Dr. Andy Reynolds, Professor of Viticulture, Brock University in St. Catherines, Ontario is one of the foremost experts on the impacts of viticultural practices on fruit and wine quality in North America. His seminars will discuss some of the results of the research he has done in the Niagara region of Ontario, and what those results can mean to growers in their vineyards. His seminars will be applicable to both wine grape and juice grape growers and we encourage everyone interested in grape growing to attend.

The seminar at each site will begin at 6:00 PM and run for approximately two hours. In addition to the seminar on Monday evening, Dr. Reynolds will be available for some individual site visits on the Monday afternoons (September 10 and 17), before the seminar, and for much of the day on the following Tuesdays: September 11 in the Lake Erie Region and September 18 in Niagara County.

Although there is no charge to attend a seminar, space will be limited so we ask that you reserve your space by calling Linda at 716.672.5296 and letting her know which seminar you would like to attend by September 10, noon for the seminar at Quincy Cellars in Chautauqua County, and September 13 for the seminar at Schulze Vineyards and Winery in Niagara County.

If you would like to arrange for a site visit, please contact Tim Weigle thw4@cornell.edu or call Linda in our office at 716.672.5296. As with the seminars, there is no charge for these visits. Visits will be arranged primarily on a first come, first served basis (with a preference given to members of the Lake Erie Regional Grape Program) as well as any consideration needed for logistics in order to maximize the number of visits that can be made in the time available.

Concord Update 9-5-2007
Terry Bates, Cornell Vineyard Laboratory

Concord berry weight and juice soluble solids on 120 node pruned vines were collected at 86 days after bloom (16 days after veraison). The 2007 berry weights was 2.53g, approximately 10-12 % below the 8-year average. Post-veraison berry weight continues to increase and should reach maximum berry weight between 90-100 after bloom. Given the dry weather throughout the 2007 season and especially during berry cell division, final berry weight should be 10-15% below average at harvest (Figure 1). The low berry weight holds true to the 30 day after bloom prediction.

Average Concord juice soluble solids 16 days after veraison was 13.5 °brix (Figure 2). The higher than average juice soluble solids was a function of both below average berry weight and above average temperature and sunlight the first two weeks after veraison. Comparing brix accumulation rates between 2006 and 2007 once again illustrates the importance of weather the first two weeks after veraison. In 2006, the cool and cloudy weather after veraison led to poor sugar accumulation which was difficult to recover from later in the ripening season because of shorter days and cooler temperatures. In contrast, the warm and sunny weather right after veraison in 2007 has led to above average sugar accumulation, especially in the second week (Figure 3). If sugar accumulation rates fall to just average levels in weeks 3 and 4, Concord will hit 16 brix well before average.

The following press release can be viewed on the Cornell University New York State Agricultural Experiment Station's website @ http://www.nysaes.cornell.edu/pubs/press/current/ or by the link associated with the story below. http://www.nysaes.cornell.edu/pubs/press/2007/070905gala.html

FOR IMMEDIATE RELEASE
September 5, 2007
Contact: Linda McCandless, llm3@cornell.edu

The NYS Agricultural Experiment Station celebrates 125 years with an Open House on September 15

GENEVA, NY: Healthy food and healthy plants meet healthy people on a healthy planet at an Open House of the New York State Agricultural Experiment Station in Geneva, NY, on Saturday, September 15, from 10 a.m. - 4 p.m. The event celebrates the 125th anniversary of the Station and is free and open to the public. The official welcome takes place on the lawn of Parrott Hall at 11 a.m.

See exotic butterflies and other live insects. Enjoy tractors, heirloom gardens, and a farmers' market. Taste wine, cider, jam and other comestibles. Tour labs, Station farms, an exotic butterfly house, the Cornell Agriculture and Food Technology Park, and more. For more information, look for a special section in the September 9th edition of the Finger Lakes Times, or visit http://www.nysaes.cornell.edu.

Cornell University scientists will stage interactive exhibits and conduct field tours of cutting-edge research and outreach that show how their work impacts agriculture, food, and bio-based industries in New York. Tours, displays, and over 50 hands-on exhibits for children of all ages will demonstrate the contributions that researchers at the Station have made over the past 125 years.

"Everyone is welcome to come and participate in the celebration," says Station director Thomas J. Burr. "The New York State Agricultural Experiment Station was established by an act of the state legislature to promote agriculture in New York through scientific investigation. We have been working to do just that in New York ever since we first officially opened our doors in 1882. The Open House is our opportunity to show the public some of the current research and outreach that furthers our land grant legacy of public service through knowledge."

The Open House will include exhibits from the departments of horticultural sciences, entomology, plant pathology, and food science and technology. Other partners include the USDA-ARS, the Cornell Agriculture and Food Technology Park, NYS Ag & Markets, the NYS Farm Bureau, the NYS Seed Laboratory, Integrated Pest Management (IPM), the NYS Wine & Grape Foundation, the Strong Museum, and others.

Visitors will be able to sample and purchase a wide variety of food and beverages from local growers and producers who have benefited from the Experiment Station's research and outreach in food science and technology. These include Greenfield's Food Company, Tassleberry Gourmet Foods, Hill'n'Hollow, Leachy's Super Sauce, Allen's Hill Farm, Martin's Kitchen, Merle Maple Farm, Miss Betty's Down Home Sauce, Murphy Orchards, Red Jacket Orchards, Nunda Mustard/ Golden Oaks Foods, Partyka Farms, Pedersen Farms, Inc., Finger Lakes Farmstead Cheese, Sacheli's Franjo Foods & Farms, LLC, RH Rhodes & Sons, Inc., Finger Lakes Black Currants, Nordic Farms, CherryPharm and others.

Visitors will not go hungry at the Open House. Everything from snacks to desserts to complete meals will be available from on-site eateries such as Vince Voland's Hogs R' Us, Uncle Joe's Pizzeria, and Dana's Time Out. Free samples of fresh roasted corn and Station apples will also be available.

Prior to the Open House, the Experiment Station will host 1,000 students from 10 area high schools on Friday, September 14 who will participate in a number of hands-on science oriented activities-a joint career effort of the Fusion Project and Cornell admissions.

Since becoming affiliated with Cornell University in 1923, the Experiment Station at Geneva has gained national prominence as a center for research and outreach focused on the production, protection, and utilization of fruit and vegetable crops. For 125 years, scientists at the Station have helped fuel the agriculture, food and bio-based sectors of the New York State economy.