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News

Spotted Lanternfly: It’s time to be on the lookout!
The first detection of established spotted lanternfly ( Lycorma delicatula ) populations in New York was one among many of the ominous events of 2020. We’ve been monitoring for this pest for a while, but now that it is in the state and closer to...
  • Food Science
  • Viticulture and Enology
  • Food
female student inspecting grapes in a vineyard

Report

Grapes 101: Biopesticides
“Biopesticides” are moving into the mainstream. While earlier versions gained a reputation for only modest efficacy in comparison with conventional synthetic fungicides, new products are proliferating – and offer comparable performance that sometimes rivals the ‘gold standards’ that growers rely upon.
  • Food Science
  • Viticulture and Enology
  • Food
a man in a suit and tie with glasses in front of a blue wall

Spotlight

Faculty Focus: Five Questions for Tim Martinson
You started your extension job with the Finger Lakes Grape program after several years as a research associate in Entomology. What was your biggest surprise when you started in extension? My first thought was “what am I doing here?” I may know a...
  • Food Science
  • Viticulture and Enology
  • Food

News

Five Questions for Three Viticulture and Enology Graduate Students

  • Food Science
  • Viticulture and Enology
  • Food
Bunches of grapes hanging on vine

News

Partnership applies genome search engine to 7,000 grapevines
Breeding Insight – a U.S. Department of Agriculture (USDA) project that provides cutting-edge resources to specialty crop breeding programs – and VitisGen2 – a multi-institution research collaboration led at Cornell AgriTech to develop new grape...
  • Cornell AgriTech
  • School of Integrative Plant Science
  • Plant Pathology and Plant-Microbe Biology Section

News

Celebrating the Viticulture & Enology class of 2021

  • Food Science
  • Viticulture and Enology
  • Food
Different types of cropped grapes on table

Report

Grapes 101: Grapes in a Bottle of Wine
How many grapes are in a bottle of wine? I have a colleague who teaches people to make cider, and when someone asks him a question that is highly dependent on variables, conditions and circumstances, he replies by asking back: how long is a...
  • Food Science
  • Viticulture and Enology
  • Food
Matt Gura is overseing operations for a new venture

News

V&E Undergraduate Alumni Reflect on Their Experience at Cornell
History of Cornell’s Undergraduate Program in Viticulture and Enology Compared to Cornell University’s long and impactful history with wine and grape research, the undergraduate program for Viticulture and Enology (V&E) is still young...
  • Food Science
  • Viticulture and Enology
  • Food

Report

Grapes 101: Oomycete

Downy Mildew is caused by an Oomycete. What’s an Oomycete? Why does it matter? So What’s an Oomycete, and Why Aren’t They Considered To Be Fungi? One of the groups of organisms that cause many serious plant diseases are known as the Oomycota or...

  • Food Science
  • Viticulture and Enology
  • Food

News

V&E’s MPS Students Bring Diverse Skill Sets to the Cornell Community

VIEN MPS students frequently come from programs or industries that are not directly related to grape growing and wine making. This wide-variety of prior experiences yields an eclectic student body that seeks to gain formal and hands-on training...

  • Food Science
  • Viticulture and Enology
  • Food
Concord vine above ground

Report

Grapes 101: Grapevine Roots
How Grapevine Roots Grow Compared to the above-ground portions of a grapevine, root structure and function is more of a mystery to most growers. Roots extract nutrients and water from the soil, and are also the dominant storage organ for...
  • Food Science
  • Viticulture and Enology
  • Food
Floral development two-year cycle chart

Report

Grapes 101: Grapevine Flowers
How Grapevine Flowers Form Ed. Note: This summary is based largely on material found in Chapter 2 of Markus Keller’s book The Science of Grapevines (first edition). Thanks to Martin Goffinet for the figures and a helpful review of this article...
  • Food Science
  • Viticulture and Enology
  • Food
Potassium deficiency symptoms in the foreground and field in the background

Report

Grapes 101: Potassium
Potassium - From the Soil to the Wine Potassium (K) is the most abundant cation in plant tissues, grapes, juices, and wines. Several factors affect K availability in the soil, K uptake by vines, concentration of K in the fruit, and ultimately...
  • Food Science
  • Viticulture and Enology
  • Food
vineyard owners smelling wine

News

Extension Helps North Country Grow Grapes, Wine Community
Cornell Cooperative Extension offers northern New York wineries a helping hand with the agriculture, viticulture, and commercial challenges of growing grapes in a rugged climate.
  • Cornell Cooperative Extension
  • Beverages

Report

Grapes 101: Water Stress

How Grapevines Respond to Water Stress Water relations are a key factor in grapevine growth and development. Plants take up water to maintain cell turgor, to make and expand new tissues, to provide evaporative cooling, and to facilitate gas...

  • Food Science
  • Viticulture and Enology
  • Food

Report

Grapes 101: Managing Black Rot

Managing Black Rot Black rot (Guignardia bidwellii (Ellis)) is a potentially devastating fungal disease that can infect the leaves, shoots, berries and cluster stems of grapes. Susceptibility to black rot varies greatly by variety, but it can be...

  • Food Science
  • Viticulture and Enology
  • Food

Report

Grapes 101: Vine Balance

Vine Balance and the Role of Vineyard Design [Ed. Note: This article is adapted from both an eXtension article entitled Vine Balance and the Role of Vineyard Design, and a presentation entitled Rootstock Performance and Interactions with...

  • Food Science
  • Viticulture and Enology
  • Food
Vineyard has sparse canopy fill in the foreground with field in the background

Report

Grapes 101: Untangling the Concepts of Vines
Untangling the Concepts of Vine Size, Capacity, Crop Level, Vigor, and Vine Balance Grapevines use nutrients and water from the soil and sunlight to convert carbon dioxide into leaves, fruit, canes, trunks, and roots. Producing optimal yields of...
  • Food Science
  • Viticulture and Enology
  • Food
Bud fruitfulness in the ground with green grapes.

Report

Grapes 101: Bud Fruitfulness and Yield
Bud Fruitfulness and Yield As grapes enter dormancy, the maximum crop potential for the next growing season has already been determined. Each compound bud has the potential to produce three shoots from the primary, secondary, and tertiary buds...
  • Food Science
  • Viticulture and Enology
  • Food

Report

Grapes 101: Conversion Factors

Conversion Factors: From Vineyard to Bottle As with any question of this nature, there are a lot of variables to consider. What kind of grapes are we talking about? Have they swelled up with rain or dehydrated because of sun or noble rot? How...

  • Food Science
  • Viticulture and Enology
  • Food