New York is the largest grape producing state in the Eastern US. Eighty-four percent of the grapes harvested in New York are the varieties Concord (75%) and Niagara (9%). Furthermore, 75% of the Concord harvested in New York are processed for the juice market, which makes New York a significant contributor to both the National and World juice market. In an effort to stay competitive in that market, the goal of juice grape producers and processors is “to produce the maximum sustainable yield of high quality fruit.” The objective of my research program and the research staff at the Cornell Vineyard Laboratory is to help the New York juice industry reach their goal through viticulture research and education. We work closely with producers and processors to identify research questions that are applicable to the industry. Those questions are then transformed into scientific research projects at the Cornell Vineyard Laboratory. We pass on the knowledge gained from those experiments to extension specialists, processor representatives, and grape producers in a variety of educational media; such as, research publications, conferences, grower workshops, newsletters, and web sites.