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Browsing Horticulture by Subject "Enology"
Now showing items 1-20 of 23
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Comparing Red Wine Color in V. vinifera and Hybrid Cultivars
(Cornell University, 2016-08)Comparing Red Wine Color in V. Vinifera and Hybrid Cultivars In V. vinifera wines, the color transition from purple-red to brick red during aging is well documented. This transition, driven by anthocyanins, has not been ... -
Convenient, inexpensive quantification of elemental sulfur
(Cornell University, 2015-03)Cornell researchers have developed a simple and effective way to quantify sulfur by adapting hydrogen sulfur detection tubes traditionally used by the mining industry. -
Conventional Measurements of SO2 in Red Wine Overestimate SO2 Antimicrobial Activity
(Cornell University, 2018-05)Conventional Measurements of SO2 in Red Wine Overestimate SO2 Antimicrobial Activity -
Cornell Researchers Tackle Green Flavors in Red Wines
(Cornell University, 2010-02)Red wines sometimes carry unwanted green flavors, attributed in part to chemical compounds called methoxypyrazines (MP) that come in with the fruit. Cornell researchers have discovered that early-season canopy management ... -
Flavor Challenges of Breeding Disease-Resistant Grapes Using North American Vitis spp.
(Cornell University, 2019-11)North American Vitis spp. provide disease resistance genes, but also bring unique and sometimes undesirable wine sensory attributes to new varieties. The VitisGen2 project's grape quality team, led by Gavin Sacks, is ... -
"Free" Doesn't Always Mean Free: Rethinking SO2 Measurements in the Winery
(Cornell University, 2015-11)Cornell researchers Gavin Sacks and Patricia Howe have developed a simple, inexpensive headspace-gas detection tube method for measuring molecular SO2 in red wines in the winery. -
How Grapevine Roots Grow
(Cornell University, 2019-08)The roots of the grape may be difficult to see, but they are equally as important as the above ground grapevine for management and vine health. Extension specialist Tim Martinson explains root biology and seasonal growth ... -
Increasing Customer Satisfaction Improves Tasting Room Sales
(Cornell University, 2010-11)In a study of 12 Finger Lakes wineries, horticultural marketing professor Miguel Gomez found direct links between tasting room attributes, customer satisfaction and sales. -
It’s all in your head(space). Researchers invent automatable method to measure free S02 in wine
(Cornell University, 2021-05)The Sacks lab presents a new and easily automated method of measuring "truly" free S02 using headspace gas chromatography (HS-GC). -
Know how to hold 'em; New insights on hybrid tanning retention
(Cornell University, 2015-08)Red wines made from interspecific hybrid cultivars are often low in tannins – even when the grapes have adequate concentrations at harvest. Recent research shows that much of the tannin in hybrids binds to proteins and ... -
Leaf Removal and TDN associated with "Petrol Aromas" in Riesling
(Cornell University, 2010-08)The timing of leaf removal in the cluster zone can increase "petrol" aromas in Riesling. -
Modeling the Impacts of Weather and Cultural Factors on Rotundone Concentration in Cool-climate Noiret Wine Grapes
(Cornell University, 2019-11)Justine Vanden Heuvel, professor of viticulture at Cornell, collaborated with Penn State colleagues to model the viticultural, soil, and weather variables that influence accumulation of rotundone, the compound responsible ... -
Optimizing Winemaking for Northern Grapes
(Cornell University, 2012-02-23) -
Pathogenesis-related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines
(Cornell University, 2016-08)This study from the Sacks Lab examines pathogenesis-related proteins in red wines, and suggests that additional steps to remove protein during winemaking may lead to hybrid wines with better mouthfeel and more complexity. -
Persistence of elemental sulfur spray residue on grapes during ripening and vinification
(Cornell University, 2015-03)Elemental sulfur is an effective and economic method to control powdery mildew on grapes, but too much sulfur residues can impact fermentation. This paper discusses a novel way to measure sulfur in the field and winery to ... -
Sanitation of Wine Cooperage using Five Different Treatment Methods: an In Vivo study
(Cornell University, 2013-08)Oak barrels are expensive, made of porous wood, and harbor micro-organisms. Sanitizing them can be a challenge. Randy Worobo's lab tests five sanitation methods. -
Sensory Descriptors for Frontenac
(Cornell University, 2010-08)A sensory analysis identifies the typical aroma profile of Frontenac wines. -
Stuck and Sluggish Fermentation: Causes & Preventive Steps
(Cornell University, 2020-05)Cornell microbiologist Patrick Gibney summarizes what causes stuck fermentations, and how to diagnose and prevent them. -
Sulfur Residues and post-bottling Formation of Hydrogen Sulfide
(Cornell University, 2016-08)Have you ever had wine go into the bottle smelling sublime, only to emerge later on smelling strange? Graduate student Jillian Jastrzembski and Gavin Sacks, associate professor of food science, explain what can cause this, ... -
Sulphur Dioxide Content of Wines: the Role of Winemaking and Carbonyl Compounds
(Cornell University, 2011-08)Winemaking practices influence production of SO2 binders such as acetaldehyde and therefore the quantity of SO2 a winemaker needs to add during the winemaking process.
