The College of Agriculture and Life Sciences at Cornell is home to one of the top viticulture and enology programs in the world and is internationally recognized for its expertise in breeding table, juice and wine grapes adapted to cool climate growing regions. From developing innovative trellis systems, to breeding new varieties, to managing pests and nutrients, to siting vineyards and maximizing ‘terroir,’ to perfecting the art and science of wine making, Cornell’s teaching, research, and extension in viticulture and enology offer unsurpassed opportunities for grape growers and wine makers, as well as undergraduate and graduate students.

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Recent Submissions

  • How Grapevine Buds Gain and Lose Cold-hardiness 

    Martinson, Timothy E. (Cornell University, 2011-02)
    Each year buds transition from a cold-tender to cold-hardy state through a gradual process that starts around veraison and continues through the winter.
  • Formal and Informal Wine Sensory Evaluation 

    Mansfield, Anna Katherine (Cornell University, 2010-08)
    Anna Katharine Mansfield discusses the purposes and applications of wine sensory evaluation.
  • Grape Berry Moth Management 

    Weigle, Tim (Cornell University, 2011-04)
    A new forecasting model and the Grape Berry Moth Risk Assessment Protocol help growers manage grape berry moth.
  • Resource Assimilation and Vineyard Productivity 

    Bates, Terry (Cornell University, 2010-04)
    Viticulture is about capturing sunlight and soil nutrients and converting them into organic compounds for fuel and growth.
  • The 2009 Grape and Wine Report 

    Creasap Gee, Jodi; Gerling, Chris (Cornell University, 2010-02)
    New York growers and vintners faced cool and sometimes rainy weather that reduced fruit set and often delayed ripening and harvest in 2009.
  • Sources and Sinks: Allocation of Photosynthates during the Growing Season 

    Martinson, Timothy E. (Cornell University, 2010-11)
    Carbon produced through photosynthesis is allocated to different tissues at different times in the growing season.
  • Untangling the concepts of vine size, capacity, crop level, vigor, and vine balance 

    Lasko, Alan (Cornell University, 2013-03)
    Vine size, vine capacity, cropping level, vine vigor, and vine balance are all related concepts describing vine productivity. They are commonly—but not always consistently—used. Horticulture professor Alan Lakso defines ...
  • How Grapevines Reconnect in the Spring 

    Martinson, Timothy E.; Goffinet, Martin (Cornell University, 2012-03)
    In midwinter, buds are isolated from the rest of the vine's vascular system. Signals from the buds reactivate the vine's vascular cambium, reconnecting shoots, trunks, and roots - a process starting at budswell and ending ...
  • Conversion Factors: From Vineyard to Bottle 

    Gerling, Chris (Cornell University, 2011-12)
    How many grapes does it take to produce a glass of wine? Cases per ton? Bottles per acre? Hectoliters per hectare? Chris Gerling explores the ins and outs of conversion factors.
  • What Yeast Do 

    Gerling, Chris (Cornell University, 2011-08)
    Fermentation is anaerobic respiration that produces a byproduct - ethanol - that kills yeast. But in the process, yeast also transform other compounds into aroma- and flavor-active molecules that taste, smell, and feel ...

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