THE CATCH WIRE - California State University, Fresno

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
3
Our Team
4
2014 Unified Wine & Grape Symposium Plans
5
UPDATES
Vineyard Redevelopment Plan Update
6
Student Crafted Wines Do Well
8
The Art of Wine and Labels
9
CLUB NEWS & EVENTS
Viticulture Club Sets Record at Harvest BBQ
10
Enology Society Rolls Out Spring Events
13
The Alumni Connection: From Student to Alumni
14
Announcing the 2014 Alumni Challenge
15
The Grapevine—Alumni Briefs
15
RESEARCH
Serving Industry
16
V. E. PETRUCCI LIBRARY
Spotlight on the Periodicals Collection
18
FEATURE
Taming the Wild Yeasts
20
Cold Damage to Grapevines and Methods of Protection
22
Exploring a New Technique for Grape Measurements:
Instrumental Texture Analysis
24
EVENTS
Join us February 19 for the Internship and Career Fair
27
Enjoy a Little Bit of Italy at Fresno State!
28
Papa Petrucci 5K Walk / Run for the Library
28
Recent Highlights
29
Traveling the Rhone River on a Scientific Cruise
30
Calendar—Where You Can Find Us
31
CONGRATULATIONS
Jack Farrior
31
Marko Zaninovich
31
IN MEMORIAM
31
Kirby Quashnick
Join Our E-List
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: [email protected]
Bottling line at the Fresno State Winery. Photo by Cary Edmondson
3
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.
4
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
5
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
6
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
7
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 [email protected].
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 [email protected] or Cynthia Wood at [email protected]. We appreciate your input and assistance so we can recognize these former student leaders. Thank you.
12
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 [email protected]. 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!
13
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
15
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
16
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.
17
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
[email protected].
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









18
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


19
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
20
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
21
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
22
to ice state. The sprinkler system is capable of maintaining the plant temperature between -0.3 and 0 °C,
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).
24
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
25
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
26
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 [email protected] 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.
27
E ve n t s
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 [email protected].
28
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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