VERC - Viticulture and Processing Service Projects

Viticulture and Enology Service Projects

"Service" projects are requests from the wine, grape, chemical, or other related industries to perform research on products or equipment and provide independent evaluation and controlled environments for the evaluation of such materials. The Viticulture and Enology Research Center (VERC) has facilities and equipment to assist industries with their research needs. Our mission is to maintain an ongoing, self-supporting service program and to make available such facilities, equipment, and personnel as needed to fulfill the specific needs of the requesting industry.

Our service program objectives are to provide research facilities, equipment, and personnel to companies that request product testing, good laboratory practice (GLP) residue processing, or equipment evaluation. Service program personnel consists of one full-time research technician and the part-time assistance of two research scientists, two research assistants, and several student assistants. The Dried Foods Technology Laboratory personnel frequently assist with implementation of service projects.

Recent activities have included the following:

(1) Evaluation of a new product to increase berry size and control canopy;
(2) Assessing phytotoxicity of a new surfactant;
(3) The effect of insecticide application on wine quality
(4) Evaluation of an organic fertilizer product;
(5) Measurement of berry chemistries for a local farm service;
(6) Measurement of fluoride levels for two wineries; and
(7) Completion of five-year research project on the effects of an insecticide on fluoride levels in wines.

Recent activities have included the following:

(1) Evaluation of a new product to increase berry size and control canopy;
(2) Assessing phytotoxicity of a new surfactant;
(3) The effect of insecticide application on wine quality
(4) Evaluation of an organic fertilizer product;
(5) Measurement of berry chemistries for a local farm service;
(6) Measurement of fluoride levels for two wineries; and
(7) Completion of five-year research project on the effects of an insecticide on fluoride levels in wines.

Activities during 1996 included

(1) Testing of a new mildew product;
(2) Evaluation of an organic fertilizer product in a newly established vineyard;
(3) Evaluation of a fertilizer product through drip irrigation;
(4) Testing of a bulk compost product; and
(5) Production of processed residue samples of grapes, wet and dry pomace, juice, raisins and raisin waste under GLP (good laboratory practice) for a basic chemical manufacturer.

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