The Catch Wire by Cynthia Wood

THE CATCH WIRE A quarterly newsletter Jordan College of Agricultural Sciences & Technology

Department of Viticulture & Enology Vol. 1, Issue 1

January 2013

In This Issue Chair’s Message

Our Team

Associates Campaign

SPOTLIGHTS Lindsay Mate

Joseph Joralemon

CLUB NEWS & EVENTS Viticulture Club

Alumni Club

Alumni Reunion

ACADEMICS Raisin’ the Bar

V. E. PETRUCCI LIBRARY Garabedian Project

From the V. E. Petrucci Library

FEATURES Mechanized Crop Management

Sticky Business—Grape Rot

UPDATES Winery

Vineyard

Position Vacancies

EVENTS

Internship & Career Fair

Berry Workshop

Calendar

C h a i r ’s M e s s a g e Welcome to the inaugural issue of “The Catch Wire,” the redesigned Fresno State Department of Viticulture and Enology newsletter.

Our Mission

For many years, we have realized that there are so many newsworthy activities going on in the department that it would be great to capture this energy in a newsletter that could be shared with our alumni and friends. We chose the name the Catch Wire because our program provides support to growth much like a catch wire provides support to the vine. Britt Foster and Cynthia Wood have been the creative force behind this newsletter redesign and I have thoroughly enjoyed observing the project come together. Inside our newsletter you will find all sorts of information about current activities in our department and from our graduates. From instructional activities to the latest research, from current students to alumni, faculty, and staff, and from the vineyard to our winery, Britt and Cynthia have worked tirelessly to bring our stories to you. And, if you are reading this newsletter, you are part of our story, too, and we want to hear from you. Let us know through your stories and comments how you are doing and how we can make this newsletter bigger and better — and by all means, share our newsletter with others!

On the Cover

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To train the future leaders in viticulture and enology through education and research

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To conduct solutiondriven research for the grape and wine industry

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To disseminate knowledge and information to the grape and wine industry, and to the community

Our plan is to publish this newsletter quarterly, in the months of January, April, July and October. So kick back, put your feet up and enjoy! Jim Kennedy, Chair Department of Viticulture & Enology Email: jakennedy@csufresno.edu

Pride Points 

Each year, over 150 viticulture and enology students take advantage of the extraordinary opportunities that this one-of-a-kind program offers.

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Our graduates can be found in leading grape and wine positions around the nation and world.

Join Our E-List

Viticulture Research Associate, Geoff Dervishian, conducts research in the vineyards.

Our Viticulture

Enolog y Team

Viticulture & Enology Industry Advisory Board

Faculty and Instructors

Staff

Jim Coleman, IAB Chair, E & J Gallo Winery

Jim Kennedy, Faculty Chair

Andrea Cortes, Outreach and Events Coordinator Assistant

Barry Bedwell, California Grape & Tree Fruit League

Geoffrey Dervishian, Viticulture Associate

Nat DiBuduo, Allied Grape Growers

Grape and wine phenolic chemistry, with an emphasis on tannins William Edinger, Lecturer Microbial wine spoilage, development of improved and automated detection and enumeration of wine

Mechanical canopy management, crop load and irrigation stress on yield and fruit quality in the SJV

Cathy Ference, Treasury Wine Estates

microorganisms

Britt Foster, Librarian, V. E. Petrucci Library

Kenneth Fugelsang, Professor emeritus

Carrie Irby, Accounting Technician

Fred Franzia, Bronco Wine Company

Jayne Ramirez, Administrative Assistant to the Chair and Director, and Office Manager

Glen Goto, Raisin Bargaining Association

Mark Salwasser, Vineyard Manager

Hal Huffsmith, Sutter Home Vineyards

Wine microbiology

John Giannini, Winemaker & Lecturer Winemaking, winery equipment and operations, production Sanliang Gu, Faculty, Ricchiuti Chair of Viticulture Fruit quality improvement, plant nutrition, plant-water relations, cold hardiness, cultivar evaluation, trellis systems and canopy management Kaan Kurtural, Faculty, Bronco Viticulture Research Chair

Raisin , table and wine grape production Terri Stephenson, Sensory Lab Manager

Ron Metzler, Metzler Family Farms

Cynthia Wood, Outreach and Events Coordinator

Dianne Nury, Vie-Del Winery

Precision viticulture, whole grapevine physiology, mechanization of canopy management practices, vineyard efficiency

Viticulture and Enology Emeriti

Susan Rodriguez, Research Fellow & Lecturer

Sayed Badr, Professor emeritus, Viticulture and former chair, Plant Science Department

Wine microbiology, growth and metabolism of lactic acid bacteria and yeast in wine using flow cytometry and specific antibodies, wine sensory evaluation, grape rot quantification Roy Thornton, Faculty Wine microbiology with an emphasis on wine yeast genetics and physiology, the breeding of wine yeast by selective hybridization for improved winemaking properties, manipulation of wine flavor by the use of different wine yeast, flow cytometry, and quantifying microbial rot on wine grapes Sonet Van Zyl, Faculty Table and raisin grape production and marketing, cultivar development and evaluation, grapevine and rootstock breeding for improved quality and pest and disease resistance, industry focused research for Californiaâ&#x20AC;&#x2122;s table grape and raisin industries

Kenneth Fugelsang (FERP), Professor emeritus, Enology

Barry Gump, Professor emeritus Chemistry and former Adjunct Faculty of Enology Carlos J. Muller, Professor emeritus, Enology

Vincent E. Petrucci, Professor emeritus, Viticulture and former director, Viticulture & Enology Research Center Robert L. Wample, Professor & Chair emeritus, and former director, Viticulture & Enology Research Center

Michael Othites, Constellation Wines, US

Rick Stark, Sun-Maid Raisin Growers Brian Vos, The Wine Ryan Zaninovich, VB Zaninovich & Sons

Viticulture & Enology Newsletter Editorial Staff Britt Foster Jim Kennedy

Cynthia Wood Contact: 559.278.2089 http://fresnostate.edu/jcast.ve

Visit our web site for a listing of adjunct faculty.

“The partnerships we build and develop with our industry and alumni are an essential part of our tradition.

Did you receive your Associates Campaign brochure?

Especially today as we navigate these difficult financial times, we hope you will consider contributing to our fundraising campaign…” — Jim Kennedy

Student Spotlight

L i n d s ay M a t e , G r a d u a t e S t u d e n t said Lindsay. In November 2012, Lindsay was fortunate to travel to Chillán, Chile, to work with

If you want to find Lindsay Mate, she can usually be found working long hours in Dr. Jim Kennedy’s research lab at the Viticulture and Enology Research Center. As the spring 2013 semester

Dr. Jorge Moreno’s research group at the Universidad del Bio-Bio in the Department of Food Engineering where they are conducting a phenolic and

begins, however, Lindsay looks forward to the completion of her M.S. degree in viticulture and

aromatic study on wines aged with native Chilean oak chips with varying toast levels. Their team is using the same

enology in May. Lindsay is a southern girl from Louisiana who received her undergraduate degree in

method to determine phenolic composition and concentration that Lindsay is using in her research — acid-

mathematics from Vanderbilt University in 2005. After teaching high school for a few years, Lindsay decided to

catalyzed cleavage in the presence of excess phloroglucinol. This method was developed by Kennedy

enroll at Fresno State to pursue her interest in the science of wine. She soon became a recipient of the

and Graham P. Jones (Kennedy and Jones 1740– 1746, Journal of Agricultural and Food Chemistry 49). While in

prestigious Harvey Graduate Student Scholarship, which is Dr. Jorge Moreno and Lindsay Mate during her visit to Chile Chile, Lindsay gave a awarded to highly qualified presentation to Dr. Moreno’s research group about students entering a master’s degree program in how she isolates tannins from grapes, wine, and the Jordan College of Agricultural Sciences and skin and seed tissue, and how to interpret lab Technology. At Fresno State, Lindsay met her results using the method mentioned above. She mentor in the Department of Viticulture and worked with the research team in the lab as they Enology, Dr. Jim Kennedy—a well-regarded did this process for the first time. “It was a scientist and expert on tannins. “Prior to starting challenge to do this in my limited Spanish and with research on wine tannins, I rarely thought about unfamiliar lab equipment, but I feel like it was the variables that affect tannin synthesis and ultimately successful! Dr. Moreno is an extraction and the ultimate effect they have on exceptionally nice professor and excellent host. It wine. One of the most important lessons I've was a pleasure to work with this group.” Upon learned from Dr. Kennedy is that we still have a graduation in May, Lindsay plans to stay in California lot to learn about tannins and wine in general,” and find employment as part of a winemaking team.

Student Spotlight

Joseph Joralemon, Enolog y Student Joe Joralemon was born in San Luis Obispo and graduated from Arroyo Grande High School in 2005. He joined the Jordan College of Agricultural Sciences and Technology’s student ambassador team in 2008

with clients and the general public. He also was hired by the Gallo Sales Company as a Brand Ambassador where he represented E&J Gallo’s extensive wine and liquor portfolio at local stores. Joe may not have known it then, but his involvement in the Future Farmers of America (FFA) program, raising two

where he spent time recruiting high-school and community college students to Fresno State. In the same year, he helped achieve team victory over every other ag college and university in the state at the 2008

market hogs for the Santa Barbara County Fair, and his participation in numerous public speaking events as a youth must certainly have paved the way for his current role as the Fresno State Winery’s marketing

Farm Bureau Discussion Meet in Burlingame, California, after discussing and debating numerous current agricultural issues in front of a panel of judges. As an enology student with a heavy emphasis on wine

assistant. In 2012, Joe was again asked to increase his sales and marketing activities for the university’s winery while plans were being made to create and fill a full-time wine business and marketing position. “Joe

business and marketing, Joe received his first taste of the wine-marketing industry in the summer of 2009 when he was hired by Talley Vineyards to serve in their world-class tasting room in the hills of Arroyo

does an outstanding job natural when it comes working with people. We on our team,” said John

Grande. By 2010, Joe was hired by the Fresno State Winery as a student office assistant while he was taking classes at Fresno State. The following year, he was promoted to the winery’s student marketing

for the winery, and is a to sales, marketing, and are fortunate to have him Giannini, winemaker. Joe

plans to graduate in May 2013 and looks forward to making a positive impact on the wine industry using the wine education, marketing and distribution skills he has received at Fresno State.

assistant, where he was responsible for generating sales, producing marketing materials, and interacting

Joe represents the Fresno State Winery at various community events, such as the October Fall Wine Cornucopia, in Fresno

C l u b N e w s & E ve n t s

Students Making a Difference It’s hard to imagine that the members in the Viticulture Club will be as busy this spring as

Ledio Fanucchi also addressed the crowd on behalf of the Viticulture and Enology Alumni Board and Professor

they were during the fall semester, but we’re sure that they will find a way! This group of

Emeritus Vince Petrucci (who was unable to attend.) Event proceeds will

enthusiastic students have been an example to others on how to make a difference while having fun and building friendships and industry

enable the club to host two FFA events in the Fresno State Vineyards and fund educational activities, including attendance at professional meetings (such as the Unified Wine and Grape

connections outside the classroom. Under the leadership of president Steve Smith and his officers, the club has come together to take on service projects, attend industry meetings, and

Symposium) and their annual field trip to a grape growing region in California. The club will also be able to contribute to their Viticulture Endowment Fund, named after Professor Emeritus Sayed Badr.

host a hugely successful fundraiser in November at Engelmann Cellars in Fresno. The November fall harvest fundraiser is a rich tradition that not only brings back

This endowment provides student scholarships to Viticulture Club members on an annual basis.

fond memories for many of our alumni and friends but builds new

In 2012, the Club also received big kudos from the Visalia Rotary Foundation and Wagner Family Wines for helping present wines at their Soiree d’Elegance event in Visalia. According to the Rotary’s Executive Director, the

relationships for the club and department. This

students were willing to help in any way, recognized the importance of knowing the wines, and represented the wines in a

sentiment rang true when this event hit a record attendance on November 16 (400 people) and was able to raise over $15,000 from ticket sales,

professional manner. Upcoming club events for the spring semester include a 5K Run/Walk in the Fresno State Vineyards on Sunday, April 21 (during Fresno State Vintage Days) to raise funds

a silent auction, and an entertaining live auction. Friends and families enjoyed the delicious dinner and festivities as Viticulture alum John Arellano was presented with the club’s Outstanding

for the V. E. Petrucci Library. To stay in touch with the club, check out their Fresno State Viticulture Club Facebook page!

Alumni award for his dedication and service.

C l u b N e w s & E ve n t s

Viticulture & Enolog y Alumni News As member of the California State University, Fresno alumni and perhaps a graduate of the

the Fresno State Alumni and Friends Reunion held the evening of January 30 at the

Viticulture and Enology program, or as a friend of this program, you are probably aware of the efforts of the Viticulture and Enology Alumni Association (VEAA) to provide funding for the

Hyatt Regency for an evening of conversation, good wines and a chance to meet our current students and alumni, and some of the faculty. Be sure to stop by Fresno State’s Booth

V. E. Petrucci Library, located in the Department of Viticulture and Enology.

#1027 for more information. The combined volunteer efforts of hundreds of people from all sectors of the grape and wine industries have contributed to the pro-

To date, the “A Celebration of Wine” event has been the primary fundraising effort for the VEAA to support the V. E. Petrucci Library.

HELP SUPPORT THE V. E. PETRUCCI LIBRARY AND DEPARTMENT OF VITICULTURE AND ENOLOGY

We invite all of our alumni and friends at wineries to help support ACOW by participating in June 2013. Over the past 30 years, the success of the ACOW has resulted in it becoming one of the largest wine and food events in California and perhaps the U.S. There are typically over 70 wineries and 30 restaurants that participate with nearly 1000 people attending.

Sunday, June 3, 2013—visit www.acelebrationofwine.com

Many of the participating wineries and individgress that has been made in raising the necessary funds to complete the endowment for the

uals have participated by providing additional support in the form of items to be offered in the silent auction. This auction has been an important part of the fundraising aspects of

library. However, like many other things, the past few years have been difficult. We have made some changes to the ACOW organization and for 2013 it has been decided that to

this event. Although the primary use of these funds is support of the library, funds are also used for new equipment for the Department, and events that rec-

focus on growing the endowment at a faster rate, all revenue generated from the silent SILENT AUCTION auction will be dedicated to the endowment ognize the accomalong with a percentage of the net funds generplishments of the stuated by ticket sales for the wine and food portion dents. Funds have also been provided to supof the event. Our goal is to raise $20,000 or port the annual gathering of alumni and friends more to help cover our annual operating expenses at the Unified Wine and Grape Symposium in and grow the library endowment.

Sacramento, California. If you plan to attend Unified this year, we hope you will join us at

C l u b N e w s & E ve n t s

Viticulture & Enolog y Alumni Continued We hope you will seriously consider providing something special for the silent auction that

Robert Wample, VEAA President Elizabeth Dickson, VEAA Vice President Jon Holmquist, VEAA Secretary Ron Metzler, VEAA Treasurer Jim Kennedy, Chair, Dept. of Viticulture/ Enology

will help us achieve our goal. We look forwarding to seeing you at the ACOW on Sunday, June 2, 2013 at the Rancho Vista Del Rio, near Madera, CA. However, if you can not join us, we would appreciate your support in any way that you can.

Contact information is available on the Department of Viticulture and Enology web

If you have questions about providing items for the silent auction or providing support in

site. Click on the 2013 Letter from the Alumni Board on the home page.

any other way, please contact one of the following individuals who currently serve on the VEAA Board.

Additional information is also available online at: www.acelebrationofwine.com

Viticulture & Enology Alumni Membership Drive As with many volunteer organizations, your Viticulture and Enology Alumni Association needs you to stay

program, we encourage you to take a moment to send in your membership dues (only $25), which provides support

Please mail your check, payable to the CSUF Viticulture and Enology Alumni to:

vibrant and healthy. The Association and the membership perform valuable service for the University and

to the V. E. Petrucci Library and to the Department of Viticulture and Enology.

Fresno State Viticulture & Enology Alumni Assoc.

A membership form can be found on the Departmentâ&#x20AC;&#x2122;s

5212 N. Van Ness Ave.

the Fresno State Department of Viticulture and Enology. Our 2013 call for membership dues is currently underway. If you are an alumni or friend of the viticulture and enology

web site home page.

c/o Ron Metzler Fresno, CA 93711

Forms available at http://fresnostate.edu/jcast/ve

We look forward to seeing many of our alumni and friends in Sacramento on January 29-31. Come and see our

new logo and our new look!

Booth #1027 UNIFIED SYMPOSIUM You are invited to stop by our Alumni & Friends Reunion before heading off to dinner! Thank you to the Viticulture & Enology Alumni for their support of this annual event!

Academics

R a i s i n ’ t h e B a r i n o u r R a i s i n & Ta b l e G r a p e C l a s s e s It’s been a little over a year (2011) since Dr. Sonet Van Zyl joined the faculty in the Department of Viticulture and Enology at Fresno State, and she certainly has hit the ground running! Teaching the department’s raisin and table grape production courses, conducting industry-focused research for California’s raisin and table grape industries, and serving as the faculty advisor for the Viticulture Club has certainly been a rewarding challenge for her. It’s not a surprise that student interest and enrollment in her classes are continuing to increase. Van Zyl incorporates Fresno State’s long tradition of using the program’s unique facilities as a teaching tool but has also added some new and creative and hands-on learning activities for her students. In the fall, she asked the students to demonstrate what they’ve learned by assigning individual raisin projects in our own Fresno State Vineyards. Another assignment was a student competition that challenged students to create a recipe and participate in a raisin recipe taste-off.

Van Zyl also continues to expose her students to the industry by inviting experts into the classroom such as Professor Emeritus Vincent Petrucci, and USDA representatives who demonstrated the airstream sorter equipment and grading system for raisins.

Students in Fresno Stateâ&#x20AC;&#x2122;s raisin processing plant, made possible by Valley Welding & Machine Works , the J. Garabedian family, and other industry support

Students work on their raisin projects in the Fresno State Vineyards

She also keeps our ties to the raisin and table grape industry strong by arranging field trips to grape vineyards in the San Joaquin Valley during the harvest season to learn about important topics such as dried-on -the-vine production, continuous raisin tray equipment, and the production and marketing of California table

Students identify table grape varieties in Dr. Van Zylâ&#x20AC;&#x2122;s grape varieties and rootstocks course

grapes. A couple of the highlights of the fall semester were when her students visited and toured the world famous Sun-Maid Raisin Growers facility in Selma and the table grape breeding program at Sun World in Delano.

USDA representatives visit Dr. Van Zylâ&#x20AC;&#x2122;s class and demonstrate the airstream sorter and method of grading raisins

Delicious table grapes from the Fresno State Vineyards

Academics

S c i e n c e — I n a n d O u t o f t h e C l a s s ro o m Overall, all of our faculty continue to cultivate our students’ learning experience in and out of the classroom. The combination of science and hands-on training they receive at Fresno State sets our students apart as they prepare for successful careers in the real world. To enhance this successful learning model, our faculty and instructors do a great job of providing a look into the grape and wine industry through field trips and guest speakers. Students not only enjoy this type of learning, but they report that these activities are a valuable experience that often opens their eyes to a multitude of things they may not have known about before, including companies, vineyards, winery and laboratory methods, equipment and/or services. Students also appreciate being able to meet and shake the hand of these experienced members of our industry, who are often graduates of Fresno State. The face-to-face exposure that this type of instruction provides is also a way for students to receive an in-depth look at a variety of careers

Students receive hands-on training in the university’s vineyards and winery

that may be available to them in the future.

Fresno State grad Erica Stancliff, from Vinquiry/ Enartis, leads a hands-on exercise on TCA in Dr. Susan Rodriguez’s enology class

Fresno State students enjoy a delicious meal hosted by E & J Gallo Winery after a tour of their Livingston winemaking facilities during the fall 2012 harvest and crush season

Dr. Roy Thornton’s seminar class learned about bird control in the vineyard using falconry, the art of hunting wild prey with trained raptors

Viticulture & Enology Internship Program

“I learned so much by being involved in vineyard opera ons and the SIP Cer fica on

Fresno State students may receive course credit for grape and wine industry internships when they enroll in courses ENOL 194 or VIT194.

Students and interested employers can learn more about this program by visiting our department website. Click on the Student Tab, followed by the Internship Tab. Contact: Dr. Kaan Kurtural, Internship Program Coordinator

program. I am thankful

Email: kkurtural@csufresno.edu

we are allowed the opportunity to receive real world, hands‐on experience out in the industry while receiving credit.” — Melissa Costa, internship student 2012

V. E . Pe t r u c c i L i b r a r y

G a r a b e d i a n S u p p o r t M ov e s D i g i t a l P r o j e c t Fo r w a r d Exciting news! With Britt Foster at the wheel, the library staff is using todayâ&#x20AC;&#x2122;s technology to take on a major project that allows us to extend resources to our grape and wine industry and the world! The V.E. Petrucci Library began hosting two interns and a volunteer to work with the Garabedian Digital Collection during the Fall 2012 semester. The Garabedian Digital Collection is a collection of library resources that began digitization (electronic reproduction) under the previous V.E. Petrucci Library librarian, Alev Akman. The development of this

Image of grapevine measles representing the extensive pest and disease collection

consumers, and brings years of experience working for the California Department of Food

collection will continue under current librarian Britt Foster, with the assistance of the skilled interns and volunteer and the generous support of a grant from the Bertha and John Garabedian

and Agriculture in pest management to the identification of pests and diseases pictured in hundreds of mostly unlabeled slides in the collection.

Charitable Foundation.

Colleen Vincent graduated from San Jose State with her Master of Library and Information Science degree in 2011. She is interested in digital libraries and electronic collections, as

The interns, Kristin Baer and Michelle Dennis, as well as volunteer Colleen Vincent, bring diverse skills to the project. Kristin Baer is a Master of Arts student in English Literature at Fresno State, and is beginning the Master of Library and Information Science program at San Jose State in the Spring 2013

well as creating excellent metadata (or information about information) to enable searchers to locate resources online.

semester. She is interested in the role of primary documents as they support research, and growing up in her familyâ&#x20AC;&#x2122;s raisin vineyards,

Collection currently consists of approximately 10,000 35mm slides from the instructional and travel collections of Professor Emeritus Vincent E. Petrucci. The team, working with Britt, will

The

believes wide access to agriculture information resources is necessary.

majority

the

Garabedian

Digital

create an organizational structure as well as a controlled vocabulary (a database of terms) that will allow users to both find specific items through keywords and browse using a

Michelle Dennis is also a graduate student at Fresno State, where she is completing her Master of Science in Plant Science degree. Michelle is passionate about educational resources for agricultural technicians and

hierarchy. Once completed, the collection will be hosted through the digital repository in

development by the Fresno State campus library, Henry Madden Library, and will be openly available to those with internet access. The original

research, and practical application of agricultural best practice, as well as

slides are also stored at Henry Madden Library in Special Collections, where they can be properly preserved and accessed alongside the Vincent E.

The V.E. Petrucci Library is supported by the Viticulture and Enology Alumni

Petrucci Papers collection. The collection, which will increase to include digital copies of historical pamphlets and publications, pictures, and research, is intended to serve the global grape and wine industry, as well as contribute to the agricultural information community of resources increasingly available online. Such online, open collections promote the development of teaching, learning,

preserve the history of the discipline and industry.

Association, as well as by donations and grants. The Library is open to students, staff, and faculty of the Department of

How can YOU support the V. E. Petrucci Library? 

the “A Celebration of Wine” Silent Auction on June 2, 2013 by contacting Dr. Robert Wample, president of the Viticulture & Enology Alumni. Email: rwample844@yahoo. com.

Viticulture and Enology, as well as the grape, wine, and raisin industry, and the general public. For reference or research assistance, or for questions about the library and its resources, please contact librarian Britt Foster at brfoster@csufresno.edu or 559.278.5388.

Make a donation to



Participate in the Viticulture Club’s 5K Fresno State Vineyard Walk/Run on April 21 on campus. All ages are welcome to participate! Proceeds will benefit the library.

The collection contains not only research and instructional resources, but also items that document the viticulture and enology program’s history.



Make a cash donation to the V. E. Petrucci Library. Contact Britt Foster.

http://petruccilibrary.csufresno.edu

F ro m t h e V. E . Pe t r u c c i L i b r a r y In the coming editions of “From the V.E. Petrucci Library,” we focus on research from the Department of Viticulture and Enology. Each article will highlight research generated by Department research teams, and suggested articles for further reading. The balance between vineyard operation cost and profit is as important as the balance between quality and yield. Dr. S. Kaan Kurtural’s research centers on understanding this balance, and finding methods and treatments that meet both of these needs for winegrape growers. Kurtural, who has been with the Department of Viticulture and Enology since 2008, is currently researching the ways in which mechanical crop management can be used to decrease operation costs while maximizing yield and optimizing the quality of the crop, particularly within the warm growing region of the San Joaquin Valley. In a 2012 HortTechnology article on mechanical canopy Kaan Kurtural, Ph.D. management of Cabernet Sauvignon grapes, Kurtural et al. point out that more than 50% of California’s 3.6 millions tons of winegrapes a year come from the hot San Joaquin Valley. With this kind of tonnage, and the narrow margin between operations and profit in the region, San Joaquin Valley vines are fertile ground for exploring commercial viability of the methods in Kurtural’s research. The potential impact of mechanical crop management on the industry and the region is broad, touching several aspects of concern to growers, including labor. The ability of mechanized crop management to address the continuing labor need is not only in filling the gap in human hand labor, but also providing up to 79% savings in labor operations costs compared to conventional canopy management methods (Geller and Kurtural, 2013). This kind of cost savings extends to other aspects of the vineyard. While traditional canopy management farms at $429 per acre, the introduction of mechanical crop load management treatments can lower that cost to $88 per acre. When using these mechanical treatments in the San Joaquin Valley the crop loads remain high, around 14 tons per acre according to Kurtural, but this high yield doesn’t negatively affect fruit composition. For the varieties Kurtural and his research teams have studied— Pinot gris, Chardonnay, Pinot noir, Syrah, Cabernet Sauvignon, and French Columbard— flavor expression remains uncompromised. To maximize this potential for high berry quality, Kurtural and his team have looked at ways in which mechanical solutions can extend beyond crop management and harvest, and into improving fruit provided to a winery. Using quality zones created from a sampling grid, mechanical harvesters were guided through the vineyard using signals to deposit the berries in separate gondolas for segregated

fermentation. Further development of mechanized differential harvest methods are needed, but the potential for wineries to market on consumerâ&#x20AC;&#x2122;s recognized ability to differentiate between wines from varying quality zones may contribute to increasing profit margins for a grower (Kurtural, Wample, and Smithyman, 2011). Berries also benefit from the integration of mechanical treatments with standard and developing cultural practices. Kurtural and co-researchers have studied ways deficit irrigation and mechanized canopy management effect fruit (Pinnel and Kurtural, 2012; Terry and Kurtural, 2011). Berry Mechanical Crop Management analysis performed on grapes with these combined treatments showed a strong correlation between canopy architecture, cluster exposure, and phenolics, resulting in berries with high anthocyanin content and strong color (Pinnel and Kurtural, 2012). This same study also acknowledges the improved berry quality achieved through a reduced irrigation schedule for San Joaquin Valley vines, in conjunction with reduced costs and increased yields. For the San Joaquin Valley, where these large yields are necessary for profit, Kurturalâ&#x20AC;&#x2122;s research is contributing to the understanding of how mechanized management can contribute to increased yields and quality berries. With mechanical options becoming available for all aspects of cultural practices, these processes point to the increased efficiency, and smarter production, mechanical crop management can provide for winegrape growers.

For Further Reading . . . Geller, J.P. and S.K. Kurtural. "Mechanical Canopy and Crop Load Management of Pinot Gris in a Warm Climate." American Journal of Enology and Viticulture. Advance online publication. doi: 10:5344/ajev2012.12045 Examining two pruning methods, three shoot thinning, and two leaf removal treatments, this study examines the effects of mechanical canopy management on cropping levels and Ravaz index on Pinot gris in a warm growing region. A method where a 100mm spur height with 35 shoots/m of row optimized crop load without adversely affecting pruning weight on fruit composition while also providing 79% labor cost savings compared to hand pruning alone. Kurtural, S.K. (2011). "Integrating Canopy Management with Mechanization." Practical Winery and Vineyard Spring 2011: 17- 25. Considering the need for high crop yield while maintaining vine balance, a four-year study examines the effect of mechanized canopy management (dormant pruning, shoot thinning, leaf removal) on production in Pinot Grigio and Syrah vineyards. Monitoring canopy microclimate, cluster architecture, yield components, and ripening, the results of 2010 show mechanical pruning being insufficient to control yield; mechanical shoot thinning as needed to control yield; the improved canopy microclimate related to integrated canopy management practices; and the significant effect of crop load and leaf area on ripening of vines with mechanically managed canopies.

Kurtural, S. K., G. Dervishian, et al. (2012). "Mechanical Canopy Management Reduces Labor Costs and Maintains Fruit Composition in â&#x20AC;&#x2DC;Cabernet Sauvignonâ&#x20AC;&#x2122; Grape Production." HortTechnology 22(4): 509-516. Three canopy management methods were applied to achieve a commercially marketable Cabernet Sauvignon grape yield while also maintaining vine balance. All treatments had similar canopy architecture and microclimates, as well as similar yields and comparable berry composition. While all treatments were within acceptable Ravaz index limits, only the mechanical methods reached optimum leaf-to-fruit ratios and pruning weights for warm growing regions. Labor costs were also compared; mechanical management methods offered 62% and 80% in labor operations costs. Kurtural, S.K., R.L. Wample, and Russell Smithyman (2011). "Differential Harvesting in Winegrape Vineyards." Practical Winery and Vineyard Summer 2011. Spatial variability within a vineyard allows for wine quality to reach optimization through segregated fermentation. Given the economics and weak correlation of traditional fruit segregation methods, an alternative is needed. Variations on methods were examined in three vineyards. Given limitations on sensing fruit composition on-the-go, differential harvesting can be divided into quality zones based on a sampling grid; using these zones, a mechanical harvester can be guided through differential harvesting zones, depositing fruit to different gondolas to be separately fermented. Sensory analysis of fruit harvested demonstrated consumers can differentiate between wines from different quality zones. Olson, S. (2012). "Mechanized Winegrape Pruning Pays." Western Fruit Grower 132(7): 20-21. Pinnel, S. and S.K. Kurtural (2012). "Improvement of Phenolic Composition of Syrah." Practical Winery and Vineyard Spring 2012: 21- 28, 46. Phenolic compounds affect color and astringency, flavor and aroma, and oxidation in grapes, juice, and wine: examining composition of berries at harvest, the article reviews impact of mechanized canopy and cropload management and regulated deficit irrigation management (RDI) on phenolic content. Yield components responded to mechanized canopy/cropload management and RDI: berry weight at harvest and yield per acre are analyzed. Additionally, phenolic composition in relation to canopy management and cluster exposure are analyzed. The interaction between canopy management/RDI on phenolics is strong, with high anthocyanin content and resultant high color in wine observed with crop load middle (CLM) of seven count shoots per foot of vine row and RDI applied at fruit set to veraison (RDIE). Terry, D. B. and S. K. Kurtural (2011). "Achieving Vine Balance of Syrah with Mechanical Canopy Management and Regulated Deficit Irrigation." American Journal of Enology and Viticulture 62(4): 426-437. Canopy architecture, yield, vigor, and fruit composition of Syrah were measured in response to four canopy management and three regulated deficit irrigation (RDI) methods. The study identified a combination of mechanically trimmed vines at a density of seven count shoots per 30cm of row and irrigation at 50% of evapotranspiration (ET) between fruit set and veraison for vine balance at a cropload of 9.9 kg yield/kg pruning weight and a leaf area to fruit ratio of 0/75m (2).kg(-1). Wessner, L.F. and S.K. Kurtural. "Pruning Systems and Canopy Management Practice Interact on Yield and Fruit Composition of Syrah." American Journal of Enology and Viticulture. Advance online publication. doi: 10.5344/ ajev.2012.12056 A production trial was conducted in the San Joaquin Valley where the canopy microclimate of Syrah 05/S04 grapevines was altered through three pruning systems and two leaf removal treatments to rejuvenate vineyards with declining productivity. Yields from spur and mechanically box-pruned vines were too low for the San Joaquin Valley; leaf removal had no effect on yield. Leaf removal also had no effect on berry composition. Cane pruning resulted in the optimal vine balance amongst treatments applied.

To access these and other articles, please contact librarian Britt Foster at the V.E. Petrucci Library

brfoster@csufresno.edu

http://petruccilibrary.csufresno.edu

559.278.5388

Fe a t u re

Mechanical Grape Harvesters: Benefits and Concerns fingers (bow-rods) to compress and shake the grape canopy, shaking the grape berries off the

Mechanical Grape Harvesters â&#x20AC;&#x201C; Benefits and Concerns

vine. There are also models of grape harvesters that shake the trunk to dislodge berries off the clusters. The bow-rods shakers are considered gentler on the vines and the trellis. The

As the available labor pool continues to decline in the California grape industry, more growers and management companies are considering the switch to mechanical harvest. Statewide, only 20% of the winegrapes are picked by hand (estimates vary) and this number is predicted to

mechanical harvest machines use these set of bow -rods placed in close proximity to each other on each side of the fruiting zone, oscillating at a high number of beats per minute. The rods float

continue to drop. While the majority of the winegrapes in our San Joaquin Valley is picked mechanically, concerns remain to adopt mechanized harvest statewide.

freely though the canopy as the harvester travels through the field, and as the canopy moves back

Hand Harvest

Kaan Kurtural, Ph.D.

Picking grapes by hand, although laborious, has the ultimate benefit of the reasoning and care of the human being, the most

Bronco Wine Company Viticulture Research Chair Fresno State

important advantage being the exclusion of rotten or unripe clusters. There is also the advantage of reducing grape damage (broken skins, etc.) with hand harvest. However, hand

and forth the grape clusters also oscillate and the berries pop off the vine and drop down to the vineyard floor. The fruit lands on a catching tray and is collected by collector buckets and

harvest has the disadvantage of putting a crew in the field during high daytime temperatures, lack of light for night harvest (or the added cost of

transported to a cross conveyor that sits high atop the rear of the machine. As the berries travel across this

harvest spot lights), and increased likelihood of premature fermentation

conveyor, large fans suck out leaves, pedicels, sticks, and other non-grape

and prolonged harvest. Mechanical Harvest

material. The grapes are then transported to a discharge conveyor where they are screened by a

Grape

A grape harvester is a tall machine that straddles the trellis and uses special

third

fan.

The

fruit

Mechanical Grape Harvesters: Benefits and Concerns Continued continues to move forward along a conveyor toward a gondola that travels next to the harvester. Before the grapes are discharged into the gondola, a final screening is conducted with a high power magnet which removes any wire, clips, or nails that may have been caught by the picking rods. The greatest benefit mechanical harvesting has over hand harvest is the reduced harvest time. Generally, a mechanical harvest will pick five tons of fruit per hour. As time is of the essence this is the best option to complete the harvest and deliver the fruit to the winery. Harvest can also be scheduled at night when temperatures are lower, providing a higher quality of fruit for

Fig. 1b. Collector buckets are removed

harvest methods. Considering the management of a hand harvest labor crew for

Fig. 1a. During winter the picking head is removed

late ripening cultivars in instance of inclement weather, a mechanical harvest crew consists solely of the harvester driver, tractor driverand a laborer to clean up the row ends and may be

white cultivars. Premature fermentation may also be avoided as this method gives the grower control over peak ripeness due to the speed of

mobilized relatively quick. Shortened harvest also frees up the vineyard managerâ&#x20AC;&#x2122;s time.

harvest. There is also an increased efficiency of management in addition to reduction of management overhead when using mechanical

Maintenance

Fig. 1d. Rebuilding delivery conveyers

Fig 1c. The collecting trays have been removed

Although the mechanical harvester is operated for a short period of time during the year, it needs regular maintenance. In the San Joaquin Valley of California grape harvest will commence with White Zinfandel harvest around mid-July in the south valley. In a typical day, the harvesting of grapes will begin at 7:00pm and will continue till 11:00am the next morning. During this period two shifts of workers will pick grapes and the machine will be operating for 16 hours a day with small breaks in operation. Once the red wine grape harvest starts, a third shift might operate the same harvester for an additional eight hours. As the season moves from south valley to north valley, the mechanical harvesters will migrate with the ripening season. The season which started in mid-July will end in mid-November. During this time, the mechanical harvester has seen almost non-stop activity with various workers operating it. During winter months the picking head is removed (figure 1a) and so are the collector buckets (figure 1b), as well as the collecting tray (figure 1c). These parts are serviced, and in the case of delivery conveyors (figure 1d) they are completely rebuilt. In addition the hydraulic components of the harvester are also serviced. The hydraulic lines and the bleeder valves are tested and replaced if needed, as well as the pistons that lower and raise the machine over uneven terrain. The power take-off shaft and universal joint that delivers the torque from the tractor is serviced and packed with grease to get ready for the next season. With labor and other employment costs increasing rapidly, coupled with increasing short notice delivery demands, mechanical harvesting has become necessary. In cases where it has been adopted the impact of mechanical grape harvest has led to efficiencies in vineyard management, harvesting grapes and delivering them in a timely manner.

Fe a t u re

Sticky Business: Quantification of Grape Rot Grape rot, a frequently encountered problem in the vineyard, is a microbial complex caused by filamentous (thread-like) fungi, yeast and bacteria. These microorganisms can produce off -odors that persist through alcoholic fermentation and can be detected in the finished wine. Many of the compounds produced by fungi are perceived as undesirable aromas and may be described as “earthy” or “musty.” A number of these mushroom and earthy off-odor compounds have been characterized and associated with species of Botrytis, Penicillium, Aspergillus and Rhizopus. Similar sensory aromas have also been observed in wines made from grapes affected by powdery mildew. Yeast and bacteria produce other compounds such as

Zinfandel clusters with rot

vineyards and its impact. A large proportion of the machine-harvested grapes in California have to

acetic acid and ethyl acetate that may also have undesirable sensory effects. Thus winemakers are concerned because rot in the vineyard may result in objectionable organoleptic, or sensory,

travel considerable distances by road, perhaps as far as 200 miles, in large gondolas for delivery at the wineries. The estimation of rot content per load is currently done by visual inspection of grape

qualities in wine flavor and aroma that directly impacts the value and salability of the finished product.

samples. A sample is taken from the gondola, and after material-other-than-grape (MOG), e.g. leaves, sticks, stones, etc., is removed, the inspector removes each rotten berry, weighs all

This impact on salability is also an issue for grape growers. Growers may be negatively impacted as rot quantity influences the price per ton grape growers receive and can potentially result in

the rotten berries, and calculates percent rot as weight of rotten berries/weight of total sample. This visual assessment of rotten berries, however well trained the inspector, inevitably has some

rejection of entire loads. The potential economic consequences can approach millions of dollars each year for both grape growers and winemakers.

degree of subjectivity and variation. Visual assessment is also very difficult for machine harvested grapes: machine harvesting causes more damage to fruit and, coupled with long

Over the last 30 years, access to labor has declined in the California grape growing industry, and the amount of machine harvesting has increased, emphasizing the problem of rot in

transport distances, can result in a slurry of fruit and juice arriving at the winery.

Grape growers and winemakers have been searching for many years for an objective measure of grape rot that is acceptable to both grape growers and winemakers. Many attempts have

In 2008 the Fresno State research team initiated a multi-prong investigation into methods that might be used to more accurately estimate grape rot. Focusing on two of the most rotsensitive varietals, Chardonnay and Zinfandel, we have investigated ultraviolet or UV

been made to develop and test a method(s) to determine grape rot accurately and precisely in the vineyard and at the winery sugar-stand. Methods evaluated include chemical analysis of the

photography, volatile analysis, and five spectroscopies as methods of detecting and quantifying rot. A Fourier transform infrared spectroscopy (FTIR) method appears to

compounds rot microbes produced to support and defend themselves by microorganisms growing on grapes, such as glycerol, using high performance liquid chromatography,

offer the best â&#x20AC;&#x153;fitâ&#x20AC;? for estimating grape rot on the sugar-stand. Compared to other analyses, FTIR offers rapid

or HPLC, which separates components of the sample and allows them to be quantified.

quantification and a high degree of correlation between percentage rot when compared across

In 1985, myself and Dr. Roy Thornton and I, with the assistance of our graduate student R.G. Ravji, set out to analyze the major grape molds

vineyard samples. We are currently in the process of creating a rot predictive model for the San

and glycerol production on grapes by four major grape molds when growing on grapes. We demonstrated that glycerol concentration in grapes

Joaquin Valley that can hopefully Sound Zinfandel grapes be for vineyard samples obtained did not equate with mold mass for all during the 2012 harvest, to the molds studied. For example, there may be compare to the lab generated samples of heavy growth of Aspergillus or Penicillium on grapes previous years. We predict a high correlation, but when these grapes are analyzed for glycerol, and hope to implement the method on a trial there would be very little or none. Thus this basis for harvest 2013. This method shows method was abandoned. More recently, great promise in solving the increasingly quantification of laccase, an enzyme commonly important issue of rot quantification for associated with molds, particularly Botrytis cinerea, growers and wineries alike. and the use of antibodies specific for B. cinerea, had similar problems of rot detection and quantification, as did a recent attempt to use antibodies specific for the grape mold, Susan Rodriguez, Ph.D. Botrytis cinerea (Dewey, Hill, and DeScenzo Research Fellow and Lecturer, Department of Viticulture & Enology 47-54, American Journal of Enology and Fresno State Viticulture 59).

Updates

Fresno State Winer y Fresno State has been producing quality wines since 1997, and quality graduates for decades. Not only is the Fresno State Winery known for being the first winery on a university campus with a license to produce and sell wine, it is also recognized for the role it plays in preparing students for careers in the wine industry. While receiving a strong foundation in the science of wine from our faculty and instructors, our students also have the unique opportunity to actively “experience” winemaking under the direction of our winemaker, John Giannini. The

The Fresno State Winery is proud to be known as “The Home of Tomorrow’s Winemakers”

As the spring semester begins, Giannini reports that students will be working on fining and

winery is a place of “learn by doing.” Our student-produced wines are available on campus at the Rue and Gwen Gibson Farm Market, as well as some local retail stores. Some

blending trials, filtering, and bottling white and red wines—beginning with White Zinfandel, Tailgate Rosé, and Muscat — and barrel work in the winery’s World Cooperage Barrel House. A

are surprised to learn that Fresno State produces over 20 different wines—this number supports the fact that our students are exposed to numerous grape varieties and styles of

port-style wine is on the horizon, and is expected to be released in 2013, closer to the holiday season.

winemaking.

www.FresnoStateWinery.com

WINERY LECTURER/ WINE BUSINESS MARKETING POSITION UPDATE The interview process is now complete and we are pleased to announce that we hope to fill this position in February.

Upcoming Winery Events: The winery will open its doors to the community on April 18 for Vino Italiano! Come and enjoy Fresno State’s Italian varietals. www.FresnoStateWinery.com

On April 18, during the university’s annual Vintage Days on campus, the winery will host its annual Vino Italiano event featuring Italian varietals. The community is invited to attend this fun wine tasting, held among the tanks in the Fresno State Winery. Details will be posted on the winery’s web site soon. We hope to see you there! Students experience the busy crush season

Updates

V i n e y a r d R e d ev e l o p m e n t P l a n s A n n o u n c e d In 2012, we reported in a newsletter that Dr. Jim Kennedy, Department Chair, had assembled a vineyard assessment team to assist in the development of a long-range strategic plan for the

We are pleased to announce that the Ag Foundation and IAB signed an agreement in January that will increase the long-term sustainability of the vineyards and viticulture program at Fresno State. This agreement represents a commitment by both parties and the industry to coordinate redevelopment efforts

Fresno State Vineyards. All segments of the grape and wine industry were represented as they reviewed vineyard production figures, toured the vineyard, and identified areas that could strengthen

and financial investment to the vineyards and department, ensuring that students remain on the leading edge.

our educational program. Results were ultimately shared with our Viticulture and Enology Industry Advisory Board (IAB), comprised of leaders in the grape and wine industry, who recommendations.

provided

“This is a new era for our program,” said Kennedy. “We look forward to working with our industry partners as we increase the educational impact of the vineyard by making improvements that represent the latest varieties, trends, and technologies.” Immediate

additional

goals include the development of new raisin, table, and wine grape instructional and demonstration plots for training students and the grape and wine industry at educational workshops.

After in depth discussions between the IAB and the university’s Ag Foundation Board, a new model for creating university-industry partnerships and a plan for redeveloping the vineyards has been agreed upon.

For full story, www.FresnoStateNews.com

Updates

G row t h R e s u l t s i n N e w Po s i t i o n s POSITIONS

Growth. Despite these difficult financial times, this word can be used to describe the Viticulture and Enology program at Fresno State. The faculty and staff currently serve approximately 150 students in the department, and last fall were able to initiate searches to fill five positions. These positions will enable the department to increase its ability to offer courses, conduct critical research for the industry, and offer educational programs and workshops on issues facing growers and winemakers. See sidebar for position details.

Recent Viticulture & Enology Position Openings: 

Enology Events & Outreach Assistant (filled)

At the time of this newsletter, we are pleased to announce that Andrea Cortes accepted the part-time staff position in the Department of Viticulture & Enology and is now working as Cynthia Wood’s Events and Outreach Assistant.



The Wine Business

UPDATES



Vineyard Technician, Fresno State Vineyards



Viticulture Faculty— Winegrape

courses for the Department beginning in the fall 2013. Interviews for the two faculty positions will be held during the 2013 spring semester. Four candidates for the Viticulture Winegrape faculty position have been selected and will be interviewed in February on the following dates.

Lecturer—Wine Business Marketing, Fresno State Winery

Search committees for the Wine Business Marketing and for the Vineyard Technician positions report that interviews were held earlier this month and that these positions are expected to be filled in February. Marketing position will be responsible for marketing and sales for the Fresno State SEARCH Winery, and will also teach wine business

Part-time Viticulture &



Enology Faculty—Wine Chemistry

Interviews for the Enology Wine Chemistry faculty are expected to follow.

INDUSTRY INVITED TO OPEN PRESENTATIONS VITICULTURE WINEGRAPE FACULTY POSITION The Department of Viticulture and Enology is pleased to announce the selection of four candidates for campus interviews in February. Each candidate will be asked to give two open seminar presentations, one focusing on teaching, and one focusing on research. Interested members of the campus community and grape and wine industry are welcome to attend. Location: Viticulture & Enology Building on Barstow Avenue, between Cedar & Maple. Courtesy parking available for industry guests. Monday, February 11, 2013 Monday, February 25, 2013

Wednesday, February 13, 2013 Wednesday, February 27, 2013

Open Teaching Seminar Presentations-1:30 PM Open Research Seminar Presentations-5:00 PM Followed by an open reception.

Please visit our website for search announcements and details: http://fresnostate.edu/jcast/ve 31

E ve n t s

Connecting Students with Industry

Because of strong relationships between the Department of Viticulture and Enology and industry, our students have many opportunities throughout each year to introduce themselves to

visit our unique facilities. Now that the department is offering a formal internship program for course credit, an increased number of students are expected to attend this yearâ&#x20AC;&#x2122;s fairâ&#x20AC;&#x201D;with their resumes in hand.

our alumni and industry. One example of this is our annual Internship and Career Fair, conveniently located in our Viticulture and Enology facilities on campus.

As an precursor to February 27, the department held a Resume Workshop in December. Several industry representatives traveled to meet face-to-face with our students to critique their

On February 27, 2013 from 9:00 am to 1:00 pm, students will come prepared to meet employers who are seeking

resumes. Students were able to receive valuable careerrelated advice in fifteen-minute increments throughout the

to fill grape and wine internships and positions within their organizations. The fair is a great way for

morning, and often met with multiple reps. Students expressed their gratitude for this opportunity to meet with so

students to learn more about these companies, large and small, while making an impression on the representatives. Itâ&#x20AC;&#x2122;s also a great way for participating companies to

many experienced industry members, who were all Fresno State grads. Feedback indicates that

this was a valuable exercise that will likely become an annual event. The Department wishes to acknowledge the alumni and industry friends who



Winemaker 

Rick Stark, Sun-Maid Grower Relations Manager



Mike Snow, Treasury Wine Estates, Grower Relations Manager

Interested in attending our Career Fair on February 27?



Kyle Sweeney, Sun-World, Vice



participated in our first Viticulture and Enology Resume Workshop: 

John Arellano, Duarte Nursery, Field Rep



Hugh Callison, Constellation Brands, Grower Relations Manager



Audra Cooper, Turrentine Brokerage, Central Coast Grape Broker



Adrian Flores Guerrero, Bogle Vineyards Intern Simon Graves, Treasury Wine

O r e n K a y e , Constellation Brands,

We look forward to seeing many employers on February 27 at our

Estates, Director of Vineyard Operations 

Tim Holt, E & J Gallo Winery, Sr. Manager Winemaking

in attending our Career Fair on February 27 may register online.

President of Farming

Internship and Career Fair. today!

Employers interested

Deadline: February 18, 2013



Details about our new internship program can be found on our website.

Students in the Department of Viticulture and Enology receive one-on-one time with industry experts at the Resume Workshop in December 2012

E ve n t s

W i n e m a ke r s f e a t u r e d a t B e r r y Wo r k s h o p Understanding berry development and what winemakers look for when evaluating ripeness was the topic of a workshop that was held at Fresno State in October 2012. It was the third and final workshop in a series that focused on berry sensory evaluation. An audience primarily comprised of grape growers attended the event that was presented by the Department of Viticulture and Enology, in cooperation with the San Joaquin Valley Winegrowers Association, Allied Grape Growers, and

Expert winemakers were presenters at the workshop. Left to right: Mark Ferguson, Constellation; Marty Spate, Diageo; Dr. Jim Kennedy (moderator), John Giannini, Fresno State Winery; Claudio Basei, Cacciatore Fine Wines

with support from industry sponsors. “Growers were able to see and taste the difference in color, skin, and seeds from several grape varieties at various stages of development and maturity during the workshop,” said John Giannini, presenter and winemaker at the Fresno State Winery. Event organizers also shared and compared data on each berry sample, including Brix, total acidity and pH. The hands-on aspect of the October

workshop was unique. It was designed to benefit the grower’s understanding of how grapes mature and what winemakers look for when evaluating grapes for ripeness, according to Dr. Jim Kennedy, the Department Chair and Research Center Director. Peter Vallis, Director of the San Joaquin Valley Winegrowers added, “In reality it gives us, the growers, an opportunity to really be on the forefront of knowing what the winemakers want and seeing the development from the very beginning stages of maturity—all the way to over-mature so that we can grow the best grapes possible, smartly, so we can anticipate what our wineries need before they even ask us.”

Left: Dr. Kaan Kurtural gives a research presentation at the Central Coast Grape Expo, Nov. 2012. Right: The Fresno State Winery hosts “ Le Vin Nouveau” in Nov. 2012.

E ve n t s

Calendar

COMING SOON 

January 29-31 Unified Wine & Grape Symposium - Sacramento Convention Center



January 30 Fresno State Alumni & Friends Reunion at the Hyatt Regency in Sacramento, California at 6:15 pm



February 2 FFA Vine Pruning Contest - Fresno State



February 20 "ImmigrationWorks USA" presents A New Agricultural VISA Program-Fresno State



February 27 Viticulture & Enology Internship & Career Fair - Fresno State

May 3 Friend's Day - Duarte Nursery, Hughson, California



March 19-20 WiVi Central Coast Wine and Viticulture Symposium & Tradeshow - Paso Robles, California

May 16 Department of Viticulture and Enology dinner to Celebrate the Class of 2013. Family and Friends invited - Fresno State



May 17 Jordan College of Ag's Convocation Ceremony for graduates - Save Mart Center, Fresno



May 17 San Joaquin Valley Winemakers Golf Tournament & Fundraiser for Fresno State's Viticulture and Enology program



June 2 A Celebration of Wine tasting/ fundraiser for V. E. Petrucci Library, Viticulture & Enology Alumni Association



June 24-28 ASEV Annual Meeting of the American Society of Enology & Viticulture, Monterey, California



March 25-29 Spring Break - Fresno State



April 18 Vino Italiano - Fresno State Winery



April 18-21 Vintage Days - Fresno State



April 20 FFA Vine Judging Contest Fresno State



April 21 5K Vineyard Walk / Run Fresno State

Providing practical educational workshops for the industry

JUST AROUND THE CORNER

Watch our website for more 2013 grower and winemaker workshops—To Be Announced