the catch wire
DESCRIPTION
Fresno State Viticulture and Enology Newsletter, Vol. 1, Issue 1, January 2013TRANSCRIPT
THE CATCH WIRE
Jordan College of Agricultural Sciences & Technology
Department of Viticulture & Enology
A quarterly newsletter
Vol. 1, Issue 1 January 2013
2
Chair’s Message 3
Our Team 4
Associates Campaign 5
SPOTLIGHTS
Lindsay Mate
Joseph Joralemon
6
7
CLUB NEWS & EVENTS
Viticulture Club
Alumni Club
Alumni Reunion
8
9
11
ACADEMICS
Raisin’ the Bar
12
V. E. PETRUCCI LIBRARY
Garabedian Project
From the V. E. Petrucci Library
16
18
FEATURES
Mechanized Crop Management
Sticky Business—Grape Rot
21
26
UPDATES
Winery
Vineyard
Position Vacancies
28
30
31
EVENTS
Internship & Career Fair
Berry Workshop
Calendar
`
32
34
35
In This Issue
3
Welcome to the inaugural issue of “The
Catch Wire,” the redesigned Fresno State
Department of Viticulture and Enology
newsletter.
For many years, we have realized that
there are so many newsworthy activities
going on in the department that it would
be great to capture this energy in a
newsletter that could be shared with our
alumni and friends. We chose the name
the Catch Wire because our program
provides support to growth much like a
catch wire provides support to the vine.
Britt Foster and Cynthia Wood have been
the creative force behind this newsletter
redesign and I have thoroughly enjoyed
observing the project come together.
Inside our newsletter you will find all sorts
of information about current activities in
our department and from our graduates.
From instructional activities to the latest
research, from current students to alumni,
faculty, and staff, and from the vineyard to
our winery, Britt and Cynthia have
worked tirelessly to bring our stories to
you. And, if you are reading this
newsletter, you are part of our story, too,
and we want to hear from you. Let us
know through your stories and comments
how you are doing and how we can make
this newsletter bigger and better — and
by all means, share our newsletter with
others!
Chair ’s Message
Our plan is to publish this newsletter quarterly, in the months of January, April, July and October. So kick back, put your feet up and enjoy!
Jim Kennedy, Chair Department of Viticulture & Enology Email: [email protected]
Join Our E-List
Viticulture Research Associate, Geoff Dervishian, conducts research in the vineyards.
To train the future leaders in viticulture and enology through education and research
To conduct solution-
driven research for the grape and wine industry
To disseminate
knowledge and information to the grape and wine industry, and to the community
Each year, over 150 viticulture and enology students take advantage of the extraordinary opportunities that this one-of-a-kind program offers.
Our graduates can be found in leading grape and wine positions around the nation and world.
Our Mission
Pride Points
On the Cover
4
Our Vit icu l ture & Enolog y Team Viticulture &
Enology Industry
Advisory Board
Jim Coleman, IAB Chair,
E & J Gallo Winery
Barry Bedwell, California
Grape & Tree Fruit League
Nat DiBuduo, Allied Grape
Growers
Michael Othites,
Constellation Wines, US
Cathy Ference, Treasury
Wine Estates
Fred Franzia, Bronco Wine
Company
Glen Goto, Raisin
Bargaining Association
Hal Huffsmith, Sutter
Home Vineyards
Ron Metzler, Metzler
Family Farms
Dianne Nury, Vie-Del
Winery
Rick Stark, Sun-Maid Raisin
Growers
Brian Vos, The Wine
Ryan Zaninovich, VB
Zaninovich & Sons
Faculty and Instructors
Jim Kennedy, Faculty Chair
Grape and wine phenolic chemistry, with an emphasis
on tannins
William Edinger, Lecturer
Microbial wine spoilage, development of improved and
automated detection and enumeration of wine
microorganisms
Kenneth Fugelsang, Professor emeritus
Wine microbiology
John Giannini, Winemaker & Lecturer
Winemaking, winery equipment and operations,
production
Sanliang Gu, Faculty, Ricchiuti Chair of
Viticulture
Fruit quality improvement, plant nutrition, plant-water
relations, cold hardiness, cultivar evaluation, trellis
systems and canopy management
Kaan Kurtural, Faculty, Bronco Viticulture
Research Chair
Precision viticulture, whole grapevine physiology,
mechanization of canopy management practices,
vineyard efficiency
Susan Rodriguez, Research Fellow & Lecturer
Wine microbiology, growth and metabolism of lactic
acid bacteria and yeast in wine using flow cytometry
and specific antibodies, wine sensory evaluation, grape
rot quantification
Roy Thornton, Faculty
Wine microbiology with an emphasis on wine yeast
genetics and physiology, the breeding of wine yeast by
selective hybridization for improved winemaking
properties, manipulation of wine flavor by the use of
different wine yeast, flow cytometry, and quantifying
microbial rot on wine grapes
Sonet Van Zyl, Faculty
Table and raisin grape production and marketing,
cultivar development and evaluation, grapevine and
rootstock breeding for improved quality and pest and
disease resistance, industry focused research for
California’s table grape and raisin industries
Staff
Andrea Cortes, Outreach and Events
Coordinator Assistant
Geoffrey Dervishian, Viticulture Associate
Mechanical canopy management, crop load and
irrigation stress on yield and fruit quality in the SJV
Britt Foster, Librarian, V. E. Petrucci Library
Carrie Irby, Accounting Technician
Jayne Ramirez, Administrative Assistant to the
Chair and Director, and Office Manager
Mark Salwasser, Vineyard Manager
Raisin , table and wine grape production
Terri Stephenson, Sensory Lab Manager
Cynthia Wood, Outreach and Events
Coordinator
Viticulture & Enology
Newsletter Editorial
Staff
Britt Foster
Jim Kennedy
Cynthia Wood
Contact: 559.278.2089
http://fresnostate.edu/jcast.ve
Viticulture and Enology
Emeriti
Sayed Badr, Professor emeritus, Viticulture and
former chair, Plant Science Department
Kenneth Fugelsang (FERP), Professor
emeritus, Enology
Barry Gump, Professor emeritus Chemistry
and former Adjunct Faculty of Enology
Carlos J. Muller, Professor emeritus,
Enology
Vincent E. Petrucci, Professor emeritus,
Viticulture and former director, Viticulture &
Enology Research Center
Robert L. Wample, Professor & Chair
emeritus, and former director, Viticulture &
Enology Research Center
Visit our web site for a listing of adjunct faculty.
5
“The partnerships we
build and develop
with our industry and
alumni are an
essential part of our
tradition.
Especially today as
we navigate these
difficult financial
times, we hope you
will consider
contributing to our
fundraising
campaign…”
— Jim Kennedy
Did you receive your Associates Campaign brochure?
6
Lindsay Mate , Graduate Student
If you want to find Lindsay Mate, she can usually
be found working long hours in Dr. Jim Kennedy’s
research lab at the Viticulture and Enology
Research Center. As the spring 2013 semester
begins, however, Lindsay
looks forward to the
completion of her M.S.
degree in viticulture and
enology in May.
Lindsay is a southern girl
from Louisiana who received
her undergraduate degree in
mathematics from Vanderbilt
University in 2005. After
teaching high school for a few
years, Lindsay decided to
enroll at Fresno State to
pursue her interest in the
science of wine. She soon
became a recipient of the
prestigious Harvey Graduate
Student Scholarship, which is
awarded to highly qualified
students entering a master’s degree program in
the Jordan College of Agricultural Sciences and
Technology. At Fresno State, Lindsay met her
mentor in the Department of Viticulture and
Enology, Dr. Jim Kennedy—a well-regarded
scientist and expert on tannins. “Prior to starting
research on wine tannins, I rarely thought about
the variables that affect tannin synthesis and
extraction and the ultimate effect they have on
wine. One of the most important lessons I've
learned from Dr. Kennedy is that we still have a
lot to learn about tannins and wine in general,”
said Lindsay. In November 2012, Lindsay was
fortunate to travel to Chillán, Chile, to work with
Dr. Jorge Moreno’s research group at the
Universidad del Bio-Bio in the Department of Food
Engineering where they are
conducting a phenolic and
aromatic study on wines aged
with native Chilean oak chips
with varying toast levels.
Their team is using the same
method to determine
phenolic composition and
concentration that Lindsay is
using in her research — acid-
catalyzed cleavage in the
p r e s e n c e o f e x c e s s
phloroglucinol. This method
was developed by Kennedy
and Graham P. Jones
(Kennedy and Jones 1740–
1746, Journal of Agricultural and
Food Chemistry 49). While in
Chi le , L indsay gave a
presentation to Dr. Moreno’s research group about
how she isolates tannins from grapes, wine, and
skin and seed tissue, and how to interpret lab
results using the method mentioned above. She
worked with the research team in the lab as they
did this process for the first time. “It was a
challenge to do this in my limited Spanish and with
unfamiliar lab equipment, but I feel like it was
ultimately successful! Dr. Moreno is an
exceptionally nice professor and excellent host. It
was a pleasure to work with this group.” Upon
graduation in May, Lindsay plans to stay in California
and find employment as part of a winemaking team.
Student Spot l ight
Dr. Jorge Moreno and Lindsay Mate during her visit to Chile
7
Joseph Jora lemon, Enolog y Student
Joe Joralemon was born in San Luis Obispo and
graduated from Arroyo Grande High School in 2005.
He joined the Jordan College of Agricultural Sciences
and Technology’s student ambassador team in 2008
where he spent time recruiting high-school and
community college students to Fresno State. In the
same year, he helped achieve team victory over every
other ag college and university in the state at the 2008
Farm Bureau Discussion Meet in Burlingame,
California, after discussing and debating numerous
current agricultural issues in front of a panel of judges.
As an enology student with a heavy emphasis on wine
business and marketing, Joe received his first taste of
the wine-marketing industry in the summer of 2009
when he was hired by Talley Vineyards to serve in
their world-class tasting room in the hills of Arroyo
Grande. By 2010, Joe was hired by the Fresno State
Winery as a student office assistant while he was
taking classes at Fresno State. The following year, he
was promoted to the winery’s student marketing
assistant, where he was responsible for generating
sales, producing marketing materials, and interacting
with clients and the general public. He also was hired
by the Gallo Sales Company as a Brand Ambassador
where he represented E&J Gallo’s extensive wine and
liquor portfolio at local stores. Joe may not have
known it then, but his involvement in the Future
Farmers of America (FFA) program, raising two
market hogs for the Santa Barbara County Fair, and
his participation in numerous public speaking events
as a youth must certainly have paved the way for his
current role as the Fresno State Winery’s marketing
assistant. In 2012, Joe was again asked to increase his
sales and marketing activities for the university’s
winery while plans were being made to create and fill
a full-time wine business and marketing position. “Joe
does an outstanding job for the winery, and is a
natural when it comes to sales, marketing, and
working with people. We are fortunate to have him
on our team,” said John Giannini, winemaker. Joe
plans to graduate in May 2013 and looks forward to
making a positive impact on the wine industry using
the wine education, marketing and distribution skills
he has received at Fresno State.
Joe represents the Fresno State Winery at various community events, such as the October Fall Wine Cornucopia, in Fresno
Student Spot l ight
8
Students Making a Di f ference
It’s hard to imagine that
the members in the
Viticulture Club will be
as busy this spring as
they were during the fall
semester, but we’re sure
that they will find a way!
T h i s g r o u p o f
enthusiastic students
have been an example to
others on how to make a difference while having
fun and building friendships and industry
connections outside the classroom. Under the
leadership of president Steve Smith and his
officers, the club has come together to take on
service projects, attend industry meetings, and
host a hugely successful fundraiser in November
at Engelmann Cellars in Fresno. The November
fall harvest fundraiser is a rich tradition that not
only brings back
fond memories for
many of our alumni
and friends but
b u i l d s n e w
relationships for
the club and
department. This
sentiment rang
true when this event hit a record
attendance on November 16 (400 people) and
was able to raise over $15,000 from ticket sales,
a silent auction, and an entertaining live auction.
Friends and families enjoyed the delicious dinner
and festivities as Viticulture alum John Arellano
was presented with the club’s Outstanding
Alumni award for his dedication and service.
Ledio Fanucchi also
addressed the crowd
on behalf of the
V i t i c u l t u r e a n d
Enology Alumni Board
a n d P r o f e s s o r
E m e r i t u s V i n c e
Petrucci (who was
unable to attend.)
Event proceeds will
enable the club to host two FFA events in the
Fresno State Vineyards and fund educational
activities, including attendance at professional
meetings (such as the Unified Wine and Grape
Symposium) and their annual field trip to a grape
growing region in California. The club will also be
able to contribute to their Viticulture Endowment
Fund, named after Professor Emeritus Sayed Badr.
This endowment provides student scholarships to
Viticulture Club members on an annual basis.
In 2012, the Club also received big
kudos from the Visalia Rotary
Foundation and Wagner Family Wines
for helping present wines at their Soiree
d’Elegance event in Visalia. According to
the Rotary’s Executive Director, the
students were willing to help in any way,
recognized the importance of knowing
the wines, and represented the wines in a
professional manner. Upcoming club events for
the spring semester include a 5K Run/Walk in the
Fresno State Vineyards on Sunday, April 21
(during Fresno State Vintage Days) to raise funds
for the V. E. Petrucci Library. To stay in touch
with the club, check out their Fresno State
Viticulture Club Facebook page!
Club News & Events
9
As member of the California State University,
Fresno alumni and perhaps a graduate of the
Viticulture and Enology program, or as a friend
of this program, you are probably aware of the
efforts of the Viticulture and Enology Alumni
Association (VEAA) to provide funding for the
V. E. Petrucci Library, located in the Depart-
ment of Viticulture and Enology.
To date, the “A Celebration of Wine” event
has been the primary fundraising effort for the
VEAA to support the V. E. Petrucci Library.
We invite all of our alumni and friends at win-
eries to help support ACOW by participating
in June 2013. Over the past 30 years, the suc-
cess of the ACOW has resulted in it becoming
one of the largest wine and food events in Cal-
ifornia and perhaps the U.S. There are typically
over 70 wineries and 30 restaurants that par-
ticipate with nearly 1000 people attending.
Many of the participating wineries and individ-
uals have participated by providing additional
support in the form of items to be offered in
the silent auction. This auction has been an
important part of the fundraising aspects of
this event. Although the primary use of these
funds is support of the library, funds are also
used for new equipment for the Department,
and events that rec-
ognize the accom-
plishments of the stu-
dents. Funds have also been provided to sup-
port the annual gathering of alumni and friends
at the Unified Wine and Grape Symposium in
Sacramento, California. If you plan to attend
Unified this year, we hope you will join us at
the Fresno State Alumni and Friends Re-
union held the evening of January 30 at the
Hyatt Regency for an evening of conversation,
good wines and a chance to meet our current
students and alumni, and some of the faculty.
Be sure to stop by Fresno State’s Booth
#1027 for more information.
The combined volunteer efforts of hundreds
of people from all sectors of the grape and
wine industries have contributed to the pro-
gress that has been made in raising the neces-
sary funds to complete the endowment for the
library. However, like many other things, the
past few years have been difficult. We have
made some changes to the ACOW organiza-
tion and for 2013 it has been decided that to
focus on growing the endowment at a faster
rate, all revenue generated from the silent
auction will be dedicated to the endowment
along with a percentage of the net funds gener-
ated by ticket sales for the wine and food portion
of the event. Our goal is to raise $20,000 or
more to help cover our annual operating expenses
and grow the library endowment.
Vit icu l ture & Enolog y Alumni News
Sunday, June 3, 2013—visit www.acelebrationofwine.com
HELP SUPPORT THE V. E. PETRUCCI LIBRARY AND
DEPARTMENT OF VITICULTURE AND ENOLOGY
Club News & Events
SILENT AUCTION
10
We hope you will seriously consider providing
something special for the silent auction that
will help us achieve our goal.
We look forwarding to seeing you at the
ACOW on Sunday, June 2, 2013 at the Ran-
cho Vista Del Rio, near Madera, CA. Howev-
er, if you can not join us, we would appreciate
your support in any way that you can.
If you have questions about providing items
for the silent auction or providing support in
any other way, please contact one of the fol-
lowing individuals who currently serve on the
VEAA Board.
Robert Wample, VEAA President Elizabeth Dickson, VEAA Vice President Jon Holmquist, VEAA Secretary Ron Metzler, VEAA Treasurer Jim Kennedy, Chair, Dept. of Viticulture/Enology Contact information is available on the
Department of Viticulture and Enology web
site. Click on the 2013 Letter from the Alumni
Board on the home page.
Additional information is also available online
at: www.acelebrationofwine.com
Vit icu l ture & Enolog y Alumni C o n t i n u e d
As with many volunteer
organizations, your Viticulture
a n d E n o l o g y A l u m n i
Association needs you to stay
vibrant and healthy. The
A s s o c i a t i o n a n d t h e
membership perform valuable
service for the University and
the Fresno State Department
of Viticulture and Enology.
Our 2013 call for membership
dues is currently underway. If
you are an alumni or friend of
the viticulture and enology
program, we encourage you
to take a moment to send in
your membership dues (only
$25), which provides support
to the V. E. Petrucci Library
and to the Department of
Viticulture and Enology.
A membership form can be
found on the Department’s
web site home page.
Please mail your check,
payable to the CSUF
Viticulture and Enology
Alumni to:
Fresno State Viticulture &
Enology Alumni Assoc.
c/o Ron Metzler
5212 N. Van Ness Ave.
Fresno, CA 93711
Forms available at http://fresnostate.edu/jcast/ve
Viticulture & Enology Alumni Membership Drive
Club News & Events
11
UNIFIED SYMPOSIUM
We look forward to
seeing many of our
alumni and friends in
Sacramento on
January 29-31.
Come and see our new logo and our
new look!
Booth #1027
You are invited to stop by our Alumni & Friends
Reunion before heading off to dinner!
Thank you to the Viticulture & Enology Alumni for
their support of this annual event!
12
It’s been a little over a year (2011) since Dr. Sonet Van Zyl joined the faculty in the
Department of Viticulture and Enology at Fresno State, and she certainly has hit the
ground running!
Teaching the department’s raisin and table grape production courses,
conducting industry-focused research for California’s raisin and table grape
industries, and serving as the faculty advisor for the Viticulture Club has
certainly been a rewarding challenge for her.
It’s not a surprise that student interest and enrollment in her classes are
continuing to increase. Van Zyl incorporates Fresno State’s long tradition of using
the program’s unique facilities as a teaching tool but has also added some new and
creative and hands-on learning activities for her students.
In the fall, she asked the students to demonstrate what they’ve learned by assigning individual raisin
projects in our own Fresno State Vineyards. Another assignment was a student competition that
challenged students to create a recipe and participate in a raisin recipe taste-off.
Rais in ’ the Bar in our Ra is in & Table Grape Classes
Academics
13
USDA representatives visit Dr. Van Zyl’s class and
demonstrate the airstream sorter and method of grading
raisins
Students in Fresno State’s raisin processing plant, made
possible by Valley Welding & Machine Works , the J.
Garabedian family, and other industry support
Students identify table grape varieties in Dr. Van Zyl’s grape
varieties and rootstocks course
Van Zyl also continues to expose her students to the
industry by inviting experts into the classroom such as
Professor Emeritus Vincent Petrucci, and USDA
representatives who demonstrated the airstream sorter
equipment and grading system for raisins.
She also keeps our ties to the raisin and table grape
industry strong by arranging field trips to grape
vineyards in the San Joaquin Valley during the harvest
season to learn about important topics such as dried-on
-the-vine production, continuous raisin tray equipment,
and the production and marketing of California table
grapes.
A couple of the highlights of the fall semester were
when her students visited and toured the world famous
Sun-Maid Raisin Growers facility in Selma and the table
grape breeding program at Sun World in Delano.
Students work on their raisin projects in the Fresno State Vineyards
Delicious table grapes from the Fresno State Vineyards
14
Sc ience—In and Out o f the Classroom
Fresno State students enjoy a delicious meal hosted by E & J Gallo Winery after a
tour of their Livingston winemaking facilities during the fall 2012 harvest and crush
season
Fresno State grad Erica Stancliff, from Vinquiry/
Enartis, leads a hands-on exercise on TCA in
Dr. Susan Rodriguez’s enology class
Dr. Roy Thornton’s seminar class learned about
bird control in the vineyard using falconry, the art
of hunting wild prey with trained raptors
Students receive hands-on training in the
university’s vineyards and winery
Overall, all of our faculty continue to cultivate our students’
learning experience in and out of the classroom. The
combination of science and hands-on training they receive at
Fresno State sets our students apart as they prepare for
successful careers in the real world.
To enhance this successful learning model, our faculty and
instructors do a great job of providing a look into the grape
and wine industry through field trips and guest speakers.
Students not only enjoy this type of learning, but they report
that these activities are a valuable experience that often
opens their eyes to a multitude of things they may not have
known about before, including companies, vineyards, winery
and laboratory methods, equipment and/or services.
Students also appreciate being able to meet and shake the
hand of these experienced members of our industry, who are
often graduates of Fresno State. The face-to-face exposure
that this type of instruction provides is also a way for
students to receive an in-depth look at a variety of careers
that may be available to them in the future.
Academics
15
Viticulture & Enology Internship Program
Fresno State students may receive course credit
for grape and wine industry internships when they
enroll in courses ENOL 194 or VIT194.
Students and interested employers can learn more
about this program by visiting our department
website. Click on the Student Tab, followed by the
Internship Tab.
Contact: Dr. Kaan Kurtural, Internship Program
Coordinator
Email: [email protected]
“I learned so much by
being involved in
vineyard opera ons and
the SIP Cer fica on
program. I am thankful
we are allowed the
opportunity to receive
real world, hands‐on
experience out in the
industry while receiving
credit.”
— Melissa Costa,
internship student 2012
16
Exciting news! With Britt Foster at the wheel,
the library staff is using today’s technology to
take on a major project that allows us to extend
resources to our grape and wine industry and
the world! The V.E. Petrucci Library began
hosting two interns and a volunteer to work
with the Garabedian Digital Collection during
the Fall 2012 semester. The Garabedian Digital
Collection is a collection of library resources
that began digitization (electronic reproduction)
under the previous V.E. Petrucci Library
librarian, Alev Akman. The development of this
collection will continue under current librarian
Britt Foster, with the assistance of the skilled
interns and volunteer and the generous support
of a grant from the Bertha and John Garabedian
Charitable Foundation.
The interns, Kristin Baer and Michelle Dennis, as
well as volunteer Colleen Vincent, bring diverse
skills to the project.
Kristin Baer is a Master of Arts student in English
Literature at Fresno State, and is beginning the
Master of Library and Information Science
program at San Jose State in the Spring 2013
semester. She is interested in the role of
primary documents as they support research,
and growing up in her family’s raisin vineyards,
believes wide access to agriculture information
resources is necessary.
Michelle Dennis is also a graduate student at
Fresno State, where she is completing her
Master of Science in Plant Science degree.
Michelle is passionate about educational
resources for agricultural technicians and
Garabedian Suppor t Moves Dig i ta l Pro ject Forward
consumers, and brings years of experience
working for the California Department of Food
and Agriculture in pest management to the
identification of pests and diseases pictured in
hundreds of mostly unlabeled slides in the
collection.
Colleen Vincent graduated from San Jose State
with her Master of Library and Information
Science degree in 2011. She is interested in
digital libraries and electronic collections, as
well as creating excellent metadata (or
information about information) to enable
searchers to locate resources online.
The majority of the Garabedian Digital
Collection currently consists of approximately
10,000 35mm slides from the instructional and
travel collections of Professor Emeritus Vincent
E. Petrucci. The team, working with Britt, will
create an organizational structure as well as a
controlled vocabulary (a database of terms) that
will allow users to both find specific items
through keywords and browse using a
hierarchy. Once completed, the collection will
be hosted through the digital repository in
Image of grapevine measles representing the extensive pest and
disease collection
V. E . Petrucc i L ibrar y
17
development by the Fresno State
campus library, Henry Madden Library,
and will be openly available to those
with internet access. The original
slides are also stored at Henry
Madden Library in Special Collections,
where they can be properly preserved
and accessed alongside the Vincent E.
Petrucci Papers collection.
The collection, which will increase to
include digital copies of historical
pamphlets and publications, pictures,
and research, is intended to serve the
global grape and wine industry, as well
as contribute to the agricultural
information community of resources
increasingly available online. Such
online, open collections promote the
development of teaching, learning,
How can YOU
support the V. E.
Petrucci Library?
Make a donation to
the “A Celebration of
Wine” Silent Auction
on June 2, 2013 by
contacting Dr. Robert
Wample, president of
the Viticulture &
Enology Alumni.
Email:
rwample844@yahoo.
com.
Participate in the
Viticulture Club’s 5K
Fresno State Vineyard
Walk/Run on April
21 on campus. All
ages are welcome to
participate! Proceeds
will benefit the
library.
Make a cash donation
to the V. E. Petrucci
Library. Contact
Britt Foster.
research, and practical application of
agricultural best practice, as well as
preserve the history of the discipline
and industry.
The V.E. Petrucci Library is supported
by the Viticulture and Enology Alumni
Association, as well as by donations
and grants.
The Library is open to students, staff,
and faculty of the Department of
Viticulture and Enology, as well as the
grape, wine, and raisin industry, and
the general public.
For reference or research assistance,
or for questions about the library and
its resources, please contact librarian
Britt Foster at [email protected]
or 559.278.5388.
The collection contains not only research and instructional
resources, but also items that document the viticulture and
enology program’s history.
http://petruccilibrary.csufresno.edu
18
In the coming editions of “From the V.E. Petrucci Library,” we focus on research from the Department of Viticulture and Enology. Each article will highlight research generated by Department research teams, and suggested articles for further reading.
The balance between vineyard operation cost and profit is as important as the balance between quality and yield. Dr. S. Kaan Kurtural’s research centers on understanding this balance, and finding methods and treatments that meet both of these needs for winegrape growers.
Kurtural, who has been with the Department of Viticulture and Enology since 2008, is currently researching the ways in which mechanical crop management can be used to decrease operation costs while maximizing yield and optimizing the quality of the crop, particularly within the warm growing region of the San Joaquin Valley. In a 2012 HortTechnology article on mechanical canopy management of Cabernet Sauvignon grapes, Kurtural et al. point out that more than 50% of California’s 3.6 millions tons of winegrapes a year come from the hot San Joaquin Valley. With this kind of tonnage, and the narrow margin between operations and profit in the region, San Joaquin Valley vines are fertile ground for exploring commercial viability of the methods in Kurtural’s research.
The potential impact of mechanical crop management on the industry and the region is broad, touching several aspects of concern to growers, including labor. The ability of mechanized crop management to address the continuing labor need is not only in filling the gap in human hand labor, but also providing up to 79% savings in labor operations costs compared to conventional canopy management methods (Geller and Kurtural, 2013). This kind of cost savings extends to other aspects of the vineyard. While traditional canopy management farms at $429 per acre, the introduction of mechanical crop load management treatments can lower that cost to $88 per acre.
When using these mechanical treatments in the San Joaquin Valley the crop loads remain high, around 14 tons per acre according to Kurtural, but this high yield doesn’t negatively affect fruit composition. For the varieties Kurtural and his research teams have studied— Pinot gris, Chardonnay, Pinot noir, Syrah, Cabernet Sauvignon, and French Columbard— flavor expression remains uncompromised.
To maximize this potential for high berry quality, Kurtural and his team have looked at ways in which mechanical solutions can extend beyond crop management and harvest, and into improving fruit provided to a winery. Using quality zones created from a sampling grid, mechanical harvesters were guided through the vineyard using signals to deposit the berries in separate gondolas for segregated
Kaan Kurtural, Ph.D.
From the V. E . Petrucc i L ibrar y
19
fermentation. Further development of mechanized differential harvest methods are needed, but the potential for wineries to market on consumer’s recognized ability to differentiate between wines from varying quality zones may contribute to increasing profit margins for a grower (Kurtural, Wample, and Smithyman, 2011).
Berries also benefit from the integration of mechanical treatments with standard and developing cultural practices. Kurtural and co-researchers have studied ways deficit irrigation and mechanized canopy
management effect fruit (Pinnel and Kurtural, 2012; Terry and Kurtural, 2011). Berry analysis performed on grapes with these combined treatments showed a strong
correlation between canopy architecture, cluster exposure, and phenolics, resulting in berries with high anthocyanin content and strong color (Pinnel and Kurtural, 2012). This same study also acknowledges the improved berry quality achieved through a reduced irrigation schedule for San Joaquin Valley vines, in conjunction with reduced costs and increased yields.
For the San Joaquin Valley, where these large yields are necessary for profit, Kurtural’s research is contributing to the understanding of how mechanized management can contribute to increased yields and quality berries. With mechanical options becoming available for all aspects of cultural practices, these processes point to the increased efficiency, and smarter production, mechanical crop management can provide for winegrape growers.
Geller, J.P. and S.K. Kurtural. "Mechanical Canopy and Crop Load Management of Pinot Gris in a Warm Climate."
American Journal of Enology and Viticulture. Advance online publication. doi: 10:5344/ajev2012.12045
Examining two pruning methods, three shoot thinning, and two leaf removal treatments, this study examines the effects of
mechanical canopy management on cropping levels and Ravaz index on Pinot gris in a warm growing region. A method where
a 100mm spur height with 35 shoots/m of row optimized crop load without adversely affecting pruning weight on fruit
composition while also providing 79% labor cost savings compared to hand pruning alone.
Kurtural, S.K. (2011). "Integrating Canopy Management with Mechanization." Practical Winery and Vineyard Spring
2011: 17- 25.
Considering the need for high crop yield while maintaining vine balance, a four-year study examines the effect of mechanized
canopy management (dormant pruning, shoot thinning, leaf removal) on production in Pinot Grigio and Syrah vineyards.
Monitoring canopy microclimate, cluster architecture, yield components, and ripening, the results of 2010 show mechanical
pruning being insufficient to control yield; mechanical shoot thinning as needed to control yield; the improved canopy
microclimate related to integrated canopy management practices; and the significant effect of crop load and leaf area on
ripening of vines with mechanically managed canopies.
Mechanical Crop Management
For Further Reading . . .
20
Kurtural, S. K., G. Dervishian, et al. (2012). "Mechanical Canopy Management Reduces Labor Costs and Maintains
Fruit Composition in ‘Cabernet Sauvignon’ Grape Production." HortTechnology 22(4): 509-516.
Three canopy management methods were applied to achieve a commercially marketable Cabernet Sauvignon grape yield while also
maintaining vine balance. All treatments had similar canopy architecture and microclimates, as well as similar yields and comparable
berry composition. While all treatments were within acceptable Ravaz index limits, only the mechanical methods reached optimum
leaf-to-fruit ratios and pruning weights for warm growing regions. Labor costs were also compared; mechanical management
methods offered 62% and 80% in labor operations costs.
Kurtural, S.K., R.L. Wample, and Russell Smithyman (2011). "Differential Harvesting in Winegrape Vineyards." Practical
Winery and Vineyard Summer 2011.
Spatial variability within a vineyard allows for wine quality to reach optimization through segregated fermentation. Given the
economics and weak correlation of traditional fruit segregation methods, an alternative is needed. Variations on methods were
examined in three vineyards. Given limitations on sensing fruit composition on-the-go, differential harvesting can be divided into
quality zones based on a sampling grid; using these zones, a mechanical harvester can be guided through differential harvesting zones,
depositing fruit to different gondolas to be separately fermented. Sensory analysis of fruit harvested demonstrated consumers can
differentiate between wines from different quality zones.
Olson, S. (2012). "Mechanized Winegrape Pruning Pays." Western Fruit Grower 132(7): 20-21.
Pinnel, S. and S.K. Kurtural (2012). "Improvement of Phenolic Composition of Syrah." Practical Winery and Vineyard
Spring 2012: 21- 28, 46.
Phenolic compounds affect color and astringency, flavor and aroma, and oxidation in grapes, juice, and wine: examining composition
of berries at harvest, the article reviews impact of mechanized canopy and cropload management and regulated deficit irrigation
management (RDI) on phenolic content. Yield components responded to mechanized canopy/cropload management and RDI: berry
weight at harvest and yield per acre are analyzed. Additionally, phenolic composition in relation to canopy management and cluster
exposure are analyzed. The interaction between canopy management/RDI on phenolics is strong, with high anthocyanin content and
resultant high color in wine observed with crop load middle (CLM) of seven count shoots per foot of vine row and RDI applied at
fruit set to veraison (RDIE).
Terry, D. B. and S. K. Kurtural (2011). "Achieving Vine Balance of Syrah with Mechanical Canopy Management and
Regulated Deficit Irrigation." American Journal of Enology and Viticulture 62(4): 426-437.
Canopy architecture, yield, vigor, and fruit composition of Syrah were measured in response to four canopy management and three
regulated deficit irrigation (RDI) methods. The study identified a combination of mechanically trimmed vines at a density of seven
count shoots per 30cm of row and irrigation at 50% of evapotranspiration (ET) between fruit set and veraison for vine balance at a
cropload of 9.9 kg yield/kg pruning weight and a leaf area to fruit ratio of 0/75m (2).kg(-1).
Wessner, L.F. and S.K. Kurtural. "Pruning Systems and Canopy Management Practice Interact on Yield and Fruit
Composition of Syrah." American Journal of Enology and Viticulture. Advance online publication. doi: 10.5344/
ajev.2012.12056
A production trial was conducted in the San Joaquin Valley where the canopy microclimate of Syrah 05/S04 grapevines was altered
through three pruning systems and two leaf removal treatments to rejuvenate vineyards with declining productivity. Yields from
spur and mechanically box-pruned vines were too low for the San Joaquin Valley; leaf removal had no effect on yield. Leaf removal
also had no effect on berry composition. Cane pruning resulted in the optimal vine balance amongst treatments applied.
To access these and other articles, please contact librarian Britt Foster at the V.E. Petrucci Library
[email protected] http://petruccilibrary.csufresno.edu 559.278.5388
21
Mechanical Grape Harvesters – Benefits
and Concerns
As the available labor pool continues to decline
in the California grape industry, more growers
and management companies are considering the
switch to mechanical harvest. Statewide, only
20% of the winegrapes are picked by hand
(estimates vary) and this number is predicted to
continue to drop. While the majority of the
winegrapes in our San Joaquin Valley is picked
mechanically, concerns remain to adopt
mechanized harvest statewide.
Hand Harvest
Picking grapes by hand, although laborious,
has the ultimate benefit of the reasoning
and care of the human being, the most
important advantage being the exclusion of
rotten or unripe clusters. There is also the
advantage of reducing grape damage (broken
skins, etc.) with hand harvest. However, hand
harvest has the disadvantage of putting a crew in
the field during high daytime temperatures, lack
of light for night harvest
(or the added cost of
harvest spot lights), and
increased likelihood of
premature fermentation
and prolonged harvest.
Mechanical Grape
Harvest
A grape harvester is a tall
machine that straddles the
trellis and uses special
Mechanical Grape Harvesters: Benefits and Concerns
fingers (bow-rods) to compress and shake the
grape canopy, shaking the grape berries off the
vine. There are also models of grape harvesters
that shake the trunk to dislodge berries off the
clusters. The bow-rods shakers are considered
gentler on the vines and the trellis. The
mechanical harvest machines use these set of bow
-rods placed in close proximity to each other on
each side of the fruiting zone, oscillating at a high
number of beats per minute. The rods float
freely though the canopy as the harvester travels
through the field, and as the canopy moves back
and forth the grape clusters also oscillate and the
berries pop off the vine and drop down to the
vineyard floor. The fruit lands on a catching tray
and is collected by collector buckets and
transported to a cross conveyor that sits high
atop the rear of the
machine. As the berries
t r a v e l a c ro s s t h i s
conveyor, large fans suck
out leaves, pedicels, sticks,
and other non-grape
material. The grapes are
then transported to a
discharge conveyor where
they are screened by a
third fan. The fruit
Feature
Kaan Kurtural, Ph.D.
Bronco Wine Company Viticulture Research Chair
Fresno State
22
continues to move forward along a conveyor
toward a gondola that travels next to the
harvester. Before the grapes are discharged
into the gondola, a final screening is conducted
with a high power magnet which removes any
wire, clips, or nails that may have been caught
by the picking rods.
The greatest benefit mechanical harvesting has
over hand harvest is the reduced harvest time.
Generally, a mechanical harvest will pick five
tons of fruit per hour. As time is of the essence
this is the best option to complete the harvest
and deliver the fruit to the winery. Harvest can
also be scheduled at night when temperatures
are lower, providing a higher quality of fruit for
white cultivars. Premature fermentation may
also be avoided as this method gives the grower
control over peak ripeness due to the speed of
harvest.
There is also an increased efficiency of
management in addition to reduction of
management overhead when using mechanical
Fig. 1a. During winter the picking head is removed
Fig. 1b. Collector buckets are removed
harvest methods. Considering the
management of a hand harvest labor crew for
late ripening cultivars in instance of inclement
weather, a mechanical harvest crew consists
solely of the harvester driver, tractor driverand
a laborer to clean up the row ends and may be
mobilized relatively quick. Shortened harvest
also frees up the vineyard manager’s time.
Maintenance
Mechanical Grape Harvesters: Benefits and Concerns
Continued
23
Fig 1c. The collecting trays have been removed
Although the mechanical harvester is operated for a short period of time during the year, it needs
regular maintenance. In the San Joaquin Valley of California grape harvest will commence with White
Zinfandel harvest around mid-July in the south valley. In a typical day, the harvesting of grapes will begin
at 7:00pm and will continue till 11:00am the next morning. During this period two shifts of workers will
pick grapes and the machine will be operating for 16 hours a day with small breaks in operation. Once
the red wine grape harvest starts, a third shift might operate the same harvester for an additional eight
hours. As the season moves from south valley to north valley, the mechanical harvesters will migrate
with the ripening season. The season which started in mid-July will end in mid-November. During this
time, the mechanical harvester has seen almost non-stop activity with various workers operating it.
During winter months the picking head is removed (figure 1a) and so are the collector buckets (figure 1b),
as well as the collecting tray (figure 1c). These parts are serviced, and in the case of delivery conveyors
(figure 1d) they are completely rebuilt. In addition the hydraulic components of the harvester are also
serviced. The hydraulic lines and the bleeder valves are tested and replaced if needed, as well as the
pistons that lower and raise the machine over uneven terrain. The power take-off shaft and universal
joint that delivers the torque from the tractor is serviced and packed with grease to get ready for the
next season.
With labor and other employment costs increasing rapidly, coupled with increasing short notice delivery
demands, mechanical harvesting has become necessary. In cases where it has been adopted the impact of
mechanical grape harvest has led to efficiencies in vineyard management, harvesting grapes and delivering
them in a timely manner.
Fig. 1d. Rebuilding delivery conveyers
24
25
26
Grape rot, a frequently encountered problem in
the vineyard, is a microbial complex caused by
filamentous (thread-like) fungi, yeast and
bacteria. These microorganisms can produce off
-odors that persist through alcoholic
fermentation and can be detected in the finished
wine. Many of the compounds produced by
fungi are perceived as undesirable aromas and
may be described as “earthy” or “musty.” A
number of these mushroom and earthy off-odor
compounds have been characterized and
associated with species of Botrytis, Penicillium,
Aspergillus and Rhizopus. Similar sensory aromas
have also been observed in wines made from
grapes affected by powdery mildew. Yeast and
bacteria produce other compounds such as
acetic acid and ethyl acetate that may also have
undesirable sensory effects. Thus winemakers
are concerned because rot in the vineyard may
result in objectionable organoleptic, or sensory,
qualities in wine flavor and aroma that directly
impacts the value and salability of the finished
product.
This impact on salability is also an issue for grape
growers. Growers may be negatively impacted
as rot quantity influences the price per ton grape
growers receive and can potentially result in
rejection of entire loads. The potential
economic consequences can approach millions of
dollars each year for both grape growers and
winemakers.
Over the last 30 years, access to labor has
declined in the California grape growing industry,
and the amount of machine harvesting has
increased, emphasizing the problem of rot in
St icky Bus iness : Quant i f i cat ion o f Grape Rot
vineyards and its impact. A large proportion of
the machine-harvested grapes in California have to
travel considerable distances by road, perhaps as
far as 200 miles, in large gondolas for delivery at
the wineries. The estimation of rot content per
load is currently done by visual inspection of grape
samples. A sample is taken from the gondola, and
after material-other-than-grape (MOG), e.g.
leaves, sticks, stones, etc., is removed, the
inspector removes each rotten berry, weighs all
the rotten berries, and calculates percent rot as
weight of rotten berries/weight of total sample.
This visual assessment of rotten berries, however
well trained the inspector, inevitably has some
degree of subjectivity and variation. Visual
assessment is also very difficult for machine
harvested grapes: machine harvesting causes
more damage to fruit and, coupled with long
transport distances, can result in a slurry of fruit
and juice arriving at the winery.
Zinfandel clusters with rot
Feature
27
Grape growers and winemakers have been
searching for many years for an objective measure
of grape rot that is acceptable to both grape
growers and winemakers. Many attempts have
been made to develop and test a method(s) to
determine grape rot accurately and precisely in
the vineyard and at the winery sugar-stand.
Methods evaluated include chemical analysis of the
compounds rot microbes produced to support
and defend themselves by microorganisms growing
on grapes, such as glycerol, using high
performance liquid chromatography,
or HPLC, which separates
components of the sample and
allows them to be quantified.
In 1985, myself and Dr. Roy
Thornton and I, with the
assistance of our graduate
student R.G. Ravji, set out to
analyze the major grape molds
and glycerol production on grapes
by four major grape molds when
growing on grapes. We demonstrated
that glycerol concentration in grapes
did not equate with mold mass for all
the molds studied. For example, there may be
heavy growth of Aspergillus or Penicillium on grapes
but when these grapes are analyzed for glycerol,
there would be very little or none. Thus this
method was abandoned. More recently,
quantification of laccase, an enzyme commonly
associated with molds, particularly Botrytis cinerea,
and the use of antibodies specific for B. cinerea, had
similar problems of rot detection and
quantification, as did a recent attempt to
use antibodies specific for the grape mold,
Botrytis cinerea (Dewey, Hill, and DeScenzo
47-54, American Journal of Enology and
Viticulture 59).
In 2008 the Fresno State research team initiated
a multi-prong investigation into methods that
might be used to more accurately estimate
grape rot. Focusing on two of the most rot-
sensitive varietals, Chardonnay and Zinfandel,
we have investigated ultraviolet or UV
photography, volatile analysis, and five
spectroscopies as methods of detecting and
quantifying rot. A Fourier transform infrared
spectroscopy (FTIR) method appears to
offer the best “fit” for estimating
grape rot on the sugar-stand.
Compared to other analyses,
F T I R o f f e r s r a p i d
quantification and a high
degree of correlation
between percentage rot
when compared across
vineyard samples.
We are currently in the
process of creating a rot
predictive model for the San
Joaquin Valley that can hopefully
be for vineyard samples obtained
during the 2012 harvest, to
compare to the lab generated samples of
previous years. We predict a high correlation,
and hope to implement the method on a trial
basis for harvest 2013. This method shows
great promise in solving the increasingly
important issue of rot quantification for
growers and wineries alike.
Sound Zinfandel grapes
Susan Rodriguez, Ph.D.
Research Fellow and Lecturer, Department of Viticulture & Enology
Fresno State
28
Fresno State has been producing quality wines
since 1997, and quality graduates for decades.
Not only is the Fresno State Winery known for
being the first winery on a university campus with
a license to produce and sell wine, it is also
recognized for the role it plays in preparing
students for careers in the wine industry.
While receiving a strong foundation in the science
of wine from our faculty and instructors, our
students also have the unique opportunity to
actively “experience” winemaking under the
direction of our winemaker, John Giannini. The
winery is a place of “learn by doing.”
Our student-produced wines are available on
campus at the Rue and Gwen Gibson Farm
Market, as well as some local retail stores. Some
are surprised to learn that Fresno State produces
over 20 different wines—this number supports
the fact that our students are exposed to
numerous grape varieties and styles of
winemaking.
Fresno State Winer y
As the spring semester begins, Giannini reports
that students will be working on fining and
blending trials, filtering, and bottling white and
red wines—beginning with White Zinfandel,
Tailgate Rosé, and Muscat — and barrel work in
the winery’s World Cooperage Barrel House. A
port-style wine is on the horizon, and is
expected to be released in 2013, closer to the
holiday season.
www.FresnoStateWinery.com
The Fresno State Winery is proud to be known as “The Home of
Tomorrow’s Winemakers”
Updates
29
On April 18, during the university’s annual Vintage
Days on campus, the winery will host its annual Vino
Italiano event featuring Italian varietals. The
community is invited to attend this fun wine tasting,
held among the tanks in the Fresno State Winery.
Details will be posted on the winery’s web site soon.
We hope to see you there!
Upcoming Winery Events:
The winery will open its doors to the community on
April 18 for Vino Italiano! Come and enjoy Fresno
State’s Italian varietals.
www.FresnoStateWinery.com
Students experience the busy crush season
WINERY LECTURER/ WINE
BUSINESS MARKETING
POSITION UPDATE
The interview process is
now complete and we are
pleased to announce that
we hope to fill this
position in February.
30
V ineyard Redeve lopment P lans Announced
For full story,
www.FresnoStateNews.com
In 2012, we reported in a newsletter that Dr. Jim
Kennedy, Department Chair, had assembled a
vineyard assessment team to assist in the
development of a long-range strategic plan for the
Fresno State Vineyards. All segments of the grape
and wine industry were represented as they
reviewed vineyard production figures, toured the
vineyard, and identified areas that could strengthen
our educational program.
Results were ultimately shared with our Viticulture
and Enology Industry Advisory Board (IAB),
comprised of leaders in the grape and wine
i n d u s t r y , w h o p r o v i d e d a d d i t i o n a l
recommendations.
After in depth discussions between the IAB and the
university’s Ag Foundation Board, a new model for
creating university-industry partnerships and a plan
for redeveloping the vineyards has been agreed
upon.
We are pleased to announce that the Ag Foundation
and IAB signed an agreement in January that will
increase the long-term sustainability of the vineyards
and viticulture program at Fresno State. This
agreement represents a commitment by both parties
and the industry to coordinate redevelopment efforts
and financial investment to the vineyards and
department, ensuring that students remain on the
leading edge.
“This is a new era for our program,” said Kennedy.
“We look forward to working with our industry
partners as we increase the educational impact of the
vineyard by making improvements that represent the
latest varieties, trends, and technologies.” Immediate
goals include the development of new raisin, table, and
wine grape instructional and demonstration plots for
training students and the grape and wine industry at
educational workshops.
Updates
31
Growth. Despite these difficult financial times, this word can be used to describe
the Viticulture and Enology program at Fresno State. The faculty and staff
currently serve approximately 150 students in the department, and last fall were
able to initiate searches to fill five positions. These positions will enable the
department to increase its ability to offer courses, conduct critical research for
the industry, and offer educational programs and workshops on issues facing
growers and winemakers. See sidebar for position details.
At the time of this newsletter, we are pleased to announce that Andrea Cortes
accepted the part-time staff position in the Department of Viticulture & Enology
and is now working as Cynthia Wood’s Events and Outreach Assistant.
Search committees for the Wine Business Marketing and for the Vineyard
Technician positions report that interviews were held earlier this month and
that these positions are expected to be filled in February. The Wine Business
Marketing position will be responsible for
marketing and sales for the Fresno State
Winery, and will also teach wine business
courses for the Department beginning in the fall 2013.
Interviews for the two faculty positions will be held during the 2013 spring
semester. Four candidates for the Viticulture Winegrape faculty position
have been selected and will be interviewed in February on the following dates.
Interviews for the Enology Wine Chemistry faculty are expected to follow.
Growth Resu l ts in New Pos i t ions
Recent Viticulture &
Enology Position
Openings:
Part-time Viticulture &
Enology Events &
Outreach Assistant
(filled)
Lecturer—Wine
Business Marketing,
Fresno State Winery
Vineyard Technician,
Fresno State Vineyards
Viticulture Faculty—
Winegrape
Enology Faculty—Wine
Chemistry
VITICULTURE WINEGRAPE FACULTY POSITION
The Department of Viticulture and Enology is pleased to announce the selection of four candidates for campus interviews in February. Each candidate will be asked to give two open seminar presentations, one focusing on teaching, and one focus-ing on research. Interested members of the campus community and grape and wine industry are welcome to attend. Location: Viticulture & Enology Building on Barstow Avenue, between Cedar & Maple. Courtesy parking availa-ble for industry guests.
Monday, February 11, 2013 Wednesday, February 13, 2013
Monday, February 25, 2013 Wednesday, February 27, 2013
Open Teaching Seminar Presentations-1:30 PM
Open Research Seminar Presentations-5:00 PM Followed by an open reception.
Please visit our website for search announcements and details: http://fresnostate.edu/jcast/ve
INDUSTRY INVITED TO OPEN PRESENTATIONS
SEARCH UPDATES
POSITIONS
Updates
32
Connect ing Students with Industr y
visit our unique facilities. Now that the
department is offering a formal internship
program for course credit, an increased number
of students are expected to attend this year’s
fair—with their resumes in hand.
As an precursor to February 27, the department
held a Resume Workshop in December.
Several industry representatives traveled to
meet face-to-face with our
students to critique their
resumes. Students were able
to receive valuable career-
related advice in fifteen-minute
increments throughout the
morning, and often met with
multiple reps. Students
expressed their gratitude for this
opportunity to meet with so
many experienced industry members, who were
all Fresno State grads. Feedback indicates that
Because of strong relationships between the
Department of Viticulture and Enology and
industry, our students have many opportunities
throughout each year to introduce themselves to
our alumni and industry. One example of this is
our annual Internship and Career Fair,
conveniently located in our Viticulture and
Enology facilities on campus.
On February 27, 2013 from
9:00 am to 1:00 pm, students
will come prepared to meet
employers who are seeking
to fill grape and wine
internships and positions
within their organizations.
The fair is a great way for
students to learn more
about these companies, large and small, while
making an impression on the representatives. It’s
also a great way for participating companies to
Events
33
this was a valuable exercise that will
likely become an annual event.
The Department wishes to acknowledge
the alumni and industry friends who
participated in our first Viticulture and
Enology Resume Workshop:
John Arellano, Duarte Nursery,
Field Rep
Hugh Callison, Constellation Brands,
Grower Relations Manager
Audra Cooper , Tur ren t i ne
Brokerage, Central Coast Grape
Broker
Adrian Flores Guerrero, Bogle
Vineyards Intern
Simon Graves, Treasury Wine
Estates, Director of Vineyard
Operations
Tim Holt, E & J Gallo Winery, Sr.
Manager Winemaking
Interested in attending
our Career Fair on
February 27?
Employers interested
in attending our
Career Fair on
February 27 may
register online.
Deadline: February 18,
2013
Details about our new
internship program
can be found on our
website.
Students in the Department of Viticulture and Enology receive one-on-one time with industry experts at the Resume Workshop in December 2012
O r e n K a y e ,
Constellation Brands,
Winemaker
Rick Stark, Sun-Maid
Grower Relations
Manager
Mike Snow, Treasury Wine
Estates , Grower Relat ions
Manager
Kyle Sweeney, Sun-World, Vice
President of Farming
We look forward to seeing many
employers on February 27 at our
Internship and Career Fair. Register
today!
Register Online: http://fresnostate.edu/jcast/ve
34
Understanding berry development and
what winemakers look for when
evaluating ripeness was the topic of a
workshop that was held at Fresno State
in October 2012. It was the third and
final workshop in a series that focused
on berry sensory evaluation.
An audience primarily comprised of
grape growers attended the event that
was presented by the Department of
Viticulture and Enology, in cooperation
with the San Joaquin Valley Winegrowers
Association, Allied Grape Growers, and
with support from industry sponsors.
“Growers were able to see and taste the
difference in color, skin, and seeds from
several grape varieties at various stages
of development and maturity during the
workshop,” said John Giannini, presenter
and winemaker at the Fresno State
Winery.
Event organizers also shared and
compared data on each berry sample,
including Brix, total acidity and pH.
The hands-on aspect of the October
Winemakers featured at Berr y Workshop
Expert winemakers were presenters at the workshop. Left to right: Mark Ferguson,
Constellation; Marty Spate, Diageo; Dr. Jim Kennedy (moderator), John Giannini,
Fresno State Winery; Claudio Basei, Cacciatore Fine Wines
workshop was unique. It was designed to benefit the grower’s
understanding of how grapes mature and what winemakers look
for when evaluating grapes for ripeness, according to Dr. Jim
Kennedy, the Department Chair and Research Center
Director.
Peter Vallis, Director of the San Joaquin Valley Winegrowers
added, “In reality it gives us, the growers, an opportunity to
really be on the forefront of knowing what the winemakers
want and seeing the development from the very beginning
stages of maturity—all the way to over-mature so that we can
grow the best grapes possible, smartly, so we can anticipate
what our wineries need before they even ask us.”
Left: Dr. Kaan Kurtural
gives a research presenta-
tion at the Central Coast
Grape Expo, Nov. 2012.
Right: The Fresno State
Winery hosts “ Le Vin Nou-
veau” in Nov. 2012.
Events
35
January 29-31 Unified Wine & Grape
Symposium - Sacramento Convention
Center
January 30 Fresno State Alumni &
Friends Reunion at the Hyatt Regency
in Sacramento, California at 6:15 pm
February 2 FFA Vine Pruning Contest - Fresno State
February 20 "ImmigrationWorks
USA" presents A New Agricultural
VISA Program-Fresno State
February 27 Viticulture & Enology
Internship & Career Fair - Fresno State
March 19-20 WiVi Central Coast
Wine and Viticulture Symposium &
Tradeshow - Paso Robles, California
March 25-29 Spring Break - Fresno
State
April 18 Vino Italiano - Fresno State Winery
April 18-21 Vintage Days - Fresno
State
April 20 FFA Vine Judging Contest -
Fresno State
April 21 5K Vineyard Walk / Run -
Fresno State
May 3 Friend's Day - Duarte Nursery,
Hughson, California
May 16 Department of Viticulture and
Enology dinner to Celebrate the Class of
2013. Family and Friends invited - Fresno State
May 17 Jordan College of Ag's
Convocation Ceremony for graduates - Save Mart Center, Fresno
May 17 San Joaquin Valley Winemakers
Golf Tournament & Fundraiser for Fresno State's Viticulture and Enology program
June 2 A Celebration of Wine tasting/
fundraiser for V. E. Petrucci Library, Viticulture & Enology Alumni Association
June 24-28 ASEV Annual Meeting of the American Society of Enology & Viticulture,
Monterey, California
COMING SOON
JUST AROUND THE CORNER
Calendar
Watch our website for more 2013 grower and winemaker workshops—To Be Announced
Providing practical educational workshops for the industry
Events
36