In addition to McLellan, the laboratory will be under the guidance of Dr. Thomas Henick-Kling, enology program leader, and Dr. Karl Siebert, brewing program leader. Food scientists have expertise in enology, brewing, other food fermentation, quality assessment of beverage products, flavor chemistry, engineering, process technology, and food safety. Horticultural scientists have developed new varieties of wine and juice grapes particularly suited to the New York microclimate. They also have made innovative changes in the growing, training, and breeding of grapes for the juice and wine industry. Plant protection specialists in entomology and plant pathology have focused on managing insects and diseases and reducing the reliance on traditional agricultural chemicals to control these pests.
Fermented products constitute a significant aspect of New York agriculture.
Click on artist's conception of the facility by William Bensen of Ithaca, NY, for a 300 ppi version.