The New York State Agricultural Experiment Station is uniquely qualified for an effective wine research program by its departmentmental structure and facilities. Cooperative research carried out by geneticists, viticulturists, entomologists, pathologists, and enologists is directed toward developing and selecting grape varieties for New York that will be suitable to the climate, resistant to pests, productive, and yield a high quality wine. The relation of vineyard site selection, cultural practices, and wine making techniques to wine quality are also under study. Enological research is the responsibility of chemists, microbiologists, and engineers who are studying the relation of wine composition, fermentaton, and processing methods to wine quality. An outstanding variety for white wine was introduced in 1972. Under the selection number GW-3, the new variety, named Geneva White, has gained wide acceptance in preliminary tests by growers and wine makers. Promising new red varieties for New York are also under development at the Geneva Experiment Station.
A catalog of new fruits mostly originated at the New York State Agricultural Experiment Station, 1932-33 /