The Enology and Grape Chemistry Group, part of the Department of Food Science and Technology at Virginia Tech, exists primarily to support the growing grape and wine industry in Virginia. This goal is accomplished through teaching, extension and research in three general areas. Climate and fungal disease can cause inadequate fruit maturity, resulting in wines of reduced varietal complexity and thus reduced value.
Technical studies are another important area of work.
Far from the romantic image it portrays, commercial winemaking is a highly technical business, involving analytical chemistry, microbiology, sanitation, and process engineering. To compete with other wine regions, the Virginia industry must have trained and active winery employees. The Enology-Grape Chemistry Group is also involved in training prospective industry members through undergraduate and graduate programs and an active internship program.