Progress 05/01/20 to 12/18/24
Outputs
Target Audience:The target audience was undergraduate students with an interest in viticulture and enology. Changes/Problems:Major changes weer a result of COVID repercussions. Originally the pgram was working with four industry partneres to train students. Following COVID two of the industry partners were no longer willing to participate and the scale of the program was reduced. The program was going to accommodte eight studetsn per summer and in the final year coudl only accomodate six. What opportunities for training and professional development has the project provided?Traqining was provided for studnets in viticuture techniques as well as enology production and marketing. How have the results been disseminated to communities of interest?Studetns presented their work at the end of the program in a seminar. What do you plan to do during the next reporting period to accomplish the goals?This isthe last year of the program. However, next year a small student cohort (1-2) will be recruited to work with the research station and the industry partners essentially continuing the program on a reduced scale. Funds will be provied by the station and the industry partners.
Impacts
What was accomplished under these goals?
Five undergraduates were recruited from across the United States to participate in an industry partnership to train students in viticulture and enology. A sixth student who participated in the program the previous year was recruited to coordinate student activites and projects. Students spent ten weeks learing the basics of viiticulture. This included instruction on plant grpes vines, installing trellis systems, pruning, estmation of growth and yield, as welland identification of disease and insects. Each student was assigned a grape variety planted by the students enrolled in the program in previsous years. That assignment required studentsto monitor growth and disease, maintiain vine trellis and canopy,estimate harvest, and report on variety history and origin.Studetsn spent two days per week working at the industry partners facility where they learned the basincs of enology, including maonitoring fermentations, racking of a wine, and testing juice and wine chemistry. Studetns also learned the basic busniness model of the operation through shadowing of employees. The industry partners were diverse businesses with one being a very large operation and the other much smaller. This experience gave the students the opportunity to see different business models for value added production of grape juice.
Publications
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Progress 05/01/23 to 04/30/24
Outputs
Target Audience:Undergraduate students with an interest agriculture, viticulture, wine making, food science. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Students learning basic vitvcutlure technics as well as worked with industry partners in eneology and commercial production of wine. How have the results been disseminated to communities of interest?Information was provided to industry parners on student input on the program. What do you plan to do during the next reporting period to accomplish the goals?Students will have greater involvement in specific field and lab projects. Thsi will greatere a greater depth of learning iand scienfic engagement.
Impacts
What was accomplished under these goals?
Five undergraduate students were selected to participate in the program, three from Pennsylvania, one from Iowa, and one from Arkansas. The program size was adjusted from eight to five students in response to the decision of two of the industrial partners to not participate because of COVID conditions. The program's length was increased from eight weeks to ten based on the recommendation of the previous year's students. During the ten-week program, the students spent about 2/3 of their time learning basic viticulture and monitoring the vineyard variety trial planted by students the previous year. A new planting of the grape variety Petit Manseng. This variety was selected by the Co-PI Molly Kelly as a grape variety with potential in the Lake Erie region. Planting this grape variety introduced the students to the concept of establishing a vineyard. It was also used to initiate a new research project to examine the rhizosphere microbiome within the vineyard. The students also participated in another project that involvedthe detection of wild yeast Brettanomyces sp., a contaminate of finished wines, in five different local wineries. In this project students learned aseptic techniques, and the use of polymerase chain reactions as a tool to detect biological contaminations in food. Another project added to the program was the requirement that each student create a "Learn Now" video in consultation with Dr. Molly Kelly and Dr Cain Hickey, extension specialists, at Penn State. These short, two-to-three-minute videos were composed by the students and covered a specific topic or common question in viticulture or oenology. The videos are being edited by Penn State. For about 1/3 of the eight-week session, the students worked with two local wineries. At the wineries, the students gained knowledge and experience in winery sanitation, fermentation, and wine faults.?
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Rupp et al. 2023. Vine to Table: An eight-week summer industry-academic program for undergraduates interested in viticulture and enology. Poster, Plant Biology Savanna, GA
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Outar et al. 2023. Exploring Soil Microbiomes and Their Potential Impact on Grapevine Growth and Health. Poster, Annual Biomedical Research Conference for Minoritized Students, Phoenix, Arizona.
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Progress 05/01/22 to 04/30/23
Outputs
Target Audience:The target audience was undergraduate students having an interest in the viticutlure and oneology fields. Recruitment was directed toward a diverse population of students. Of the student particpants four were females and two were male. Ethnic diversity was low and a challange for recruitment. Additonal participation in the proposal was with wineries in the Lake Erie Grape belt. Two wineriers were direct partners who agreed totrain and give students an experience in oneology. Another set of wineries particpated in student epxeriments involve with food contamination. Changes/Problems:Studetns and industry partners felt studetns need more time to complete projects and additional weeks were added. The support staff working with the students on the "Learn Now Vidoes" felt that students needed more training on the types and quality of images for a successful educational video. Providing students interaction with more growers require student particpation in extension and outreach events. What opportunities for training and professional development has the project provided?Five undergradute students received training invitictulture and oenology. The students also received experience in an commercail/industrial environment. How have the results been disseminated to communities of interest?Materails have bee distributed to the industrial partners and suggestions for next year's cohart have been received. What do you plan to do during the next reporting period to accomplish the goals?THe program will be increased in length by two weeks. Students will be given more detailed information and training on developing the "Learn Now Videos". The next season will also involved student particpation in Extension Activities including a field day and coffe pot meetings.
Impacts
What was accomplished under these goals?
Five undergraduate students were selected to participate in the program, three from Pennsylvania, one from Iowa, and one from Michigan. The program size was adjusted from eight to five students in response to the decision of two of the industrial partners to not participate because of COVID conditions. During the eight-week program, the students spent about 2/3 of their time learning basic viticulture and monitoring the vineyard variety trial planted by students the previous year. The students also participated in independent research involving the detection of wild yeast Brettanomyces sp., a contaminate of finished wines, in five different local wineries. This involved interaction with Dr. Molly Kelly, the extension oenologist at Penn State University. In this project students learned aseptic techniques, and the use of polymerase chain reactions as a tool to detect biological contaminations in food. Another project added to the program was the requirement that each student create a "Learn Now" video in consultation with Dr. Molly Kelly and Dr Cain Hickey, extension specialists, at Penn State. These short, two-to-three-minute videos were composed by the students and covered a specific topic or common question in viticulture or oenology. The videos are being edited by Penn State. For about 1/3 of the eight-week session, the students worked with two local wineries. At the wineries, the students gained knowledge and experience in winery sanitation, fermentation, and wine faults. Conclusion: The program was successful in training five students in the basics of viticulture and enology. One has decided to continue in viticulture as a career with oenology as an emphasis.?
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2022
Citation:
Keegan Rupp (undergraduate student)* and Michael Campbell. 2022 "From Vine to Table: Penn State Summer Experience in Viticulture and Enology", 18th Regional Science Consortium at Presque Isle, Tom Ridge Environmental Center.
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Progress 05/01/21 to 04/30/22
Outputs
Target Audience:Undergradutes students majoring agriculture, biology or food science that have an interest in viticulutre and enology. Changes/Problems:The only changed planned is to run the student cohort and a reduced number from eight to four and to increase the time the students spend with the industry partners by a half a day per week. What opportunities for training and professional development has the project provided?The students were taught basic viticulture techniques, which was reenforced by field experience. The field experience included the establishing of a vineyard variety trial, education wiring and training systems, scouting for diseases and insects, and pruning of vines. At the local wineries the students interacted with commercial processors andparticipated in the production, processing, and to a degree in the marketing of wines. Exit interivews were positive and the students felt that the program successfully gaven them basic training in viticultureand enology. How have the results been disseminated to communities of interest?COVID has limited dissemination. However, informational posters generated by the students are now posted at the Lake Erie Regional Grape Research and Extention Center for public display. The SOPS generated by the students are now in use by some of the local wine industry partners. A short presentation was given to the Pennsylvania Secretary of Agriculture, Russell Redding, during a visit to the research station. What do you plan to do during the next reporting period to accomplish the goals?The next student cohort will continue to mainating the grape variety trial. and replace misign vines. They will also develop a procedure for vineassesment that will be utilzed going foward multiple years at LERGREC. Recent discussions with the industry partners outlined a series of SOPs that the industry would like the students to focus on,particularly with regards to sanitation in the winery. Time spent with the industry partners will be increased at the request of the students who participated in the program in 2021. Students will also be asked to participate in thelocal growers "coffee pot" meetings to experience the interaction of Penn State Extension with growers to assess their needs, concerns, and education. Independent research projects with faculty and extension staff working in entomology, viticulture, and plant pathology will be availble to the students.
Impacts
What was accomplished under these goals?
Four undergraduate students were selected to participate in the program. The program size was adjusted from eight to four students in response to COVID concerns.During the eight week program the students spent approaximately 2/3 of their time learning basic viticulture, and establishing a vineyard varitey trial composed of nine grape varieties that have potential for use by the wine industry in the Lake Erie grape belt. The students also participated in independent research involving the detection of with yeast Brettanomyces sp. in the vineyard. For approximately 1/3 of the eight week session the students worked with two local wineries. At the wineries the students gained knowledge and experience in winery santitation,fermentation, and wine faults. To enhance this experience students wrote standard operating procedures for the wineries on management of Brittanomyces, bottling and packaging, fermentation, and blending of wines. Conclusion: The program was successful in training four students in the basics of viticulture and enology. Two have decided to continue in food scienceas a career with enology as an emphasis. Another student has decided to pursue research in plant biology, and the third student will be focus their career on enviromental issues. Diversity; Three out of the four studentswho participated were female. There was a lack of ethnic diversity in the student cohort, which is a goal of the second year of the program.
Publications
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Progress 05/01/20 to 04/30/21
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Due to the COVID pandemic the project was not started.
Publications
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