New York Wine & GrapeNews
We're excited to announce that New York's wine and hard cider industries are getting a boost thanks to new capabilities at Cornell's New York State Wine Analytical Laboratory.
As New York wineries gain wider attention and praise, their products are sought nationally and even internationally. Importing countries may require a range of analytical tests before they will allow a wine to be and sold. The laboratory providing these tests must hold certain qualifications.
New York cider producers who intend to sell their product exclusively in-state may obtain a label directly from the state liquor authority (SLA). That requirement demands precise testing for alcohol content by an Alcohol and Tobacco Tax and Trade Bureau (TTB)-certified lab.
As of January 2017, the Wine Analytical Lab, part of the Viticulture and Enology Program in the College of Agriculture and Life Science, has been approved through the TTB's certified wine chemist program. The certification increases the capacity for Cornell experts to support the wine and cider industries by helping get their product on the market across the street or around the world, according to Chris Gerling, extension associate in the Department of Food Science.
This machine is conducting the Wine Chem Panel, one of the most frequently requested services of the wine lab.
"More than just sending numbers back to our clients, we've always offered new producers coaching and consultation," Gerling said. "We use the information that we generate in the lab as a tool to identify areas that we should be focusing on in our other extension efforts, such as workshops and training. This new TTB-certification supports our goal to be a true resource for the industry."
We encourage you to learn more about the wonderful services provided to the wine and grape community subsidized by the New York Wine & Grape Foundation by clicking here.
Sam Filler, Executive Director
New York Wine & Grape Foundation