Enology-Grape Chemistry at Virginia Tech

The Wine/Enology - Grape Chemistry Group at Virginia Tech, exists to support the growth and development of the wine industry. This goal is accomplished through teaching, extension and research. Grape quality is the most important parameter governing wine quality. Variations in climate, ripening, and diseases can cause inadequate or uneven fruit maturity, resulting in wines of reduced varietal complexity and thus reduced value. Much of our efforts have been directed towards evaluations of impacts of various vineyard management practices on grape-derived free volatiles, and bound aroma/flavor precursors. Studies have been conducted evaluation different processing methods on grape and wine aroma and flavor compounds. Information on these and other subjects are posted either in Enology Notes, On-Line Publications or the Research section of this web site.

Technological advancements are enhanced through a wide variety of extensive short-course program, extension publications, a bi-monthly newsletter. To receive Enology Notes, an electronic technical brief send an email note to with the word ADD in the subject line.

The Enology-Grape Chemistry Group is also involved in training prospective industry members through undergraduate and graduate programs and an active internship program.