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80 WINES&VINES May 2017 WINEMAKING WINE EAST - B E C O PA D - Y E A S T & E N Z Y M E S - C R U S H PA D E Q U I P M E N T - S T E R I L E F I LT R AT I O N - W I N E R Y H O S E - O A K A LT E R N AT I V E S EASTERN WINE LABS Serving the Analytical needs of East Coast Wineries WWW.EASTERNWINELABS.COM Ph 609-859-4302 Cell 609-668-2854 chemist@easternwinelabs.com AOAC Member EasternWineLab_Mar09.qxp 1/22/09 9:47 AM Page 1 would be like, especially in terms of the lab setting, which is applicable nearly everywhere." Mitchell recalls making re- search wines at Penn State. "Not only did I learn management skills since I was designated as a 'team leader' the year I helped with Penn State's harvest, but I still apply some of the concepts I learned there to my winemaking practices today. I learned how to be a better supervisor toward my cellar staff and, from the winemaking side, I still think back to that class all the time when I'm making rosé wine. My independent research project was on dual-yeast inoculations in rosé wine production, and I think about all of that every year I make rosé for Galer Estate." (Galer Es- tate's rosé has been awarded nu- merous accolades, including a gold medal at the 2016 San Francisco Chronicle Wine Competition.) Stephanie Keller, a senior study- ing food science, completed her first harvest internship with E. & J. Gallo Winery during the 2016 sea- son and has volunteered for the WQI short course every year she has been enrolled as a student. "As- sisting with the WQI workshops for two years allowed me to gain a lot of knowledge on identifying faults in wine and also conducting sen- sory and tasting trials," Keller states. "During my internship with Gallo, I was responsible for my own project fermentations, and my un- dergraduate experiences at Penn State helped me learn faults that could potentially be present in my project wines. The research wine- making experiences also gave me a great foundation on the wine- making process, which was appli- cable during my internship." Beyond providing travel oppor- tunities, several local wineries have supported students' educational experiences by developing intern- ship programs surrounding the harvest season. This was especially true after WQI provided a forum for students and winemakers to meet and get to know each other. Mazza Vineyards, Blair Vineyards, Happy Valley Vineyard and Winery, Manatawny Creek Winery, Franklin Hill Winery and Galer Estate Win- ery are six Pennsylvania wineries that have provided internship or co-op opportunities for Penn State students at their estate vineyards or wineries. "The student involvement in the (WQI) program has created an opportunity for students to engage with industry," Mazza says. "From my personal perspective, it has given us an opportunity to draw co-op students, which many times has transitioned to full-time posi- tions in our and other wineries. We see this as a great asset to the Penn- sylvania wine industry's growth, caliber and competency." WQI also attracted interest from students enrolled in plant sci- ences, chemistry and ag business in addition to food science. With collaboration from Dr. Ryan Elias in the Department of Food Science and Drs. Michela Centinari and Kathy Kelley in the Department of Plant Science, students are gaining familiarity with the industry and skill sets that make them market- able in the cross-disciplinary fields of viticulture and enology. The future ahead The level of interest in viticulture and enology education stimulated by the WQI program benefits both graduating students and industry members as a new generation en- ters the workforce. With support from stakeholders at all levels, the WQI short course will continue to provide industry members, students and the public interest with innova- tive and interactive educational tools to keep the local wine industry thriving well into the future. Denise M. Gardner is the extension enology associate at the Pennsylvania State University. She is currently based at the Montgomery County extension office in Collegeville, Pa. Basic Hoe comes with a Hillup and a Takeaway Blade. Additional attachments include .3 Tooth Cultivator, Undercutter Blade, Rotary head, " NEW " Rolling Cultivator and "Vine Auger". The Green Hoe Company, Inc. 6645 West Main Road, Portland, NY 14769 PHONE (716) 792-9433 FAX (716) 792-9434 WWW.GREENHOECOMPANY.COM GREEN GRAPE HOE Mario Mazza prepares samples for the Wine Quality Improvement program.