My programs include studies in wine microbiology, genetic and physiological characterization of wine microorganisms, and starter culture technology. These include the study of population dynamics wit of yeast and bacteria during wine fermentation and aging and they include studies of the metabolism of Saccharomyces and Brettanomyces yeasts of Oenococcus oeni and their ability to dominate at various stages of wine preparation and aging.
Other programs include: the evaluation of new wine grape cultivars and winemaking techniques for New York State wine producers; Studies on the impact of grape cultivar, viticultural practice, and wine microflora on the final wine flavor profile; planning and coordination of the extension program for the NY wine industry; provide educational programs for NY wine and grape producers to help improve the quality and profitability of NY wines; providing leadership to the Cornell Enology & Viticulture Program to develop Cornell`s undergraduate program in enology & viticulture and help plan research and extension program staffing; teaching graduate and undergraduate students in enology.

NY State has unique wine growing regions with a potential to produce distinct, high quality wines. The growing wine industry needs the research and education support for questions of cultivar selection, winemaking techniques. The rapidly growing wine industry needs more and better educated personnel in the vineyards and in the winery and it needs answers to the newly arising challenges in grape and wine production. The New York wine industry is now worth about $9 billion and still growing. In response to the need for more and better technically educated personnel, I helped Cornell to build a new undergraduate program in enology and viticulture and I lead discussion on future research and extension needs.

On the research side we have established projects on Brettanomyces bruxellensis, a very potent wine spoilage yeast. Our applied winemaking projects have shown that yeast starter cultures can give the wine a unique and persistent wine flavor profile. With this tool of wine starter culture yeast, a winemaker can selectively enhance desired grape varietal flavors.
In cooperation with colleagues in vine physiology, vine nutrition, and viticulture extension we have been addressing the problem of atypical aging of white wines. Wines which suffer from this syndrome loose their typical wine grape varietal and regional flavors in the first 6 to 18 months and develop aged flavors described as "waxy," (road dust), "furniture varnish", and "dirty dish rag". We estimate that in some years as much as 70 percent of the white wines produced in New York suffer from this problem.
Two years ago we initiated a new project that looks at the range of flavors found in NY Rieslings and on viticultural and winemaking practices that can affect them. Another project is directed towards exploring the winemaking options for the important red wine cultivars, Lemberger and Cabernet Franc. The Cornell Enology Program supports the Cornell Grape Breeding Program with guidance on desired wine flavor characteristics for new wine grape varieties being developed. We established a research winery that allows the controlled production of several hundred lots of juice and wine from various research projects.

The economic impact of the NY wine industry, including income from tourism and wine retailing, and suppliers to the grape producers and wineries is not estimated at $9 billion. The wine industry is still growing at around 10 percent per year. The enology and viticulture programs have made this success possible by providing the knowledge base for production of high quality grapes and the use of suitable winemaking techniques to express desired flavor characteristics. Research and extension programs in enology and in viticulture have worked hand in hand to support this industry.
My program specifically has helped with correct use of yeast and bacteria starter cultures, with improved knowledge of wine microbiology to avoid spoilage flavors damaging the wine aroma, we helped with the selection of wine grape varieties and clones that are well suited to produce unique, high quality wines in New York state. Our research on the causes of atypical aging in white wines has helped winemakers recognize the defect early and make changes in the vineyard and winemaking practice to avoid this defect. This has dramatically improved the flavor intensity and aging potential of NY white wines and it will also yield to more consistent production of high quality red wine grapes by using improved vineyard management practices. The success of the wine industry has provided thousands of jobs in rural communities and cities of New York state. The wine industry provides an attractive cultural landscape and helps preserve open spaces. Improved vineyard practices help protect soil health and water quality.

Wine Research and Extension

• New York Wine & Grape Foundation
• American Vineyard Foundation

• Dr Tim Martinson (Cornell Cooperative Extension)
• Dr Alan Lakso (Department of Horticultural Science)
• Dr Bruce Reisch (Department of Horticultural Science)
• Dr Jïrg Gafner (Swiss Federal Research Institute, Wädenswil)