September 2017 Pest Management from Veraison to Harvest By: Hans Walter-Peterson, FLGP Team Leader, Viticulture Extension Specialist M Powdery Mildew uch of the focus of growers’ pest management plans As we’ve often said here in the East, most of the growing falls in the period from before bloom to a few weeks after season is one giant powdery mildew (PM) infection period, berry set. This is when the young clusters, flowers and so controlling it can be a season-long effort. How much berries are most vulnerable to infection, and keeping pest effort any particular grower puts into it is at this point in the and disease problems to a minimum earlier in the season year, though, is influenced by several factors, including the helps to keep them from exploding later in the year, if the variety, the severity of infections coming into veraison, the conditions are right. However, anybody who has grown crop load, the growing season, etc. For growers of native hybrid or vinifera grapes in the East for any period of time varieties, PM sprays (or any sprays at all) are pretty rare knows that pest problems don’t always stop at veraison. after veraison, but for more sensitive hybrid and vinifera Varieties that have a short period of time between veraison varieties, they continue to be part of the tank mix during and harvest (e.g., Aurore and Elvira) are at a lower risk of ripening. developing problems due to the limited time they have to hang, and others like Concord and Catawba (and Niagara There are a whole slew of materials that can still be used to some extent) are better adapted genetically to resist to control PM at this point in the year, but one that gets pests in general, including at this time of the year. But used a lot is sulfur. Winemakers, however, have been many cultivars that are more susceptible to pest pressures concerned for a long time about the potential for high won’t be picked until later in September or October, levels of hydrogen sulfide developing in fermenting wines leaving pests plenty of time to have an impact on crop due to sulfur residues present on the fruit at harvest. quality. Fortunately, Misha Kwasniewski, Gavin Sacks and Wayne So here are some brief reminders about management of Wilcox were able to do some trials several years ago that the major pest issues that can affect crop quality and/or looked into this problem, and came up with some fact- vine health between now and the end of harvest. I have based guidance for growers and winemakers: included several sources of further information at the end of the article. • White varieties: Misha found that when the pressed Grape Berry Moth (GBM) juice was allowed to settle for 24 hours before fermentation, virtually all of the sulfur residues settled Our focus on GBM control during much of the year focuses out, even when sulfur was applied less than 2 weeks on the use of the GBM model, which can be found on the before harvest (see Figure 1). NEWA Network website. The model has performed well when it comes to predicting GBM egg-laying and larvae • Red varieties: In cases where the skins will be in hatches in order to give growers a better sense of the contact with the juice during fermentation (as in red rd proper timing for applying insecticides. After the 3 wine production, or skin-fermented white wines), it was generation of GBM larvae emerge and bore into the found that stopping sulfur applications 5 weeks before grapes (around 1700 GDDs after wild grape bloom), harvest allowed enough time for residues to be below further egg-laying become less synchronous and therefore the threshold of 10 ppm of S on the fruit. not as easy to predict with a model. Therefore, growers Figure 1. Clarifying with higher risk vineyards should consider continuing to juice before apply insecticides every 7-10 days through mid- fermentation reduced S residues to almost September, but only in warm years. In most years, once nothing, regardless we reach 1700 GDDs on the GBM model, most of the third of S form or timing. Figure taken from generation larvae will not continue their development to "Grape Disease adults, and will instead enter their overwintering mode. Control 2017" by Wayne Wilcox. Given that our heat accumulation this year is tracking with our long-term average, it is likely that there will be very little activity by a fourth generation of GBM this season, so further insecticides at this point probably serve little purpose in most cases. So if the fruit will be skin fermented, this research As always, keep an eye on the resistance codes for each suggests to stop applying S about 5 weeks before material used in order to manage the development of harvest to avoid residue levels that could cause resistance. And speaking of resistance, don’t rely on increased H2S formation during fermentation. If the juice strobilurins alone to control downy mildew any longer. will not be fermented with the skins, and will be clarified Most growers are moving away from their use by this before fermentation, then sulfur applications can continue time in the season anyway, but another reminder couldn’t to be made until much closer to harvest. hurt. Downy Mildew Botrytis The wet conditions that we had up until recently have In addition to being a good helped downy mildew (DM) establish a foothold in most year for downy mildew, the vineyards this year. While the drier weather lately has wet weather we had around helped to slow it down somewhat, it is something that bloom has also helped to get growers will need to be watching the rest of the year in some early botrytis infections order to maintain healthy, functioning canopies through established in several harvest. This will be especially important where large vineyards we have visited this crops of later-ripening varieties are hanging, and as summer. My experience has much healthy leaf area as possible will be needed to been that when we see adequately ripen the fruit. botrytis infections before veraison (as in the photo here), it means that we’ll be fighting it in many places for much of the season. In a couple of past seasons (2013 and 2014), we had wet seasons up through September and then things dried out for several weeks, making management of these late season rots much easier on growers. It would be great if that happened again this year, but I wouldn’t be betting too much on that proposition. As with DM, the two biggest things for growers to be keeping in mind with choosing botrytis materials is to rotate between different materials with different FRAC codes (see last week’s Vineyard Update for a table Downy mildew spreading throughout a canopy in early containing FRAC codes for most botrytis materials), and August, 2017. knowing the PHI for each material. Most of the materials that are used for botrytis control are both protectants and Unlike PM, there aren’t any materials that can be have some post-infection and anti-sporulant activity as sprayed on heavy DM infections and eradicate them. well, but in order to be effective, they need to make it Materials like the phosphorous acid products (Phostrol, onto the fruit, so no matter what material is used, it will ProPhyt and Rampart) are effective at killing new only be as good as the coverage that the sprayer is able colonies when applied within 5 days or so of the to achieve. And on a related note, a number of studies infection, which is about the time that they are just have confirmed that having good fruit exposure to becoming visible to the eye. Applying them to well- improve air circulation and promote drying can be just as established infections that were already producing important in controlling botrytis infection as any fungicide. spores does not kill the infection, but does cut down significantly on the number of spores that infection As part of our late-season fungicide trial, Chris Gerling produced afterwards. As has been preached many times, and I also tested a few different botrytis materials – though, applying these materials under those kinds of Vangard (7 day PHI), Elevate (0 day PHI) and Pristine conditions means that even more resistant individuals (14 day PHI)- to see if they would impact fermentation or are probably being selected for as well. flavors in the resulting wines. Similar to our results with captan, we did not see any impact of these products on Downy mildew materials have a very wide range of PHI fermentation rates, nor were consumers able to values, ranging from 66 days (EBDC materials) down to consistently distinguish between wines from sprayed and 0 days. The idea of spraying a fungicide just before unsprayed fruit. harvest might cause some concern on the part of winemakers, which is why Chris Gerling and I conducted Sour Rot a three-year trial to see if late fungicide applications (right at the labeled PHI) had any impact on fermentation or Thanks to research done by Cornell grad student Megan sensory characteristics. In the case of downy mildew Hall as part of her Ph.D. work with Wayne Wilcox, we materials, we included captan in the study for all three now have some information that growers can start to use years (0 day PHI, 72 hour REI), and found that it had no to try to manage sour rot, a disease that has been very effect on fermentation rate, nor could wine consumers difficult to control in some years and has caused a detect a difference between wines made from fruit significant loss of fruit. Wayne and Megan will both say, sprayed with captan and from the unsprayed controls. for good reason, that there is still a lot we don’t know about exactly what promotes this disease and some of VINEYARD NOTES September 2017 PAGE 2 of the ways that it works, but some of the information that If you have further questions about any of this, look for Megan has developed may be useful in a year like this more information in the resources listed below, or feel where there is a good potential of sour rot to show up in free to give us a call anytime. Good luck to everyone with some spots. So given that there’s still more to uncover harvest this year. about it, here’s what we think we know. Further Resources/References: 1. Conditions: Sour rot generally kicks into gear once fruit hits about 15° Brix and some rainfall occurs. Hed, B. “2015 Late Season Disease Management.” Wine Temperatures in the upper 60s to upper 70s seem to and Grapes U., posted September 4, 2015. Accessed at be the sweet spot for disease development. Cooler https:psuwineandgrapes.wordpress.com/2015/09/04/201 temperatures will slow its development but not 5-late-season-disease-management/. necessarily stop it. Kwasniewski, M.T., G.L. Sacks, and W.F. Wilcox. 2014. 2. Fruit flies appear to play a significant role in the Persistence of elemental sulfur spray residue on grapes development and spread of the disease. The use of during ripening and vinification. Am. J. Enol. Vitic. 65 an insecticide along with an anti-microbial material (4):453-462. (Oxidate) has provided good control of the disease in Loeb, G. “Grape Insect and Mite Pests – 2017 Field Megan’s trials. Oxidate is an expensive material Season Abridged Edition”. FLGP Vineyard Notes though, so one option to save some dollars would be newsletter, July 2017. https://nygpadmin.cce.cornell.edu/ to use just an insecticide, which has shown to pdf/newsletter_notes/pdf90_pdf.pdf provide some control of the disease on its own as well. Walter-Peterson, H. and C. Gerling. “Can Late-Season Fungicide Residues Impact Flavor and Fermentation?” 3. Trying to “rescue” fruit once the disease is off and Veraison to Harvest newsletter. September 14, 2012. running is less effective than addressing it early on Accessed at https://grapesandwine.cals.cornell.edu/sites/ (as Wayne would say – “Duh”). Beginning to spray grapesandwine.cals.cornell.edu/files/shared/documents/ once fruit gets to 15 Brix and following a rain event Veraison-To-Harvest-2012-Issue-3.pdf should help to minimize early infections from establishing and spreading. A more practical (and cost effective) approach might be to watch for signs Wilcox, W. “Grape Disease Control 2017”. FLGP of infection and jump on them early, before they get Vineyard Notes newsletter, June 2017. Accessed at out of hand. https://nygpadmin.cce.cornell.edu/pdf/newsletter_notes/ pdf84_pdf.pdf 4. Anti-microbial materials like Oxidate require contact with the targeted organism in order to kill it. This means that the effectiveness of that material will only be as good as the amount of material that makes it to the cluster. 5. Insecticides in New York that are currently allowed (with 2(ee) approval) to be used for spotted wing drosophila are Mustang Max (1 day PHI), Delegate (7 day PHI), Entrust (7 day PHI), Spintor (7 day PHI), and Triple Crown (30 day PHI). VINEYARD NOTES September 2017 PAGE 3 What’s in a Weather Station? By: Gillian Trimber, Viticulture Educator for The Finger Lakes Grape Program W vineyards. Being part of a network has distinct hether you like it or not, we’re all obsessed with the advantages—we’re able to tie into NEWA’s pest forecast weather, especially as farmers, and particularly as we modelling, access historical data for our weather station move toward harvest (not to mention the tenuous times (we get this both through NEWA and Rainwise—it’s nice of year when a few degrees of cold can mean a to have the back-up), receive notifications when the significant loss of buds and vines). Most growers I know station isn’t working correctly, and can see estimations of track the weather in some way—everything from a missing data based on what nearby stations are reading thermometer on the barn or a rain gauge on an endpost and likely patterns of similarity. Not to mention, it allows to one of the large Mesonet stations constructed by New us to share information with the larger community, as York State. Some use tiny dataloggers (iButtons or NEWA data is free and publicly accessible to everyone, Hobos) hung directly on the not just those with weather stations. trellis wire to record temperatures in multiple Recently, our weather station stopped putting out data, locations on the farm, others around the time that we had some of the biggest thunderstorms of the season. The problem turned out to have complete stations that be a faulty battery, but in the process of troubleshooting, provide read-outs which are we came across some good resources we thought we’d downloaded locally from the share. The first is the weather station maintenance station. At the Teaching and guidelines, found at http://newa.cornell.edu/index.php? Demonstration Vineyard we’ve page=maintenance-guidelines. There, you’ll find opted for a Rainwise weather instructions for checking and maintaining sensors relative station, which ties into the IPM humidity, precipitation amounts, leaf wetness, wind program’s Network for speed, wind direction, and solar radiation. The weather Environment and Weather station troubleshooting guide on the NEWA site is Applications (NEWA), as well as likewise very helpful: http://newa.cornell.edu/index.php? several weather sites. There are page=weather-station-troubleshooting-guide. They twenty-six stations linked to NEWA within our six-county provide photos, screenshots, and even video for certain region, fifteen of them owned and maintained by tasks. Example of troubleshooting instructions found at newa.cornell.edu VINEYARD NOTES September 2017 PAGE 4 For those of you with Rainwise stations, contacting technical support with that company is also useful, as they’ll be able to access records of prior issues with your station, see current read-outs, and walk through solutions with you on the phone. You can also download a .csv file, easily read in Microsoft Excel and many other programs, that shows a complete record of data the station is generating every fifteen minutes on both on external weather conditions and on its own internal conditions, including the temperature inside of the device and the battery voltage. An example of the data read-out from rainwise.net for the Dresden FLGP/FLCC weather station. It’s a lot of data. For stations that have been in place a while, it’s recommended that they sent in for recalibration every couple of years, typically at a time of year when having frequent weather data is less critical, and when the data gathered don’t seem to follow typical trends. For most growers, this would likely be in late fall/ early winter, when harvest is done but the extremely cold temperatures we see in January and February are still a ways away. Discussing the data your station is sending with the folks at NEWA and with technical support at Rainwise or your station’s manufacturer can help determine if sending the station in for calibration is necessary. Though weather stations, particularly the more complicated ones that can be linked into NEWA, represent an investment of both money and time, we’re hoping to see the network expand in the future. The more data points we have across our region, the better we’re able to fill in missing information, predict pest issues, and interpret the climate patterns we see across our area. The best management decisions take into account both the conditions that are unique to a given piece of land and a broader understanding of what’s happening regionally; having many local weather stations that can represent the variation around the Finger Lakes helps to do both. PLEASE PARTICIPATE IN OUR ONLINE NEWA SURVEY – help us build our new website By: Dan Olmstead, NEWA Coordinator– NYS IPM Program The Network for Environment and Weather Applications (NEWA) wants you to take our online survey — it’ll only take about 10 minutes of your time. Whether you’ve used NEWA’s online pest forecast models for years or have never used NEWA at all, we will benefit from your responses. Why? Because we are building a new website at newa.cornell.edu, one that’ll be as easy to use on your smart phone as on your desktop, and we want to build it the way you want it to be. NEWA is an online agricultural decision support system that uses real time weather data, streamed over the internet from 573 weather stations throughout the Northeast, Midwest and mid-Atlantic. NEWA provides insect and plant disease pest management tools, degree days, and weather information for growers, consultants, Extension educators, faculty, and others. NEWA models and resources are available free of charge, and are used to make informed localized crop management decisions. The NEWA website will be upgraded soon and we want to know what users’, new and old, want and need out of the new website. All responses are anonymous and confidential and will not be shared with any outside group. Thank you for participating! Take the survey now: https://cornell.qualtrics.com/jfe/form/SV_0GRlhOIDI5HwbR3 For more information: Dan Olmstead 315.787.2207 dlo6@cornell.edu NEWA is a Partnership of the New York State Integrated Pest Management Program and the Northeast Regional Climate Center. VINEYARD NOTES September 2017 PAGE 5 Fruit Maturity Evaluation of Wine Grapes for Harvest Planning By: Ed Hellman, Texas AgriLife Extension H arvesting wine grapes at optimal fruit maturity, or ripeness, presents many challenges, not the least of which is accurate assessment of fruit ripening. Much of the difficulty with discussions of grape ripeness is that there is often an implied standard, but in reality, ripeness is subjective. There are two issues to address: 1) how do we define grape maturity, and 2) how is maturity measured. What is grape maturity? Numerous winegrape ripeness indices have been investigated (summarized by Bisson, 2001) and a few ana- lytical laboratories are attempting to quantify grape ripeness through complex chemical analyses of flavor and aroma constituents, phenolics, color compounds, sugars, acids, and pH. But there will never be a single set of numbers that defines ripeness for a particular grape variety under all circumstances and for all purposes. Ripeness is defined by the individual and is primarily a function of the intended use for the grapes. Often, an individual’s definition of ripeness is also influenced by what is “typical” for that variety in his or her growing region. Some benchmark of ripeness is achieved in one or more seasons and all subsequent crops are com- pared to that benchmark. Winemakers commonly have a target for grape ripeness they would like the fruit to achieve for the wine they plan to produce. That target can vary, even within the same grape variety, depending on the type or style of wine that will be made. For example, one winery may prefer to produce a wine emphasizing red fruit charac- teristics while another winery would prefer riper black fruit characteristics. Grape ripening is a continuous pro- cess and the progression of aroma and flavor characteristics for red grapes is shown in Figure 1. Timing of harvest, therefore, is a matter of determining that point along the ripening continuum that best fits the wine- maker’s objective for the wine. Measuring ripeness The ability to harvest grapes at the desired fruit ripeness is dependent upon one's current knowledge of the progression in fruit maturity occurring in Figure 1. Evolution of flavorants in Cabernet Sauvignon (from Bisson, 2001). the vineyard. Weather conditions will cause seasonal differences in the rate and characteristics of grape rip- ening. Varieties and even blocks of the same variety are likely to have different patterns of ripening. The only way to know where the fruit is on the ripening continuum is to collect samples of the fruit periodically and assess ripeness. An excellent discussion of how to monitor fruit ripening can be found in the book chapter 'Monitoring Fruit Maturity' (Watson, 2003). Much of the forthcoming discussion is adapted from this chapter. Fruit maturity of grapes is commonly monitored by periodically measuring soluble solids content of ripening berries with a handheld refractometer. But sugar content is not necessarily related to accumulation of flavor and aroma compounds. Tasting fruit for a subjective assessment of flavor development typically augments the quantitative measure of sugar content. Such simple techniques can be very useful indicators of grape maturity, but only if the sample tested is appropriate. Too often however, conclusions about grape ripening status are drawn from very small, nonrandom and unrepresentative fruit samples. The key to a good estimate of fruit maturity is to collect berry samples that are truly representative of the vineyard block to be harvested. Fruit samples should be taken weekly beginning about three weeks before harvest is anticipated. More frequent sampling should be done as the anticipated harvest date becomes closer, particularly if there are changes in the weather that could affect ripening or condition of the fruit. Sample Preparation and Analysis (adapted from Watson, 2003) Accurate assessment of fruit ripeness also depends on proper sample preparation and analytical procedures. Fruit samples should be processed quickly, preferably within a few hours of collection, and processing procedures should simulate winery conditions as closely as possible. The fruit can be crushed and pressed by hand, taking care to crush each berry thoroughly. Large samples are more easily crushed with a small roller-crusher and pressed with a small bench-top press . VINEYARD NOTES September 2017 PAGE 6 Crushing should be accomplished without breaking the seeds. The crushed fruit can be hand-squeezed tightly through cheesecloth to obtain both the free run and the pressed juice. Fruit constituents are not evenly distributed in the pulp of the berry so a thorough pressing or squeezing is necessary with all of the juice combined. A common mistake is to use only the free run juice for analysis, which tends to have higher sugar and titratable acidity , lower pH, and lower potassium than fully expressed juice. Juice yields from commercial processing can be approximated by pressing hard enough to obtain approximately 300 ml of juice per pound of fruit. This corresponds to about 160 gallons/ton. Red winegrape samples are best prepared by crushing, de-stemming, and macerating the skins for 1-2 hours at room temperature before pressing. Ripe red grapes rapidly release the anthocyanin pigments from the skin upon crushing and pressing. Juice samples should be temporarily stored in sealed, full containers and allowed to settle to remove suspended solids. Refrigeration aids settling and delays enzymatic browning. Browning can be reduced by the addition of 25 mg/liter each of sulfur dioxide and ascorbic acid (vitamin C), which also helps maintain sample freshness for sensory evaluation. Pectolytic enzymes can be added to enhance juice clarity, if necessary. A sensory evaluation of aromas and flavors should also be conducted. Samples can be held refrigerated in full containers for up to 1-2 weeks for comparison with later samples. Soluble solids are measured as degrees Brix using either a refractometer or a hydrometer. Refractometers should be calibrated following the manufacturer’s instructions. Accurate hydrometers are calibrated to narrow ranges of 5 to 10 degrees and are subdivided to 0.1 degree units. Inexpensive hydrometers typically have a large range such as 0-30 degrees and have other scales such as ‘potential alcohol’. These hydrometers are not very accurate. Both hydrometer and refractometer readings are usually calibrated at 20ºC (68ºF) so if the juice sample is at a different temperature, a correction must be made. Digital refractometer (L), and a pH meter (R) with calibration solutions. Photos by Lane Greer, Oklahoma State University, and Ed Hellman, Texas AgriLife Extension, respectively. Laboratory procedures for determining soluble solids, titratable acidity, and juice pH are found in several books (Iland et al., 2000; Ough and Amerine, 1988; Watson, 2003; Zoecklein et al., 1995). The accuracy of a chemical analysis is highly dependent upon following appropriate procedures and maintaining properly calibrated equipment. Common errors with refractometer measurements include failing to calibrate with distilled water and not making the necessary temperature corrections. Titratable acidity measurements can be inaccurate because of careless pipetting of the sample, failure to neutralize the acidity in the water before adding the juice sample, over-titration, and failure to calibrate the pH meter properly. Common errors in pH measurement include failure to standardize the pH meter, disregarding temperature correction, and the use of worn or insensitive electrodes. An article by Weeks (2002) provides excellent advice on pH analysis and troubleshooting. Sensory evaluation should be conducted on the juice sample collected using the processing procedures described above. Crushing and pressing extracts aroma, flavor, and color from the grape skins. The juice sample should be evaluated for both intensity and quality of aroma and flavor, acidity and taste balance, and color. VINEYARD NOTES September 2017 PAGE 7 References and Resources Bisson, L. 2001. In search of optimal grape maturity. Practical Winery & Vineyard. July/August. Pp. 32-43. Iland, P., A. Ewart, J. Sitters, A. Markides, and N. Bruer. 2000. Techniques for Accurate Chemical Analysis and Quality Monitoring During Winemaking. Wine Promotions, Campbell Town, Australia. Ough C.S. and M.A. Amerine.1988. Methods for analysis of musts and wines. 2nd Edition. John Wiley & Sons. Watson, B. 2003. Evaluation of Winegrape Maturity. In: E.W. Hellman (ed.) Oregon Viticulture. Oregon State University Press. Corvallis, Oregon. Pp. 235-245. Weeks, S. 2002. Measuring, maintaining, and trouble-shooting pH. Practical Winery & Vineyard. September/ October. Pp. 74-77. Zoecklein, B.W., K.C. Fugelsang, B.H. Gump, and F.S. Nury. 1995. Wine Analysis and Production. Chapman & Hall Enology Library. Note: This article was originally published on October 20, 2015 on the eXtension.org website at http://articles.extension.org/ pages/33152/fruit-maturity-evaluation-of-wine-grapes-for-harvest-planning. Upcoming Events SAVE THE DATE!! 2018 B.E.V. NY Conference and Trade Show Wednesday, February 28 – Friday, March 2, 2018 RIT Inn & Conference Center Henrietta, NY Program and trade show information will become available over the next several weeks. Make your plans now to attend this important event! OSHA Forklift Course September 28, 2017 9:00 AM Treleaven Wines 658 Lake Road King Ferry, NY 13081 OSHA Outreach Authorized Trainer Jeff Hauser of Liftech Equipment Companies (Syracuse, NY) will be conducting a Forklift Certification Class at Treleaven Wines. The class will take approximately 4 hours to complete and will be conducted using a sit-down forklift truck. After completing the class, operators will receive OSHA forklift certification. Why might you want to get staff certified? OSHA certification is required every three years even for folks who are trained. There are big fines. It makes folks safer because it requires contemplation on those maneuvers which are likely to make the fork lift tip or roll over. Here are more details from Liftech: http://www.liftech.com/5-reasons-why-you-should-become- forklift-certified/ Cost is $85 per person, and class size is limited. Contact Lindsay Stevens at lindsayannstevens@gmail.com or 315-364- 5100, to reserve a spot and arrange payment. Unified Wine & Grape Symposium January 23-25, 2018 Sacramento Convention Center Sacramento, CA Information is available at https://www.unifiedsymposium.org/. VINEYARD NOTES September 2017 PAGE 8 The information, including any advice or recommendations, contained herein is base upon the research and experience of Cornell Cooperative Extension personnel. While this information constitutes the best judgment/opinion of such personnel at the time issued, neither Cornell Cooperative Extension nor any representative thereof makes any representation or warrantee, express or implied, of any particular result or application of such information, or regarding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manufacturer or supplier for updated information. Nothing contained in this information should be interpreted as an endorsement expressed or implied of any particular product. Become a fan of the Finger Lakes Grape Program on Facebook, or follow us on Twitter (@cceflgp). Visit our website, http://flgp.cce.cornell.edu, for more information on grape growing, pest management, educational events and more. September 2017 Finger Lakes Vineyard Notes Is published by Cornell Cooperative Extension Finger lakes Grape Program Ontario, Schuyler, Seneca, Steuben, Wayne and Yates Counties 417 Liberty Street, Penn Yan, NY 14527 Comments may be directed to ---------------------------------------- Hans Walter-Peterson Viticulture Extension Specialist Finger Lakes Grape Program Cornell Cooperative Extension Cornell University College of Agriculture and Life Sciences 417 Liberty Street, Suite 1024 Penn Yan, NY 14527 Office: (315) 536-5134 Cell: (315) 521-8789 Web: http://flgp.cce.cornell.edu/ Find us on Social Media: Facebook: https://www.facebook.com/CCEFLGP YouTube: http://www.youtube.com/cceflgp Twitter: http://twitter.com/cceflgp Helping You Put Knowledge to Work “Cornell Cooperative Extension provides equal program and employment opportunities”