eCommons

 

Experimental Wine Production

Other Titles

Abstract

A major portion of the wine research program at the New York State Agricultural Experiment Station, Geneva is concerned with the evaluation of grape varieties for suitability for wine production in New York. The viticultural characteristics of each variety or selection are assessed in the Experiment Station vineyards by the staff of the Department of Pomology and Viticulture, and enological evaluation is done by the Department of Food Science and Technology. In order to evaluate the enological merits of each variety, a wine production procedure suitable for small batches (1 to 50 liters) has been developed. The goal of wine production for this program is to obtain a consistently sound wine representative of the varietal potential. Presently, over 500 experimental lots are produced annually. This report describes the standard procedure used to produce these experimental wines.

Journal / Series

New York's Food and Life Sciences Bulletin
66

Volume & Issue

Description

Sponsorship

Date Issued

1977-07

Publisher

New York State Agricultural Experiment Station

Keywords

experimental wine; wine production

Location

Effective Date

Expiration Date

Sector

Employer

Union

Union Local

NAICS

Number of Workers

Committee Chair

Committee Co-Chair

Committee Member

Degree Discipline

Degree Name

Degree Level

Related Version

Related DOI

Related To

Related Part

Based on Related Item

Has Other Format(s)

Part of Related Item

Related To

Related Publication(s)

Link(s) to Related Publication(s)

References

Link(s) to Reference(s)

Previously Published As

Government Document

ISBN

ISMN

ISSN

Other Identifiers

Rights

Rights URI

Types

periodical

Accessibility Feature

Accessibility Hazard

Accessibility Summary

Link(s) to Catalog Record