects which address winemaker and grower needs reflected in previous industry needs assessments.
• Since 2011, the number of research wines being made has more than quadrupled. Today, we have outgrown the equipment I used in 2011 and outgrown our storage capacity for research wines.  The wines produced at Penn State are annually evaluated at regional Extension events.

With such a positive focus on student development and interaction with Pennsylvania’s grape and wine industry, the 2015 vintage was expected to be our best vintage yet!

The 2015 growing season did not leave much hope for Pennsylvania grape growers and winemakers, and I can recall a series of summer meetings in which winemakers from across the state asked me if I was prepared to deal with a lack of fruit and a bunch of rot in our research winemaking curriculum.  Luckily, as Michela will reflect upon next week, the season shaped up to be one of the best I have experienced in my time here at Penn State.

For 2015, we recruited 10 interested undergraduate students for the 2015 harvest season to assist with the research harvests and wine production.   This is double the quantity of students that typically enroll in an independent study experience associated with enology.

Students participate in regular wine processing operations, which can be seen in Figures 2 – 7: crushing, pressing, monitoring fermentation, and completing wines through malolactic fermentation.  Additionally, at the end of the semester, each enrolled student presents on a wine grape variety of interest.

Many students arrive with a genuine interest in fermentation science, or would like to get more experience in food production.  Many of them leave the fall semester with future undergraduate research opportunities, internships/co-ops at wineries, or develop an expectation to graduate with permanent placement in the fermented beverage industry.

Figure 2: The undergraduate students start each fall with a review of lab analysis techniques to learn how to properly analyze juice and wine, which comes in handy during the harvest season. Photo by: Denise M. Gardner

Figure 3: Crush is an essential part of the independent study class and graduate student research. Care is taken by the students to ensure that proper sanitation is utilized, accurate yields are measured, and that treatments are adequately separated into replicate fermentations. Photos by: Denise M. Gardner

Figure 4: Prepping inoculums for primary and malolactic fermentations is an important part of what the students learn how to do throughout the semester. Here, Blair and Cara prep hydration nutrient and yeasts for inoculations. Photo by: Denise M. Gardner

Figure 5: Students also learn how to properly inoculate wines for primary fermentation. A: Marielle, Stephanie, Joe, Garrett, Gary and Blair inoculate Riesling wines; Photo by: Denise M. Gardner; B: Denise and Gary inoculate Cabernet Sauvignon musts; Photo by: Marlena Sheridan.

Figure 6: Racking techniques without a pump. [From left to right] Liv, Maria, and Marielle rack Riesling juice into replicate fermentation carboys. Photo by: Denise M. Gardner

Figure 7: Pressing [white/rosé] juice or finished [red] wine is always an experience. A: Gary, George, and Garrett press rosé to prepare for overnight settling, B: Stephanie loads the press with crushed white berries, C: Allie fills a carboy of finished red wine, D: Laura, Marlena, Gary, Garrett, and Blair preparing for red wine pressing, and E: Marielle sits in the splash zone for red wine pressing. Photos by: Denise M. Gardner

I can’t wait to share some of the 2015 wines with the local industry at the March 2016 PA Wine Marketing & Research Board Symposium or at future Extension Enology events.

As a general reminder, many of these projects are financially supported through the multi-state Grape Wine Quality Eastern U.S. Initiative SCRI grant (which partially funds the NE-1020 variety trial research program), the PA Wine Marketing and Research Board, and the Crouch Fellowship, among other grant agencies.

Here are just a few snap shots that depict everything that we are currently working on for the 2015 harvest season:

Figure 8: This year’s NE-1020 variety trial projects include yeast trials, an evaluation of tartaric acid additions to red wine varieties grown in high potassium vineyard sites (A), and pre-fermentation juice treatments in Vidal Blanc wines (B). Photos by: Denise M. Gardner

Figure 9: The Crouch Fellowship currently supports a project pertaining to the impact of spray-on frost protection products on grape and wine quality. A: Graduate student, Maria Smith, gets ready for a full day of processing after a full day of harvest. B: Marielle and Cara monitor the red wine fermentations through daily punch downs, temperature logs, and Brix measurements. Photos by: Denise M. Gardner

Figure 10: Graduate student, Marlena Sheridan, takes a photo of a cluster representation for her research project on red wine color stability. Photo by: Denise M. Gardner

Figure 11: Graduate student, Laura Homich, enjoys time in the Noiret vineyard collecting berry samples for her research project that focuses on the effect of canopy management practices on rotundone (black pepper flavor) development in Noiret grapes and wine. Photo by: Maria Smith

Figure 12: Graduate student, Gal Kreitman, prepares inoculates on Vidal Blanc in relation to a project on the influence of copper on thiol-containing aroma/flavor compounds. Photo by: Denise M. Gardner

Figure 13: Another full year of research winemaking at Penn State – vintage 2015. Photo by: Denise M. Gardner

To follow all of our annual research harvest activities, please ‘Like’ us on Facebook: www.facebook.com/PennStateExtensionEnology

 

All of the cool V&E Research Covered at the 2015 PA Wine Marketing & Research Board Symposium

April 22, 2015 marked the 4^th annual PA Wine Marketing and Research Board (PA WMRB) Symposium, held at the Nittany Lion Inn in State College, PA. It was a very successful program, hosting over 86 industry members concurrently with the PWA’s Annual Conference, which was held on both April 21^st and 22^nd. To read more about the PA WMRB, please visit their website here.

In addition to their other tasks, the PA WMRB financially supports a series of research projects, in which topics vary from a multi-state variety trial to frost protection in the vineyard and into experimentation with sulfur-containing aromatic control in wines. All research topics have been identified as prevalent interests to, or “problem areas” for, Pennsylvania industry members, and results have applicability to all producers.

In an effort to expand awareness of the various research programs taking place at Penn State, the following researchers have summarized their talks from the 2015 Symposium. Most of this research is in their beginning stages, and will continue into the current vintage.

All researchers would like to thank the Pennsylvania grape and wine industry and PA WMRB for their continued support.

 

Clonal Selection and New Interesting Varieties for Pennsylvania

By: Diego Barison, NovaVine, Inc.

• Two Italian white varieties that show potential for Pennsylvania’s growing region include Tocai Friulano and Moscato Giallo. Tocai Friulana is an early ripening variety, has potential for barrel aging from a winemaking perspective. Moscato Giallo tends to have a subdued aromatic profile compared to other Muscat varieties, but on years that Botrytis pressure is high, it will retain a higher crop yield. Moscato Giallo can be used to make still and sparkling wines.
• Two Italian red varieties that show potential for Pennsylvania’s growing region are Lagrein and Toraldego. Both varieties are common in northern Italy. Lagrein has a good tannin structure and good acidity, which is preferred for red wine aging. Toraldego has been planted at a few vineyards throughout the Mid-Atlantic region.
• For more information on grape varieties and clonal selection, you can visit NovaVine’s website.
• Additionally, Vitibook, co-authored by Diego, is a valuable resource for vineyard owners throughout the U.S.

 

Cold Temperature Stress in Grapevine: Impact of Management Practices and Varietal Selection

By: Maria Smith

• Cold stress is one of the biggest limiting factors to high quality wine grape production in Pennsylvania.
• Two types of relevant cold stress in PA include

1. Dormant-season cold injury
2. Late spring frost injury

• Current experiments that I am involved with to evaluate management practices and varietal selection on impacts of cold stress:

1. Crop load regulation using early leaf removal and cluster thinning, evaluating 2 over-cropping varieties: Chancellor (hybrid) in 2014 and 2015, and Gruner Veltliner (vinifera) in 2015 and 2016.
2. Variety evaluation in 2015 for tolerance and recovery from late spring frost event. Which includes 4 potted varieties: Marquette (hybrid), Le Crescent (hybrid), Riesling (vinifera) and Lemberger (vinifera). These varieties will be exposed to an artificial frost ‘event’ at 26.5-28°  The physiological response and recovery of vines will be monitored.

 

The Role of Copper in the Evolution of Sulfur Compounds in Wine

By: Gal Kreitman

• In order to mitigate wine oxidation, reductive winemaking is becoming more commonplace.
• Reductive winemaking preserves important varietal thiols which provide aroma characteristics of passionfruit, grapefruit, citrus zest, blackcurrant. Reductive winemaking also preserves reduced sulfidic odors such as hydrogen sulfide and methanethiol.
• Winemakers commonly add copper to wine to remove the reduced odors which very quickly removes hydrogen sulfide and methanethiol.
• Copper does have downsides as it doesn’t remove disulfides and thioacetates which can significantly contribute to reduced odors in wine.
• Copper can also remove some of the beneficial varietal thiols.
• Residual copper in wine post-bottling can actually lead to higher formation of reduced odors in wine and other redox mediated reactions.
• My research goals are to elucidate the mechanism for copper-mediated thiol redox reactions, and provide winemakers with tools to have a better control over sulfur-containing aroma compounds.

 

Assessing Spotted Wing Drosophila Injury Potential on Grape Production

By: Jody Timer and Michael Saunders

Spotted wing drosophila (SWD), Drosophila suzukii, is an invasive vinegar fly that was introduced into the United States in 2008. It was introduced into Pennsylvania in 2010. S. suzukii is a highly polyphagous pest, whose serrated ovipositor allows it to lay its eggs on undamaged ripening fruit. Adult females can lay 100 to 600 eggs in fruit, as the fruit starts to color and sugar levels begin to rise. SWDs’ lifecycle consists of adults, eggs, larva (3 instars) and pupa overwintering as adults. They differ from other fruit flies because of the serrated ovipositor which allows them to infest intact fruit by laying eggs inside of the undamaged fruit. Damage is often not discovered until the fruit goes to market. SWD is considered a major problem in grape vineyards and damage to wine grape crops has been reported in many states.

Red traps containing yellow sticky cards, baited with apple cider vinegar and the new dual Trece lure have shown to be the most effective and easiest way to trap SWD. Trapping is the most efficient way to determine if SWD is in a vineyard, and also to determine when it is time to check the grapes for infestation. Trapping in Erie County has shown that the SWD are appearing earlier each year, and the numbers of insects captured in the traps is increasing with each subsequent year. The best way to check for infestation in the vineyard is to add crushed grape berries to salt solution: 1 cup water to ¼ cup salt and the larva will float to the top. Larva found in recently ripened fruit is most likely SWD. SWD was discovered from emergence studies on Concord, Chambourcin, Niagara, and Vidal. No-choice, 2-choice-and 4-choice studies were conducted on these four grape varieties. All varieties in the no-choice trials were infested with SWD. They showed a slight preference for Niagara grapes in the 2 and 4 choice testing. Research was done bagging clusters with net bags containing SWD. All clusters became infected with SWD after being bagged. Pesticides in three activity groups have shown efficacy against SWD. It is not recommended to spray unless you have a known infestation in your vineyard.

Updates on Grape Disease Management Research

By: Bryan Hed

Early leaf removal and Botector for bunch rot control:

• Bunch rot control = fruit wound control. Many factors cause wounds to fruit: birds, insects, powdery mildew, cluster compactness. We typically make great efforts to minimize the effects of all of these factors, with the exception of compactness.
• Compactness creates wounds that cause direct fruit rot. Compactness also activates latent Botrytis infections, increases the effect of retained bloom trash in clusters on bunch rot development, and reduces pesticide penetration into clusters.
• We have investigated many methods of reducing cluster compactness over the years, and early leaf removal has been the most consistently effective method. Mechanization of this method will improve its cost effectiveness and increase adoption.
• Botector, a biological pesticide was compared to synthetic fungicides and early leaf removal for control of bunch rot disease on Chardonnay and Vignoles grapevines.
• Botector was not effective in either trial, but fungicides and early leaf removal were equally effective at reducing bunch rot disease, when compared to the control. An integrated treatment of both fungicides and early leaf removal was the most effective treatment.

The effects of rainfall on fungicide (Mancozeb) residue retention.

• Mancozeb is one of the most widely applied fungicides for grape disease control. We monitored the effects of rainfall on mancozeb residues on grapevine leaves.
• Over two seasons, high pressure liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry (ICP) were used to quantify mancozeb residues on grape leaves. Both methods were equally effective in year one, but ICP appeared to be more effective and consistent in year 2. As ICP is less expensive and samples are easier to store, its use for quantifying mancozeb residues may improve the accuracy and reduce the cost of this research.
• In the field, the first inch of rain removes about 60-70% of mancozeb residue, the second inch 70-80%, and the third inch 80-90% of the mancozeb residue.
• Future research will focus on bioassays to determine the efficacy of varying concentrations of rain challenged mancozeb residues for disease control and the need for subsequent fungicide applications.

 

Wine Marketing Strategies for the Mid-Atlantic Region

By: Abigail Miller

• Social media is a conversational marketplace; not just two-way, it’s multi-way.
• Two-thirds of core wine drinkers (those who drink wine about once a week) and 40% of marginal wine drinkers (those who drink wine less frequently) use the Internet in some form to get information about wine (Guenther, 2013).
• At least 30% of survey participants felt that a Facebook Page was mandatory for a winery. Fifty-four percent of 21- to 24-year-olds, specifically, responded in this manner.
• Though percentages for Instagram were lower, 18.3% of those 21- to 24-year-olds responded that this tool is mandatory.
• Younger Millennials are the primary users of Instagram and winery tasting rooms should consider posting on this network to reach these consumers.
• Websites for promoting products and promoting purchases should be also be a part of a winery tasting room’s repertoire.
• Content for all outlets could focus on serving and pairing suggestions, coupons, promotions, and discounts, as well as other components that appealed to survey participants.

To read more about Abby’s study on social media preferences for wineries, please visit:

• Consumer Attitudes and Behaviors Towards Wine Purchases: Marketing & Social Media
• Consumer Attitudes and Behaviors Towards Wine Purchases: Consumption Patterns Part I
• Consumer Attitudes and Behaviors Towards Wine Purchases: Consumption Patterns Part II
• Consumer Attitudes and Behaviors Towards Wine Purchases: Everyday & Special Occasion Wines Part I
• Consumer Attitudes and Behaviors Towards Wine Purchases: Everyday & Special Occasion Wines Part II
• Internet tools to help you learn about consumer groups who need to have your wine (By Kathy Kelley)

 

Evaluation of Cost Effective Practices for Reducing the Risk of Spring Frost Injury in Vineyards

By: Michela Centinari

Michela presented the main findings from of a project started in 2014 to evaluate the potential of low-cost strategies to reduce the risk of spring frost injury in grapevines. Specifically two spray-on materials currently used by grape growers across the country were tested for their ability to delay budbreak (Amigo oil, soybean- based oil) and provide frost protection to young grapevine shoots after budbreak (KDL, potassium dextrose lactose; Agro-K corporation). Briefly, Amigo oil caused higher levels of delay in bud-break in V.vinifera varieties (Riesling and Lemberger) than in the hybrids varieties (Noiret and Traminette) (Figure 1). Current research efforts are investigating if the different response observed among varieties may be related to the time of oil application. In the vinifera varieties the delay in budbreak was followed by a significant reduction in yield (about 40%), with no effect on fruit composition and wine chemical parameters. Since no frost occurred in Pennsylvania in 2014 the effect of KDL was tested on 1-bud cuttings using a temperature controlled chamber. Preliminary results were shown together with current research efforts which include: testing the effect of KDL on potted vines using a controlled temperature chamber, and at multiple vineyard sites in case a frost event will occur in the next few weeks.

Figure 1. Control and oil-treated Riesling vines (May 20, 2014).

 

The Effect of Acetaldehyde on Red Wine Color Stability and Astringency

By: Marlena Sheridan

• Wine oxidation can be risky for wines due to side effects of oxygen exposure, but there are important benefits of oxidation for red wines.
• Acetaldehyde, typically formed from oxygen integration, leads to beneficial effects on red wine color and mouthfeel by binding with tannins and anthocyanins.
• Reactions with acetaldehyde form stable, polymeric pigments as well as modified tannins with lower perceived astringency.
• Winemakers use oxygenation techniques (e.g., micro-ox, barrel aging) to form acetaldehyde in the wine, but this includes the risk of detrimental effects of oxidation instead of acetaldehyde formation.
• Our work aims to evaluate the efficacy of exogenous acetaldehyde treatment of red wine on improving color stability and astringency. This work will be done in real and model wine systems to fully understand the effects of acetaldehyde on wine tannins.
• Further detail and a description of completed work can be found in my blog post from April 24.

 

The 2014 NE-1020 Variety Trial Harvest: A Comparison of North East and Biglerville, PA

By: Michela Centinari & Denise M. Gardner

Michela Centinari gave an update on the 2014 viticulture performance for the V. vinifera and inter-specific hybrids winegrape varieties established at the two variety evaluation plantings located at the Lake Erie Regional Grape Research and Extension Center (LERGREC), North West side of PA, and at the Fruit Research and Extension Center (FREC) in the southern side of PA (Table 1). The two plantings were established in 2008 as part of the NE-1020 project, a multi-state project that was developed to 1) evaluate the viticultural characteristics and wine quality potential of grape cultivars and clones of economic significance throughout the eastern US; and to 2) characterize the viticultural and wine quality potential of emerging cultivars based on regional needs.

The presentation mostly focused on winter cold temperature injury sustained by the grapevines at the two sites and on the different ability of the varieties to adapt and recover to extreme cold conditions experienced in PA in the winter of 2013-2014.

At the Lake Erie (LERGREC) planting all the vinifera varieties experienced extensive winter injury. Bud, trunk injury and crown gall symptoms were observed in all the vinifera varieties. High incidence of vine mortality was recorded in Syrah, and Muscat Ottonel. Among the vinifera varieties Cabernet franc and Grüner Veltilner vines recovered the best; healthy suckers grew from above the graft union. Lower levels of winter injury were recorded in the Southern part of PA. The most significant winter injury was observed in Tannat (almost 100% bud mortality and vascular tissue damage at cane and trunk levels). The damage on the other varieties was mostly limited to primary buds, although some vines (mostly Syrah, Malbec) sustained vascular tissue damage and collapsed throughout the summer. As a consequence of primary bud damage varieties such as Malbec, Albarino and Cabernet Sauvignon produced very low crop yield.

Table 1. List of varieties and clone designation, when known, planted at the Lake Erie Regional Grape Research and Extension Center (LERGREC), North West side of PA, and at the Fruit Research and Extension Center (FREC) in the southern side of PA.

• In 2014, 6 varieties were fermented for winemaking trials, and discussed at the recent Symposium: Vidal Blanc (North East), Chambourcin (North East), Cabernet Sauvignon (Biglerville), Merlot (Biglerville), Albarino (Biglerville), and Cabernet Franc (Biglerville).
• The primary trend noted with Albarino is the continued low yield, which has been annually estimated at under 2.0 tons/acre since 2011. In 2014, the estimated yield for Albarino was 0.57 tons/acre.
• The Vidal Blanc underwent a pre-fermentation juice trial based on Jose Santos’s presentation in August 2014, which can be found here. Vidal Blanc was separated into three treatment groups: Control (Brown Juice), SO2 addition, and AST addition. Attendees at the PA WMRB Symposium had the opportunity to taste wines produced from these treatments.

 

Pre-Fermentation Juice Treatments in Vidal Blanc. All treatments treated with pectinase and 24-hour settling time in cold storage. Image shown after racking.

• Fruit produced from the Biglerville plot continued to have high pH (>3.80) and low TA (<5.0 g/L) problems in the wines, which is consistent with wine data from fruit produced into wine in the 2012 and 2013 vintages.
• A discussion on red wine color stability issues was covered based on the frequency of these findings. A more detailed discussion on red wine color stability can be found pertaining to:
• An overall understanding of red pigmentation in wine
• Micro-oxidation and tannin additions
• Acetaldehyde and its role in forming bridged color stable pigments

Chambourcin Wines in 2013 Vintage Year Showing Red Color Intensity Differences Between 2 Vineyard Sites in PA.

In addition to the support of the PA Wine Marketing and Research Board, this material is based upon funding provided by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under agreement No. 2010-51181-21599.

Investigating the Inadvertent Transfer of Vitis labrusca Associated Aromas to Vitis vinifera Wines

By: Jared Smith

Polymers, such as plastics used during winemaking, can scalp (uptake) aroma compounds from juice and wine.

Aroma scalping can lead to not only the loss of desirable aromas, but also the presence of unexpected aromas in wines due to desorption of the aromas from the polymers during subsequent processing. This could especially be an issue when equipment is shared for the processing of two completely different species of grapes (ex. V. vinifera vs. V. labrusca) that have vastly different aromatic profiles.

One potential way to help remove scalped aromas from your polymeric winemaking materials is through the use of ethanolic (80%) cleaning solutions at higher temperatures (75°C) for an extended period of time.

Introducing the Penn State wine & grapes graduate students’ team

By: Michela Centinari and her graduate student team

An exciting and rewarding part of my responsibilities as a faculty member is mentoring graduate students and helping them to achieve their career goals. This week I would like to take the opportunity to introduce three young and talented graduated students who have decided to focus their studies and research on wine grapes.

It is my pleasure to advise Maria Smith and to co-advise Annie Klodd and Laura Homich. Their backgrounds are diverse and they each bring something new and interesting to the table. They are working on research projects that will benefit the wine and grape industry, as well as advance our knowledge on several topics including:

• Effect of crop load and intensity of pre-bloom fruit-zone leaf removal on yield components, disease incidence, cold hardiness, winter carbohydrates storage, and wine sensory perception.
• Effect of the timing of fruit -zone leaf removal and cluster sunlight availability on grape and wine aroma profiles.
• Impact of under-trellis cover crops on vine root distribution, morphological traits, soil nutrient and water availability in response to below-ground competition for resources and/or interference for space.
• Effect of delayed bud–break on fruit ripening, yield components and wine sensory perception.
• Physiological response to post-budbreak freeze events in Vitis vinifera and inter-specific hybrids winegrape varieties.

These collaborative research projects on wine grapes have strengthened ties among faculty and research staff members at the Penn State College of Agricultural Sciences, as well as fostered cooperative relationships with universities such as Cornell and Virginia Tech. Finally, I would like to point out that thanks to the students’ hard work and efforts, this fall, wine will be made from several research trials under the supervision of the Extension Enologist, Denise Gardner. This will allow industry members to assess if and how viticulture treatments imposed in the vineyard affected wine sensory perception.

Later this year the students will post updates about their research projects in this blog. This week I invited Annie, Laura and Maria to introduce themselves to the wine grape community:

 

Annie Klodd

“Hi, my name is Annie Klodd, and I’m a 2^nd-year Masters student in Plant Biology at Penn State, advised by Drs. David Eissenstat and Michela Centinari. I grew up on a 20-acre vineyard in Iowa, and once I outgrew my childhood distain for pruning in -10 degree winters, I developed a true passion for the US winegrape industry, particularly in the Midwest and mid-Atlantic.

My research aims at understanding how cover crops planted under the trellis affect grapevine growth, so we can make informed decisions about if and how to use cover crops in mid-Atlantic vineyards. In order to get to the bottom of that, we have to look beyond pruning weight and yield and dig deeper (no pun intended) into how cover crops affect the vine roots’ access to vital nutrients and water. My experiment is located at Virginia Tech’s Alson B. Smith Agricultural Research and Extension Center vineyard, where Tony Wolf’s team found that an under-trellis grass cover crop reduced vegetative growth and yield of Cabernet Sauvignon vines. To explore why, I am testing whether the resource demands of the grass tend to limit the water and nutrients available to the vine roots. So far, my data suggests that the shallow fescue roots limit the phosphorus available to the vine in shallow soil, and force the vine roots into deeper soil, where nitrogen and phosphorus are in tighter supply. To learn more about how the vines respond to nutrient limitation, I’ll spend the next few months in the lab testing whether the cover crop caused the vine roots to alter their anatomy or rely more on beneficial mycorrhizal fungi for the uptake of phosphorus.”

 

Laura Homich

“Hi, my name is Laura Homich, and I’m a first year Masters student in the Food Science Department under the direction of Dr. Ryan Elias and Dr. Michela Centinari. I began my exploration of enology and viticulture as an undergraduate Chemistry student at Penn State. Through my undergraduate research experience with Extension Enologist, Denise Gardner, I not only helped with processing and analysis of the NE-1020 varietal wine trials, but also worked on my own project investigating the effects of co-inoculation on wine quality of a high-acid, red hybrid, Chambourcin. I was given the opportunity to present my research findings at the 2014 PA Wine Marketing and Research Board Symposium, and at the 2014 American Society of Enology and Viticulture Conference.

My thesis work will explore the effects of viticulture practices on the rotundone content in Noiret grapes and wine. Rotundone is an aroma-impact compound found in the grape skin and is attributed to the black pepper notes most commonly associated with Australian Shiraz. Rotundone has been identified in an increasing number of Vitis vinifera cultivars, including Grüner Veltliner. Interestingly, approximately 20% of consumers are anosmic (the inability to perceive) to rotundone, while those who can detect this compound can identify it at concentrations as low as 16 ng/L in wine. Noiret is a hybrid variety suitable for growth in cool-climate regions and is known for its black pepper characteristics. This study will look at the effects of timing of fruit-zone leaf removal and cluster sunlight exposure on rotundone content at various time points across the grape ripening process. Through this project, I’m thrilled to learn about wine aroma analysis methods, to continue to gain experience in winemaking, and to obtain hands-on experience in the vineyard.”

 

Maria Smith

“Hi, I am Maria Smith. I graduated magna cum laude in 2009 from Virginia Commonwealth University, with a B.S. in biology and minors in chemistry and Spanish. At VCU, I studied the molecular genetic basis of symbiotic relationships for nitrogen fixation in flowering plants. I received my M.S. in horticulture from Cornell University in 2013 working with Dr. Taryn Bauerle on the role of both above and belowground traits on invasive potential of woody plants. I recently moved from Washington, DC here to Penn State for a Ph.D. in viticulture with Dr. Michela Centinari.

Grapevine injury due to cold temperatures (winter and late spring) is a limiting factor to grape production in PA and other regions as well. The focus of my research centers on how canopy management practices impact vine cold hardiness and winter carbohydrate reserves in permanent organs. Additionally, I will be exploring the role varietal differences have in physiological responses to imposed frost events post-bud break in young vines. This work will be in conjunction with on-going projects at the PSU Lake Erie Regional Grape Research and Extension Center and the vineyard at Rock Spring experimental farm.”

 

 Acknowledgment

 We would like to especially thank our collaborators at Penn State (Bryan Hed, Denise Gardner), at Cornell University (Dr. Justine Vanden Heuvel), and at Virginia Tech University (Dr. Tony Wolf). Additionally, we would like to extension a special thank you to the PSU Lake Erie Regional Grape Research and Extension Center staff and Don Smith for their technical support.

Enology and Viticulture course coming to Gettysburg Campus

By: Bob Green, HACC Enology & Viticulture Program Director

Beginning August 18^th, HACC will be offering one of the courses in its Enology and Viticulture program at the Gettysburg Campus for the fall semester. The course, ENVI 253 Sensory Evaluation II, is the second of two sensory courses offered in the program, and explores the flavor profiles of wines made from grapes grown in Pennsylvania and other regions on the East Coast and compares them with archetypal wines. Students will learn about the different species and varieties of wine grapes, their flavor profiles, origin, traditional grape growing regions, and how a hot or cold climate can affect the grapes, and thus, the wine.

The course is a blended course, which combines online lecture materials with hands-on sessions at two weekend “camps”. This format allows convenient online access to classroom lectures and materials, while providing two important face to face sensory camps with the instructor and the other students. Both traditional, full time, students and non-traditional students with full time jobs and other responsibilities can take advantage of this format. The two camps meet on the weekends of Sept. 27-28, and Nov 8-9, 2014 in the Robert C. Hoffman Community Room on the HACC Gettysburg Campus. A $55 course fee is required, in addition to the tuition, for the purchase of wines that will be tasted during the camps. Students will also be evaluating wine on their own time, and keeping a wine evaluation journal throughout the semester.

Wine sensory. Photo by Michael Black/Black Sun Photography

Some knowledge and experience with wine tasting and sensory evaluation is required for this course. Within the program, the Sensory Evaluation I course is a prerequisite. The instructor can override this prerequisite requirement for individuals that have the experience and interest, and are not enrolled in the program.

The Enology and Viticulture program at HACC was created to provide trained employees for the wine and grape industry in Pennsylvania and surrounding states on the East Coast. Commercial vineyards and wineries are thriving, and the industry continues to grow as new vineyards are planted, and wineries are built. Foremost for these entrepreneurs is the production of high quality wines, requiring a knowledgeable and skilled labor force. To meet this need, HACC developed a curriculum that is tailored to the conditions that make this area and its wines distinctive.

The program offers three options for study: completion of an associate degree; completion of a certificate; or auditing individual courses for personal or professional enrichment. You can enroll in the college online by visiting the HACC website (www.hacc.edu). Once enrolled, you are also able to register for classes online, as well.

For more information, please contact Bob Green, Program Director, by email at ragreen@hacc.edu, or by phone at 814 860 1452.

Grapes… Wine… and Bar-B-Q?! A Summary of the American Society of Enology and Viticulture (ASEV) & ASEV-Eastern Section Conferences: PART 1

By: Denise Gardner

This year, the national ASEV and ASEV-Eastern Section hosted joint conferences in Austin, Texas. There, researchers, students, and industry members met to discuss current research findings in academia and industry, explore the Texas Hill Country wine industry, and award prominent members of the grape and wine community.

This post, PART 1, will feature some highlights from Texas Hill Country and the presence of Penn State at the conferences. Next week, in PART 2, I’ll summarize a few of the enology talks that I attended and introduce these emerging concepts to the Pennsylvania wine community!

Texas Hill Country

The wine industry in Texas was fun to explore, and sometimes I couldn’t help but catch myself saying, “Everything is bigger in Texas.” ASEV hosted a one-day industry tour in the Texas Hill Country, which featured 4 vineyards and wineries: Flat Creek Estates, Becker Vineyards, Salt Lick Cellars, and Driftwood Estate Winery. Each winery had their own unique way of incorporating the pride of Texas into their production while retaining the prestige associated with wine. Vineyards loomed over various terrains and I was amazed at how early harvest occurs: for some, it starts as soon as July and ends by August!

At Flat Creek, we learned about the prominence of disease pressure in a constant hot and humid climate; a reality that many wine regions face on an annual basis. Flat Creek was currently exploring the use of ozone for pest management in the vineyard. Additionally, they were actively working with local universities on research projects associated with several vineyard pests and diseases, including Pierce’s disease. Several vineyard managers commented on the difficulty of getting vines into a dormant season because of the regular warm temperatures (the area does not have the classic diurnal shift between nighttime and daytime temperatures).

Outdoor pavilion at Flat Creek Winery in Texas, overlooking their vineyards.

After a brief and sudden down pour, the out-of-towners had the opportunity to witness a Texas thunder storm, which left behind about 3 inches of water on top of the soil for a few hours. The kind folks at Becker Vineyards explained to us how important this annual rainfall is, as previous years have left the area in serious drought conditions. Within a few minutes, the bright Texas-blue skies were opening way again and drying off the vineyards. It was also at Becker that I caught a peek of one of the Texan wine awards!

2011 Top Texas Wine Award: Becker Vineyards

The tasting room at Becker Vineyards, Texas

It’s not surprising to me how Salt Lick Cellars brings people into their tasting room. Their famous Salt Lick Bar-B-Q restaurant brings in about 4,000 customers on weekends… and the tasting room is right next door! Talk about great marketing! Visitors have an opportunity to enjoy some of the most renowned Texan bar-b-q and quench their thirst for great Texan wines all in one stop. Bonus: the entire bar-b-q restaurant is surrounded by vineyards. Double bonus: the bar-b-q was delicious. A must-see (and taste) if you head down to Austin in the near future! (I suppose I’m still a foodie at heart.)

Salt Lick Cellars BBQ Red wine

The Salt Lick welcome!

Some of the surrounding vineyards at Salt Lick Cellars and The Salt Lick restaurant

In case you were hungry, a look at the meal at The Salt Lick

Finally, no wine industry is complete without that winery that captures the breathtaking views of their wine country. Driftwood Estate Winery captured this and did not disappoint as visitors were able to walk along the cliffs and look over onto the surrounding country-side.

View from Driftwood Estate Winery

For me, it is always interesting to see what emerging wine industries are doing to promote their wines and how local consumers interact with the wineries, especially as the Pennsylvania Winery Association embarks on a new marketing campaign for Pennsylvania wines. The fascinating thing about Texas wines was the loyalty and pride found within consumers. In general, Texas is known as a high wine-consuming state. However, local consumers associate with brand loyalty to many Texas wines, and the local wines have a steady hand in the consumption numbers. Austin [city] restaurants, of all styles and price point, featured local wines. Finally, the hospitality associated with the wineries we visited was clearly genuine and I couldn’t help but notice how accommodating each winery had been during our trip. Many wineries chilled the reds slightly as ambient temperatures were too high to serve reds at “room temperature.” And many offered chilled water or Gatorade to winery visitors to account for that hot Texas weather! I also found a pack of “Go Texan” marketing material at the ASEV conference, which all attendees could take, and appreciated the support for the local wine industry. But how about those wines?

“Go Texan” wine industry marketing material

Enjoying local Texan wines

While some varieties were new to me, I was refreshingly reminded of how everyone loves a good rosé and of the multitude of wineries making nice Syrah’s. You can’t forget the multitude of Tempranillo’s that are sure to please red wine drinkers… and bar-b-q lovers. Reds retained pleasant jammy flavors and were smooth on the palate. I had a few Viognier’s that surprised me with their acid retention and tropical nuances. Like many other less-known wine regions, the wines I tasted in Texas had their own unique identity. This experience highlighted the contribution of terroir and its expression in the bottle.

Penn State at ASEV/ASEV-Eastern

This was one of the first years that Penn State had a strong presence at the ASEV national meeting. Several students attended the meeting with Michela Centinari (Assistant Professor of Viticulture) and myself (Extension Enologist). Gal Kreitman, current Ph.D. candidate in the Department of Food Science in Dr. Ryan Elias’s food chemistry lab, gave a well-attended enology talk discussing his research on how metal chelators may inhibit wine oxidation. Additionally, Gal was a scholarship recipient from both the ASEV and ASEV-Eastern organizations.

Gal (5th individual from the left) receiving his ASEV scholarship award

The Penn State group in Austin. From left: Gal, Jared, Michela, Laura, Charlene, Denise, and Marlena

I’d like to take a brief moment to recognize the importance of industry support for ASEV-Eastern scholarships. One of the primary missions associated with ASEV-Eastern is to provide financial support to graduate students exploring grape and wine research of importance to the Mid-Atlantic and Midwest wine regions (Pennsylvania included). This is especially important as federal financial support for grape and wine research seems to be declining. ASEV-Eastern cannot award these annual scholarships without financial contribution and support from the wine industries they represent. For more information on the ASEV-Eastern organization, present and past scholarship recipients, or how you can contribute to the ASEV-Eastern scholarship fund, please visit the website or donation page here. Additionally, you can now follow ASEV-Eastern on Facebook and view the various activities they are doing to support viticulture and enology research throughout wine regions east of the Rocky Mountains!

Charlene Van Buiten (Ph.D. candidate), Marlena Sheridan (Ph.D. candidate) and Jared Smith (M.S.), also a part of Dr. Ryan Elias’s food chemistry research lab, gave poster presentations on their current projects associated with wine. Charlene’s research highlight the use of the fining agent, PVPP, and its impact on the aroma and flavor of aromatic white wines when applied at various steps in production. Marlena has been studying the role of acetaldehyde, an impact aroma compound associated with oxidation, and its ability to stabilize red wine color. Jared’s research was recently discussed at the 2014 PA Wine Marketing and Research Board (WMRB) Symposium. He has been investigating the potential of native variety (e.g. Concord, Niagara) flavor carry-over into hybrid and V. vinifera wines during wine production.

Charlene presenting her research at the ASEV industry-student mixer

Marlena presenting her research at the ASEV industry-student mixer

Jared presenting his research at the ASEV industry-student mixer

Finally, Laura Homich, a recent B.S. graduate from the Chemistry Department at Penn State, also presented her research on the use of co-inoculation (simultaneous primary and malolactic fermentations) in high-acid red hybrid wines. Laura also presented this research at the 2014 PA WMRB Symposium, and will continue into an M.S. degree working with Dr. Ryan Elias and Dr. Michela Centinari. All of these students represented Penn State and the Pennsylvania wine industry quite professionally, and many attendees found their research of importance to many wine regions throughout the country.

Laura presenting her research at the ASEV industry-student mixer

I have to thank the continued support of the Pennsylvania wine industry through the financial contributions of the PA WMRB for many of these projects and the many wineries that have participated in these studies. Additionally, a special thank you goes to all of the faculty and staff members at Penn State that manage the research vineyards and contribute to the overall success of grape and wine research associated with the university. Without the continued collaborative efforts between the Pennsylvania wine industry and Penn State, the progression of grape and wine research in Pennsylvania would be quite limited.

Tune in next week for further updates regarding discussion topics at the ASEV and ASEV-Eastern Conferences!

Blind Tasting at the Lehigh Valley Wine Trail Meeting

Every year, the Extension Enology program tries to organize 5 “regional” wine meetings throughout Pennsylvania. These regional meetings usually occur in Central, Northwest, Northeast, Southeast, and Southwestern, Pennsylvania. Future Regional Visits can be found on the “Wine Industry Events” tab on this blog, or through the “Upcoming Events” heading on the homepage of the Penn State Extension Enology website.

Additionally, a few of the Pennsylvania wine trails also reach out Penn State Extension Enology for educational opportunities that include specific wine trails. The Lehigh Valley Wine Trail has been actively engaged with the Extension Enology program for a few years, and this year they developed a tasting exercise for their wine trail members.

Denise Gardner, Extension Enologist, worked with the Lehigh Valley Wine Trail to set up a blind tasting event which contained wines from all of the associated wine trail wineries. Each winery submitted a red and white wine of their choice, which was blinded with a brown paper bag (to cover the labels) and identified with a numeric three-digit code. Wines were then poured, individually, to each attending wine trail member. In total, 15 people tasted each wine submitted.

Blind Tasting Event Held at Pinnacle Ridge Winery for a Lehigh Valley Wine Trail Meeting

Each taster was given an evaluation sheet to analyze the wine for potential wine defects, the commercial acceptability of the wine as a whole, and completed with a subjective evaluation as to whether or not the taster enjoyed the wine. As we all know, wines can be of commercial quality but an individual’s taste preference may not prefer that wine, or vise versa.

Evaluation Sheets Associated with the Blind Tasting

Denise is currently in the process of compiling all of the data, and will provide a summary of each wine’s results to the appropriate winery.

What’s the benefit of educational programs like this?

• Blind tasting is a humbling experience. Winemakers often learn that they cannot recognize their own wines in a blind tasting line up. Imagine the unnerving experience!
• Tasting wines blind forces individuals to evaluate wines from a much different perspective. Not knowing a particular variety, focusing on particular attributes, and having little background on the wine can alter one’s sensory experience.
• Helps winemakers understand commercial acceptability. Denise struggled with a good definition for this term! Commercial quality wines are not wines that can be sold; as we all know almost any wine of any quality level can probably be sold to an unknowing consumer. However, looking at the wine from the perspective of “is this a quality wine?” is a subjective challenge that requires years of tasting, experience, and knowledge of benchmark quality wines throughout the world.
• Empowers team members to improve wine quality. The results of this exercise are focused on making wines better in a way that does not publicly harm any one producer. These exercises push the bar of making consistent quality wines, and the whole wine trail and/or region benefits from this adjustment. As the old saying goes, “Your wines are only as good as your neighbor’s.”

2014 PA Wine Marketing & Research Board Symposium Summary

By: Denise M. Gardner, Extension Enologist

PA WRMB Logo

Each year, the Pennsylvania Wine Marketing and Research Board (PA WMRB) financially supports educational and research initiatives in the fields of enology, viticulture, and wine marketing. This year’s Symposium featured several wine and grape-related research projects that were funded by the PA WMRB and pertinent to the Pennsylvania wine industry:

• Continued NE-1020 variety trial, which features about 40 wine grape varieties grown in two vineyard plots: North East, PA and Biglerville, PA. This variety trial showcases the climatic and terroir differences associated with these two regions within Pennsylvania. Vines and wines are evaluated through chemical analyses and sensory evaluation of several wine varieties. This was the first year that highlighted data from three consecutive years, which allowed researchers to show trends associated with growing chemistries, harvest, and wine chemistries. Vidal Blanc, Albarino, Cabernet Franc, Cabernet Sauvignon and Merlot that were processed in the 2013 vintage were tasted at the 2014 Symposium. Additionally undergraduate and graduate student involvement in the NE-1020 project was highlighted. You can see current updates on the NE-1020 project by checking out Penn State Extension Enology’s Facebook Page.  In addition to the support from the PA WMRB, this material is based upon funding provided by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under agreement No. 2010-51181-21599.
• Evaluation of aroma scalping in wine production was presented by Jared Smith, graduate student in Dr. Ryan Elias’s lab. Jared is currently investigating the potential of absorption of specific wine aromas into polymer-based wine equipment. While Jared’s initial research shows that aroma scalping may occur on certain polymers, he is now evaluating scalping potential in commercial wines. Additionally, Jared is hoping to evaluate potential cleaning mechanisms associated with releasing aromas that have absorbed onto winery equipment.
• An update on bunch rot management was given by Bryan Hed, who is located at the North East Extension office. Bryan’s research has looked at the effects of leaf removal, Vapor Guard® (an anti-transpirant) application, and the use of oils and their associated effects on bunch rot related diseases. Bryan currently recommends leaf pulling as the most effective way to manage rot development on grape clusters. Future research will evaluate the effects of Mancozeb and Botector®.
• Laura Homich, an undergraduate at Penn State, presented her research on co-inoculation in Chambourcin wine production as a potential acid management tool for high-acid red varieties. This research project was conducted at the Food Science Department on a pilot plant scale and also in conjunction with two commercial wineries in Pennsylvania. Chemical results showed little differences between treatments (co-inoculation of primary and malolactic fermentations, vs. sequential primary fermentation followed by malolactic fermentation). Attendees tasted both the research wines and commercial wines that were produced in the 2013 vintage. Attendees found little, if any, sensory variation in wines that were produced by either method.

Dr. Rob Crassweller

Undergraduate, Laura Homich

Penn State’s Bryan Hed

Additionally, several guest speakers were invited to the 2014 Symposium and gave fascinating talks related to winemaking:

• Penn State’s Sensory Evaluation Center Laboratory Technician, Rachel Primrose, presented her research that is currently evaluating the maximum perception thresholds associated with sweetness in wine. Rachel is looking at the impacts of sugar presence in both low-acid and high-acid wines, and evaluating the influence of both sugar and artificial sugar additions.
• Dr. Molly Kelly from Virginia tech discussed the effects of foliar nitrogen and sulfur sprays and its impact on the aroma composition of Petit Manseng wine. Her research showed that a combined foliar spray of nitrogen and sulfur related to an increase in aroma compound concentrations, in addition to sensory changes in the finished wines. Molly alluded to the fact that these spray techniques could be applied in the vineyard to enhance the aroma composition in Petit Manseng wines or in other winegrape varieties similar to Petit Manseng (i.e. Viognier, Albarino, etc.).
• Also from Virginia Tech University, Dr. Amanda Stewart presented her research and insights on Yeast Assimilable Nitrogen (YAN). Amanda discussed the importance of managing and measuring YAN: reduce the risk of stuck or sluggish fermentations, potentially enhance the aroma/flavor impacts in each wine variety produced in the variety, and to help wineries develop unique nutrient strategies specific for each variety or wine style being produced. Current YAN recommendations are based off of west coast regions and varieties, while recent research indicates a need for a better understanding of YAN in native, hybrid and east coast Vitis vinifera varieties.

Rachel Primrose from the Dept. of Food Science Sensory Evaluation Center

Dr. Molly Kelly from Virginia Tech University

Dr. Amanda Stewart from Virginia Tech University

One of the most exciting features of the 2014 Symposium was the introduction of Dr. Michela Centinari, the newly hired research viticulturist at Penn State University. Michela gave a broad overview of her post doctorate research on the effects of root pruning on vegetative growth of vines and final wine quality. Additionally, Michela introduced several of her research objectives during her tenure at Penn State University. Michela is hoping to look at late spring frost damage, an evaluation of KDL, and also a joint project looking at rotundone concentrations in Noiret and Grüner Veltliner.

Professor of viticulture at Penn State University, Dr. Michela Centinari

In 2015, the Pennsylvania Winery Association (PWA) and PA WMRB are hoping to host a joint conference for Pennsylvania wine industry members. Please stay tuned for further updates regarding this joint meeting in 2015!