Ohio Grape-Wine Electronic Newsletter
Ohio Grape-Wine Electronic Newsletter
Editor: David Scurlock, Viticulture Outreach Specialist Department of Horticulture and Crop Science Ohio Agricultural Research and Development Center 1680 Madison Avenue Wooster, OH 44691-4096
www.oardc.ohioHU -state.edu/grapeweb/
UH
31 August 2016 (19) Content: ______Disease Crown Gall Disease Study Viticulture OARDC Vineyard Update Vine & Wine News Weather Comparisons 1988, 1991, 2010 and 2016 OGEN Editor Note: Impact of Shading on Frontenac and Marquette-Northern Grapes Project 2016 August Pest & Disease of the Month Insects They May be Buzzing in Your Vineyard Neonicotinoids and Toxicity to Bees WEEDS Fall Weed Control Wine UC Davis Professor of Enology, Emeritus Vernon Singleton Dies Indy Wine Competition Special Congratulations to Ohio Vintners Best Wine Country Hotel-Gervasi Ohio Wineries Top 250 OGEN Editor Note: Scientists Get Closer to Harness Benefits of Red Wine Interesting Items Save the Date-2017 OGWC Know Your OSU Grape and Wine Experts ______
SOURCE: MORNING AG CLIPS GRAPE RESEARCH ... Crown gall disease in grapes Current methods are incapable of diagnosing crown gall disease reliably
PUBLISHED ON AUGUST 11TH, 2016
Visible to the untrained eye upon closer inspection only: a crown gall tumor is on a vine. (Hanna Faist)
BAVARIA, Germany — Wine growers and nurseries would benefit from detecting the dangerous crown gall disease in their vines before it breaks out. Such an early diagnosis is not available at present and cannot be expected soon.
This conclusion is drawn by Dr. Rosalia Deeken from the Biocenter of the Julius- Maximilians-Universität Würzburg (JMU) in Bavaria, Germany, and Professor Ute Hentschel-Humeida who worked here before relocating to Kiel. The scientists are convinced that the currently available methods are incapable of diagnosing crown gall disease reliably at an early stage.
Obstacles to a reliable early diagnosis
One reason: Infected by a handful of pathogens, the plant sap distributes the bacteria throughout the plant. So where to take a sample to assure an early diagnosis with a 100% reliable result? “In principle, one would have to sacrifice the whole plant for this purpose,” says Deeken. Another reason: Different variations of the highly sensitive polymerase chain reaction (PCR) that would theoretically be suitable to identify the bacteria are inappropriate because the pathogens are much too different genetically. The researchers made this discovery together with Dr. Alexander Keller of the JMU’s Biocenter, a bacteria specialist and expert in computation biology, using samples from five different sites in Lower Franconia, a region in the north of Bavaria.
Disease reduces yield
Crown gall disease is triggered by the bacterium Agrobacterium vitis which causes tumour-like growths or galls at the vines. The yield decreases as a result and the vines die in the worst case. So far, no treatment for crown gall disease has been known.
“Therefore, nurseries and wine growers are extremely careful to produce and use only vines that are free from agrobacteria,” Deeken further. This goal, however, is difficult to reach as the agrobacteria are capable of living hidden in the plant for several years before the disease breaks out. And without a method of early diagnosis, infected plants cannot be singled out in time.
Microbial community in tumour studied
The JMU biologists and doctoral student Hanna Faist also looked into the fundamentals of the vine disease. “We know from experience with humans that certain bacteria are capable of promoting the genesis and destruction of tumours,” Deeken explains. The team therefore focused on the microbial community living in the grown gall tumours.
The doctoral student analysed the bacterial colonization of diseased and healthy vines during one growth period and compared the results. Keller’s established method of high-throughput amplicon sequencing was employed for this purpose; the vines under examination were provided by the Bavarian State Institute for Viticulture and Horticulture in Veitshöchheim nearby Würzburg.
The results have been published in the journal of the American Society for Microbiology (Applied and Environmental Microbiology). They demonstrate that the microbial composition especially in the tumour tissue remains relatively stable throughout the seasons. However, the variety of bacteria in crown gall tumours is greater than in healthy vines.
Some bacteria inhibit tumour growth
In addition to the bacteria found in the healthy tissue, there are others that are exclusively detected in the gall tissue. These include types that migrate into the tumour as “opportunists”, because it provides protection and nutrients. Others in contrast inhibit tumour growth. The pathogen itself, however, does not need either the one or the other bacteria to generate the tumour. The scientists proved this on vines that had been cultivated sterilely on agar growth media provided by the nursery Rebschule Steinmann from Sommerhausen. An infection of the sterile vines with only Agrobacterium vitis was sufficient to trigger gall growth.
Deeken’s conclusion: “Our study backs the assumption that crown gall tumours accommodate a very special bacterial community. On the one hand, the bacteria benefit from the tumour environment, and on the other hand, they keep the disease in check to a certain degree: “The tumour does not grow so large that most infected vines would die.” Further investigations are aimed at studying the interactions between the different bacteria in the tumour.
–University of Würzburg via EurekAlert! OARDC August 2016 Vineyard Update by David Scurlock, Viticulture Outreach Specialist OSU/OARDC Photos by Dave Scurlock Grape Phenology: along with apples and hops
Cab franc stage1-3 April 25 2016 Cab franc May 25 2016
Cab franc June 27 2016 Cab franc July 28 2016 (no verasion showing)
Cab franc August 29 2016
Chardonnay Stage 1-2 April 29 2015 Chardonnay Stage 4 May 25 2016
Chardonnay June 27 2016 Chardonnay July 28 2016 Crop adjusted
Chardonnay July 28 (R) Sunburning on exposed berries
Chardonnay August 29 2016
Riesling Stage 4 April 29 2015 Riesling May 25 2016
Riesling June 27 2016
Riesling July28 2016(no veraison showing) Arrows indicate sun burn damage
Riesling August 29 2016
Chambourcin stage 2-3, April 25 2016 bud swell Chambourcin May 25 2016
Chambourcin June 27 2016 Chambourcin July 28 2016(no veraison showing)
Chambourcin August 29 2016
Marquette July 28 2016 at 90% veraison
Marquette August 29 2016
Frontenac July 28 2016 at 5% veraison
Frontenac August 29 2016
Frontenac gris August 29 2016
Apples in loose open cluster stage April 29 2015 Apples in Bloom stage May 25 2016
Apples June 27 2016 Fugi Apples July 27 2016 changing color
Fugi Apples August 29 2016 Golden Delicious August 29 2016
Hop development April 29 2015 Hop development May 25 2016
Hop development June 27 2016
Hops (L) July 28 2016 Hop cones close up (R), you can also see the Jap. Beetle damage on the leaves primarily. The JB traps in the foreground were set up after the damage began.
Hop Harvest almost completed August 29 2016
Weather Conditions: 2016 weather statistics are ahead of the 11 year averages in every category. I am surprised that we are ahead of the 11 year average in precipitation because it seems as though every chance of rain either dissipates upon arrival or divides and goes north or south. Perfect grape maturation depends on warm days and cool nights for the best ripening conditions in accumulating sugars and decreasing acidities. In comparison to the 11 year average we have both warm days and nights. Warm nights may have the effect of depleting some of the sugars we gained during the daylight hours. Weather has cooperated this year and we are blessed to have a good crop. Table 1 June 11 YEAR AVERAGE VS. *2016 June DATA Ave. Precip. Ave. Min Cumulative Year Max GDD Temp In. Temp GDD 2015 3.3 817 59.9 636 1733 2014 2.8 79.2 59.1 598 1658 2013 6.6 81.5 63.1 674 1754 2012 2.3 88.2 64.8 815 1954 2011 2.9 64.9 64.9 332 1858 2010 4.9 84.9 62.9 745 1953 2009 2.9 78.1 56.5 543 1514 2008 4.5 82.9 60.4 678 1610 2007 5.8 81.6 56.9 604 1672 2006 6.5 84.5 63.2 721 1619 2005 4 86.1 63.2 765 1712 11 year 2366 August aver. 3.0 82.0 59.8 637 2005-2015 April-August *April 30 92 2.7 59.4 35 92 2016 April *May 31 384 2.5 70.1 47.9 292 2016 April -May *June 30 990 1.3 81.5 58.3 606 2016 April-June *July 31 1734 1.9 85.2 63.1 744 2016 April-July
**August 29 2452 2016 3.4 86.4 64.9 718 April-August *2016 Data for April, May, June and July were updated **2016 Data is inclusive to August 29 2016 (it will be updated next month)
Pest & Disease Situation Japanese beetles seem to be hanging on in certain areas around the state. We are right at the time that SWD traps should be in the field and checked at least once a week. The ideal time to put the SWD traps in the vineyard is around 15 brix. For varieties that are harvested with lower brix, such as Concord and Niagara, it would be good to have the traps in the vineyard around 10 brix. Remember the threshold to apply a spray is one SWD. Please refer to Dr. Celeste Welty’s website to get more information on SWD at http://entomology.osu.edu/welty/fruit_info1/Fruit_info.html Brown Marmorated Stink Bugs are out and about the vineyard now. For more information on identifying and trapping these invasive bugs please see Dr. Celeste Welty’s BMSB link at http://entomology.osu.edu/welty/fruit_info1/stinkbug%20info.pdf
For the most part growers have been doing an excellent job of both pest and disease control. I have seen some signs of powdery mildew. This is a hot dry weather disease and we all can attest that we have been both hot and dry. The fruit is resistant to powdery, downy and black rot at this stage for sure but we must continue with our preventative fungicides to maintain a good healthy vine because the shoots, leaves and rachises are still susceptible to infection.
Cultural Practices: We applied our 10th spray on the 14th of August. Our last spray included Captan, Rally (powdery mildew), Agri-Fos (downy mildew) and Vanguard (botrytis). The variety block has been replanted this year. The new vinifera variety vineyard has been pre-hilled to ensure we maintain a good high hill going into winter. The vineyard will be hilled again to its final height in November.
Pre-hilling new planting Photo by Dave Scurlock Pre-hilled Chambourcin Photo by Dave Scurlock
Grower Observations: Growers are generally very happy with their crop this year. It is good just to have a crop after 2 years of having little to no crop for most growers. There has been minimal disease and insect injury. Weeds grow regardless of the weather conditions and some herbicides to control glyphosate resistant weeds are not always available. Rely, Forfeit and Cheetah are glufosinate herbicides that will burn down glyphosate resistant weeds such as marestail.
There are always questions on what is bull wood? When taking pictures for this month’s OARDC Vineyard Update I found a very sizeable shoot on a Traminette vine that I thought I would include. This cane is approximately 1 inch in diameter, perfectly positioned, coming off the cordon, hanging down and surprisingly has a pretty nice cluster attached. This is one that I would definitely prune off next year. These vines were severely pruned this spring so there are not many clusters to control the excessive growth. A,B & C are examples of what you do not want and D is a little more normal but still near the maximum size I would select for fruiting wood
A)Bull wood B) Bull wood
C) Bull wood
D) This shoot is 3/8-1/2 inch, good position on the cordon and a little more normal Vine & Wine News @ “Buckeye Appellation” By: Imed Dami and Diane Kinney, HCS-OSU
This year, we have added a new section to OGEN named “Vine & Wine News @ Buckeye Appellation”. This section will provide updates on grape growing and wine making in Ohio and elsewhere. These updates will be posted on the program website, Buckeye Appellation at: http://ohiograpeweb.cfaes.ohio-state.edu/ . We would like to invite you to visit the website on a regular basis to help inform you of what our OSU Team has available to you through OGEN, TGE, research updates, events and news. Our hope is that it becomes a resource you look up periodically. So why not bookmark this site today? In the past month, we have posted the following: Educational Materials:
Ohio Grape Electronic Newsletter (OGEN) on homepage and tab (current issue).
The Grape Exchange (TGE) on the homepage and tab (latest posting on 18 Aug).
2016 OSU Fruit Maturity current in a downloadable PDF file on the Homepage slide and under “News”
Grapevine Leaf Roll (Cornell University) Fact sheet on the Resources tab under OSU Resources and Grape Diseases and Management
Grapevine Leaf Roll – Economic Impact (Cornell University) Fact sheet on the Resources tab under OSU Resources and Grape Diseases and Management
Grapevine Leaf Roll – An increasing Problem (Cornell University) Information on the Resources tab under OSU Resources and Grape Diseases and Management
Red Blotch (NCPN) Fact sheet on the Resources tab under OSU Resources and Grape Diseases and Management
Red Blotch (USDA) Fact sheet on the Resources tab under OSU Resources and Grape Diseases and Management
Spotted Lantern Fly (USDA) Fact sheet on the Resources tab under OSU Resources and Grape Insects
Spotted Wing Drosophilia (USDA) ) Fact sheet on the Resources tab under OSU Resources and Grape Insects
Educational Events:
August 8: Visiting Expert, Dr. Francisco Meza
August 11: 2016 Ohio Grape and Wine Day
August 11: 2016 Northeast Ohio Twilight Grape Tour August 18: Orchard Sprayer Technology Field Day
News:
2016 OSU Fruit Maturity current in a downloadable PDF file on the Homepage slide and under “News”
April Freeze Damage in Mid-Atlantic Region. News article in the July-Aug 2016 Vineyard and Winery Management Magazine featuring comments by Dr. Imed Dami
Trebets to Lead Kent State Ashtabula’s Wine Degrees. News article in Taste of Ohio, Ohio Grape Industries.
Weather Comparisons of 1988, 1991, 2010 and 2016 by David Scurlock, OSU/OARDC Viticulture Outreach Specialist
Table 1 April through August Comparisons of 4 HOT Growing Years
Ave. Ave. GDD Total High Low Apr.- Year Precip Temp. Temp. Aug. Year inches F F 1988 14 79 52 2432 1988 1991 12 80 55 2771 1991 2010 20 78 56 2640 2010 2016** 13 76 54 2380 2016 **Values are through August 26 2016, all other years are full months
Has it been HOT or WHAT? There have been some memorable HOT YEARS and I thought I would go back in time and see how they compared with 2016. Because of the lag in the computer reporting 2016 should be adjusted accordingly for the 5 missing days.
Rainfall Ranking -Least to most rainfall
1991>2016>1988>2010
Average High Temperature- Lowest High Temperature to Highest High Temperature
2016<2010<1988<1991
Number of days withTemperatures over 90F
2016(8 days)<2010(9 days)<1991(29 days)<1988(34 days) (1988 had 6 days over 100F including 34 days over 90F)
*Average Low Temperature- Lowest Low Temperature to Highest Low Temperature
1988<2016<1991<2010
*In Wooster we did not have a killing frost in any of these years although there were frost events south of Wooster in 2016.
GDD-April-August-Lowest GDD to Highest GDD
2016<1988<2010<1991
2016 does not appear to be too bad after all. 2016 is in the top 25% in every category (least rainfall, lowest high temperature, lowest number of days over 90F and lowest average lows) and actually is number one in the in the lowest High Temperature category and lowest GDD total although that may change since 2016 is only tabulated through August 26. I feel cooler already just knowing that. 2016 has been a really good year for low disease incidence although we have had some powdery mildew showing up around the state because it likes it hot and dry. Hot dry years usually mean you are going to have more animal (bird & raccoon) predation and insect damage. We heard from the Ashtabula Wildlife Warden at the Grape Twilight Tour held at Spring Hill Winery that the population of raccoon was up this year. Vineyards are like candy stores to animals in droughty years.
I expect an early harvest this year and actually harvest has begun the week of August15th in the southern portions of the state. I am expecting good yields and good quality this year from what I have seen around the state. We all feel relief and blessed to have a crop after the last 2 years. OGEN Editor Note: There have been many very interesting research findings that have come out of The Northern Grape Project and one recent research article by Dr. Timothy Martinson and Dr. Chrislyn A Particka from the Department of Horticulture, Cornell University on the Impact of Shading on Frontenac & Marquette Fruit Composition accomplished at the Coyote Moon Vineyards in Clayton, NY. Many growers in Ohio who also grow these varieties and even those who grow many other varieties will benefit from this research. *See research report below
Impact of Shading on Frontenac & Marquette Fruit Composition Coyote Moon Vineyards Clayton, NY
Timothy E. Martinson and Chrislyn A. Particka Department of Horticulture, Cornell University
Background and Rationale: Training systems studies were initiated in commercial Marquette and Frontenac vineyards in 2012 in order to study effect of training system on yield, quality, and labor inputs. Data from 2012- 2014 can be found here for Marquette (http://northerngrapesproject.org/wp- content/uploads/2015/02/Marquette-Training-Trials.pdf) and here for Frontenac (http://northerngrapesproject.org/wp-content/uploads/2015/02/Frontenac-Training-Trials.pdf). During harvest of these plots in 2013-2015, we have harvested clusters that were well-exposed to the sun and clusters that were shaded in order to determine the impact of sunlight exposure on fruit chemistry.
Treatments: Training systems studies were established in the spring of 2012. We are evaluating two high training systems [Top Wire Cordon (TWC) and cane-pruned Umbrella Kniffin (UK)] and one mid-wire system [Vertical Shoot Positioning (VSP)]. More details about these systems can be found in the 2012-2014 reports. This report focuses on the difference in fruit composition between clusters that were well-exposed to the sun, and clusters that were shaded.
Methods: The same day we harvested our training trials in each year, we collected clusters that were shaded from the sun and clusters that were well-exposed to the sun. In 2013, five exposed clusters and five shaded clusters were collected from one vine each in two of the four replicates of each training system (so six samples in all, two from each training system) in Frontenac. The five shaded and five clusters from each vine were bulked and analyzed for berry weight, Brix, pH, and titratable acidity (TA). In 2014, we collected five shaded and five exposed clusters from six Marquette vines, for a total of 60 clusters. Each cluster was measured separately for cluster weight, Brix, pH, and TA. In 2015, we collected five shaded and five exposed clusters from five Frontenac vines, for a total of 60 clusters. Each cluster was measured separately for cluster weight, Brix, pH, TA, malic acid and tartaric acid.
Results: Frontenac 2013: Across treatments, brix were slightly higher (p=0.0629) and TA was lower (p=0.0209) on exposed clusters (Table 1). Berry weight and pH were not affected by sunlight exposure. When looking at the data separated by training treatment (Figure 1), differences in shaded vs. exposed clusters were smaller in TWC than in UK or VSP although we could not determine if there were any statistical differences due to how samples were collected. It is possible that the shoot combing we did on the TWC moderated the observed differences in Brix and TA. Of notable importance is that across treatments, exposed clusters had approximately 2 g/L lower TA than shaded clusters, and both the VSP and UK training systems had roughly 2 oBrix higher soluble solids in the exposed clusters.
Table 1. Fruit chemistry and analysis of berries collected from shaded and exposed Frontenac clusters during harvest in 2013, averaged across training treatments. 2013 Avg.berry Exposure wt. (g) pH Brix TA Shaded 1.08 3.04 21.08 b 19.37 a Exposed 1.08 3.05 22.43 a 17.10 b
Figure 1. Fruit composition of berries collected from shaded and exposed Frontenac clusters during harvest in 2013, separated by training treatment.
Marquette 2014: Brix were significantly higher (p < 0.0001) on clusters well-exposed to the sun; average brix on shaded clusters was 21.6, whereas it was 23.7 on exposed clusters. Titratable acidity was significantly lower (p = 0.0051) on exposed clusters, with 9.7 g/L in exposed clusters and 10.8 g/L in shaded clusters. Juice pH and cluster weight were not affected by sun exposure. Looking at outlier box plots for brix and TA (Fig. 2), you can see the difference in spread between shaded and exposed clusters for both Brix and TA. [Probably need to say more, not really sure how to phrase it.]
Figure 2. Outlier box plots showing Brix and TA for berries collected from shaded and exposed Marquette clusters during harvest in 2014. The top and bottom of the boxes represent the 75th and 25th percentile, respectively, and the “whiskers” that extend above and below the box represent the entire range of values. The line in the middle of each box is the median value. The black line running across the entire plot is the grand mean.
Frontenac 2015: Brix were significantly higher (p < 0.0001) on exposed clusters, with 22.1o vs. just 20.1o on shaded clusters. Titratable acidity was significantly lower (p = 0.0018) on exposed clusters, with 16.8 g/L of acid compared to 18.7 g/L in shaded clusters. Exposed clusters had lower pH (p = 0.0054) as well. Cluster weight was not affected by sun exposure. This year, we were also able to measure malic and tartaric acid; interestingly, tartaric acid was higher in exposed clusters (4.3 g/L in shaded clusters vs. 5.1 g/L in exposed clusters, p=0.0002), whereas malic acid was lower in exposed clusters (12.0 g/L in shaded clusters vs. 10.4 g/L in exposed clusters p=0.0003). If this holds true in subsequent years and cultivars, this has interesting implications for winemaking, as malic acid is generally harder to remove during the winemaking process, whereas tartaric acid is easier to remove. Looking at outlier box plots for Brix, TA, Tartaric Acid, and Malic Acid (Fig. 3), it is one again apparent that the spread of values for exposed clusters is much smaller than the spread for shaded clusters.
Figure 3. Outlier box plots showing Brix, TA, Tartaric Acid, and Malic Acid for berries collected from shaded and exposed Frontenac clusters during harvest in 2015. The top and bottom of the boxes represent the 75th and 25th percentile, respectively, and the “whiskers” that extend above and below the box represent the entire range of values. The line in the middle of each box is the median value. The black line running across the entire plot is the grand mean.
What the results mean: • Well-exposed clusters had more favorable fruit chemistry (higher brix and lower TA) in all years the study was conducted. • When comparing differences in fruit chemistry due to training system (see Marquette and Frontenac training study reports) vs. sunlight exposure, the results suggest that maintaining cluster exposure and avoiding shading is more important than training system, per se, in minimizing acidity and maximizing soluble solids. Little differences in fruit chemistry due to training system were observed in our studies. • Results from 2015 which indicate that malic acid is reduced and tartaric acid is increased in sun-exposed clusters compared to shaded clusters is particularly interesting and warrants further evaluation in upcoming years, as tartaric acid is generally easier to manage during the winemaking process than malic acid. Grape Pests and Disease-August
If you can observe a problem by just taking a quick glance at the vine, then the window of opportunity for effective management has probably passed. Images courtesy of Roger Williams and Mike Ellis, OARDC. They may be buzzing in your vineyard, but they aren’t out to get you! • Yellow jackets and other wasps may be especially problematic in vineyards now that grapes are ripening. This is the time of year when wasp nests are starting to decline, so workers are looking for sugary food sources to stay alive and have energy for flight. fruit.cfans.umn.edu • The best way to keep these insects out of your vineyard is to keep an eye out for nests early in the season and eliminate them before they have the chance to grow. *Looking for nests to destroy now is not practical and can also be dangerous (or at least really, really painful if things go wrong)*. • Unlike honey bees, yellow jackets and other wasps & hornets are capable of stinging multiple times! This is because their stingers are smooth rather than barbed like a honey bee’s stinger. • These insects having chewing mouthparts that they can use to cut food items (like caterpillars!) into smaller pieces to feed their young. While you may see them chomping your grapes, it’s important to note that they most likely appeared after your grapes were already damaged by birds or other environmental factors, rather than chewing open the grapes themselves. This little yellow jacket is ready to sample the brix level of your grapes! • At this point, keeping your vineyard clear of fallen grape clusters (sanitation) is the best way to reduce densities of yellow jackets and other wasps during harvesting activities. As you’re working in the vineyard, be aware of where you sit or step because these insects will readily nest in the ground. -Elizabeth Long, OSU Entomology
1) Cut the neck off a plastic pop bottle. 2) Remove the bottle cap and flip the neck upside down and place it in the bottle opening that you just cut. Make your own 3) Tape together using packing tape or duct tape. 4) Bait the trap. The easiest is sugar and water, but other wasp traps to options are sugar and water, water and vinegar, beer, soda, even laundry detergent. Adding petroleum jelly or cooking lure yellow oil along the steep edges of the trap can cause wasps to lose their footing and fall into the hole. jackets away 5) Hang the trap by either taping a string to it, or affixing a screw that you can use to hang. from you during 6) Empty the trap - but first make sure the wasps are dead by pouring boiling water in or freezing. The safest option is to harvesting dispose of the entire trap and then make a new one. Note: There will be a lot of activity around the trap, so be activities! aware of where you place it! This is also a “friendly” option because honey bees aren’t going to be as interested in these traps, so in essence you’re being a bit more selective for what you catch as compared to spraying. Source: American Fruit Grower August 15, 2016 New Study Shows Neonicotinoids Pose Little Practical Risk To Bees
Posted By: David Eddy | Email
While neonicotinoid pesticides can harm honeybees, a new study by Washington State University (WSU) researchers shows that the substances pose little risk to bees in real-world settings.
The team of WSU entomologists studied apiaries in urban, rural and agricultural areas in Washington, looking at potential honeybee colony exposure to neonicotinoid insecticides from pollen foraging. The results were published in the Journal of Economic Entomology.
The research team collected samples of beebread, or pollen packed into comb cells, from 149 apiaries across the state.
After calculating the risk based on a “dietary no observable adverse effect concentration” – the highest experimental point before there is an adverse effect on a species – of five parts per billion, the study’s results suggest low potential for neonicotinoids to harm bee behavior or colony health.
“Calculating risk, which is the likelihood that bad things will happen to a species based on a specific hazard or dose, is very different from calculating hazard, which is the potential to cause harm under a specific set of circumstances,” said co-author Allan Felsot, WSU Tri-Cities Professor of Entomology and Environmental Toxicology. “Most of what has dominated the literature recently regarding neonicotinoids and honeybees has been hazard identification,” he said. “But hazardous exposures are not likely to occur in a real- life setting.”
Felsot said the study shows that the risk of bee exposure to neonicotinoids is small because bees aren’t exposed to enough of the pesticide to cause much harm in a real-world scenario.
Lead author Timothy Lawrence, Assistant Professor and Director of WSU-Island County Extension, said many sublethal toxicity studies, whether at the organism level or colony level, have not done formal dose-response analyses.
“The question we posed focused on the risk of exposure to actively managed honeybee colonies in different landscapes,” he said.
With the cooperation of 92 Washington beekeepers, the team collected samples of beebread, or stored pollen, from 149 apiaries across the state.
Throughout the one-year trial, neonicotinoid residues were detected in fewer than 5% of apiaries in rural and urban landscapes. Two neonicotinoids, clothianidin and thiamethoxam, were found in about 50% of apiaries in agricultural landscapes.
Although neonicotinoid insecticide residues were detectable, the amounts were substantially smaller than levels shown in other studies to not have effects on honeybee colonies. The WSU researchers referenced 13 studies to identify no observable adverse effect concentrations for bee populations, which they used to perform a risk assessment based on detected residues.
“Based on residues we found in apiaries around Washington state, our results suggest no risk of harmful effects in rural and urban landscapes and arguably very low risks from exposure in agricultural landscapes,” Felsot said.
While exposure levels were found to be small, Lawrence said it is still important to be careful with use of neonicotinoid insecticides and follow product label directions. For example, insecticides should not be used during plant flowering stages when bees are likely to be foraging.
“While we found that bees did not have chronic exposure to adverse concentrations of neonicotinoids, we are not saying that they are not harmful to bees – they are,” he said. “People need to be careful with pesticide use to avoid acute exposure.”
Other researchers on the study included Elizabeth Culbert, WSU Food and Environmental Quality Lab (GEQL) research technician; Vincent Hebert, WSU associate professor of entomology and laboratory research director; and Steven Sheppard, WSU professor and department chair of entomology.
Refuting Resources and Opinions:
Non-cultivated plants present a season-long route of pesticide exposure for honey bees Elizabeth Y. Long & Christian H. Krupke http://www.nature.com/articles/ncomms11629 Neonicotinoid insecticides linked to wild bee decline across England Woodcock, B.A., Isaac, N.J.B., Bullock, J.M., Roy, D.B. & Garthwaite, D.G. 2016. Impacts of neonicotinoid use on long-term population changes in wild bees in England. Nature Communications, DOI: 10.1038/NCOMMS12459 http://phys.org/news/2016-08-neonicotinoid-insecticides-linked- wild-bee.html
8 comments on “New Study Shows Neonicotinoids Pose Little Practical Risk To Bees” 1. Laura Haggarty August 16, 2016 at 11:32 am
Really? How is this study explained then? http://www.nature.com/ncomms/2016/160531/ncomms11629/full/ncomms11629.ht ml Reply
2. Nick August 16, 2016 at 4:12 pm
But then there is this study published today in Nature Communications http://phys.org/news/2016-08-neonicotinoid-insecticides-linked-wild-bee.html Reply
3. Robert H Keggan August 17, 2016 at 1:14 am
Who paid for this research??? A report without disclosure of interested parties, is misleading. Were wax and honey also tested……or was pollen cherry picked for this study because the amounts of the pesticide were already known to be low????? Reply
4. couch August 17, 2016 at 6:28 am
What did one of the authors state in the second to last paragraph of this article? Did he say that neonicotoinoids aren’t harmful AT ALL? Or did you just ignore that, bc it’s not convenient for your anti-neonicotoinoid narrative? And are you people claiming that this science isn’t legit? Why? Because you have credentials? Or because you don’t want growers using pesticides? Go away. You add nothing to a discussion of a serious topic that requires serious answers from experts. Reply
1. crush davis August 17, 2016 at 6:39 am
Right? I love how every do-gooder activist sitting at a desk can post some links supposedly debunking this peer-reviewed study but offer no solutions to growers trying to produce crops. So what would you tell growers who are looking for practical and economical insecticide options Laura and Nick? How many acres are you consulting on? Reply
5. David Weinstock August 17, 2016 at 7:38 am
First, this is one study. It is nothing to hang our hats on. The gist of the research quoted in this article seems to be their model is more predictive of the risk to bees from neonics than the models used by the bulk of the mainstream literature. You asked the right question: why. The answer they gave might have been probed further. For example, based on 2014 numbers provided by the Washington Dept. of Ag’s Honey Bee Work Group (of which the lead author of this article is a member), the sample size of this study represents only 15 percent of the state’s industry. How generalizable are their results? Some questions I might have asked: (1) Co-author Alan Felsot states: “But hazardous exposures are not likely to occur in a real-life setting.” Why not? (2) Another Felsot quote: “Calculating risk, which is the likelihood that bad things will happen to a species based on a specific hazard or dose, is very different from calculating hazard, which is the potential to cause harm under a specific set of circumstances.” What was the specific set of circumstances they used in their study and how generalizable are those circumstances? Lastly, I would note the headline of this piece seems to fly in the face of the last Felsot quote in the story: “While we found that bees did not have chronic exposure to adverse concentrations of neonicotinoids, we are not saying that they are not harmful to bees – they are,” he said. Reply
6. Shawn August 17, 2016 at 7:48 am
Both of the other articles Laura and Nick quoted didn’t really prove anything. As the original article stated neonicotinoids have a risk, but in real world they haven’t been detrimental. The article Laura quoted said it was probably synergistic effect of many factors and stopped very short of blaming neonicotinoids. Reply
7. grapedoc August 17, 2016 at 12:11 pm
The article talks about the difference between hazard and risk and that is the key. We all use electricity which can be extremely hazardous. The risk depends on the potential for exposure. Same with these products.
OGEN Editor Note: For those growers who continually have persistent weeds or weeds that are resistant to certain herbicides, such as glyphosate resistant Mares tail, the article below is a good read and the study which is linked may help you develop a better plan to control resistant weeds. Just like diseases ability to adjust and become resistant to a fungicide, we must rotate chemicals of different chemistries so we do not develop resistance and lose the effectiveness of our chemicals.
Source: American Vegetable Growers August 3, 2016 Study Shows Fall Weed Controls Can Impact Glyphosate-Resistant Palmer Amaranth
Posted By: Rosemary Gordon An article published in the latest issue of the journal Weed Science shows that adopting harvest- time and postharvest weed controls can reduce the prevalence of glyphosate-resistant Palmer amaranth, a problematic weed in a variety of crops.
Scientists with the University of Arkansas and the University of Western Australia recently conducted a three-year field experiment to determine the impact of in-crop herbicides and fall weed management practices on Palmer amaranth. Researchers compared glyphosate-only weed control with preemergence herbicides, a residual glufosinate applied postemergence, and a variety of harvest-time and postharvest management options – used alone or in combination.
The harvest-time and postharvest controls included spreading crop residues or incorporating them into the soil, using cover crops, adopting windrowing with or without burning, and removing crop residues that contain weed seeds from the field.
The study showed that three controls in particular made a significant impact on the population density of Palmer amaranth – planting cover crops, removing crop residues, and incorporating crop residues into the soil. The effect of these fall controls on seed production, though, was inconsistent across the three years of the study.
When preemergence herbicides were added as part of an integrated control program, both Palmer amaranth population density and subsequent seed production were significantly reduced compared to a glyphosate-only program. The glufosinate-containing residual herbicide program also proved to be superior to the glyphosate-containing residual program in reducing Palmer amaranth seed production. “Our study shows that farmers diversifying their weed management program can reduce both the prevalence of resistant weeds and the size of the soil seedbank, which can extend the useful life of the herbicides they rely on for weed control,” says Nicholas Korres, Ph.D., of the University of Arkansas.
Full text of the article “Integrating Herbicide Programs with Harvest Weed Seed Control and Other Fall Management Practices for the Control of Glyphosate-Resistant Palmer Amaranth” is now available in Weed Science Vol. 64, Issue 3, July-September, 2016.
doi: http://dx.doi.org/10.1614/WS-D-15-00210.1
Sunday, August 28, 2016 UC Davis Professor of Enology, Emeritus Vernon Singleton Dies http://www.winebusiness.com/blog/ August 28, 2016 | 7:00 PM
UC Davis Professor of Enology, Emeritus Vernon Singleton died on Friday, August 26, 2016.
Singleton and his understanding of grape and wine phenolic chemistry were highly influential. Dr. Singleton published 214 works over four decades, greatly improving knowledge of wine and plant phenolics.
Dr. Singleton retired in 1991, continuing to consult with industry organizations, students and fellow scientists; reviewing books and papers; and occasionally presenting papers, including 'Barrels for Wine, Usage and Significance' p. 4-9 in Proc. Symp. Oak from Forest to Glass, 15-16 July 1999, ASEV/ES ST. Louis, MO
The American Society for Enology and Viticulture honored Dr. Singleton in 2007 at a phenolics symposium following the Unified Grape & Wine Symposium with eight internationally known phenolics experts, each in some way connected to Singleton, using aspects of his work as a springboard for discussion. Singleton was inducted into the Vintners Hall of Fame in 2011:
From the Vintner's Hall of Fame:
An expert on wine chemistry, Professor Singleton spent more than four decades in the UC Davis Department of Viticulture and Enology, retiring in 1991. He published more than 220 papers and four books. Wine: An Introduction for Americans, co-authored with Maynard Amerine, remains among the most widely read books of its kind, even decades after its last printing. Principles and Practices of Winemaking,co-authored with three UC Davis colleagues, is a textbook used worldwide. Professor Singleton is best known for his identification, characterization and transformation of the many phenolic substances in wine, including tannins. He also studied the contributions of barrel aging to wine phenolic composition and the role of oxygen in wine maturation.
Special Congratulations to our 2 Double Gold Medal Winners Old Mason Winery and Vineyard for their 2015 LaCresent and The Winery at Versailles for their 2016 Lemon Strawberry. Congratulations to All the Ohio Wineries Who Won Medals at the Indy Wine Competition by Dave Scurlock, OSU/OARDC Viticulture Outreach Specialist
La Crescent
Brand Origin Fruit Designator Vintage Medal
Old Mason Winery & Vineyard Double Ohio, US La Crescent 2015 Gold Inc.
Fruit Blends
Brand Origin Fruit Designator Vintage
Lemon, Summer Double
Ohio, US 2016 The Winery at Versailles Strawberry Days Gold
White American Blend
Brand Origin Fruit Designator Vintage
Breitenbach Wine Cellars, Inc. Ohio, US Blend Frost Fire NV Gold
Concord
Brand Origin Fruit Designator Vintage
Sycamore
Ohio, US Concord 2015 Gold Sycamore Lake Wine Co. Red
Red Vinifera blends Brand Origin Fruit Designator Vintage Cabernet Sauvignon, Vendange A
Ohio, US 2013 Gold Henke Winery Cabernet Trois Franc, Merlot
Noiret
Brand Origin Fruit Desi gnator Vintage
Olde Schoolhouse Vineyard & Ohio, US Noiret 2015 Gold
Winery
Red Hybrid Blends
Brand Origin Fruit Designator Vintage
Chambourcin,
Ohio, US Darke Red 2015 Gold The Winery at Versailles Chancellor
Naturally Flavored
Brand Origin Fruit Designator Vintage
Old Mason Winery & Vineyard Ohio, US Raspberry Razz 2015 Gold
Inc.
Diamond
Brand Origin Fruit Designator Vintage
Sycamore
Ohio, US Diamond 2015 Silver Sycamore Lake Wine Co. White
Concord
Brand Origin Fruit Designator Vintage
Sweet Table
Vinoklet Winery Ohio, US Concord Wine, La 2015 Silver Dolce Vita
Red American Blend
Brand Origin Fruit Designator Vintage
Old Mason Winery & Vineyard Concord, Ohio, US Statesman 2015 Silver Niagara Inc.
American Blush/Rosé
Brand Origin Fruit Designator Vintage
Breitenbach Wine Cellars, Inc. Ohio, US Blend First Crush NV Silver
Valvin Muscat
Brand Origin Fruit Designator Vintage
Olde Schoolhouse Vineyard & Ohio, US Valvin Muscat 2015 Silver
Winery
Twenty-one
Ohio, US Valvin Muscat 2016 Silver Shaun Pierce Barrels Vidal Blanc
Brand Origin Fruit Designator Vintage
Henke Winery Ohio, US Vidal Blanc 2013 Silver
Chambourcin
Brand Origin Fruit Designator Vintage
Brandeberry Winery Ohio, US Chambourcin NV Silver
Dry Table
Vinoklet Winery Ohio, US Chambourcin Red - 2015 Cincinnatus Silver Foch
Brand Origin Fruit Designator Vintage
Sycamore
Ohio, US Foch 2015 Silver Sycamore Lake Wine Co. Lake
Chardonnay
Brand Origin Fruit Designator Vintage
Henke Winery Ohio, US Chardonnay 2015 Silver Pinot Noir
Brand Origin Fruit Designator Vintage Russian Ohio, US Pinot Noir 2012 Silver J Nico Wines River Valley Zinfandel
Brand Origin Fruit Designator Vintage
Bob Ross Ohio, US Zinfandel B.R. Select 2012 Silver Berry
Brand Origin Fruit Designator Vintage
Hillside Winery Ohio, US Blackberry 2015 Silver
Flower/Vegetable/Tropical Fruit
Brand Origin Fruit Designator Vintage Teacher's Ohio, US Lemon NV Building 6 Ade Sycamore
Sycamore Lake Wine Co. Ohio, US Rhubarb Lake 2015 Silver Rhubarb
Grape & Fruit Blends
Brand Origin Fruit Designator Vintage
Raspberry,
Ohio, US Party Girl NV Brandeberry Winery Riesling Silver
Apple,
Ohio, US Winestock 2015 Silver Hillside Winery Riesling
Naturally Flavored
Brand Origin Fruit Designator Vintage
Old Mason Winery & Vineyard Ohio, US Peach Shy Smile 2014 Silver
Inc.
Fruit (>14% alc)
Brand Origin Fruit Designator Vintage
Richard Ness Ohio, US Raspberry 2016 Silver Catawba
Brand Origin Fruit Designator Vintage
Sycamore
Ohio, US Catawba 2015 Bronze Sycamore Lake Wine Co. Blush
Niagara
Brand Origin Fruit Designator Vintage
Hillside Winery Ohio, US Niagara 2014 Bronze Concord
Brand Origin Fruit Designator Vintage
Georgetown Vineyards Ohio, US Concord American NV Bronze
Red American Blend
Brand Origin Fruit Designator Vintage
Sangio
Ohio, US Blend NV Breitenbach Wine Cellars, Inc. Rosso Bronze
Roadhouse
Ohio, US Blend NV Breitenbach Wine Cellars, Inc. Red Bronze
Olde Schoolhouse Vineyard & Ohio, US Fredonia Rebel Red 2015
Winery
Bronze Seyval Blanc
Brand Origin Fruit Designator Vintage
Proprietor's
Ohio, US Seyval Blanc 2015 The Winery at Versailles White Bronze Traminette
Brand Origin Fruit Designator Vintage Twenty-one Shaun Pierce Ohio, US Traminette 2015 Barrels Bronze
Sycamore
Ohio, US Traminette 2015 Sycamore Lake Wine Co. Lake Bronze Premium
Vinoklet Winery Ohio, US Traminette Dry Table 2015 White Bronze Foch
Brand Origin Fruit Designator Vintage Twenty-one Shaun Pierce Ohio, US Foch 2016 Barrels Bronze Other Red Hybrids
Brand Origin Fruit Designator Vintage
Hillside Winery Ohio, US Corot Noir 2014 Bronze
Sycamore
Ohio, US Leon Millot 2015 Sycamore Lake Wine Co. Lake Bronze Hybrid Blush/Rosé
Brand Origin Fruit Designator Vintage
Buckeye
Ohio, US Vidal Blanc 2015 The Winery at Versailles Blush Bronze
Muscat
Brand Origin Fruit Designator Vintage
American
Ohio, US Muscat NV Georgetown Vineyards Moscato Bronze Riesling
Brand Origin Fruit Designator Vintage
Brandeberry Winery Ohio, US Riesling NV
Sycamore
Ohio, US Riesling 2015 Sycamore Lake Wine Co. Lake Bronze Cabernet Franc
Brand Origin Fruit Designator Vintage Cabernet Bob Ross Ohio, US B.R. Select 2008 Franc Bronze Cabernet Eric Cotton Ohio, US 2012 Franc Bronze Cabernet Eric Cotton Ohio, US 2013 Franc Bronze
Cabernet Sauvignon Brand Origin Fruit Designator Vintage Cabernet Eric Cotton Ohio, US 2012 Sauvignon Bronze Cabernet Eric Cotton Ohio, US 2013 Sauvignon Bronze Malbec
Brand Origin Fruit Designator Vintage
Ohio, US Malbec B.R. Select 2012 Bob Ross Bronze Merlot
Brand Origin Fruit Designator Vintage
Ohio, US Merlot B.R. Select 2012 Bob Ross Bronze Pinot Noir
Brand Origin Fruit Designator Vintage
Ohio, US Pinot Noir B.R. Select 2013 Bob Ross Bronze Other Red Viniferas
Brand Origin Fruit Designator Vintage
Ohio, US Sangiovese B.R. Select 2013 Bob Ross Bronze Apple/Pear
Brand Origin Fruit Designator Vintage
Georgetown Vineyards Ohio, US Apple Ohio NV Bronze Berry
Brand Origin Fruit Designator Vintage Premium Sweet
Vinoklet Winery Ohio, US Blackberry Blackberry 2015 Wine Sweet Jakie Bronze Grape & Fruit Blends
Brand Origin Fruit Designator Vintage
Peach, Sycamore
Ohio, US 2015 Sycamore Lake Wine Co. Cayuga Sunset Bronze Fruit (>14% alc)
Brand Origin Fruit Designator Vintage
Ohio, US Apple 2016 Richard Ness Bronze
Best Wine Country Hotel: Gervasi Vineyard in Canton, Ohio
The folks with USA Today’s www.10best.com and its readers are at it again, giving some love to area favorites. This time, Gervasi Vineyard in Canton got two shoutouts on the website’s 10 Best Reader Choice Awards. The Bistro was ranked No. 7 as “Best Winery Restaurant in the Nation” and The Villas reached No. 1 in the category of “Best Wine Country Hotel.” Gervasi’s Bistro housed the winery in its lower level when opened in 2010. Since that time, the winery has been moved and the Bistro has grown to include private dining space in the Cantino cellar room and the Balconatta lounge. Gervasi Vineyard is at 1700 55th St. NE in Canton. Phone is 330-497-1000. Gervasi is owned by the Swaldo family, which also runs the 300-plus seat Twisted Olive Italian American Kitchen in Green’s Southgate Boettler Park. http://www.10best.com/interests/foodie/readers-choice-the-best-of-americas-wine-regions/
The top 10 winners in the category Best Wine Country Hotel are as follows:
1. Gervasi Vineyard - Canton, Ohio 2. 3rd Street Flats - McMinnville Ore. 3. The Canyon Villa - Paso Robles, Calif. 4. Salamander Resort & Spa - Middleburg, Va. 5. San Ysidro Ranch - Santa Barbara, Calif. 6. Hermann Hill Vineyard and Inn - Hermann, Mo. 7. Auberge du Soleil - Rutherford, Calif. 8. Solage Calistoga - Calistoga, Calif. 9. Calistoga Ranch - Calistoga, Calif. 10.The Inn At Little Washington - Washington, Va.
A panel of experts partnered with 10Best editors to pick the initial 20 nominees, and the top 10 winners were determined by popular vote. Experts Jill Barth (L’occasion) and Jil Child (Wine Tours of the World) were chosen based on their extensive knowledge of U.S. wineries and wine travel.
Other nominated hotels included The Allison Inn & Spa in Newberg, Bardessono Hotel & Spa in Yountville, Canyon Villa Bed & Breakfast Inn in Sedona, Four Seasons Resort The Biltmore in Santa Barbara, Hotel Les Mars in Healdsburg, Hotel Yountville in Yountville, Inn At Irish Hollow in Galena, L'Auberge de Sedona in Sedona, Meadowood Napa Valley in St. Helena, Tickle Pink Inn in Carmel and Willows Lodge in Woodinville.
Congratulations to all our winning hotels!
Ohio Winery Numbers Top 250 by Dave Scurlock, OSU/OARDC Viticulture Outreach
Winery A R Winery LLC Al-Bi Winery Anderson Winery Athens West End Tavern and Ciderhouse Baltic Mill Winery Bari Beauty & Health Plus LLC Barrel Run Crossing Winery and Vineyard, Inc. Benfield Winery Bent Ladder Winery Black Sheep Vineyard Blue Barn Winery & Vineyard Blue Barn Winery & Vineyard Bowling Green Beer Works Limited Brandeberry Winery Breitenbach Wine Cellars Brewery at the Bay LLC Brothers Drake Ltd. Buccia Vineyard Buckeye Lake Winery Buckeye Winery Burnet Ridge Winery Caesar Creek Vineyards Camelot Cellars Cana Valley Winery LLC Candlelight Winery Carolinas Beverage Casella Winery Chardon Brew Works & Eatery Chateau Tebeau Cherry Road Winery Christian Moerlein Brewing Company CLE Urban Winery Clearcreek Country Vineyard Cleveland Red Light Distillery LLC Crafted Artisan Meadery Creekside Cottage Winery D & D Smith Winery, LLC Dalton Union Winery *dba 1201 Wine dba Bardwell Winery dba Barrett Renee Winery dba Bene Vino Urban Winery dba Bent Tree Winery dba Blend of Seven Winery dba Bokes Creek Winery dba Carillon Brewing Company dba Country Porch Winery dba Crows Nest dba Cypress Hill Winery dba Deers Leap dba Depizzo Wines dba Doughty Glen Winery dba Goddess Wine House dba Hillside Winery dba Its Your Winery dba Jubilee Winery dba Kosicek Vineyards dba M Cellars dba Mio Vino dba Nauti Vine Wine dba Plum Run Winery dba Powell Village Winery dba Quail Crossing Cellars dba Redhead Ciderhouse LLC dba Sand Hollow Winery dba Schroeder Center for the Arts dba Silver Creek Wine Cellar dba Silver Run Vineyard & Winery dba St Ives Winery dba St Joseph Vineyard dba The Boston Brew Company dba The Corks Winery dba The New Frontier Cider Co dba The Powell Village Winery dba The Twisted Olive dba Village Square Pizza dba Weymouth Winery dba White Shutter Winery dba Wishmaker House Winery dba Yellow Butterfly Winery dba Yellow Butterfly Winery Debonne Vineyards Diletto Winery DOS Neighbors Dutch Creek Winery Eldchrist Winery, LLC Emerine Estates Winery Fagnilli Enterprises Farinacci Winery, Ltd. Farinacci Winery, Ltd. Feisty Brook Meadery Ferrante Winery & Ristorante Fibonacci Brewing Company Fifth Element Ferments Filia Cellars Firelands Winery Flatrock Mead & Winery Forever Blueberry Barn French Ridge Vineyards LLC Fulton Grove Project Gar Nays Winery Generations Winery Georgetown Vineyards Gervasi Vineyard & Italian Bistro Gillig Winery Good Vibes Winery Grand River Wine Cellars Grape & Granary, Inc. Greene Eagle Winery GRZ Vineyards, LLC Hanover Winery, Inc. Harmony Hill Vineyards & Estate Winery Harpersfield Vineyards Hartford Hill Winery Heineman Winery Henke Winery Heritage Vineyards Hidden Lakes Vineyards & Winery LLC Hidden Valley Spirits High & Low Winery Hillside Winery Hocking Hills Winery Hundley Cellars Indian Bear Winery Indian Spring Winery Island Palm Winery J WS Wine Cellar J.W. Dover, Inc. Ja Boos JC Wine Cellars Jilbert Winery Johlin Century Winery John Christ Winery Juliet Sky Kelley's Island Wine Co., The Kennedy Vineyard LLC Kinkead Ridge Estate Winery Klingshirn Winery Knotty Vines Farm & Winery KW Wine La Vigna Estate Winery LLC Lakehouse Inn Winery Laleure Vineyards Laporte Winery Laurello Vineyards Laurentia Wines, LLC Legend Valley Beverage Leisure Time Winery Lil Paws Winery LLC Lina Wines Listermann Manufacturing Little Mountain Brewing Company Losantiville Winery L'uva Bella Winery (M&M Wine Cellars, Inc.) Maize Valley Winery Majestic Oak Winery Maple Ridge Vineyards Marietta Wine Cellars Markko Vineyards Mastropietro Winery Inc. Matus Winery McAlpine Meadery Meier's Wine Cellars, Inc. Meranda Nixon Winery Merry Family Winery Middle West Spirits Mon Ami Historic Winery & Restaurant Moon Tech Moyer's Vineyards, Winery & Restaurant Myrddin Winery Newman Creek Cellars O'Bannon Creek Vineyard Ohio River Vista Vineyard Winery and Research Station Old Firehouse Winery Old Mason Winery Old Mill Winery Olde Schoolhouse Vineyard & Winery Paper Moon Vineyards, LLC Park Avenue Winery Gallery & Gift Perennial Vineyards Pleasant Hill Vineyard Prosperpine Vineyard and Winery Quarry Hill Winery Rainbow Hills Vineyards Ravenhurst Champagne Cellars Raven's Glenn Winery Red Horse Winery, LLC Rhinegeist Rhinegeist Brewery Rivertown Brewing Company Rockside Winery and Vineyards Rose Acres Saint Joseph's Vineyard Sancat LLC Sand Hollow Winery Sarah's Vineyard School House Winery Seven Brothers Distilling Company Shade Winery Shamrock Vineyards Sharon James Cellars Signature Wines LLC Silver Moon Winery Ski Lodge Winery Slate Run Vineyard Slutz & Slutz Winery Soine Vineyards, Inc. Solstice Winery South River Vineyard Star City Brewing LLC Stone Crest Vineyards LLC Stoney Ridge Winery Susec Winery Swiss Heritage Winery Sycamore Lake Wine Company LLC Tarsitano Winery Terra Cotta Vineyards The Blueberry Patch The Brew Kettle The Brew Mentor Thorncreek Winery & Gardens LLC Three Oaks Vineyard LLC TNT Winery Troutman Vineyards Twigg Winery Unicorn Wine Guild Valley Vineyards Vermilion Valley Vineyards, LLC Via Vecchia Winery Vine n Hop Shop Vineyard 22 LLC Vineyard at Evergreen Farm LLC Vino Di Piccin LLC Vino Fabbricanti Ltd Vino Novello Winery LLC Vino Veritas Cellars Vinoklet Winery Virant Family Winery Wagon Wheels Wine Western Reserve Meadery Winery at Spring Hill Winery at Versailles, The Wolf Creek Vineyards Inc. Wolftree Woodland Cellars Woodstone Creek Winery & Boutique Distillery Wyandotte Winery LLC Yolo Winery Your Vine or Mine, LLC Your Wine Cellar, LLC Zidian Import Inc
*dba-doing business as OGEN Editor Note: People are always trying to find an easy fast way to make you healthier without any effort. Resveratrol was tagged in a story called “The French Paradox” as the healthy element in red wine that was good for your heart. All you have to do a have a glass of red wine to reap the benefits. Now scientists are trying to develop a pill to do the same thing. What could be easier than drinking a glass of wine…..a pill…….really?
Resveratrol benefits: http://www.resveratrolbenefits.com/french-paradox.html
American Society for Nutrional value blog: http://www.nutrition.org/asn-blog/2013/01/the-french-paradox-was-it-really-the-wine/
Scientists Get Closer to Harnessing the Health Benefits of Red Wine http://www.wsj.com/articles/scientists-get-closer-to-harnessing-the-health-benefits-of- red-wine-1470065634
Items of Interest
Northern Grapes Project, Past, Present and Future http://northerngrapesproject.org/wp-content/uploads/2016/08/NG-News-Vol5-I3-Aug-2016.pdf
Northern Grapes Project Coming to an End Growers and vintners in the Midwest and Northeast seek to keep program running http://www.winesandvines.com/template.cfm?section=news&content=173766
UC Davis Professor of Enology, Emeritus Vernon Singleton Dies http://www.winebusiness.com/blog/
Vintner Donates $500,000 To Help Ensure Clean Grapevines http://www.growingproduce.com/fruits/grapes/vintner-donates-500000-to-help-ensure-clean- grapevines/
UAV’s Give Viticulturist An Eye in the Sky http://www.growingproduce.com/fruits/grapes/unmanned-aerial-vehicles-give-viticulturist-an- eye-in-the-sky/
FAA Expects 600,000 Commercial Drones In The Air Within A Year http://www.npr.org/sections/thetwo-way/2016/08/29/491818988/faa-expects-600-000- commercial-drones-in-the-air-within-a-year
Integrating Herbicide Programs with Harvest Weed Seed Control and Other Fall Management Practices for the Control of Glyphosate-Resistant Palmer Amaranth(Amaranthus palmeri) *Look under Weed Science, then weed management Vol. 64 Issue 3 July-September 2016 http://www.wssajournals.org/
Move Over, El Niño, La Niña To Affect Fall Weather http://www.growingproduce.com/fruits/grapes/unmanned-aerial-vehicles-give-viticulturist-an- eye-in-the-sky/
Vineyard Investment: Observations and Recommendations -by Kevin Martin, Penn State Extension Educator https://psuwineandgrapes.wordpress.com/2016/08/19/vineyard-investment- observations-and-recommendations/
Packing Technology Into the Timeless Barrel http://www.nytimes.com/2016/08/28/business/packing-technology-into-the-timeless-barrel.html
Save the Date!
2017 Ohio Grape & Wine Conference February 20-21, 2017 2017 Ohio Grape & Wine Conference Ohio Department of Agriculture Ohio Grape Industries Committee 8995 E. Main Street Date: Reynoldsburg, OH 43068-3342 February 20-21, 2017
Location: Embassy Suites Columbus-Dublin 5100 Upper Metro Place, Dublin, OH 43017 (614) 790-9000
Program Highlights: Two information-packed days with viticul- ture, enology, entomology, plant pathology and weed science presentations, as well as an industry trade show, Ohio wine reception and exquisitely-prepared banquet. Flexible registration options and affordable registration fee. OSU Grape & Wine Research & Outreach Specialist Please contact the following Research, Extension/Outreach Specialists, and Educators if you have any questions relating to their respective field of expertise.
Contact Information Area of Expertise & Assistance Provided Name & Address Phone Email & Website Dr. Melanie Lewis Ivey, Asst. Professor Grape Diseases Diagnostics and E‐mail: [email protected] Dept. Plant Pathology 330‐263‐3849 Website: http://www.oardc.ohio‐ Management. Recommendation on 224 Selby Hall ‐‐ OARDC 330-465-0309 state.edu/fruitpathology/ grape fungicides and biocontrols. 1680 Madison Avenue Facebook: Good Agricultural Practices and Food Wooster, OH 44691 www.facebook.com/fruitpathology Safety Recommendations.
Dr. Celeste Welty Dept. of Entomology 614‐292‐2803 E‐mail: [email protected] Fruit and vegetable Insects Columbus, Ohio
Vineyard weeds and control. Dr. Doug Doohan, Professor Dept. Horticulture & Crop Science E‐mail: [email protected] Website: Recommendation on herbicides 205 Gourley Hall – OARDC 330‐202‐3593 www.oardc.ohio‐ 1680 Madison Avenue state.edu/weedworkshop/default.asp Wooster, OH 44691
Dr. Imed Dami, Associate Professor & Viticulture research and statewide E‐mail: [email protected] Viticulture State Specialist extension & outreach programs. Dept. Horticulture & Crop Science Recommendation on variety selection. 330‐263‐3882 216 Gourley Hall – OARDC Imed is the primary research contact 1680 Madison Avenue Website: oardc.osu.edu/grapeweb/ of the viticulture program. Wooster, OH 44691
Contact Information Area of Expertise& Assistance Provided Name & Address Phone Email & Website
Dr. Elizabeth Long, Assistant Professor 330‐263‐3725 E‐mail: [email protected] Fruit and vegetable insects OSU/OARDC Entomologist 105 Thorne Hall, Wooster, OH 44691 Dr. Gary Gao , Small Fruit Specialist and Viticulture Research and Outreach,
VEAP visits in southern Ohio, vineyard Associate Professor, OSU South Centers 1864 Shyville Road, Piketon, OH 740-289-2071 E-mail: [email protected] management practices, soil fertility and plant nutrition, fruit quality 45661 ext.123 Website: http://southcenters.osu.edu/ improvement, variety evaluation, table OSU Campus in Columbus and wine grape production Room 256B, Howlett Hall, 2001 Fyffe Ct Fax:740-289-4591 Columbus, OH 43201
Evaluation of site suitability for David Scurlock, Viticulture Outreach vineyard establishment and all aspects Specialist E‐mail: [email protected] of grape production practices in 118 Gourley Hall – OARDC 330‐263‐3825 Website: oardc.osu.edu/grapeweb/ northern Ohio. David is the primary 1680 Madison Avenue extension contact of the viticulture Wooster, OH 44691 program Commercial wine production, sensory Todd Steiner, Enology Program Manager & Outreach Specialist evaluation, laboratory analysis/setup
Dept. Horticulture & Crop Science E‐mail: [email protected] and winery establishment. Todd is the 330‐263‐3881 118 Gourley Hall – OARDC Website: oardc.osu.edu/grapeweb/ primary research and extension 1680 Madison Avenue contact of the enology program Wooster, OH 44691
Andrew Kirk, AARS Station Manager E‐mail: Winegrape production in Northeast Ashtabula Agricultural Research Station Ohio, especially vinifera varieties 440‐224‐0273 2625 South Ridge Road Website: www.oardc.ohio‐ Kingsville, OH 44048 state.edu/branches/branchinfo.asp?id=1
Contact Information
Area of Expertise& Assistance Provided
Name & Address Phone Email & Website
David Marrison, County Extension 440‐576‐9008 Ext. Vineyard and winery economics, E‐mail: [email protected] Director, Associate Professor & Extension 106 estate planning and Extension Educator, OSU Extension‐Ashtabula programs in Northeast Ohio Website: ashtabula.osu.edu County 39 Wall Street Jefferson, Ohio 44047