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WineEastNews (Continued from page 88.) grapes. Participants in the tasting were requested to give sensory input about the various samples such as each wine's "likeability" and its "commercial potential." The wines made at Cornell involved several wine yeast trials, including wines fermented with Vin 13, a yeast strain that is known for its ability to release thiol-related volatile compounds that are important to aromatic varieties. Other yeasts including Cross Evolution, Elixir, EC 1118, Top Floral, GRE, ES 488, Rhone 4600, ICV Opale and NT 116 were evaluated in wines from all three states. Denise Gardner, extension enologist at Penn State, looked at the differences between a monoculture (a single commercial yeast strain) and dual culture (inoculation with two commercial yeast strains at one time) in the Cabernet Franc rosé wines. Vidal Blanc was the only flight where the wines came from all three states, and they reflected the differences in climate of You fill your bottles with the very best... Dress them accordingly. 716.542.3000 • WWW.NIAGARALABEL.COM specialty papers digital printing flexo printing hot & cold foil screen printing embossing 88 W in es & V i ne s O C TOB E R 20 13 Cultivar participants taste Pennsylvania Cabernet Franc rosés and Cabernet Sauvignon. each region and differing grape and wine chemistries. The fruit from Erie County in Pennsylvania was higher in sugar (21.4° Brix) than that from either New York (17.7° Brix) or Connecticut (18.7° Brix), and the total acidity in the finished wine varied from a high of 9.08 g/L in the Pennsylvania wine to a low of 7.3 g/L in one of the New York wines. The Connecticut wines were much higher in malic acid than tartaric acid, which seemed to make them show fewer characteristics typical of Vidal. The Pennsylvania and New York wines, on the other hand, had the light peach-citrus flavors and crisp finish often associated with Vidal wines. One of the attractions of attending the Cultivar by Region tasting was the chance to taste samples of wine made from two recently named New York hybrid grapes, the white varietal Aromella and the red varietal Arandell. The Aromella wines were quite aromatic, with floral and Muscat characteristics. The two wines made with the Vin 13 yeast strain definitely reflected that yeast's reputation for enhancing the aromatic qualities of the resulting wines. The wines in the Arandell flight came from two vintages, 2011 and 2012. The variables under consideration in these wines were whether the vines were own-rooted or grafted and which trellising system the vines were grown on—VSP or high-wire cordon. The wines from 2011 included samples from both own-rooted and grafted vines grown on each training system, while in 2012 the wines came only from grafted vines. The wines made from grapes grown on grafted vines on high-wire cordon in both vintages had berry fruit flavors with some hints of black pepper as well as a good tannin structure. The researchers associated with the NE 1020 project in the three states have not yet determined when or how the data from the tasting will be compiled. Additional information about the NE 1020 project is available at extension.psu.edu/enology. —Linda Jones McKee