2013 Cultivar X Region Tasting (Geneva, NY)
August 21, 2013
Over 40 wines from the 2012 harvest season were tasted at this August 2013 workshop in Geneva, NY. The following describes some background on the NE-1020 project and the wine trials tasted at the Cultivar X Regional tasting.
Notes from The Kentucky Bourbon Trail
July 12, 2013
This paper focuses on the production of distilled spirits, especially whiskey and bourbon. It briefly reviews distillation, production techniques, and sanitation methods for distilleries. A short note at the end captures some of the highlights of being a tourist on The Kentucky Bourbon Trail.
2013 WQI Sensory Evaluation Summary
July 11, 2013
A small summary regarding the process and benefits of the Wine Quality Initiative Sensory Evaluation is attached. This document can be found in the "Workshop/Seminar Summaries" folder in the "Wine Production" tab.
Enology Summary on the 2013 Wine Marketing & Research Program Symposium
May 30, 2013
This one-day symposium is sponsored by the Pennsylvania Wine Marketing and Research Board (WMRB), the crop order through the Pennsylvania Department of Agriculture (PDA) that uses the 15 cent per gallon wine produced tax to support research and marketing efforts that will benefit the entire Pennsylvania wine industry. Research proposals focused on Pennsylvania viticulture and enology needs are reviewed annually by the Research Committee, and few are selected to present to the industry at this annual meeting. Attached is a summary regarding enology-based presentations during the 2013 Symposium.
Submission forms for PA Wine Quality Initiative Sensory Evaluation Now Available
May 29, 2013
The PA Wine Quality Initiative (WQI) will be leading its annual Wine Sensory Evaluation on June 24, 2013. Wineries are encouraged to submit pre- or post-bottled wine samples for a wine defect evaluation and feedback on fixing any potential defects. Samples are subjected to a panel of individuals that have successfully completed the WQI Level 1 workshop (Wine Defect Identification, Prevention, and Remediation). All samples are presented under a numerical code. Following the evaluation, wineries will receive written feedback on their results. For more details on this program, please follow the attached link. Wine submissions to be included for the 2013 evaluation are due to the Department of Food Science by June 19, 2013.