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Wine-Grower-News #225 1-18-13

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Wine-Grower-News #225 1-18-13 Wine-Grower-News #225 1-18-13 Midwest Grape & Wine Industry Institute: http://www.extension.iastate.edu/Wine Information in this issue includes: ISU Graduate Makes Wine Served at President Obama’s Inauguration New Team Member Offering More at the Midwest Grape & Wine Industry Institute Society of Wine Educators - Certified Specialist of Wine (CSW) Now Online: 2012 Calendar Year Iowa Native Wine Production & Sales Report 20 Grape Pruning Resources / 22 Grape Pruning Videos 2013 Midwest Small Fruit & Grape Spray Guide Now Available – FREE Iowa Alcohol Beverage Division Symposium 21 Information can be Found Online Northern Grapes Project - Upcoming Webinars 1-26, University of Minnesota Vine & Wine Research Update Michigan Grape Society’s 6th Annual SW Michigan Wine Evaluation Workshop 2-(8 & 9), North Dakota Grape and Wine Association Annual Conference 2-16, Great River Vineyard’s 16th Annual Grape Growing 101 – Frontenac, MN 3-(14-16), Iowa Wine Growers Annual Conference 3-(24-28), UC Davis Wine Executive Program Notable Quotables Marketing Tidbits (Silicon Valley Bank Annual State of the Wine Industry Report) Neeto-Keeno WWW Stuff Articles of Interest Show n Tell Calendar of Events ISU Graduate Makes Wine Served at President Obama’s Inauguration The lunch served after President Barack Obama’s inauguration Jan. 21 will feature a wine from an Iowa State University graduate. Trent Preszler, a 1998 ISU grad, is CEO of Bedell Cellars in Long Island. Bedell’s 2009 merlot will be served in the second course alongside bison with red potato horseradish cake and a wild huckleberry reduction. The wine and food were chosen by Sen. Charles E. Schumer of New York, chairman of the Joint Congressional Committee on Inaugural Ceremonies. You, too, can sip the merlot, a bottle of which is available on Bedell’s website for $30. 1 New Team Member Offering More at the Midwest Grape & Wine Industry Institute Dr. Stephanie Groves is our newest team member at the Midwest Grape and Wine Industry Institute. A West Michigan native, she graduated from Michigan Technological University with a Ph.D in Biological Sciences – Microbiology. Her doctorate research was focused on the optimization of yeast strains and fermentation conditions for the production of fuel ethanol from woody biomass. She also received her BS and MS from Michigan Tech in Microbiology. Her areas of specialty are industrial microbiology, bioprocess engineering, and fermentation science. In addition, she has work in the brewing industry as a QA/QC manager. Some projects she will be working on at the institute are defining the relationship between sensory analysis data and the chemical composition of wine and optimizing the fermentation of acidic musts. She will also be working on a program to offer the area wineries microbiology testing services. The Midwest Grape and Wine Industry Institute will now be offering sanitation and microbiology testing services for area wineries. The services range from onsite evaluation of cleaning and sanitation practices and custom risk Dr. Stephanie Groves assessments to analysis of wine and raw materials for spoilage organisms. A trial of these services will be offered for a limited time at no cost. They will then be offered in a fee-based al a carte fashion depending on the customer’s individual needs. For more information please contact Stephanie Groves by phone: 515-294-2575 or email: [email protected]. Services that we will be offering: Microbiological Analysis Services: 1. Sanitation Audits Evaluation of winery sanitation and cleaning program can be done through providing onsite assessment of current sanitation conditions and reviews of cleaning procedures and practices if problems are detected. - Surface Testing (ATP Bioluminescent Assay and Microbial Analysis) that evaluates the effectiveness of a cleaning program for all winery equipment (i.e. fermenters, lines, etc…) - Environmental Testing (Microbial Analysis) that detects presence of potential microbial contaminants in air and water - Sterility Panels (ATP Bioluminescent Assay and Microbial Analysis) that evaluates the bottling process and raw materials (corks and bottles) for sterility - Risk Assessments that will evaluate the effectiveness of current method of cleaning and sanitation. It also evaluates practices and procedures for things that may contribute to sanitation problems 2. Microbiological Analysis The progress of fermentations and any contamination problems can be determined through routine microbial analysis of wine throughout the fermentation. In addition, the integrity of the final product, in terms of microbial spoilage, can be monitored throughout its storage and shelf-life. - Fermentation organism profiles (Yeast and MLA bacteria) that will provide cell counts and viability - Detection and Characterization of spoilage organisms that will provide 2 Microscopic scans for spoilage organisms Membrane filtration w/ culturing on selective media Characterization and Presumptive Identification via Biochemical assays Differential staining and colony morphology By-product analysis List of Wine Spoilage Organisms that can be identified with these methods - Bacterial agents Lactic Acid bacteria Bacillus spp. Acetic Acid bacteria Streptomyces spp - Yeast Brettanomycs/Dekkera Pichia Zygosaccharomyces Candida Wild Saccharomyces - Molds Additional analysis is available depending on the customers’ needs. These services can include custom contamination investigations. Society of Wine Educators - Certified Specialist of Wine (CSW) By: Michael L. White In 2012 I became a member of the Society of Wine Educators and passed their exam to become a Certified Specialist of Wine (CSW). The exam consists of 100 multiple choice questions and you need to answer a minimum of 75 correctly to pass. The exam is very comprehensive and is not easy. It is typical for nearly half of the people to not pass this exam in their first attempt. Why did I do this? I have become aware of quite a few professionals in the wine industry having the CSW certification. It is very common for tasting room staff and other wine industry professionals in the more mature wine regions of the U.S. to be a CSW. This led me to become a member of Society of Wine Educators and study for the test. I would highly recommend becoming a CSW to others in the wine industry. I learned a great deal while studying the test preparation materials. The exam covered the following topics: Physiology of Taste, Wine Composition & Chemistry; Faults; Viticulture & Enology; Labels, Laws & Wine Regions; The U.S. Wine Industry; Wine's Contribution to Health; Wine Etiquette & Service; Food & Wine Pairing; and Responsible Beverage Alcohol Service.. Successful candidates who achieve a score of 75% or better on the exam are entitled to use the CSW post-nominal as part of their professional signature. They will also receive a certificate (suitable for framing) and a CSW lapel pin. 3 Exams are offered throughout the year in numerous locations in both the United States and abroad. Please check the Exam & Seminars calendar for a current list of exam dates and locations. The next exam scheduled on the ISU campus in Ames, Iowa will be at 2 p.m. Monday, June 3, 2013. Complete exam information can be obtained by contacting Ben Coffelt, Education and Technology Manager, at [email protected] or by phone at 202.408.8777 ext. 113. The Society of Wine Educators is an International educational organization whose mission is to advance grape and wine education through professional development and certification. The organization was founded in 1974. The Society currently offers four levels of certification - the Beverage Specialist Certificate, the Certified Specialist in Wine, the Certified Specialist in Spirits, and the Certified Wine Educator. The Society currently has over 2,200 members in 20 countries. Complete information here: www.societyofwineeducators.org, or call 202.408.8777. Now Online: 2012 Calendar Year Iowa Native Wine Production & Sales Report Craig Tordsen of the ISU Valued Added Agriculture group and a team member of our Midwest Grape & Wine Industry Institute completed his calendar year economic report of the Iowa native wine industry. The December 2012 ending inventory of native produced wine in Iowa was 444,841 gallons from 101wineries up from 446,283 gallons from 99 wineries on December 2011 and 410,301 gallons from 95 wineries on December 2010. The table below shows that 2012 total native wine sales ended up slightly less (-0.35%) than 2011. This is the first drop in yearly sales since Craig Tordsen first began preparing these reports in 2002. Over half of the wine is still being sold wholesale to other retail outlets. Our current standing of 101 wineries indicates to me that retail shelf space is becoming more difficult to procure and retain. mlw This new 5-page Iowa native wine report showing a complete economic snapshot of 2012 can be found here: http://www.agmrc.org/media/cms/Iowa_Native_Wine_Production_and_Sal_78608C88156A2.pdf 4 20 Grape Pruning Resources / 22 Grape Pruning Videos 1. EXCELLENT set of 3 Cold Climate Pruning "Macro Media Breeze" presentations by Fritz Westover and pruning document by Ed Hellman of Texas Agrilife Extension: http://winegrapes.tamu.edu/grow/pruning.html 2. Pruning Grapevines, Reiman Gardens, Iowa State University: http://www.extension.iastate.edu/Publications/RG502.pdf 3. Pruning & Training Chambourcin & Chardonel, 10pp. Michigan State Univ.: http://agbioresearch.msu.edu/swmrec/publications/annual_report/2004/prune_2004.pdf
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