1986_09 The Daily Collegian September 1986

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.TueyUy, Sept. 9, 198« .
page
Enology, viticulture join forces for research
By LeRoy Barnett
Staff Writer ^
CSUF's Vrticuhureand Enology Departments
recently combined areas of study to form
the campus Viticulture and Enology Research
Center which has made research as much
a part of the program as education, according
to the center's new director.
"I am very excited and very enthusiastic
about our merger with enology and viti¬
culture," said Director Dr. Vincent Petruc-
ci. The combining of viticulture and enol¬
ogy came about as a "request of industry
as well as the university wanting the
closeness," said the professor who has
been at CSUF since 1948.
While the two programs have united in
research, educationally they remain in
separate departments. Viticulture is under
the department of Plant Science and
Mechanized Agriculture, and enoloev is
under Enology, Food Science and Nutri¬
tion.
"With the kind of research we are doing
now, we are able to follow the entire
program from the beginning of the vine to
what ends up in the bottle in a very
coherent and logical manner," Petrucci
said.
Petrucci said the union of the viticulture
and enology research will benefit the
student because this will allow he or she to
see "the whole picture, from the vine to the
bottle."
The center recently took on. a project
with the Dorr-Oliver Corp. which dealt
with ultra-filtration equipment and in¬
volved 25 students. Petrucci said they were
in charge of crushing 20 tons of Thompson
Seedless Grapes grown at CSUF in an
attempt to evaluate Dorr-Oliver's different
filter systems.
During this 18-day experiment, there
were over 1000 analyses that had to be run
through and some parts of the project
were run 24 hours a day, Petrucci said.
Other projects by the center include the
research of non-alcoholic wine by Dr.
Richard Carey through a grant from the
Wine Growers of California.  '
The research developed de-alcoholized
wine. The research has now been comple¬
ted and the center is in the process of
getting it patented, which will be owned
by the "Wine Growers of California.
Petrucci said the production of non¬
alcoholic wine is an effort to sell more���grape products to counter the current
market glut.
Another project developed by the center
and the McDonell Douglas Corp. is the
grape puff in which grapes are heat puffed
by microwave energy and dried in their
original shape, retaining color and nutrient
value.
Dr. Carter Clary and Petrucci did the
original research on the grape puff in
McDonnell Douglas' space lab in St.
Louis, Mo.
Petrucci said the original idea was to
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make a raisin in two hours instead of 24
hours. But instead they created a new
product that can be chocolate or yogurt-
covered.
Other research projects by the center
include: determination of total acidity,
sugar, glycerol, Ph and other analysis of
white grape varieties used in grape juice
concentrate production, which is funded
by Pepsico Inc.; the effect of fruit moisture,
sugar content, temperature and rolling
pressure on reducing embedded capstems
and stem fragments, funded by the California
Raisin Advisory Board.
In addition to research activities in
product development, testing, processing
and marketing, the center will conduct
workshops and seminars and publish
materials related to its research efforts. It
also will serve as a local, national and
international information center on viti¬
culture and enology, Petrucci said.
Research projects come to the center
from industry requests, he added.
"Fifty percent of our grants and con¬
tracts come voluntarily to us from in¬
dustry," Petrucci said. "The other 50
percent come by making ourselves known
to three commodity groups — the Califor¬
nia Raisin Advisory Board, the Wine
Growers of California, and the Table
Grape Commission — that have research
committees and research budgets. We
submit proposals to those groups."
Recently the center has received grants
to establish both graduate and under¬
graduate fellowships and assistantships.
An HP. Mctzler Fellowship of $100,000
was donated by the Metzler family in
honor of their father, Henry. Maddox
Farms of Riverdale has pledged $60,000
to establish funding for the. graduate or
undergraduate fellowship research posi¬
tion. Mobay Corp. gave $65,000 to the
center'to support a full research position.
The center is under the auspices of the \
California Technology Institute which was i
created by the California legislature two /
years ago for the purpose of sponsorinp '
activities which are classified as "develop¬
mental" projects that do not fit within any
of the existing CATI Centers.
The legislature, through CATI, awarded
CSUF $1 million to form the current
research center. CSUF now receives $1
million a year for the continuation of the
center.
CATI also provides such services to its
five major research centers, including the
Viticulture ami Enology Research Center
at CSUF, printing and publication, public
information services, conference and
workshop scheduling and marketing and
mass mailing.
"Up until the formation of CATI,
CSUF's primary mission was strictly edu¬
cation," Petrucci said. "Now, since the
formation of CATI, we are as much a part
of research as we are of education."
"Most of our research is predicated
upon the premise of applied research.
That is more short term — say one to three
years. We prefer to take on those research
assignments that have a chance of being
used by industry that will have some
practical application at its conclusion. We
like doing it and we are very good at jt."
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