Improving the quality of hybrid grapes and wine

abstract

Hybrids of native and European grapes are widely planted in the Eastern and Midwestern United States. However, the flavor quality of wines from these grapes is often compromised by so-called “hybrid” aromas typical of these crosses. Preventing these unpleasant aromas is difficult due to a lack of understanding of optimal growing conditions for these species and the hands-off approach taken by many hybrid grape growers. This project aims to improve hybrid wine quality by determining chemical compounds in grapes responsible for hybrid aromas, and determining optimal viticultural practices to reduce the presence of these compounds in hybrid wines. Improving hybrid wine quality will result in higher bottle prices for winemakers and hence improved economic returns to the grower, and should improve the reputation of the NY wine industry.

submitted by

Vanden Heuvel, Justine E. | Assistant Professor

issue being addressed

The NY wine and grape industry has identified inconsistent quality as a barrier to both the reputation and the profitability of their industry. Hybrids are grown by approximately 200 out of 250 wine grape growers in the Finger Lakes, Hudson Valley, and Lake Erie growing regions, but the quality of hybrid wine is often considered to be poor. This reputation leads to lower profitability both for wineries and grapegrowers in these regions.

response

We are taking a two-pronged approach to improving hybrid wine quality: 1) determining the chemical compounds responsible for hybrid aromas, and 2) determining viticultural practices (canopy management, crop control, etc.) that will reduce the concentration of those compounds. A comprehensive research program involving both older (Marechal Foch, Seyval Blanc) and newer (Noiret, Corot noir) hybrid cultivars has been undertaken looking at impacts of light (shaded vs. exposed clusters), shoot density, leaf removal, and harvest date. Wines have been made from these projects to determine the impact of viticultural practices. Preliminary results of the effects of viticultural practices on hybrid wine quality will be presented to grape growers at several seminars organized as part of our NYFVI program in May 2008 in the Hudson Valley, Finger Lakes, and Lake Erie regions.

impact assessment

This year we will be working with industry members to confirm our preliminary results. In future years we expect our recommendations to significantly impact grower and winemaker decisions concerning treatment of hybrids both in the vineyard and in the winery. These recommendations should result in improved quality and per-bottle prices of hybrid wine, and consequentially improved profitability for both growers and winemakers.

academic priority area

Land-Grant Mission | CALS academic priority

has geographic focus

Canada | country
New Jersey | state
Pennsylvania | state
North Carolina | state
West Virginia | state
Mississippi | state
Connecticut | state
Kentucky | state
Rhode Island | state
Louisiana | state
Delaware | state
Oklahoma | state
Minnesota | state
Nebraska | state
Wisconsin | state
South Carolina | state
Utah | state
Florida | state
Ohio | state
Georgia | state
Texas | state
Idaho | state
Montana | state
Arizona | state
Missouri | state

21 more

funding source description

Hatch
New York Farm Viability Institute
New York Wine and Grape Foundation

key personnel

Gavin Sacks
Terry Acree
Tim Martinson

department, unit, division

Horticultural Sciences at Geneva (HORT SCI) | Geneva department

mission focus

extension/outreach | project type
research | project type