THE CATCH WIRE A quarterly newsletter Jordan College of Agricultural Sciences & Technology
Department of Viticulture & Enology Vol. 2, Issue 1
January 2014
In This Issue Chair’s Message
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Our Team
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2014 Unified Wine & Grape Symposium Plans
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UPDATES Vineyard Redevelopment Plan Update
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Student Crafted Wines Do Well
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The Art of Wine and Labels
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CLUB NEWS & EVENTS Viticulture Club Sets Record at Harvest BBQ
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Enology Society Rolls Out Spring Events
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The Alumni Connection: From Student to Alumni
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Announcing the 2014 Alumni Challenge
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The Grapevine—Alumni Briefs
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RESEARCH Serving Industry
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V. E. PETRUCCI LIBRARY Spotlight on the Periodicals Collection
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FEATURE Taming the Wild Yeasts
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Cold Damage to Grapevines and Methods of Protection
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Exploring a New Technique for Grape Measurements: Instrumental Texture Analysis
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EVENTS Join us February 19 for the Internship and Career Fair
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Enjoy a Little Bit of Italy at Fresno State!
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Papa Petrucci 5K Walk / Run for the Library
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Recent Highlights
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Traveling the Rhone River on a Scientific Cruise
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Calendar—Where You Can Find Us
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CONGRATULATIONS Jack Farrior
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Marko Zaninovich
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IN MEMORIAM
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Kirby Quashnick
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Winter in the Fresno State Vineyards 2
C h a i r ’s M e s s a g e E m p l oy a b i l i t y a n d C a r e e r S e r v i c e s If you have been in the grape and wine industry for any length of time, you have probably observed that there is more to career success than education and experience. As an educator, I spend a considerable time pondering this point. Over the winter break I read an interesting article entitled “Employability and Career Success: Bridging the Gap between Theory and Reality” by Robert Hogan, Tomas Chamarro-Premuzic, and Robert Kaiser (Industrial and Organizational Psychology, 6 (2013), 3–16). Employability is defined by the authors as “the capacity to gain and retain formal employment, or find new employment if necessary.”
management – all of these assets will serve them well in their future careers. As a bonus, they make friends and have fun. This past year the results of this studentled event were nothing short of spectacular. If you were one of the 400+ attendees to the BBQ I’m sure you would agree that Fresno State Viticulture Club rocked! There are many additional examples where students have taken initiative and ownership of developing their department, and in doing so, develop themselves.
This article is interesting because it summarizes research that has been conducted on identifying issues that lead to career success – not only from a potential employee’s perspective, but also (and importantly), from a potential employer’s perspective. From this research, and from an employer’s perspective, the three most critical components for determining employability are: the positive experience that the employer receives from interacting with the employee (rewarding), the ability of the employee to conduct the required job competently (able), and the ability for the employee to do so with determination and drive (willing).
As our students grow academically and professionally, it is important to realize that this development improves their employability and will ultimately lead to a stronger industry. With this in mind and as Hogan, Chamarro-Premuzic, and Kaiser discuss, the Department of Viticulture and Enology’s relationship with industry should be that industry should guide educational curriculum to produce able AND willing/ rewarding employees. To achieve this, industry and educational institutions should be part of the same body committed to student success and should work together to train students. On behalf of the faculty and staff, I appreciate the help, guidance, and contributions that you give to us and based upon the many interactions that I have had I am glad that you see that higher education plays a complex and significant role in the future health of our industry.
Following these criteria, you may think that Fresno State’s role is to produce able students, and I won’t disagree with you. We work hard to ensure that our students are learned and practiced at the time of graduation. What you may not realize is that Fresno State is also working hard to ensure that our students have the greatest opportunity to develop their interpersonal skills and work ethic. In reading this issue of The Catch Wire, you will see many examples of this. One specific example that I would like to mention is our annual Viticulture Club Fall Harvest BBQ. This is an event held in November (hopefully after all of the fruits of our labor have been harvested) that takes one full year to develop. The most important aspect of this event is that it is wholly a student-developed and -executed event. From program development, gathering food, soliciting donations, and running the event, all students in the club participate and collectively become owners of the event . . . talk about development! These students learned organizational skills, interpersonal communication skills, budgeting and time
On the Cover
Jim Kennedy, Chair Department of Viticulture and Enology Email: jakennedy@csufresno.edu
Bottling line at the Fresno State Winery. Photo by Cary Edmondson
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Our Viticulture
&
Enolog y Team
Faculty and Instructors
Staff
Jim Kennedy, Faculty Chair
Geoffrey Dervishian, Viticulture Associate
Grape and wine phenolic chemistry, with an emphasis on tannins
Mechanical canopy management, crop load and irrigation stress on yield and fruit quality in the SJV
William Edinger, Lecturer
Britt Foster, Librarian, V. E. Petrucci Library
Microbial wine spoilage, development of improved and automated detection and enumeration of wine microorganisms
John Giannini, Winemaker & Lecturer
Ryan Hessler, Assistant Vineyard Manager Raisin, table, and wine grape production Carrie Irby, Accounting Technician
Winemaking, winery equipment and operations, production
Jayne Ramirez, Administrative Assistant to the Chair and Director, and Office Manager
Sanliang Gu, Faculty
Mark Salwasser, Vineyard Manager
Ricchiuti Chair of Viticulture
Raisin, table, and wine grape production
Fruit quality improvement, plant nutrition, plant-water relations, cold hardiness, cultivar evaluation, trellis systems and canopy management Kaan Kurtural, Faculty Bronco Viticulture Research Chair Precision viticulture, whole grapevine physiology, mechanization of canopy management practices, vineyard efficiency
microbial wine spoilage Susan Rodriguez, Research Fellow & Lecturer Wine microbiology, wine sensory evaluation, grape rot quantification Kevin Smith, Winery Marketing & Lecturer Winery business and marketing Roy Thornton, Faculty Wine microbiology, wine yeast genetics and physiology, manipulation of wine flavor, and quantifying microbial rot on wine grapes Sonet Van Zyl, Faculty Table and raisin grape production and marketing, industry focused research for California’s table grape and raisin industries
Jim Coleman, IAB Chair, E & J Gallo Winery John Crossland, Vineyard Professional Services Nat DiBuduo, Allied Grape Growers
Cathy Ference, Treasury Wine Estates Fred Franzia, Bronco Wine Company Glen Goto, Raisin Bargaining Association
Terri Stephenson, Sensory Lab Manager Shayne Vetter, Winery Intern
Hal Huffsmith, Sutter Home Vineyards
Cynthia Wood, Outreach and Event Coordinator
Dianne Nury, Vie-Del Winery
Yi Zang, Postdoctoral Research Associate
Michael Othites, Constellation Wines, US
Red wine grape quality, cultural practices for red wine grapes in warm climates
Hend Letaief, Faculty Wine chemistry, quality improvement research,
Viticulture & Enology Industry Advisory Board
Viticulture and Enology Emeriti Sayed Badr, Professor Emeritus of Viticulture, and former chair, Plant Science Department Kenneth Fugelsang (FERP), Professor Emeritus of Enology
Barry Gump, Professor Emeritus of Chemistry and former Adjunct Faculty of Enology Carlos J. Muller, Professor Emeritus of Enology
Vincent E. Petrucci, Professor Emeritus of Viticulture, and former Director, Viticulture & Enology Research Center Robert L. Wample, Professor & Chair Emeritus of Viticulture, and former Director, Viticulture & Enology Research Center
Rick Stark, Sun-Maid Raisin Growers Brian Vos, The Wine Group 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.
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2014 Unified Wine & Grape Symposium Plans Each year the Department of Viticulture and Enology looks forward to seeing many of its industry colleagues and alumni at the annual Unified Wine & Grape Symposium, the largest wine and grape industry trade show in North America. This year is no different!
We are proud to announce that the following faculty and former Fresno State students are on the Unified program:
The Proprietary Wine: Rethinking the Constructs of Blended Wine (includes tasting) - Joint Grapegrowing and Winemaking Breakout Session. 2:00—4:00 pm
On January 28, many of our faculty, staff and students will travel to Sacramento to take advantage of the many sessions and exhibits offered by this professional meeting that runs through January 30 at the Sacramento Convention Center.
Dr. Jim Kennedy, our department chair, is the current president of the American Society of Enology and Viticulture (ASEV), and has been a part of the planning process for the Unified Symposium. He will participate in some of the sessions.(see below).
On Wednesday evening, January 29, the department and the Viticulture and Enology Alumni Association (VEAA) will co-host our annual Viticulture and Enology Alumni and Friends Reunion on the second floor of the Hyatt Regency, adjacent to the Sacramento Convention Center. Stop by for some fun!
Fresno State viticulture and enology alumni and friends are invited to a special VEAA Meeting at 5:15 pm, just before the Reunion begins, in the Tahoe Room of the Hyatt Regency. Learn more about our how the VEAA and department are working together to support the viticulture and enology program and the V. E. Petrucci Library. Tell your friends!
In addition to our faculty and staff’s attendance, a large delegation of viticulture and enology students, sponsored by the Viticulture Club, will be attending the symposium and participating in a joint student mixer with Fresno State, Cal Poly San Luis Obispo and UC Davis students while in Sacramento.
Jim Kennedy, Fresno State Department of Viticulture and Enology and Nat DiBuduo, Allied Grape Growers —January 29—State of the Industry General Session. 8:30-11:00 am
John Crossland, Vineyard Professional Services; Martin Mochizuki, Mochizuki and Associates, Inc; Daniel Robledo, Crop Protection Services—January 29—How to Achieve a 30-Year Vineyard and the Financial Rewards of Longevity— Grapegrowing Breakout Session. 1:00—2:15 pm
The Department of Viticulture and Enology will be represented during the two-day trade show in the exhibit hall. Alumni and industry friends—old and new—can find us at Booth #1030 on the main exhibit hall floor January 29-30.
Steve McIntyre, Monterey Pacific Vineyards—January 29—
Nick Dokoozlian, E&J Gallo Winery; Jim Kennedy, Fresno State—January 29—Beyond Brix—How to Attain Quality Grapegrowing Breakout Session. 2:30—3:45 pm
See you in Sacramento!
Daily schedule: www.unifiedsymposium.org
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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 U p d a t e After meeting last year to evaluate the vineyard’s ongoing redevelopment plan, the Department of Viticulture and Enology identified our goals for 2013 -2014. We are pleased to report that in December, the next phase of the plan was approved by the Fresno State Ag Foundation. Projects will focus on
Christensen, a Fresno State viticulture alum. Industry support is still being sought after to support the trellising system in this block. “An open gable system is planned so our students will be exposed to high production dried-on-the-vine (DOV) trellis systems and will learn to perform tasks like cane severing” said Sonet Van Zyl, the department’s raisin and table grape instructor. “Students will be able to gain so much from a new raisin block that reflects today’s industry standards. I’m very excited about all of the hands-on learning that will take place in this vineyard,” she added.
raisin and table grapes and a new instructional block which will enhance the overall impact of our program while improving vineyard profitability. According to Mark Salwasser, vineyard manager, the first phase involved a new planting of French Colombard last year. The second and current phase involves three areas of the vineyard—one new planting, and two re-plantings.
New Instructional Block The department is excited about the redevelopment of a new “instructional block” in the vineyard. This 3 1/2 acre block will be designed to represent variation that does not exist elsewhere in the vineyard, and will be comprised of three main sections:
New Planting—Raisin Block Approximately 6 1/2 acres of fallow land (shown below) will soon become Fresno State’s new raisin block. With plants and an irrigation system generously donated by Duarte Nursery and Rain Bird Corporation, respectively, the vineyard team is expecting that vines will be in the ground by the end of February 2014.
1) Rotational Teaching Block—a block that provides four-year rotational plantings. Students enrolled in the viticulture project class will be involved in all aspects of vineyard production for four years, from planting to full maturity.
“We are currently preparing the land for the new planting of Selma Pete vines on Freedom rootstock,” said Salwasser. This raisin variety released by the USDA is named after the late Pete
2) Variety Block—This updated block will be used as an instructional tool for students to understand and identify current varieties that are
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Updates commercially available. The block will represent table, raisin, and wine varieties and rootstocks.
Winter in the French Colombard Vineyard
3) Trellis-Irrigation Demonstration Block— This block will be used to demonstrate commercial variations in trellis and irrigation design. Students will have an opportunity to work with a variety of trellis systems including head trained, VSP, and divided canopy systems. They will experience the role of irrigation management in vineyards by learning how to calibrate, measure emitter flow rates, and manage pressure drops. A new model for creating university-industry partnerships and a plan for
The overall “instructional block” is a critical component of the vineyard redevelopment project. Plans to convert the existing Rhone variety block into this unique teaching tool will begin this spring, followed by a replanting in spring 2015.
ongoing redevelopment of the vineyards was approved by the Fresno State Ag Foundation and our Viticulture and Enology Industry Advisory Board in January 2013. The first phase of the new model resulted in a 20 -acre planting of French Colombard vines on campus because of industry donations from several partners.
According to Jim Kennedy, department chair, students will begin the four-year rotational process in 2015 with the planting of vines and by 2018 will have personally experienced all aspects of vineyard production. This new model was developed to ensure Fresno State’s position as the premier institution for hands-on training in the vineyard.
new Flame Seedless vines are scheduled to be in the ground this spring. The Fresno State vineyard is an essential part of our department’s instructional program. We appreciate the generosity of our industry partners and look forward to bringing you updates as we fulfill our commitment to increase the long-term sustainability of the vineyards and program at Fresno State.
“The vineyard is seeking industry partners to help us establish and complete the instructional block component of our vineyard redevelopment project,” said Salwasser. Replanting—Flame Seedless The third area of the vineyard redevelopment project involves the removal of an old research block and the replanting of Flame Seedless vines on Freedom rootstock, donated by Duarte Nursery. Three acres of vines have already been removed reported Salwasser. However, the trellis and irrigation systems are sound and will remain. The
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Updates
S t u d e n t C r a f t e d W i n e s D o We l l Winery Sells out of Tailgate Red…
...And the Pinot Noir!
For the first time in recent memory, the Fresno State Winery sold out of Tailgate Red in December 2013. Tailgate Red remains the winery’s most popular red wine, available at groceries and box
The winery also sold out of their first ever bottling of Pinot Noir, just three months after bottling. The 2012 Pinot Noir ($14.95) comes from Saviez Vineyards in Fresno County and was light, soft, and subtle with notes of cranberry. A second bottling is planned for early summer of this year.
stores throughout the Fresno area. Winery marketing manager Kevin Smith says, “This last vintage was a great red blend that flew off the shelves.” He adds, “The new vintage is just as balanced and has already been bottled.” Smith recommends the Tailgate Red as a perfectly-priced case buy for any parties that pop up through the year.
Fresno State sold out of Tailgate Red wine in December 2013
Smith says, “The wine is held for the Wine Club for two months, then opened up for the general public if inventory remains.” Another great reason to join the Wine Club today!
Join the Wine Club at www.FresnoStateWines.com
Fresno State Winery intern Shayne Vetter bottles and packages Tailgate Red wine in the Fresno State Winery 8
Updates
The Art of Wine and Labels The Fresno State Winery is getting ready to launch a new sub -brand called the Art & Science Series comprised of four wines produced by Fresno State students. These new wines will all be blends—a traditional Bordeaux blend and Rhone blend, and a few New World blends. To create a unique look for this new series the winery team, lead by marketing manager Kevin Smith, worked with a senior graphic design class within the College of Arts and Humanities at Fresno State to host a student competition to design four wine labels. “Their goal was to create four label designs that fit into a similar theme, while mirroring the new names for the four wines,” reported Smith. When the class of fifteen students came up with fifteen remarkable presentations, Smith and the winery team and students in his wine marketing class were more than pleased. “We were extremely impressed with the creativity of the art students, making our decision very difficult,” he said. According to Smith, the winery ended up with a terrific set of new labels that will be presented later this spring.
One of the new labels in the Art & Science Series. Resveratrol—as seen through the eyes of a graphic artist.
Jim Kennedy, chair of the Department of Viticulture and Enology, is also pleased with this type of collaboration that creates synergies between departments on campus. “This project not only improves the portfolios of the graphic design students, but helps the winery market our Fresno State wine and program,” he said. As a teaser, a label for one of our new red wines in this series is shown above. Join the winery’s email newsletter to receive more information on the release of the complete Art & Science Series this spring on www.fresnostatewines.com.
Coming Soon Fresno State Winery’s Art & Science Series 9
C l u b N e w s & E ve n t s
Viticulture Club Sets Record at Har vest BBQ The Viticulture Club Fall Harvest BBQ on November 16 at Engelmann Cellars in Fresno was an example of why we are so proud of the viticulture and enology students in our department. With over 400 people in attendance our students came together in numbers to successfully host another fundraising dinner for the Viticulture Club’s activities and projects. Everywhere you looked students were busy interacting with families, friends, and alumni— welcoming guests, pouring wines, helping with the silent and live auctions, and serving dinner. In its 61st year, this sell-out event remains one of the most popular fundraisers for the club. In the end, they were able to raise a record amount of funds that will support their annual activities and enable them to fund many projects within Fresno State’s viticulture and enology program.
contribution to the Viticulture Club’s scholarship fund named for professor emeritus Sayed Badr will also be made this spring.
Alums John Arellano (far left) and Ken Wara (far right) pose at the BBQ with Bryan Anthony, recipient of the Viticulture Club’s 2014 Outstanding Alumni Award, and his wife, Marit, presented on Nov. 16
In January the club was also able to organize a trip for twenty students to attend the Unified Wine and Grape Symposium in Sacramento. During this event, they are planning to host a joint student mixer at the Capital Dime on Wednesday, January 29 at 8:00 pm (after Fresno State’s Alumni and Friends Reunion at the Hyatt) for all viticulture and enology students from Fresno State, UC Davis, and Cal Poly SLO. Alumni, faculty, and staff from all institutions are also welcome to attend. Stop by the Fresno State booth #1030 in the exhibit hall at the convention center for details.
Guests enjoy music, hors d’oeuvres, and wine before dinner on Nov. 16
“In one evening, we were successful in raising about $15,000 for the club’s annual activities, and $25,000 for a project that will provide the department with new and improved greenhouse facilities on campus.” said Patrick Tachella, president of the club.
“Funds raised at the BBQ will enable us to take our student members on a four-day educational trip to Amador, El Dorado Hills, and Lodi AVA’s during spring break, and a weekend trip to the Central Coast sometime this spring,” said Sonet Van Zyl, the club’s faculty advisor. The club would love to hear
Tachella reported that the club is now in a position to make a generous donation to the V. E. Petrucci Library, which is heavily used by students in the viticulture and enology program. In addition, a
from anyone in these areas who is interested in hosting a visit to their vineyard or winery. Please 10
C l u b N e w s & E ve n t s contact the club at fresnostatevitclub@gmail.com. During the spring semester, the club will be involved in the annual FFA Vine Pruning (February 1) and the FFA Vine Judging (April 12) contests held on the Fresno State campus. These events not only bring high school students from all over the state to
dent voluntee Viticulture Club stu at the BBQ al me help serve the
rs ready to
our vineyards, but require the participation of grape and wine industry members to serve as judges. The club looks forward to hosting these friends and volunteers and encourages our alumni to get involved, including recent graduates. Continued —>
Professor emeritus Vin cent Petrucci with alum and friend, Randy Rocca
Viticulture Club facu lty adviso Zyl and P r Dr. Son resident P et Van at Tachella crowd at welcome the BBQ the
The Viticulture Club’s Fall Harvest BBQ was a sell-out!
Over 400 people filled the tent at the Viticulture Club’s Fall Harvest BBQ on November 16 at Engelmann Cellars in Fresno. 11
C l u b N e w s & E ve n t s On Sunday, April 27, everyone is invited to participate in the third annual Papa Petrucci 5K in the Fresno State Vineyards. Professor Petrucci himself is expected to return to the starting line in the vineyards to kick-off the event which directly supports the V. E. Petrucci Library. This year the club plans to work closely with the Viticulture and Enology Alumni Association (VEAA) to make this event even bigger and better! Watch for upcoming announcements and registration details on Facebook. We’d love to see many of our friends and alums join us in supporting this great cause.
The “old” greenhouse frame will be replaced with new and improved facilities.
And finally, as the spring semester begins in January, plans for the club’s new greenhouse project are moving forward with the department and farm.
“The fact that students in the Viticulture Club are seeking ways to improve and support our facilities and programs and are also willing to work hard to make these positive changes is gratifying,” said Jim Kennedy, chair of the department. “In the coming months, we will work with the club and industry donors to build a greenhouse that will enhance our students’ learning experience at Fresno State for years to come.”
“The response to the greenhouse project that was presented during the Fall Harvest BBQ has been awesome,” said Tachella. “We are excited about being a part of funding and building a structure that will be used by the students in the viticulture and enology program.” We are extremely pleased to announce Duarte Nursery (Hughson) and alum John Arellano were the first to make major commitments to support this project. Their financial support and expertise will be very much appreciated as we proceed with these plans. Several other individuals have also
Once complete, students will be able to receive hands-on training in nursery practices, grafting, and training of vines. If you are interested in supporting this project, please contact Jim Kennedy in the Department of Viticulture and Enology.
made financial commitments to support this project.
Find the Viticulture Club on Facebook The Viticulture Club is presently attempting to gather a list of all former Viticulture Club officers and their years of service. If you were an officer, or know someone who was, please send an email (with the year of service) to the attention of Jacqueline Chenoweth at fresnostatevitclub@gmail.com or Cynthia Wood at cynthiaw@csufresno.edu. We appreciate your input and assistance so we can recognize these former student leaders. Thank you.
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C l u b N e w s & E ve n t s
Enolog y Society Rolls Out Spring Events As the semester at Fresno State begins, the Enology Society is eagerly anticipating its new weekly spring semester Winemaker Series held on Thursday evenings at Fresno State. “Our first meeting will be held on February 6 when Fresno State’s very own winemaker John Giannini will show off the winery’s new releases. Some additional highlights from our 2014 spring line-up include winemakers who have joined us in the past such as Bo Barrett of Chateau Montelena (May 1) and Jeff Cohn of JC Cellars (TBA),” said Andrew Phillips, president of the Enology Society.
2012 Winemaker Series with Bo Barrett, Chateau Montelena winemaker (on right)
There are still some open dates on the schedule so winemakers who are interested in featuring their wines on a Thursday evening in Fresno this spring should email andrew_phillips@mail.fresnostate.edu. To keep up-todate on the weekly meeting schedule, follow the Enology Society of Fresno on Facebook. Please mark your calendars now! On Friday evening, March 21 we hope to see students, alumni, and industry supporters at our annual social event of the year— the Bud Break Bash! Please join us as we experience a fun evening with friends, cocktails, a silent auction, and delicious hors d’oeuvres at the Sportsmen’s Club in North Fresno. Proceeds will help us fulfill the society’s mission—to promote the education of wine and the wine industry through organoleptic evaluation, lectures, and tours. Tickets will be available soon and updates will be on our Facebook page.
Education—The Enology Society’s 1,850 mile Trip to Oregon On a recent trip to Oregon, officers of the Enology Society were given tours at the two largest wineries in the state—King Estate and Rex Hill/A to Z Wineworks, as well as two of the smaller facilities in the state, La Valle Vineyard and White Rose Cellars. This group gained a unique insight into some of the newest technologies being employed in the wine industry including tartrate stabilization by electrical conductivity, automatic yeast hydrators, and programmable, automated cross-flow filters. At White Rose Cellars they were given a crash course in Willamette Valley Pinot Noir production and the importance of carefully selecting and sorting grapes to achieve the highest quality wines. The Enology Society would like to thank these wineries for their time and hospitality. It was an amazing experience that left the group wanting to return to Oregon for more!
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C l u b N e w s & E ve n t s
The Alumni Connection: From Student to Alumni As I think about the positive things that have come to me because of working in Fresno State’s viticulture and enology program, I can’t help but smile. It may sound corny, but one of my favorite things about
being a student to belonging to a much bigger group—the Fresno State viticulture and enology alumni. It’s gratifying to me to know we all have Fresno State in common. Many of us know the same
working here are the friendships I’ve made—some of them deep and lasting, all of them important to me. In the early days some thought it was just my job as Professor Vincent Petrucci’s assistant to work closely with
people. Classmates become industry colleagues. Although time passes, we are all connected.
BELONGING As outreach and events coordinator for the viticulture and enology program, I work hard to keep our alumni connections strong. Like before, this is not just my job. I believe in what VEAA started years ago to support the V. E. Petrucci Library and our students. So today I invite you to work with us—the VEAA and the department. Get involved, give back, renew old friendships, become a VEAA member, share your ideas, and help support the VEAA and its mission!
FRIENDSHIPS the students and alumni group that loved him so much, but in reality it was me who loved that they accepted me as one of their own. Although I was not an official viticulture student or graduate of this program, I watched this group of men and women—young and old—work beside each other with passion and commitment. For the alumni it was all about supporting the students and the program at Fresno State. I respected this drive
Cynthia Wood, BA
and their commitment of time. Sometimes money...but mostly time. The concept of giving back to a place that had helped them become who they were personally and professionally was gold to me. They were friends and colleagues who truly cared about each other and the future of the institution they had come from. I learned, watched, and was proud to be
VEAA Secretary One of the core missions of the VEAA is to fund the V. E. Petrucci Library. If you have not yet heard the buzz about our librarian or how the library is making a positive impact on the educational mission of our department, then you are encouraged to contact us so we can share this story. With this news,
a part of it.
however, comes the reality that our current VEAA endowment fund does not yet fully support the library’s annual operating budget. In addition, the A Celebration of Wine event that once provided annual supplemental income to the library is no longer a viable fundraiser. As a result, this event has been placed on pause for 2014 while the VEAA works with the library and department to develop a new and sustainable plan for today and the future. Help is needed!
GIVING BACK With each year that passes, I still have the privilege of getting to know our future alumni as students in the department. As a member of the staff, I watch them take classes, join clubs, and study in the library that the alumni organization generously supports. Eventually these students will leave this institution. And when they do, I know they are taking a big step from 14
C l u b N e w s & E ve n t s
ANNOUNCING THE 2014 ALUMNI CHALLENGE The VEAA is pleased to announce that Bob and Pam Wample recently made a $40,000.00 personal donation to the VEAA to show their support of the V. E. Petrucci Library. Bob is the outgoing VEAA president and former director of the department, and Pam is a former VEAA executive committee member. This generous gift is conditional upon the receipt of matching gifts in the amount of $40,000 by December 31, 2014. The VEAA is a 501c3 non-profit organization and all donations are tax deductible. “Pam and I invite all others to contribute to this $40,000 match. We encourage those that can to help us exceed our expectations by December 31 of this year,” said Bob Wample. The VEAA is committed to meeting this challenge and we invite you, our alumni and industry friends, to support the V. E. Petrucci Library by making a donation payable to the Viticulture and Enology Alumni Association today. Mail to: Attn: V. E. Petrucci Library, 2360 E. Barstow MS VR89, Fresno, CA 93740-8003. Challenge your friends, former classmates, and industry colleagues to give as well. Whether it’s $100 or several thousand dollars, your support is critical as we work to fund the V. E. Petrucci Library and its ability to professionally serve the department and the grape and wine industry. On behalf of the VEAA, I respectfully encourage all graduates to renew their membership and/or join us with passion and commitment. This important challenge is before us and the time to come together is now!
ELECTION OF OFFICERS
ALUMNI MEETINGS Join us for our annual dinner meeting on February 22, 2014 in Madera. A report on the V. E. Petrucci Library will be given and election of officers will be held. Details regarding the annual meeting and sever-
The VEAA is also seeking nominations for the office of President and Vice President, with two-year terms beginning in late February 2014. There are also many opportunities to serve as regional directors on the
al spring regional meetings will be available during the Unified Wine & Grape Symposium in Sacramento this month. If you plan attend, please stop by our reunion on January 29th at the Hyatt and bring a friend (see calendar of events on pg. 31).
Board. To participate in the election on February 22 members must be in good standing, with VEAA dues paid. If interested, please contact VEAA secretary Cynthia Wood or president Robert Wample by February 4.
Viticulture & Enology Alumni Association Officers President, Robert Wample Vice President, Elizabeth Dickson Treasurer, Jon Holmquist Secretary, Cynthia Wood
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R e s e a rc h
Ser ving Industry On November 16, Department of Viticulture and Enology faculty Kaan Kurtural organized a day-long workshop for the Bronco Wine Company and West Coast Grape Farming’s ranch managers and executives at Fresno State. The morning started off with an program update by department chair Jim Kennedy that included details on the viticulture and enology program’s growth and vision for the future. A guided tour of the research labs by post-doctoral scholar Yi Zhang and tours of the campus winery and vineyard by Kurtural followed, with a stop at the single high-wire mechanized vines. The group was also able to view the growth in the new French Colombard vines planted earlier in the year. As reported in previous newsletters, the French Colombard planting was made possible through generous contributions from Bronco Wine Company and West Coast Grape Farming. Dave Zoldoske, director of the Center for Irrigation Technology, gave an excellent tour of the Water and Energy Technology Incubator to the group before breaking for lunch.
Anil
Post-doctoral scholar Yi Zhang (center) gives a tour of Kurtural’s research laboratory to industry members
Shrestha, a faculty member from the Department of Plant Science, kicked off the afternoon session with a presentation on managing superweeds in vineyards. The remainder of the day was primarily in the hands of Kurtural and his research team, comprised of viticulture and enology graduate students Michael Cook and Clinton Nelson, post-doctoral scholar Zhang, and research associate Geoffrey Dervishian. Cook and Nelson, with assistance from Zhang and Dervishian, did an outstanding job giving an update on the research being conducted in Kern, Madera, Merced and Stanislaus counties.
Members of Kaan Kurtural’s research team ready to give their presentations. L to R. M. Cook, Y. Zhang, C. Nelson, G. Dervishian, N. Gorgec
Kaan Kurtural (left) welcomes the industry guests to Fresno State’s Department of Viticulture and Enology
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R e s e a rc h Workshop presentation topics included:
Managing Shrestha
superweeds
in
vineyards—Anil
Effects of mechanical leaf removal and regulated deficit irrigation on Merlot grapevine phenolic composition and yield components—Michael Cook and Yi Zhang
Pruning systems, irrigation methods and nitrogen application timing and content effects on yield, and wine composition of Zinfandel in warm climate—Clinton Nelson and Yi Zhang
Trellis conversion: effects of sustained deficit irrigation on Merlot—Kaan Kurtural, Geoff Dervishian, Yi Zhang
Efficacy of sulfur reduction on powdery mildew control under sustained deficit irrigation of Chardonnay—Kaan Kurtural, Anil Shrestha, and Geoff Dervishian
I n d u s t r y Wo r k s h o p
Workshop participants were able to sample and discuss several research wines made from vineyard trials
The workshop was a success and plans are underway to develop subsequent events in 2014.
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V. E . Pe t r u c c i L i b r a r y
F r o m t h e C o l l e c t i o n : S p o t l i g h t o n Pe r i o d i c a l s Britt Foster, MLIS— Librarian —V. E. Petrucci Library A key resource in the V.E. Petrucci Library, the periodicals collection consists of historic and contemporary serial resources supporting the understanding of viticulture and enology. The Historical Collection contains serials as old as the 1880s. These resources tell a fascinating story of the establishment of commercial vineyards and wineries in California and the United States, and contain seminal articles in the development of viticulture and enology as a scientific discipline. The V.E. Petrucci Library’s Popular Magazine Collection consists of magazines dedicated to wine enthusiasts and hobbyists. They also serve as a resource for enology students and wine business and marketing students, who can analyze the contents for consumer trends in wine buying and drinking. The Trade Collection provides access to the leading publications for the grape and wine industry. These periodicals contain the latest news in the business, developments in grape growing and winemaking practices, and feature advertisements from major and independent vendors that support the industry. The Research Journal Collection consists of major, high-impact journals in the fields of viticulture and enology and the supporting sciences. Published by the leading professional organizations in these disciplines from around the world, these resources contain the latest discoveries and innovations in viticulture and enology research. They are an excellent resource for our researchers and students, and also serve the industry’s need to be aware of groundbreaking explorations into wines and vines. The chart below gives specific details about the V.E. Petrucci Library Periodicals Collection titles. For any questions about access to these resources, or assistance in searching these titles for information on a particular topic, please contact the librarian Britt Foster at 559.278.5388, or by email at brfoster@csufresno.edu. Available in print at the V.E. Petrucci Library
Available online at the V.E. Petrucci Library
Selected full-text available free online
Complete full-text available free online
American Journal of Enology and Viticulture 0002-9254 Vol. 1, 1950- Current issue
Online searchable index/abstracts
Title ISSN Issues Available
American Vineyard 1084-9866 Vol. 1, no. 1, Feb 1992- Current issue
Australian and New Zealand Grapegrower & Winemaker 1446-8212 No. 456, Jan 2002- Current issue
Australian Journal of Grape and Wine Research 1322-7130 Vol. 4, no. 1, 1998- Current issue
Bulletin De L’OIV Vol. 84, no. 959-961, 2011- Current issue California Agriculture 0008-0845 Vol. 64, no. 1, 2010- Current issue
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Website
http://ajevonline.org
http://www.americanvineyard magazine.com
http://www.winebiz.com.au/gwm
http://onlinelibrary.wiley.com/ journal/10.1111/(ISSN)1755-0238
http://www.oiv.int/oiv/info/ enbulletin?lang=en
http://californiaagriculture. ucanr.org/
Available in print at the V.E. Petrucci Library
Vol. 7, no. 1, Dec 2012- Current issue
Available online at the V.E. Petrucci Library
Country Folks Grower
Selected full-text available free online
Complete full-text Available free online
Online searchable index/abstracts
Title ISSN Issues Available
Website
http://www.cfgrower.com
HortScience 0018-5345 Vol. 1, no. 1, 1966- Vol. 24, no. 6, 1989,Vol. 49, no.1, 2014- Current issue
http://hortsci.ashspublications.org
HortTechnology 1063- 0198 Vol. 18, no. 2, 2008- Current
http://horttech.ashspublications.org
http://www.wine-economics.org/journal
http://www.practicalwinery.com Now merged with Wines and Vines
http://www.sasev.org/journal
http://www.fcfb.org
http://fruitgrowersnews.com
http://www.vwmmedia.com
http://www.jki.bund.de/en/startseite/ veroeffentlichungen/vitis.html
http://www.winebiz.com.au/wvj
http://www.winebusiness.com/wbm
http://www.wineenthusiast.com
http://www.winespectator.com
http://www.winesandvines.com
Journal of Wine Economics Vol. 1, no. 1, 2006- Current Practical Winery & Vineyard 0739-8077 Vol. 1, no. 2, 1980- April 2013 South African Journal for Enology and Viticulture 0253-939X Vol. 29, no. 1, 2008- Vol. 34, no. 2, 2013
The Fresno County Farm Bureau: Agriculture Today Vol. 67, no. 7, 2012- Current issue The Fruit Growers News 1533-6840 Vol. 50, no. 2, 2011- Current issue
Vineyard and Winery Management 1047-4951 Vol. 12, no. 3, 1986- Current issue Vitis: Journal of Grapevine Research 0042-7500 Vol. 47, no. 1, 2008- Vol. 52, no. 4, 2013
Wine & Viticulture Journal 0819-2421 Vol. 1, no. 1, May 1986- Vol. 26, no. 2, March/ April 2011
Wine Business Monthly 1075-7058 Vol. 15, no. 1, 2008- Current issue
Wine Enthusiast 1078-3318 Feb 2008- Current issue Wine Spectator 0193-497X Vol. 33, no. 14, 2008/2009- Current issue
Wines and Vines 0043-583X Vol. 16, no. 1, 1935- Current issue
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Fe a t u re
Ta m i n g t h e W i l d Ye a s t s Background As microbiological techniques and knowledge has evolved over the years, the implementation of the yeasts that carry out fermentation has evolved from simply using what came in on the grapes to the use of commercially produced cultures with a range of special characteristics that the winemaker can select for any particular style they need. However, regarding flavors and aromas, the range of effects is somewhat limited, since strains of S. cerevisiae, the yeast that carries out wine fermentation, have rather limited capacity to develop them. Other kinds of yeast naturally present in wine have a greater enzymatic diversity, which is one of the main reasons that uninoculated fermentations, which rely on yeasts other than S. cerevisiae, often develop more complex flavors and aromas. Unfortunately, they also often develop spoilage characteristics like vinegar and other odors at the same time, and relying on a “natural” fermentation can be unpredictable and inconsistent. If the native microflora are used, they can also use up the nutrients in the juice and leave the desirable Saccharomyces wine yeasts, which carry out most of the fermentation, starved and unable to finish fermenting, leaving a low-alcohol, high-sugar wine.
Hanseniaspora uvarum, found in large numbers in grape must
Bill Edinger, Ph.D. Enology Lecturer Nevertheless, in spite of possible problems, the flavor development potential of these “non-Saccharomyces yeasts” (NSYs) is of great interest to winemakers, and experimental fermentations over the years have shown that if you get the right strain, that is, one that produces only desirable effects and no spoilage products, you can get very interesting enhancements in flavor and aroma that aren’t obtainable through the use of conventional wine yeasts. Two of the ways to achieve this are to genetically modify the wine yeasts we have (not yet acceptable to the broad public), or to isolate and identify useful NSY strains and prepare them in pure cultures, just as has been done with S. cerevisiae strains. Finding new yeast strains The sources for new NSY candidates are almost always wine fermentations that had mixed cultures that turned out great wines, just as with S. cerevisiae cultures. Certain specific characteristics are sought when hunting the wild yeast, such as the lack of defects along with production of desirable effects, be they in fermentation
Saccharomycodes ludwigii, which can cause serious spoilage
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during the bustle of crush season. In the other method, called sequential inoculation, the NSYs are added to the must a day or two before the regular wine yeast so that they can carry out their metabolisms before the wine yeasts. This avoids inhibition by alcohol accumulation, and allows the winemaker to evaluate the effectiveness (as far as they can) of the NSY on flavor enhancement. The regular wine yeast starter is then added on top of the NSY still in there. Several non-Saccharomyces yeast strains are now available as starters for co- fermentation from Christian Hansen, Laffort, and Lallemand, in a variety of yeast
Saccharomyces cerevisiae, the classic wine yeast
combinations, so there is a lot of flexibility available for the winemaker. Future possibilities The role of NSYs does not have to be limited to flavor enhancement. A possible way to deal with the current trend toward excessive alcohol production would be to develop yeasts that don’t produce as much alcohol from the same amount of sugar as regular yeasts. Since NSYs produce relatively little alcohol compared to regular wine yeasts, if they can consume some of the excess sugars present in high-Brix grapes, they might have a role in keeping alcohol concentrations more under control.
Brettanomyces bruxellensi, a spoilage yeast to be avoided
Aside from NSYs in winemaking, there are other potential areas for expansion of fermentation management, including various forms of genetic modification of strains currently used. While standard GMOs are not yet accepted by the public, there are other ways to develop new yeasts, such as hybridization and directed/selective evolution, which could conceivably take advantage of the desirable traits of NSYs by incorporating them into new hybrids. This might also lead to greater control of the metabolome of the entire wine product. It’s conceivable that even human nutrients could be generated in everyday table wines. Using different yeasts for flavors and aromas may be just the beginning of a new chapter in wine fermentation.
performance, resistance to alcohol, or flavor/aroma characteristics. The most widely used NSYs today include strains of Torlulspora, Kluyveromyces, and Pichia. In nature, that is, in uninoculated fermentations, the dominant yeasts by far are the NSYs, with S. cerevisiae almost always in very low or undetectable numbers. As alcohol is produced, the NSYs are overcome and the “sacchs” take over and end up making the wine, barring disasters. For intentional inoculations, the two kinds of yeasts can be added together into the grape juice or used separately. The advantage of adding them together is simplicity and economy of operational steps, always very desirable
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Fe a t u re
C o l d D a m a g e t o G r a p ev i n e s a n d M e t h o d s o f Protection Cold damage has always been a problem to the
usually have been applied well ahead of cold events.
American grape industry in cold/cool climate regions. Grape growers in these regions often lose their crop due to spring frost and winter injury. The frost damage occurs when the ambient temperature drops below the freezing point. In spring season, it may kill young tissues and results in a major crop loss. The freezing injury happens when the temperature drops below the lethal temperature of dormant grapevine tissues. Since grape bud is the tissue of least cold hardiness, it is susceptible to freezing injury and a majority of injured buds may lead to a possible loss of next year production. (Figure 1)
Active methods: Some industry-adopted active methods include wind machine and over-vine sprinkling. These methods are performed to maintain the temperature in vineyards to avoid cold damage.
Yi Zhang, Ph.D. Postdoctoral Research Associate Wind machines are (Figure 2) used to protect vineyards from frost/freeze damage under radiation frost conditions by mixing the warmer upper air layers with the colder air layers on the vineyard floor. To cover the cost of running wind machines, it has been suggested that wind machines should only be considered for vineyards at least seven acres with more than 20% probability of frost/freeze events (Poling 2007).
Figure 1: Low temperature injury. Image from the Garabedian Digital Collection.
Current protection methods against cold damage can be classified as active and passive methods. Active methods involve energy use (e.g. heating, sprinkling, and wind machine), directly counteract the frost/ freeze damage, and are implemented just prior to and/or during the cold event. Conversely, passive
Figure 2: Wind machines. Image from the Garabedian Digital Collection.
Over-vine sprinkler system is another option to main-
methods are indirect practices that reduce the susceptibility of vineyards to cold injury (e.g. site selection, cultivar selection, and cultural practices) and
tain temperatures. In a sprinkler system, the major source of heat is from water phase change from liquid
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to ice state. The sprinkler system is capable of maintaining the plant temperature between -0.3 and 0 째C, which is not lethal for grapevines. The disadvantages of the over-sprinkler system are the initial high instal-
Additionally, chemical applications have been tested on grapevines to avoid cold damage. The foliar application of abscisic acid, which is a plant hormone, has been reported to advance cold acclimation and increase freezing tolerance of grapevines during midwinter. To avoid spring frost, spraying alginate mixed with soybean oil during the dormant season can increase the bud cold hardiness during deacclimation and delay budburst.
lation cost, high water usage, and potential of overwatering with disease pressures. Passive methods: The passive methods can be classified into two categories based on action timing of implement: pre-planting (e.g. site and cultivar selection) and post-planting (e.g. cultural practice).
Further Reading
The site selection for cold damage protection is to establish vineyards where the temperature will not
Poling, E.B. 2007. Overview of active frost, frost/ freeze and freeze protection methods. Understand-
drop below lethal temperature and kill grapevines. The factors that can affect the ambient air temperature include slope, exposure to sun, and elevation. For instances, vineyards established on the side of hills facing south (north hemisphere) will be warmer than ones on the other side. However, if the vineyard is threatened mainly under spring frost, establishing vineyards on the side of hills facing north (north hemisphere) will be beneficial because low air temperature can delay budburst. Another example is that vineyards developed on the hillside will expect lower temperature and a shorter growing season than ones at the foot of a hill.
ing and Preventing Freeze Damage in the Vineyards Workshop Proc. 47-64. Zabadal, T.J., I.E. Dami, M.C. Goffinet, T.E. Martinson, and M.L. Chien, 2007. Winter injury to grapevines and methods of protection. Mich. State Univ. Ext. Bul. 2930.
After vineyard establishment, several cultural practices can be applied to reduce the risk of winter injury, such as training system selection, crop control, and pruning strategies. Training systems have an influence on the freezing tolerance of grapevines by affecting the individual shoot vigor and microclimate of individual vines. The freezing tolerance is reduced when shoots are positioned in an opposite direction from their natural growth habit. Crop control affects the shoot vigor by balancing the vegetative growth with reproductive growth. Pruning strategies like longcane pruning and delay pruning can be effective in reducing frost damage, since the basal buds are in paradormancy and the burst is delayed, resulting in an increased survival chance after spring frost.
23
Fe a t u re
E x p l o r i n g a N e w Te c h n i q u e f o r G r a p e M e a s u r e m e n t s : I n s t r u m e n t a l Te x t u r e A n a l y s i s Introduction
Sensory analysis includes the use of smell, taste, sound and touch. Evaluation of grape texture by touch includes the use of the fingers, as well as the tongue, palate, and teeth (Le Moigne et al. 2008). As would be expected, sensory methods of analysis are subject to wide variability, though this variability can be reduced by using trained assessors (Letaief et al. 2013).
As the wine industry becomes increasingly competitive, we are looking for ways to improve wine quality while reducing cost. Wouldn’t it be great if we could determine wine quality in fruit before it was fermented? Along this vein, an area of specific need is the rapid and objective assessment of incoming fruit and the determination of wine potential from this assessment. This requires the development or adaptation of tools in winemaking to reduce costs and ensure a constant quality of finished wines. In particular, there is a need for reliable tools to determine the quality of grapes when received in the winery or a few days before harvest. The challenge is to quickly form groups of similar quality grapes in order to avoid a mixture of extreme qualities, leading to average wine and perhaps, a major economic loss.
Hend Letaief, Ph.D. Assistant Professor of Enology The use of instrumental methods of assessing grape texture rather than sensory analysis is also possible. Using applied force, physical characteristics are measured for deformation(Bourne 2002). With this method, variability is more likely to be caused by differences within the samples than by instrumental imprecision (Rolle et al. 2012).
The evaluation of potential quality of grapes upon arrival at the winery is already the subject of different techniques or methodologies— if a quick measure of grapes or must classification is needed, there are few measuring techniques that have the usefulness of infrared (IR) spectroscopy with a multivariate regression analysis. This method can be used to quickly screen samples with little preparation(Barnaba, Bellincontro, and Mencarelli, 2013).
The first studies applying instrumental texture analysis on wine grapes started in the 1980s with a particular focus on the changes in berry texture during ripening (Lee and Bourne 1980). Recently, the need to research new ways to understand and predict the extractability of phenolic compounds from the berry skin and seeds has led to the use of instrumental texture analysis on winegrapes (Rolle, Torchio, Lorrain, et al. 2012).
How is grape texture measured?
Early models of texture evaluation instruments were
It is known in the wine industry that the physical properties of grapes affect the process of wine making. Determining the state of these physical properties commonly falls into two categories: sensory analysis and instrumental analysis.
restricted to “one-point” determinations, but from the 1960s onward, several instruments (e.g., Brabender, Shear Press, General Foods Texturometer, Instron Universal Testing Machine (Figure 1) and Ottawa Texture Measuring System) were designed to use a recorder and measure the complete history of a number of force-deformation variables (Figure 2).
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The universal testing machines (UTMs) are those currently used in grape texture analysis. UTMs are generally very constant, capable of being used with relatively high force, and adaptable to several test cells or probes. The disadvantage to their use is that they are expensive, require some maintenance, need specific and controlled conditions in the laboratory, and are generally too large and sensitive to be taken to the field.
Only as a result of the application of a number of objective measurements, which are based on different principles, can grape texture be fully characterized. However, a complete texture evaluation may be logistically impossible if single berry tests are used. Indeed, an accurate grape sampling in the field and an appropriate sample size must be considered for a more representative result (Letaief et al. 2008). Moreover, not all the information obtained by these tests may be needed because some measurements may be redundant, or may be more or less sensitive than others (Letaief et al. 2013).
Computer with software Drive system
Load cell
Cross-head or arm
Test cell
The need to develop improved/optimized instrumental test methods and, ultimately, to construct a texture-testing apparatus that will serve as grape quality control instrument will be a main focus in future research.
Probe Platform
Force measuring and recording system Step motor
What does this mean for wineries? Texture analysis tests will allow them to quickly assess how new fruit will be processed, and adjust equipment or procedures accordingly, limiting time and money spent.
Figure 1: AUTM single screw (Letaief 2013)
Force (N) or Stress (N/mm2)
Yield point
Gradient = E = stiffness (N/mm2) Area under the whole curve = Energy (J)
Peak force. usually this is start of fracture
References Barnaba, F. E., A. Bellincontro, and F. Mencarelli. 2013. "Portable NIR-AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, infield monitoring of Sangiovese grape quality." Journal of the Science of Food and Agriculture. doi: 10.1002/
Yied stress Fracture stress
Yield strain
Fracture deformation or strain
Deformation (mm) or Strain
jsfa.6391. Bourne, Malcom C. 2002. Food texture and viscosity concept and measurement. 2nd. ed. ed, Food science and technology international series. San Diego San Francisco New York: Academic press.
Figure 2: Typical stress-strain or force/deformation curve (Letaief 2013)
What is the future for instrumental texture analysis?
Le Moigne, M., C. Maury, D. Bertrand, and F. Jourjon. 2008. "Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location." Food Quality and Preference no. 19 (2):220-231.
While most of the studies on grape texture analysis found in literature search for a single element that reflects overall texture, this approach frequently fails. Texture is a complex attribute influenced by many factors, not the least of which is the complexity of the plant material itself (Waldron 2004).
Lee, C. Y., and M. C. Bourne. 1980. "Changes in Grape Firmness during Maturation." Journal of Texture
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Rolle, L., F. Torchio, A. Ferrandino, and S. Guidoni. 2012. "Influence of Wine-Grape Skin Hardness on the Kinetics of Anthocyanin Extraction." International Journal of Food Properties no. 15 (1-2):249-261.
Studies no. 11 (2):163-171. doi: Doi 10.1111/J.17454603.1980.Tb00315.X. Letaief, H., C. Maury, R. Symoneaux, and R. Siret. 2013. "Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development." Journal of the Science of Food and Agriculture no. 93 (10):2531-40. doi: 10.1002/ jsfa.6071.
Rolle, L., F. Torchio, B. Lorrain, S. Giacosa, S. R. Segade, E. Cagnasso, V. Gerbi, and P. L. Teissedre. 2012. "Rapid Methods for the Evaluation of Total Phenol Content and Extractability in Intact Grape Seeds of Cabernet-Sauvignon: Instrumental Mechanical Properties and Ft-Nir Spectrum." Journal International Des Sciences De La Vigne Et Du Vin no. 46 (1):29-40.
Letaief, Hend. 2013. Texture analysis for the definition of wine grape quality. OmniScriptum GmbH & Co. KG ed. Saarbrucken: Scholar's press.
Waldron, K. W. 2004. Texture in food : Solid foods. Vol.
Letaief, Hend, Luca Rolle, Giuseppe Zeppa, and Vincenzo Gerbi. 2008. "Assessment of grape skin hardness by a puncture test." Journal of the Science of Food and Agricultur no. 88 (9):1567-1575. doi: 10.1002/ jsfa.3252.
2, Woodhead Publishing Series in Food Science, Technology and Nutrition: Woodhead Publishing Limited.
Rolle, L., R. Siret, S. R. Segade, C. Maury, V. Gerbi, and F. Jourjon. 2012. "Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review." American Journal of Enology and Viticulture no. 63 (1):11-28.
Wine grapes in the Fresno State vineyards
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E ve n t s
J o i n u s Fe b r u a r y 1 9 a t t h e I n t e r n s h i p a n d C a r e e r F a i r On February 19, 2014 the Department of Viticulture and Enology will host its Viticulture and Enology Internship and Career Fair from 9:00—1:00 pm at Fresno State. What a great way for our students to meet potential employers and learn about internships and positions. Participating employers will include: Agajanian Vineyards & Winery, E & J Gallo Winery, Justin Vineyards & Winery, Lodi Winegrape Commission, O’Neill Vintners & Distillers, Trinchero Family Estates, and The Wine Group, and more!
Employer Registration is Open
Employer Registration Through February 7. Details can be found on our department’s website: Click the “2014 Internship and Career Fair” link
THANK YOU to our December 2, 2013 Resume Workshop Participants
Jennifer Barak, Ridge Vineyards Mike Borboa, Oak Ridge Winery Hugh Callison, Constellation Brands Audra Cooper, Turrentine Brokerage Simon Graves, Treasury Wine Estates Matt Heil, Caymus Vineyards Tim Holt, E & J Gallo Winery Amanda Ingram, The Wine Group Jeff Oliver, Oliver Search Consulting Employers who wish to participate should visit http://www.fresnostate.edu/ jcast/ve/news-events/careerfair2013.html or email cynthiaw@csufresno.edu by February 7.
The students, staff, and faculty of the Department of Viticulture and Enology would like to recognize all of the industry representatives who participated in our December 2 Resume Workshop at Fresno State.
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E n j oy a L i t t l e B i t o f I t a l y a t F r e s n o S t a t e ! On Thursday evening, April 24, 2014, the Fresno State Winery will open its doors to the community for its annual tribute to student-crafted Italian varietals. “At Vino Italiano, guests can enjoy a little bit of Italy in Fresno,” said John Giannini, winemaker. Attendees will have an opportunity to sample several
www.fresnostatewines.com
wines produced at Fresno State, such as Muscat Canelli, Zinfandel, Pinot Gris, Sangiovese, and Barbera. Giannini and Fresno State enology students will be in attendance and available to answer questions about each of the featured wines and Kevin Smith, marketing manager, has announced that special discounts will be available on select wines throughout the evening. This annual tasting is presented by the Fresno State Winery, the Enology Society, and the Department of Viticulture and Enology. It is open to guests 21 and older with ID. Tickets can be purchased online beginning in March. Discounts will be available to Fresno State Wine Club members. Admission includes tastings of all of the featured wines and light hors d’oeuvres. Details will be posted on the Fresno State Winery’s website and Facebook page or call 559 278-4867. You won’t want to miss an enjoyable evening filled with good wine, good food, and good friends.
Pa p a Pe t r u c c i 5 K Wa l k / R u n f o r t h e L i b r a r y Get your running shoes on and join us on Sunday morning, April 27 in the Fresno State Vineyards for some fun! The third Papa Petrucci 5K Walk / Run, named for professor emeritus Vincent E. Petrucci, is an annual event sponsored by the Viticulture Club. Proceeds from this community event help support the V. E. Petrucci Library in the Department of Viticulture and Enology at Fresno State. This year the Viticulture and Enology Alumni Association (VEAA) has also been invited to join the Viticulture Club’s 5K efforts. “With the VEAA’s help, we look forward to making this event even bigger and better so we are in a position to make a serious contribution to the library,” said Patrick Tachella, president of the Viticulture Club.
Run for our library Steve Smith and “Papa” Vincent Petrucci get ready for the 5K event in 2013
The V. E. Petrucci Library is housed in the department and is a resource for students, faculty, the grape and wine industry, and the community. To recognize the important role that the library plays in their academic and professional development, the club created the “Papa Petrucci 5K” in 2012. For an affordable registration fee, all ages are invited to walk or stroll through the vineyards to support this great cause. Awards will be presented to the top runners based on their running times. Stay in touch with the Viticulture Club on Facebook for registration details, expected in March. Companies interested in sponsoring this event should contact the club at fresnostatevitclub@gmail.com.
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E ve n t s
Recent Highlights The Annual Viticulture and Enology Associates Campaign, which allows individuals and/or companies to make a donation to support our program, began in November. Information is available on our department’s website.
As the new year begins, we’d like to share a few recent activities from 2013 and thank our alumni and industry colleagues again for their continued interest in our students and program. In November faculty and staff travelled to Napa, Sonoma, and Stanislaus counties to attend several wine and grape expos hosted by the Napa Valley Grapegrowers and American Vineyard magazine. At the Cloverdale and Turlock expos, Roy Thornton gave presentations on his research on the measurement of rot in wine grapes. Our staff was able to able to connect with many Fresno State alumni and friends at these industry events. Photographed are Pete Richmond, Glenn Proctor, and Jeff Lyon at the Napa Wine & Grape Expo.
On November 16 faculty member Kaan Kurtural organized a successful workshop at Fresno State for the Bronco Wine Company and West Coast Grape Farming ranch managers and executives (pg. 16). A renovation project in one of our research labs began in November and is expected to be completed in February of this year. A f t e r s t u d y in g r a is i n production all semester, students in Sonet Van Zyl’s raisin production class got a break from the books in December and participated in a fun contest. To promote the consumption of raisins, each student was asked to prepare any dish that included California raisins. Selecting a winner was a very difficult decision for the faculty, staff, and graduate student judges but ultimately the winning recipe was Hilda Gutierrez’s tasty red roast duck with raisins, served with s c a l l i o n pancakes. Second place went to Brian Guidotti for his delicious homemade rum raisin ice cream, served with rum raisin bread pudding. Humberto Topete received third place for his delicious raisin cake that was also decorated with raisins.
On the 2nd of December, the Department of Viticulture and Enology hosted the 2nd Resume Workshop where viticulture and enology students met representatives from the grape and wine industry and received valuable career and resume advice. Student participants report that they find this event very helpful and appreciate the opportunity to meet one-on-one with experienced members of our industry. A full list of industry participants is listed on page 27.
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E ve n t s
Tr ave l i n g t h e R h o n e R i ve r o n a S c i e n t i f i c C r u i s e Dr. Jim Kennedy was one of several scientific experts who was part of Scientific American’s Bright Horizons Rhone River cruise. He is most widely recognized for his research on improving our understanding of grape and wine tannin chemistry, with the primary goal being the improvement of red wine astringency quality. Kennedy spoke on several enology topics during this exciting cruise that combined travel and learning. His story is below.
From November 29th through December 6th, I had the wonderful opportunity to travel along the Rhone River in France as a lecturer on Scientific American’s Bright Horizons scientific cruise series. The trip was an amazing way to see one of the great wine regions of the world, while soaking up some great scientific lectures given by renowned scientists. In addition to the cruise portion of the tour, travelers spent a considerable amount of time learning about and seeing the history and culture of this region. From a wine perspective, this region of France is generally considered to be the oldest wine growing region. — Jim Kennedy FRANK LINDE, PH.D.
The Wild World of Subatomic Particles
The Story of the Higgs
The Mystery of Dark Matter
Particle Physics and You
LYNNE LANCASTER, PH.D. & THOMAS H. CARPENTER, PH.D.
Intro to Culture & Technology in Gaul
Fire-Based Technologies in Gaul
LYNNE LANCASTER, PH.D.
Building an Amphitheater
Aqueducts, Baths, and Water Mills
DAVID SADAVA, PH.D.
JAMES KENNEDY, PH.D.
The War on Cancer: Then and Now
Know the Enemy: A Biography of the Target
Climate Change and its Impact on the Wine World
The Rhone and its Wines
Targeting the Cancer Genome
Wine and Health
Natural Medicine and the War on Cancer
Advances in Grape and Wine Production
MARK WHITTLE, PH.D.
Evidence for the Big Bang
The Birth and Maturation of Galaxies
The Universe’s First Million Years
Cosmic Inflation
Jim Kennedy at Pont du Gard—an ancient Roman aqueduct bridge over the Gardon River near Remoulins that is part of the Nimes aqueduct The Eiffel Tower Syrah grapes in Cornas The Rhone River, town of Tain, and granite hill of Hermitage, known throughout the world for the production of Syrah Scientific American’s Bright Horizons Cruise 30
An amphora that was recovered from the Rhone River
Syrah grapes in Cornas
E ve n t s
C a l e n d a r — W h e r e Yo u C a n F i n d U s
January 28-30—Unified Wine & Grape Symposium, Booth # 1030 (pg. 5) January 29—Fresno State Viticulture and Enology Alumni & Friends Reunion, Hyatt Regency Sacramento (pg. 5)
February 1—FFA Vine Pruning Contest, Fresno State
February 19—Viticulture & Enology Internship & Career Fair, Fresno State (pg. 27)
February 22—Viticulture and Enology Alumni Association (VEAA) Annual Board Meeting & Election of Officers, Madera (pg. 15)
April 9—VEAA Alumni Gathering, Lodi
April 12—FFA Vine Judging Contest, Fresno State (pg. 11)
April 14-18—Spring Break, Fresno State
April 24—Vino Italiano wine tasting, Fresno State Winery (pg. 28)
April 25-27—Vintage Days at Fresno State
April 27—Papa Petrucci 5K Vineyard Run for the V. E. Petrucci Library, Fresno State (pg. 28)
May 15—Viticulture & Enology Graduation Dinner, Fresno State
March 21—Enology Society Spring Budbreak Bash, Sportsmen’s Club of Fresno (pg. 13)
May 16—SJV Winemakers Group Golf Tournament for Fresno State scholarships
March 19—VEAA Alumni Gathering, Central Coast
June 23-27—ASEV Annual Meeting, Austin, TX
July 22-25—ASHS Annual Meeting, Palm Desert
August 5—Fresno State Grape Day
April 2—VEAA Alumni Gathering, Sonoma
April 3—VEAA Alumni Gathering, Napa
Congratulations
In Memoriam KIRBY QUASHNICK (1944-2014) Our
In December, two of the viticulture program’s longtime supporters viticulture were honored by the San Joaquin Valley Winegrape Growers Association at the 2013 Winegrape Industry Forum in Fresno.
dear friend and viticulture alum Kirby Quashnick (1970) passed away suddenly on January 16. Kirby will be remembered by his friends and loved ones for his contagious laughter and kind heart. His love of Fresno State’s viticulture program was evident in the amount of time he devoted to the program and alumni organization while he lived and farmed in
Jack Farrior, who was one of Vincent Petrucci’s viticulture students at Fresno State, and Marko Zaninovich, industry friend, received the lifetime achievement award for their contributions to the grape industry.
Fresno. Kirby and his wife, Sue, resided in Lodi where they were able to enjoy their families in retirement. Kirby leaves behind many loved ones including two sons, Will and Curt, who as children were referred to affectionately by Kirby and known around the department as the “bumble brothers.” We will miss the laughter he brought to so many of us who knew him.
Congratulations to both of these well-deserved gentlemen and friends of Fresno State.
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