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Dr. Henick-Kling

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Professional Experience

2007 Professor, Director of National Wine & Grape Industry Centre – Charles Sturt University, Wagga Wagga, NSW, Australia. April 2007 to February 2009
2005 Professor – Cornell University.  Leader of wine research and extension program.April 2005 to April 2007.
1993 Associate Professor – Cornell University.  Wine research and extension.July 1993 to March 2005.
1987 Assistant Professor – Cornell University.  Wine research and extension.April 1987 to June 1993.
1983-1986 Graduate student, The Australian Wine Research Institute and University of Adelaide, Australia.
1983 Winemaking Assistant at Thomas Hardy & Sons Winery, McLaren Vale, South Australia.
1976-1982 Wine retail sales, waiter, land preserve caretaker, field researcher, student, foreign language instructor.

Sabbatical and Study Leaves

Sabbatical leave, August 1995 to January 1996, Swiss Federal Research Station Wädenswil.

Honors and Awards

  • Outstanding Achievement Award for 20 years of work in research, extension, and teaching, American Society for Enology & Viticulture – Eastern Section.  July 2008, Ste Catherines, Ontario, Canada.
  • Best enology paper 2006.  American Society for Enology & Viticulture.
  • Honorary Member of the International Association for Enology, Management and Wine Marketing, June 2002.
  • Best Enology Student Paper (Paul Brock), American Society for Enology & Viticulture, Annual Meeting 2006
  • Best enology paper 2001.  American Society for Enology & Viticulture.
  • New York Wine & Grape Foundation Research Award, 1994.
  • Special recognition of the contribution of the wine research and extension program to the New York State wine industry at the 1993 Annual Meeting of the New York Wine & Grape Foundation.
  • Travel Fellowship, College of Agriculture and Life Sciences, Cornell University, 1988, 1989, and 1992.
  • Research scholarship, the Australian Wine Research Institute, 1983-1986.
  • Tartar Memorial Fellowship, Oregon State University, 1982.

Representative Professional Activities /
Professional Honoraries

Honorary Member of the International Association for Enology, Management and Wine Marketing, June 2002.

Professional Society Membership

  • Australian Society of Viticulture and Oenology, 2008
  • American Society for Enology and Viticulture, 1987 to now.
  • American Society for Enology and Viticulture – Eastern Section, 1987 to 2007.
  • American Society for Enology and Viticulture/Eastern Section, Member of the Board of Directors, 2003 to 2006.
  • American Society for Microbiology, 1987 to now.
  • Institute of Food Technologists, 1987 to 1989.
  • International Association for Enology, Management and Wine Marketing, 1994 – now.  Member of the Board of Directors 1996-now.
  • Representative to VineLink Association for the Eastern United States, 1993 – now.  VineLink is sponsored by Moët Hennessy Louis Vuitton to support international cooperation for grapevine and wine research.

Editorial Boards

  • Member of the Editorial Board of the American Journal for Enology and Viticulture, 1995-now.
  • Member of the Editorial Board of “Mitteilungen Kosterneuburg”, Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Klosterneuburg, Austria, 2001 – now.
Reviewer American Journal of Enology and Viticulture;  Vitis;  Journal of Food Science; Australian Journal for Viticulture and Oenology; Applied and Environmental Microbiology, Food Microbiology; Journal of Food Quality;  J. Agriculture and Food Chemistry; Nature Biotechnology; Practical Vineyard & Winery Wine Science:  Principles and Applications.  Academic Press Wine Spectrum.  Academic Press  Chemistry of Wine Flavor, ACS Symposium Series, 1998 USDA-CSREES National Research Initiative Grants Program Canadian Science FoundationForschungsring des Deutschen Weinbaues (Wine Research Foundation, German Ministry of Agriculture), 2006.Italian Journal of Food Science
Wine Judge Mundus Vini, Neustadt, Germany, September 2005.
Expovina, 11th International Wine Competition, Zürich, Switzerland, 2003.
International Eastern Wine Competition, 1987 to 2006.
Swiss Winegrowers Association, Zürich, 2001.
New York Food & Wine Classic, 1993.
American Wine Society, 1992.
Grand Harvest Award Wine Competition, 1991, 1993, 1994.
New York State Fair Commercial Wine Competition, 1992, 1993, 1994, 1996.
New York Amateur Winemaker Competition, 1990.
Hudson Valley Wine Competition, 1988, 1989.
Chairman of the wine competition of the Seneca Lake Whale Watch Festival, 1997  to 2006.

Committee Assignments

International/National:

  • Advisor to the Canberra International Riesling Challenge, 2008.
  • Member of the Advisory Committee for the National Viticulture Consortium East, 1996- 2005.
  • National chairman of the Technical Projects Committee of the American Society for Enology and Viticulture, 1999 to 2006.  Member of the ASEV – TPC 1990 to 2006.
  • Member of the Guidance Committee of the National Grape & Wine Initiative, 2005 – now
  • Chairman of the Organizing Committee for the 4th International Conference on Cool Climate Viticulture & Enology, Rochester, NY, July 1996.
  • Member of the Program Subcommittee for the 6th International Conference on Cool Climate Viticulture & Enology, Christchurch, New Zealand, 6-10 February 2006.
  • Chairman of the American Society for Enology and Viticulture – Eastern Section (ASEV/ES), 1993.  Chairman-Elect and Program Chairman of ASEV/ES, 1992.
  • Member of Board of Directors of ASEV/ES, 1989 to 1996, 1998 to 2000, 2003 to 2006
  • Member of Board of Directors of ASEV, 1999 to 2006.
  • Representative of ASEV-ES on Board of national ASEV, 1999 to 2006
  • Member of the Selection Committee for the ASEV Honorary Research Lecturer and Merit Award 1995.
  • Chairman of the Selection Committee for the Outstanding Achievement Award of the American Society for Enology and Viticulture, Eastern Section, 1994.
  • Member of Best Paper Committee, American Journal for Enology and Viticulture, 1991.
  • Member of Ad Hoc Committee to review the promotion of an extension associate at University of California, Davis , September 1998.
  • Promotion / Tenure Review:   Dr Christian Butzke, UC Davis (1998)
  • Promotion / Tenure Review:   Dr Andrew Reynolds, Brock University, Canada (1999)
  • Tenure  Review:   Dr Leon MT Dicks, University of Stellenbosch, South Africa (1999)
  • Thesis examiner, PhD, 2004, University of Stellenbosch, South Africa

University and College:

  • Co-chair of the CALS Enology & Viticulture Steering Committee to plan the implementation of the new undergraduate E&V curriculum and to develop an overall plan to research, teaching, and extension in enology and viticulture at Cornell, December 2003 – 2007.
  • Co-chair of the CALS Enology & Viticulture Curriculum Committee, June 2003 to November 2003.
  • Member of Ad Hoc Committee to review the publications of Cornell University’s NYS Agricultural Experiment Station at Geneva, November -December 2001.
  • Member of the Web Page Planning Committee, New York State Agricultural Experiment Station, Geneva, October 2001
  • Member of an Ad Hoc Committee to review the mission and vision statements of Cornell University’s College of Agriculture and Life Sciences, September- December 2001.
  • Library Committee, New York State Agricultural Experiment Station, member 1989-91, chairman 1991,member 1993-1995.
  • Departmental committees:  1987, chairman of seminar series; 1989, 1996 member of extension and research planning committees.
  • Member in the Field of Food Science and Technology.
  • Member of the New York State Viticulture Committee, 1989-present.
  • Member of the search committee for the Finger Lakes Regional Grape Extension Specialist, October-November 1996.
  • Member of a College Committee to assess the future of the Department of Food Science and Technology to determine what programs will be need in the next 10-15 years.  September 1994 – March 1995.  College of Agriculture and Life Sciences, Cornell University.
  • Member of Ad Hoc Committee to review the promotion of a faculty member in Microbiology to Associate Professor with tenure, College of Agriculture and Life Sciences, Cornell University, May 1994.

Public Service

  • Seneca Lake Whale Watch Festival, Wine Committee, planning wine events and holding the wine competition,2000 – 2006
  • YMCA Board of Directors, Geneva, NY, August 1997-present.
  • Geneva Youth Soccer Program, assistant coach, 2001.
  • YMCA Youth soccer, coach, Geneva YMCA, 1998.
  • Scientic and technical advisor to the City of Geneva on wine and food processing technology.
  • Member of the Annual Whale Watch Festival wine events planning committee, Geneva, NY, 1995-present.
  • Lectures to elementary students about Australia, castles in Germany, microbiology of fruits and juices.
  • Host Northstreet School children, 1-4th grade, for apple and grape processing demonstration, September 1998.

Representative Professional Contributions /
Conferences and Workshops

  • Annual New York Wine Industry Workshop, 1987 until 2007.  Responsible for technical program and organization.(100 to 150 participants USA, Canada, and Europe)
  • Annual Cornell Wine Gala Dinner, leadership since 1998
  • 15th Internationl Enology Symposium, 14-16 April 2008, Trier, Germany. Member of the technical program committee.
  • 14th Internationl Enology Symposium, 9-12 May 2005, Thessaloniki, Greece. Member of the technical program committee.
  • 13th Internationl Enology Symposium, 9-12 June 2002, Montpellier, France. Member of the technical program committee.
  • 12th Internationl Enology Symposium, 31 May – 2 June 1999, Montréal, Canada.  Member of the technical program committee and post-conference tour.  (approx. 200 international participants)
  • 4th International Symposium on Cool Climate Viticulture & Enology, June, Rochester, NY.  Symposium Chairman and Technical Session Chair.  (approx. 800 international participants)
  • Organizing several small, regional winemaker seminars (5 to 15 per year).
  • Lectures at universities and in wine industry meetings  in NYS, USA, Canada, Germany, France, Italy, Switzerland, Austria, Hungary, and Australia.

Invited Presentations: 1996-2008

    • 9th Canberra International Riesling Challenge, 15-18 October 2008, Canberra, Australia.  “Signature Riesling”.I organized the session, invited speakers and presented.
    • 15th International Enological Sympopsium, 14-16 April 2008, Trier, Germany.  Henick-Kling T, Gerling C, Martinson t, Acree t, Lakso a, Chiang l.  Studies on the origin and sensory aspects of atypical aging in white wines. International Association of Enology, Management and Wine Marketing, Zum Kaiserstuhl 16, 79206 Breisach, Germany.
    • 13th Australian Wine Industry Technical Conference, Adelaide, South Australia,  28 July – 2 August 2007, “Avoiding Microbiological Wine Spoilage”, “Detection methods for Brettanomyces in wine”
    • Annual National Wine and Grape Industry Centre Symposium, Wagga Wagga, NSW, Australia, 21 June 2007, “A vision for the National Wine & Grape Industry Centre”
    • Hobart & William Smith Colleges, Geneva, NY, 11 October 2006, “Wine microbiology”  “Tasting of Finger Lakes Signature wines”
    • American Society for Enology & Viticulture, Wine Aroma Symposium, 27 June 2006, Sacramento, CA. “Wine flavor modification by yeast and bacteria”
    • American Society for Enology & Viticulture, The Chemistry and Measurement of SO2, 28 June 2006, Sacramento, CA. “Use of SO2 to control wine microorganisms”
    • American Society for Enology & Viticulture, Experimental Design Symposium, 30 June 2006, Sacramento, CA. “Preparation of experimental wine samples”
    • 6th International Symposium for Cool Climate Viticulture & Oenology, Christchurch, New Zealand, 6-10 February 2006. “Chemical and microbial wine flavor defects.  Identification, prevention, and recovery” “Contribution of yeast autolysis to sparkling wine quality”
    • 14th International Enological Sympopsium, 9-12 May 2005, Thessaloniki, Greece. “Brettanomyces yeasts: Occurrence and Effect on Wine Quality”
    • Varieties, Clones, and Rootstocks for Replanting or New Plantings  – Wine Quality Aspects”.  56th Annual Finger Lakes Grape Growers Convention, Cornell Cooperative Extension, 4-5 March 2005, Waterloo, NY.
    • “Presentation of Wines from the Riesling ‘Taste the Vineyard’ Project”.56th Annual Finger Lakes Grape Growers Convention, Cornell Cooperative Extension, 4-5 March 2005, Waterloo, NY.
    • “Range of Flavors from Commercial Varietal Wines.”  56th Annual Finger Lakes Grape Growers Convention, Cornell Cooperative Extension, 4-5 March 2005, Waterloo, NY.
    • Colloquium hosted by NYS Senator Mike Nozzolio.  “Cornell, the New York Wine and Grape Industries, and Economic Development”.  10 February 2005, Belhurst Castle, Geneva, NY.
    • American Society for Enology & Viticulture, Annual Meeting, San Diego, CA, 29 June – 2 July 2004, “Brettanomyces Seminar” (speaker and co-host)
    • American Society for Enology & Viticulture, Annual Meeting, San Diego, CA, 29 June – 2 July 2004, “Winery Sanitation” (speaker and organizer)
    • Wine Lactic Acid Bacteria, Oporto, Portugal, 3-4 May 2004.
    • 7th International Symposium on Innovations in Enology:  Quality, Typicity and Originality of Wine –Optimisation Methods.  Intervitis Interfructa, 9-11 May 2004, Stuttgart, Germany.
    • 55th Annual Finger Lakes Grape Growers’ Convention. 28 February 2004, Waterloo, NY.  “Cornell’s New Enology & Viticulture Programs”
    • 23rd Wine Science Colloquium, 17-20 August 2003, Klosterneuburg, Austria.   Keynote presentation on “Brettanomyces in wine”
    • Series of lectures in Germany, 10-16 April 2003.   “Wine microbiology and flavor effects”  “Red wine making trends in the USA”.
    • University of Wageningen and Cornell University Mini Symposium, 29 & 30 October 2002, Ithaca, “Lactic acid bacteria in winemaking”.
    • Hobart & William Smith Colleges, Geneva, NY, 23 October 2002 and 22 October 2003, “Wine Microbiology and Wine Flavors”.
    • Sons of Italy, Geneva, NY, 21 October 2002, “Wines of Veneto”.
    • Finger Lakes wine tour with Senator Hillary Rodham Clinton, restaurateurs and wine writers from New York City, 15 October 2002, “Wines in New York State”, “Cornell University’s Enology Program Supporting the NY Wine Industry”
    • Freiburg, Germany, Wine Research Institute, 17 September 2002, roundtable discussion with researchers and winemakers of leading cooperatives, “Brettanomyces detection, identification, and control;  current knowledge about atypical aging in white wines;  red wine making techniques”.
    • Swiss Federal Research Institute, Wädenswil, 13 September 2002, winemakers forum, “Brettanomyces detection, identification, and control”, “Yeast nutrition”.
    • Eisenstadt, Austria, School for Viticulture and Enology, 12 September 2002, “Brettanomyces detection, identification, and control”, “Red winemaking technologies”
    • Northern California, Cornell College of Agriculture & Life Sciences Alumni Meeting, Atlas Peak Winery, 7 September 2002, “Cornell Enology Program and the New York Wine Industry”, “Preparation of an Undergraduate Program in Enology and Viticulture at Cornell”.
    • 4th Joint Pinot Noir Winemaking Symposium, Burgundy,  California, New York, Oregon, 25 June 2002, Portland, Oregon, Session Chairman and introduction to “Clonal and Site Considerations”
    • Lallemand Technical Meeting, Biaritz, France, 22-23 April 2002, “Studies on Yeast – Bacteria Interaction in Wine.”
    • Department of Viticulture & Enology, Brock University, St. Catherines, Ontario, Canada, 27 February 2002, Lecture on wine microbiology.
    • Department of Food Science – Ithaca, Cornell University, 8 November 2001, Lecture on Wine Microbiology in the course “Food and Dairy Fermentations”
    • North East Section AOAC Meeting, 7-8 June 2001, Geneva, NY, “The Wine Analysis Laboratory – How Do Winemakers Use Analytical Data in Winemaking Decisions”.
    • Vienna, Austria, Winegrowers Association, 23 March 2001.  “Dynamics of inoculated and non-inoculated wine fermentations”  “Flavor modification by malolactic fermentation”
    • Trier, Germany, Mosel Winegrowers Association, 20 March 2001.  “Dynamics of inoculated and non-inoculated wine fermentations”  “Flavor modification by malolactic fermentation”
    • Weinsberg, Germany, Württemberg Winegrowers Association, 19 March 2001.  “Review of new winegrape varieties”  “Atypical aging defect in white wines”
    • Wädenswil, Swiss Federal Research Station, 15 March 2001, Enology Workshop, “Brettanomyces yeasts – desired or non-desired”, “Nitrogen supply – reduced sulfur and ATA”
    • Freiburg & Oppenheim, Germany, Baden Winegrowers Association, 13 and 14 March 2001.  “Dynamics of inoculated and non-inoculated wine fermentations”  “Flavor modification by malolactic fermentation”
    • 52nd Annual Finger Lakes Grape Growers Convention, 3 March 2001, Waterloo, NY, “All about vinifera clones”, “Notes to New Varieties from the Cornell Grape Breeding Program”
    • American Wine Society, Rochester Chapter, 17 February 2001, Fairport, NY, “Overview of Cornell Enology Program and a Tasting of New and Interesting Winegrape Cultivars”.
    • Cornell Institute of Food Science, Industry Associates Meeting, 18-19 January 2001, Ithaca, NY, “Changes in the New York Wine Industry and Support  from the Cornell Enology & Viticulture Programs”.
    • North American Berry Conference, 10-14 January 2001, Niagara Falls, Canada, “Fermentation of Ribes”.
    • Cool Climate Pinot Noir Symposium, Geneva, NY, 12-13 December 2000, Presentation of Finger Lakes Pinot Noir wines to visiting Burgundian  wine experts.  Discussion of the characteristics and potential of individual Pinot Noir clones in NY.
    • Meeting of meeting of Western New York Chapter of Institute of Food Technology, Glenora, NY, 28 September 2000, “Overview of the Enology & Viticulture Programs at Cornell University”.
    • 25th Anniversary of Yeast Starter Culture Research in Wädenswil, Switzerland, 1 September 2000, “Population dynamics of inoculated and non-inoculated wine fermentations and flavor effects”
    • Sensory efffect of Breisach, Germany, 24 August 2000, Seminar about malolactic fermentation, use of starter cultures and flavor effects.
    • Austria, Eisenstadt, 29 August 2000, Seminar about malolactic fermentation.
    • 50th Annual Meeting of the American Society for Enology & Viticulture, 19-23 June 2000, Seattle, Washington.  Session chairman of “Wine Biotechnology”
    • University of Wisconsin, Industrial Microbiology Sympsoium, 28 April 2000, La Crosse, Wisconsin.  “Wine Microbiology.”
    • Germany, 6 and 7 April 2000, invited speaker at wine industry workshops in Württemberg winegrowing regions Remstal and Heilbronn, topic: Brettanomyces.
    • Hungary, 4 April 2000, invited speaker at wine industry workshop in Budapest, topic: Brettanomyces.
    • Austria, 3 April 2000, invited speaker at wine industry workshops in Burgenland and Neusiedlersee winegrowing regions, topic: Brettanomyces.
    • Wineries Unlimited, 14-16 March 2000, Lancaster, PA. “Riesling Clones and styles of their wines” and “Enology summary from the Australian Cool-Climate Symposium”, “Goals of the Cornell Grape Breeding Program  and Description of Selected New Winegrape Cultivars”.
    • Ohio Grape Wine Shortcourse, 13-15 February 2000, Columbus, Ohio.  “Assessing grape maturity by taste and by numbers” and “Review of New York experience with new wine grape cultivars.”
    • Fifth International Symposium on Cool Climate Viticulture & Enology, Melbourne, Australia, 16-20 Janauary 2000, keynote speaker, “Contribution of selected yeasts and bacteria to wine flavor”
    • Finger Lakes Wine Festival, Watkins Glen, NY, 10-11 July 1999, “What makes Finger Lakes wines so unique?”
    • International Union of Microbiological Societies, Congress of Mycology, Sydney, 16-20 August 1999.  “Spontaneous wine fermentation and wine flavour.”
    • 12th International Enology Symposium.  31 May – 2 June 1999, Montreal, Canada. “Starter cultures for malolactic fermentation:  how good are they?  which cultures for which wine?”
    • New York Hort Show, 13-15 January 1999, Rochester, NY.  “Experience with new vinifera varieties and clonal selections in NY:  vineyard performance and wine quality”.  The presentation included a tasting of 12 wines from the experimental winemaking program.
    • Seminar in Department of Fruit and Vegetable Science, Cornell University, “Improving Wine Quality in NYS”, 1 October 1998.
    •  23rd Annual Meeting of the Eastern Section of the American Society for Enology and Viticulture.  International Symposium “Issues in Sparkling Wine Production”.  22-23 July 1998, Grand Rapids, Michigan.  “Aroma components and sensory properties of sparkling wines”  “Malolactic fermentation for sparkling wines”
    • 49th Annual Meeting of the American Society for Enology and Viticulture.   23-26 June 1998, Sacramento, California.  “Hydrogen Sulfite Seminar”:   “Notes to hydrogen sulfide off-odors and the use of diammonium hydrogen phosphate in New York State”  and “Wild Yeast Seminar”:   “Wild yeast populations in inoculated and in non-inoculated (spontaneous) wine fermentations”
    • Intervitis  Interfructa ’98.  Fifth International Symposium “Innovations in winemaking technology”  11-12 May 1998, Stuttgart, Germany.  “Sensory impact of malolactic fermentation”.
    • Vinitaly International Symposium “La Fermentazione Malolattica:  Conoscenze Attuali E Prospettive”, 16 April 1998, Verona, Italy.  “Modification of wine flavor by malolactic fermentation.  Note to the management of malolactic fermentation in US winries.”
    • Western New York chapter of American Chemical Society, 18 December 1997, Buffalo, NY.  “Wine research”

Chemistry for Biology Teachers workshop, 23 July 1997, Cornell Institute for Biology Teachers . “New York wine industry:  research and extension program:   wine microbiology and wine quality”

  • Riesling Symposium hosted by ASEV/ES, 9-10 July 1997, Corning, NY.  “Overview of winemaking options – Reserve style Riesling, fruity Riesling, sparkling Riesling”
  • Minisymposium honoring Dr Ralph Kunkee.   Annual Meeting of the American Society for Enology and Viticulture, 30 June – 2 July 1997, San Diego,  CA.  “Progress in understanding of malolactic fermentation”
  • “Managing spontaneous fermentations;  how pure are pure culture fermenations?”  Wine Microbiology Workshop “Managing Yeast Fermentations”, Oregon State University, 27 June 1997.
  • “New York wine industry:  research and extension program:  wine microbiology and wine quality”  23 July 1997, Ithaca, NY.  Cornell Institute for Biology Teachers.
  • Shortcourse:  Quality Control in Winemaking, “Identificaction of undesirable aromas and their origins”, Central Washington Wine Technical Group, Pasco, WA, 1-2 April 1997.
  • Workshop on winemaking practices and wine additives in Europe and the USA.  Staatliche Lehr- und Versuchsanstalt für Landwirtschaft, Weinbau und Gartenbau, Trier,  7 March 1997, Germany.
  • The Finger Lakes Forum, Geneva, NY, 14 December 1996.   “Wine industry and wine research in New York State”
  • 4th International Symposium on Cool Climate Viticulture and Enology, 16-20 July 1996, Rochester, NY, USA.  “Establishing healthy spontaneousfermentations”
  • 11th International Oenological Symposium, 3-5 June 1996, Sopron, Hungary.  “The role of diacetyl in wine flavor:  metabolism by yeast and bacteria”
  • Yeast and Yeast Management to Optimize Fermentations.  One-day symposium, 15 April 1996, Santa Rosa, California.  “The contribution of yeast to the development of wine styles.”
  • Wineries Unlimited, 28 February – 2 March 1996, Lancaster, Pennsylvania.  “The Contribution of yeast to the development of regional style”

Research Panels

  • Member  of the Guidance Committee of the Viticulture Consortium East.  A US Federal program which supports viticulture research.
  • Director of the Technical Projects Committee of the American Society for Enology & Viticulture, 1999 – 2006.

Research Publications

Refereed Journal Articles

Chiang IY, Worobo R, Conterno l, Henick-Kling t.  Screening Oenococcus oeni Strains with Inhibitory Activity against Wine Spoilage Bacteria.  Am. J. Enol. Vitic. Submitted.

PORRET NA, HENICK-KLING T, GAFNER J.  The Validation of a Realtime PCR System for Fast Detection of three Wine Yeast Species.  J. Food Microbiol.   Submitted.

Gadoury DM, Seem RC, Wilcox WF, Henick-Kling T, Conterno L and Ficke A.  Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality.  Phytopathology 97:1356-1365; 2007.

PORRET NA, HENICK-KLING T, GAFNER J.  Vertical Distribution of Yeast and Bacteria in Steel Tanks during Wine Fermentation.  Mitt. Klosterneuburg, 57:29-36; 2007.

CONTERNO L, JOSEPH CML, ARVIK TJ, HENICK-KLING T, BISSON L.  Genetic and physiological characterization of Brettanomyces bruxellensis strains isolated from wines.  Am. J. Enol. Vitic.  57:139-147; 2006.

AJEV Best Paper in Enology Award in 2006.

ARNINK K, HENICK-KLING T.  Influence of Saccharomyces cerevisiae and Oenococcus oeni Strain on Successful Malolactic Conversion in Wine.   Am. J. Enol. Vitic. 56:228-237; 2005.

ARVIK T, HENICK-KLING, T, GAFNER J.  Automated genotyping of Saccharomyces cerevisiae using the RiboPrinter®.  Int. J. Food Microbiol. 104:35-41; 2005.

Arvik j, Bujdosó g, Henick-Kling t..  Phylogenetic comparison of Hanseniaspora spp. based on partial ITS and PDC1 gene sequences.  Submitted February 2004.

ARVIK T, FEHLMANN M, Gafner, J, Worobo, RW, Henick-Kling T.  Comparative genotyping of Oenococcus oeni isolates from multiple wine regions.   Am. J. Enol. Vitic., Submitted January 2004.

Arvik t, Conterno l, Worobo r, Gafner j, Fermin g and Henick-Kling T.  Identification of the macromolecular synthesis operon of Oenococcus oeni.  Am. J. Enol. Vitic. 56:60-67, 2005.

Fuster A, Krieger S, Henick-Kling T, Arnick K.  Saccharomyces cerevisiae/Oenococcus oeni interactions: taking them into account for better management of malolactic fermentation.  Revue Francaise d’Oenologie. 196: 14-17, 2002.

Bujdoso G; Ittzes A, Henick-Kling, T.  Assessment of fermentation results of Hanseniaspora (Kloeckera) strains isolated in Finger Lakes’ wineries.  Acta Alimentaria. 2002; 31(3): 265-278; 2002.

Gadoury, DM, Seem RC, Wilcox WF, Conterno L, Henick-Kling, T. Informatore Fitopatologico, 4, 28-32; 2002.

SHIVELY CE, HENICK-KLING T.  Comparison of Two Procedures for Assay of Free Amino Nitrogen.  Am. J. Enol. Vitic. 52:400-401; 2001.

BUJDOSO G, EGLI CM, HENICK-KLING T. Inter- and intro-specific differentiation of natural wine strains of Hanseniaspora (Kloeckera) by physiological and molecular methods.  Food Technol. Biotechnol. 39:19-28; 2001.

BUJDOSO G, EGLI CM, HENICK-KLING T. Characterization of Hanseniaspora (Kloeckera) Strains Isolated in Finger Lakes Wineries Using Physiological and Molecular Techniques. Food Technology and Biotechnology 39: 83-91, 2001.

EGLI CM, HENICK-KLING T.  Identification of Brettanomyces/Dekkera species based on polymorphism in the rRNA internal transcribed spacer region.  Am. J. Enol. Vitic.  52:241-247; 2001.

AJEV Best Paper in Enology Award in 2001.

Gadoury DM, Seem RC, Ficke A, Wilcox WF, Henick-Kling T. Phytopathology 90:S26; 2000

KELLER M, HENICK-KLING T, POOL RM.  Excessive nitrogen fertilization and shoot trimming can impair colour development in Pinot Noir grapes and wine.   Australian J. of Grape and Wine Research , 5(2): 45-55; 1999.

MITRAKUL CM, HENICK-KLING T, EGLI CM.  Discrimination of Brettanomyces/Dekkera yeast isolates from wine by using various DNA fingerprinting methods.  Food Microbiol.  16:3-14;  1999.

EGLI CM, EDINGER WD, MITRAKUL CM, HENICK-KLING T.  Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines.  J. Appl. Microbiol.    85: 779-789; 1998.

HENICK-KLING T, EDINGER W, DANIEL P, MONK P.  Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of the wine.  J. Appl. Microbiol. 84:865-876; 1998.

Reisch BI, Pool RM, Robinson WB, Henick-Kling T, Gavitt BK, Watson JP, Martens MH, Luce RS, Barrett HC. ‘Traminette’ grape.  Hortscience 32(1): 152-153; 1997.

HENICK-KLING T, EDINGER WD, LARSSON-KOVACH IM.  Survey of available nitrogen for yeast growth in New York Grape musts.  Viticultural and Enological Sciences 51:169-174; 1996.

MARTINEAU B, HENICK-KLING T.  Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae strain EC1118 and malolactic fermentation with Leuconostoc oenos  strain MCW.  Am. J. Enol. Vitic. 46:442-448;  1995.

HENICK-KLING T.  Control of malo-lactic fermentation in wine:  energetics, flavour modification and methods of starter culture preparation.  J. Appl. Bacteriol. Symposium Supplement 78:29S-37S;  1995.

MARTINEAU B, HENICK-KLING T, ACREE TE.  Reassessment of the influence of malolactic fermentation on the concentration of diacetyl in wines.  Am. J. Enol. Vitic. 46:385-388; 1995.

COX DJ, HENICK-KLING T.  Protonmotive force and ATP generation during malolactic fermentation.  Am. J. Enol. Vitic. 46:319-323; 1995.

MARTINEAU B, HENICK-KLING T.  Performance and diacetyl production of commercial strains of malolactic bacteria in wine.  J. Appl. Bacteriol. 78:526-536;  1995.

MARTINEAU B, ACREE TE, HENICK-KLING T.  Effect of wine type on the detection threshold for diacetyl.  Food Research International 28(2):139-143; 1995.

SHURE K, HENICK-KLING T, ACREE T.  Inhibition of fungal infection using sulfite pads prior to initiation of callus from Vitis labruscana cv. Concord.  Vitis 33: 177-178;  1994.

HENICK-KLING T, PARK YH.  Considerations for the use of yeast and bacterial starter cultures:  SO2 and timing of inoculation.  Am. J. Enol. Vitic. 45:464-469;  1994.

HENICK-KLING T, PARK YH.  Lieviti e batteri malolattici, una convivenza possibile [Interaction between yeast and malolactic bacteria].  Vignevini 4:31-35;  1994 .

HENICK-KLING T, ACREE TE, KRIEGER SA, LAURENT MH, EDINGER WD.  Modificazioni del gusto indotte dalla fermentazione malolattica [Modification of wine flavor by malolactic fermentation].  Vignevini 4:41-47;  1994 .

HENICK-KLING T, EDINGER WD.  La malolattica nell ‘industria enologica USA  [Malolactic fermentation in the US wine industry].  Vignevini 4:48-51;  1994.

LAURENT MH, HENICK-KLING T, ACREE TE.  Changes in the aroma and odor of Chardonnay due to malolactic fermentation.  Die Wein-Wissenschaft  49:3-10; 1994 .

MARTINEAU B, ACREE T, HENICK-KLING T.  A simple and accurate GC/MS method for the quantitative analysis of diacetyl in beer and wine.   Biotechnololgy Techniques 8:7-12;  1994.

HENICK-KLING T, STOEWSAND GS.  Lead in wine.  Am. J. Enol. Vitic.  44:459-463;  1993.

HENICK-KLING T., COX DJ, OLSEN EB.  Energy from malolactic fermentation.  Biologia Oggi 6(1-2):9-14; 1992.

HENICK-KLING T, LARSSON IM.  The effect of juice nitrogen composition and yeast strain on the formation of ethyl carbamate.   Biologia Oggi 6(1-2):161-164; 1992.

KRIEGER SA, HAMMES WP, HENICK-KLING T.  Effect of medium composition on growth rate, growth yield, and malolactic activity of Leuconostoc oenos LoZH1-t7-1.  Food Microbiol. 9:1-11, 1992.

HENICK-KLING T., COX DJ, OLSEN EB.  Production de l’énergie durant la fermentation malolactique  Revue Francaise d’Oenologie 132:63-66; 1991.

OLSEN EB, RUSSELL JB, HENICK-KLING T.  Electrogenic L-malate transport by Lactobacillus plantarum:  a basis of energy derivation from malolactic fermentation.  J. Bacteriol. 173:6199-6206;  1991.

COX DJ, HENICK-KLING T.  A comparison of lactic acid bacteria for energy-yielding (ATP) malolactic enzyme systems.  Am. J. Enol. Vitic. 41:215-218; 1990.

TEGMO-LARSSON IM, HENICK-KLING T.  Ethyl carbamate precursors in grape juice and the efficiency of acid urease on their removal.  Am. J. Enol. Vitic.  41:189-192; 1990.

TEGMO-LARSSON IM, HENICK-KLING T.  The effect of fermentation and extended lees contact on ethyl carbamate formation in wine.  Am. J. Enol. Vitic.  41:269-272; 1990.

COX DJ, HENICK-KLING T.  Chemiosmotic energy from malolactic fermenation.  J. Bacteriol. 171:5750-5752; 1989.

HENICK-KLING T, SANDINE WE, HEATHERBELL DA.  Evaluation of malolactic bacteria isolated from Oregon wines.  Appl. Environ. Microbiol. 55:2010-2016; 1989.

HENICK-KLING T, LEE TH, NICHOLAS DJD.  Characterization of the lytic activity of bacteriophages of Leuconostoc oenos isolated from wine.  J. Appl. Bacteriol. 61:525-534; 1986.

HENICK-KLING T, LEE TH, NICHOLAS, DJD. Inhibition of bacterial growth and malolactic fermentation in wine by bacteriophage.  J. Appl. Bacteriol. 61:287-293; 1986.

Technical Articles

Henick-Kling t, Gerling c, Martinson t, Acree t, Lakso a, Chiang L.  Studies on the origin and sensory aspects of atypical aging in white wines. In: 15th International Enological Sympopsium, 14-16 April 2008, Trier, Germany. International Association of Enology, Management and Wine Marketing, Zum Kaiserstuhl 16, 79206 Breisach, Germany.

CONTERNO L, SIMOVA-SAMUELIAN E, PORRET N, GAFNER J, WOROBO R, HENICK-KLING T. The microbial ecosystem in the winery surface environment: wine spoilage microorganisms occurrence in relation to sanitation practices. In: 15th International Enological Sympopsium, 14-16 April 2008, Trier, Germany. International Association of Enology, Management and Wine Marketing, Zum Kaiserstuhl 16, 79206 Breisach, Germany.

HENICK-KLING T, CONTERNO L.  Avoiding microbial spoilage.  In: Proceedings of the 13th Australian Wine Industry Technical Conference.  28 July – 2 August 2007, Adelaide, South Australia, 2007.

HENICK-KLING T. (ed) Proceedings of the 35th Annual New York Wine Industry Workshop, 5-7 April 2006, 128 pages, Cornell University – Geneva, NY 14456.  2006.

CONTERNO L, GADOURY D, GERBI V, ROLLE L; SEEM R, WILCOX W, ZEPPA G, HENICK-KLING T.  Effects of fungal infection of grape berries on wine quality. Proceedings of the 35th Annual New York Wine Industry Workshop, 5-7 April 2006, Cornell University – Geneva, NY 14456.  2006.

Henick-Kling t, Conterno l, Arvik t, Porret n, Gafner J, Gadoury dm, Wilcox wf, Seem rc. „Brettanomyces yeasts: Occurrence and Effect on Wine Quality“14th International Enological Sympopsium, 9-12 May 2005, Thessaloniki, Greece. International Association of Enology, Management and Wine Marketing, Zum Kaiserstuhl 16, 79206 Breisach, Germany, pp221-242.

Pool rm, Reisch b, Henick-Kling t. Varieties, Clones, and Rootstocks for Replanting and New Plantings.  Proceedings of the 56th Annual Finger Lakes Grape Growers Convention, 4-5 March 2005, Waterloo, NY.  Cornell Cooperative Extension, Finger Lakes Regional Grape Program, Penn Yan, NY 14456.

CONTERNO L. Gadoury DM, Seem RC, Wilcox WF, Henick-Kling T. Blastoflora delle Uve Colpite da Oidio: Impatto sulla Qualità del Vino Convegno Sive-Vinidea Enofourm 2005 Piacenza Italy March 21-23; 2005.

MARTINSON T, CHENG L, LAKSO A, HENICK-KLING T, ACREE T.  Lack of Irrigation in 2002 Reduced Riesling Crop in 2003.  Proceedings of the 55th Annual Finger Lakes Grape Growers’ Convention, 28 February 2004, Waterloo, NY.  Cornell Cooperative Extension, 417 Liberty St, Penn Yan, NY 14527, pp41-44.

Henick-Kling T, Arnink T, Conterno L, Shively C, and Krieger S.  Yeast- bacteria interaction: possible nutrient strategies.  Lallmemand Technical Meeting, Porto, Portugal, 2-4 May 2004.  Lallemand Inc., Montreal, Canada.

Henick-Kling t, Preston Wilsey l, and Gerling c.  Working with uneven ripeness and under-ripe grapes In: Proceedings of the 33rd NY Wine Industry Workshop, 31 March, 1-2 April 2004, Geneva, NY,  Cornell University, NYSAES, Geneva, NY 14456, USA.

ARVIK T, HENICK-KLING T, and GAFNER J.  Automated genotyping of commercial wine yeast.   Schweizerische Zeitschrift für Obst- und Weinbau, vol. 2, 2004.

MARTINSON T , CHENG L, HENICK-KLING T, LAKSO L, ACREE T, and POOL R.  Update on atypical aging research.  Proceedings of the 32nd NY Wine Industry Workshop, 2-4 April 2003, Geneva, NY,  Cornell University, NYSAES, Geneva, NY 14456, USA.

CONTERNO L, HENICK-KLING T.  A survey of Brettanomyces in Finger Lakes Pinot Noir. Proceedings of the 32nd NY Wine Industry Workshop, 2-4 April 2003, Geneva, NY,  Cornell University, NYSAES, Geneva, NY 14456, USA.

Arvik t, conterno l, henick-kling t.  Characterization and phylogenetic analysis of Brettanomyces bruxellensis.  In:  J. Gafner (ed.) Proceedings of the 13th International Enology Symposium, 9-12 June 2002, Montpellier, France.  International Association of Enology, Management and Wine Marketing, Zum Kaiserstuhl 16, 79206 Breisach, Germany, pp485-494.

ARNINK T, CONTERNO L, HENICK-KLING T.  Studies on yeast – bacteria interaction in wine.  Proceedings of Lallemand Technical Meeting, 22-23 April 2002, Biarritz, France, Lallemand Inc., Montréal, 1620 Prefontaine, Canada H1W 2N8, 2003.

CONTERNO L, ARVIK T, HENICK-KLING T.  Current methods for detection of Brettanomyces bruxellensis. In:  J. Gafner (ed.) Proceedings of the 13th International Enology Symposium, 9-12 June 2002, Montpellier, France.  International Association of Enology, Management and Wine Marketing, Zum Kaiserstuhl 16, 79206 Breisach, Germany, pp497-506.

Arvik t, henick-kling t.  Brettanomyces bruxellensis occurrence, growth, and effect on wine flavor.  Practical Winery & Vineyard, May/June 2002, pp48-52, 54-56.

SHIVELY CE, HENICK-KLING T.  Nitrogen deficiency and other factors which affect fermentation.  Wine East, May-June, pp18-20, 22-24, 2002.

GADOURY DM, SEEM RC, WILCOX WF, CONTERNO L, HENICK-KLING T.  Effetto dell’inezione oidica sulla qualità del mosto e del vino.  Informatore Fitopatologico 52(4): 28-32; 2002.

GADOURY DM, SEEM RC, FICKE A, WILCOX WF, and HENICK-KLING T.  2002.  Effects of Powdery Mildew on Bunch Rots, Berry Microflora, and Juice and Wine Quality.  Proc. 4th International Workshop on Powdery and Downy Mildew of Grapevine.

Hoffmann-Boller P, Oettli M, Egli CM, Albisser S, Pulver D, Bill R, Henick-Kling T, Gafner J.  Impact of molecular biology to study the production of biogenic amines.  In:   Morgan DML, Milovic V, Krizek M, & White A (eds), COST 917 – Biogenically Active Amines in Food; Volume V; Polyamines and tumor growth.  Biologically active amines in food processing and amines produced by bacteria; pp72-75, 2001.

ARVIK T, CONTERNO L, HENICK-KLING T.  Brettanomyces bruxellensis in New York State wines:  a global issue.  In:  Proceedings of the 31st Annual New York Wine Industry Workshop, 3-5 April 2002, Cornell University – NYSAES, Geneva, NY.

MARTINSON T  and HENICK-KLING T.  Atypical aging under study at Geneva.  Wine East, January-February 2002, pp 7, 9-10.

Gadoury DM, Seem RC, Wilcox WF, Henick-Kling T. Proc. 4th Int. Workshop on Grapevine Downy and Powdery Mildew, Napa, California, 30 Sept. – 4 Oct., 64-65.  UC Davis Press; 2002.

ARNINK K, CONTERNO L, HENICK-KLING T.  Studies on yeast – bacteria interaction in wine.   Lallemand Technical Meetings Symposium 10, Biarritz, April 2002, pp5-14.

MARTINSON T and HENICK-KLING T.  Enology Program Tackles Atypical Aging of Wines (ATA).  Finger Lakes Vineyard Notes 10:16; 2001.

HENICK-KLING T, EGLI C, LICKER J, MITRAKUL C, ACREE TE.  Brettanomyces in Wine.  In:  Proceedings of the 30st Annual New York Wine Industry Workshop, 5-6 April 2001, Geneva, NY, Cornell University, Department of Food Science & Technology, Geneva, pp.67-79.

REISCH B and HENICK-KLING T.  Potential wine variety releases from the Geneva Grape Breeding Program.  In:  Proceedings of the 52nd Annual Finger Lakes Grape Growers’ Conference,3 March 2001, Waterloo, NY, Cornell Cooperative Extension, pp.12-13.

POOL RM,  LERCH S, HENICK-KLING T.  Clones for Finger Lakes Wine Growers.  In:  Proceedings of the 52nd Annual Finger Lakes Grape Growers’ Conference,3 March 2001, Waterloo, NY, Cornell Cooperative Extension, pp.14-25.

HENICK-KLING T and POOL RM.  Tasting Notes for Clonal Vinifera Selections.  In:  Proceedings of the 52nd Annual Finger Lakes Grape Growers’ Conference,3 March 2001, Waterloo, NY, Cornell Cooperative Extension, pp.26-29.

HENICK-KLING T and ACREE TE.  Modificazioni dell’aroma del vino con la fermentazione malolattica ed usa di colture selezionate negli USA.  pp.84-91, Proceedings of the International Convention:  Malolactic Fermentation – current knowledge and future perspectives.  Vinitaly, 16 April 1998, Verona, Italy, Provincia di Verona.

HENICK-KLING, T, EGLI C,  LICKER JL,  MITRAKUL C, ACREE TE.  Brettanomyces in wine.  In:  Proceedings of the 5th International Symposium on Cool Climate Viticulture and Oenology, 16-20 January 2000, Melbourne, Australia.

RICHARDSON J & HENICK-KLING T.  Balance and body of wines:  effects of yeast starter cultures.  In:  Colloids and Mouthfeel in Wines, Lallemand Symposium, Montreal 27-29 May 1999, pp59-64.  Lallemand SA, Complexe Scientifique de Rangueil , Hall Biotechnologie III – BP 4412, 31405 Toulouse CEDEX 4, France, 1999.

EGLI CM, MITRAKUL C, HENICK-KLING T.  Molecular identification methods of Brettanomyces yeasts.  In:  E. Lemperle (ed) Proceedings of the 12th Internationl Enology Symposium, 31 May – 2 June 1999, Montréal, Canada, pp.201-217.  International Association for Winery Technology and Management, Zum Kaiserstuhl 16, 79206 Breisach, Germany, 1999.

HENICK-KLING T, ARNINK K, GAVITT B, PRESTON WILSEY L.  Starter cultures for malolactic fermentation.  How good are they?  Which culture for which wine?  In:  E. Lemperle (ed) Proceedings of the 12th Internationl Enology Symposium, 31 May – 2 June 1999, Montréal, Canada, pp.260-279.  International Association for Winery Technology and Management, Zum Kaiserstuhl 16, 79206 Breisach, Germany, 1999.

LICKER JF, ACREE TE, HENICK-KLING T.  Impact of Brettanomyces yeasts on wine flavor.  Sensory description of wines with different “Brett” aroma character.  In:  E. Lemperle (ed) Proceedings of the 12th Internationl Enology Symposium, 31 May – 2 June 1999, Montréal, Canada, pp218-240.  International Association for Winery Technology and Management, Zum Kaiserstuhl 16, 79206 Breisach, Germany, 1999.

HENICK-KLING T, GAVITT B.  New York Wine Analytical Laboratory and Wine Data Bank  In:  New York Wine & Grape Foundation Funded Research Projects 1998, p15.  New York Wine & Grape Foundation, 350 Elm Street, Penn Yan, NY 14527, USA.

HENICK-KLING T.  Yeasts in New York wines.  In:  New York Wine & Grape Foundation Funded Research Projects 1998, p15-16.  New York Wine & Grape Foundation, 350 Elm Street, Penn Yan, NY 14527, USA.

ACREE TE, LAVIN E, LICKER J, HENICK-KLING T Development of a sniff kit for training of wine industry personnel and wine consumers.  In:  New York Wine & Grape Foundation Funded Research Projects 1998, p16.  New York Wine & Grape Foundation, 350 Elm Street, Penn Yan, NY 14527, USA.

LAKSO AN, HENICK-KLING T.  Atomic isotope signatures as indicators of vine stress and estimators of untypical aging potential in New York wines.  In:  New York Wine & Grape Foundation Funded Research Projects 1998, p9.  New York Wine & Grape Foundation, 350 Elm Street, Penn Yan, NY 14527, USA.

GADOURY DM, SEEM RC, WILCOX WF, HENICK-KLING T.  An integrated approach to management of grape powdery mildew:  impact of powdery mildew on juice and wine quality.  In:  New York Wine & Grape Foundation Funded Research Projects 1998, p5.  New York Wine & Grape Foundation, 350 Elm Street, Penn Yan, NY 14527, USA.

POOL B, HENICK-KLING T, LERCH S.  New grape varieties, new clones:  bridging the research/industry gap.  Finger Lakes Vinyard Notes, 11:10; 1998.

MARTINSON TE, HENICK-KLING T.  Collaborative projects and services of the enology program.  Finger Lakes Vinyard Notes, 11:12; 1998.

HENICK-KLING T, ACREE TE.  Modificazioni dell’aroma del vino con la fermentazione malolattica ed uso di colture selezionate negli USA.  Vignevini 7/8:44-50; 1998

CATTELL H.  Wine East, July-August 1998, pp.10-18.  Two studies on the effects of yeast on wine character.  This article by the editor presents abbreviated results and conclusions from two scientific articles:  EGLI CM, EDINGER WD, MITRAKUL CM, HENICK-KLING T.  Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines.  J. Appl. Microbiol.    Accepted  2/98.   HENICK-

HENICK-KLING T, EDINGER W, DANIEL P, MONK P.  Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of the wine.  J. appl. Microbiol. (accepted) 1/98.

LICKER JL, ACREE TE, HENICK-KLING T.  What is “Brett” (Brettanomyces) Flavor?  A Preliminary Investigation.   In:  Chemistry of Wine Flavor.  ACS Symposium Series Number 714, Oxford University Press, 1998.

REISCH BI, HENICK-KLING T.  Red hybrid wine tasting:  which ones win?  Finger Lakes Vineyard Notes, Newsletter #6, June 20, 1997.

EGLI-RASCHLE CM, EDINGER W, MITRAKUL C, HENICK-KLING T.  Methods to identify yeasts in must and wine and to track inoculated yeasts.  In:  Henick-Kling T (ed)  Proceedings of the 26th Annual New York Wine Industry Workshop, Geneva, NY, 10-11 April 1997.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 40-46;  1997.

HENICK-KLING T, EDINGER WD, GAVITT BK.   Fermentation techniques to control dominant ‘weedy’ flavors in red hybrid wines.  Effects of alternative fermentation methods on red hybrid wines.   In:  Henick-Kling T (ed)  Proceedings of the 26th Annual New York Wine Industry Workshop, Geneva, NY, 10-11 April 1997.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 29-32;  1997.

EDINGER WD, EGLI-RASCHLE C, MITRAKUL C, HENICK-KLING T.  Fermentation performance of commercial yeasts.  In:  Henick-Kling T (ed)  Proceedings of the 26th Annual New York Wine Industry Workshop, Geneva, NY, 10-11 April 1997.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 47-57;  1997.

HENICK-KLING T, MARTINEAU B, ACREE TE.  The role of diacetyl in wine flavor:  metabolism by yeast and bacteria.  In:  Lemperle, e., Trogus, H., Figlestahler, P. (eds) Proceedings of the 11th International Oenological Symposium, 3-5 June 1996, Sopron, Hungary.  International Association for Winery Technology and Management, 79206 Breisach, Germany.

HENICK-KLING T, ACREE TE, KRIEGER SA, LAURENT MH, EDINGER WD.  Modification of wine flavor by malolactic fermentation.  In:  100 Jahre Hefereinzucht in Geisenheim, pp58-67; 1995, Forschungsanstalt Geisenheim, Fachgebiet Mikrobiologie un Biochemie, Von-Lade-Strasse-1, 65366 Geisenheim, Germany.

POOL RM, HOWARD GE, HENICK-KLING T.  Pinot Noir Clonal Research in New York.   In:  Proceedings of the International Symposium on Clonal Selection.  20-21 June 1995, Portland, Oregon, American Society for Enology and Viticulture, PO Box 1855, Davis, CA 95617, USA.

HENICK-KLING T.  Summary of effects of organic and conventional grape production practices on juice and wine composition.  In:  R.M. Pool (ed) Proceedings of the Organic Grape and Wine Production Symposium, 21-22 March 1995, New York State Agricultural Experiment Station, Geneva, NY.  Cornell University, Special Report Number 69.

EDINGER WD, HENICK-KLING T.  Assessing microbial and sensory qualities of spontaneous fermentatations.  In:  Henick-Kling, T. (ed) Proceedings of the 24th Annual New York Wine Industry Workshop, 22-23 March 1995, pp.99-104.  New York State Agricultural Experiment Station, Geneva, NY 14456-0462, USA.

HENICK-KLING T, EDINGER WD.  Hot pressing and skin fermentation of red hybrids – experience from the New York Grape Breeding Program 1988-1993.  In:  Riesen, R. (ed) Proceedings of the Ohio Grape – Wine Short Course, 19-21 February 1995, Cleveland, Ohio.

HENICK-KLING T.  Microbiology and molecular biology – useful tools for applied research in winemaking.  In:  Riesen, R. (ed) Proceedings of the Ohio Grape – Wine Short Course, 19-21 February 1995, Cleveland, Ohio.

EDINGER WD, HENICK-KLING T.  Nitrogen deficiencies in New York wine grapes.  Grape Research News 5(3):1-3; 1994.

HENICK-KLING T, ACREE, T.E.  Inappropriate Wine Flavors: microbial origins, chemistry, sensory perception.  In  Proceedings of the Ninth Midwest Regional Grape and Wine Conference, 30-31 January, 1 February 1994  ed. Dharmadhikari, M.R. and Edson, C.E., Wilker, K.L.  Department of Food Science, Southwest Missouri State University, Mountain Grove, MO 65711 USA, pp. 25-36; 1994.

HENICK-KLING T, PARK YH, EDINGER WE.  Matching alcoholic fermentation with malolactic fermentation.  Wine East, July-August, 8-11, 31;  1994.

HENICK-KLING T, EDINGER WD.  Malolactic starter cultures for wine.  In:   Proceedings of the 23 Annual New York Wine Industry Workshop, 23-24 March 1994, Geneva, NY.  ed. Henick-Kling, T.  pp.107-115, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456-0462

EDINGER WD, HENICK-KLING T.  Nitrogen deficiencies in New York wine grapes.  Grape Research, vol 5, No 3, Fall 1994.  New York Wine & Grape Foundation, 800 South Main St., Suite 200, Canandaigua, New York 14424.

EDINGER WD, HENICK-KLING T.  Nitrogen deficiency in New York grape musts:  survey results and fermentation trials.  In:   Proceedings of the 23 Annual New York Wine Industry Workshop, 23-24 March 1994, Geneva, NY.  ed. Henick-Kling, T.  pp.70-77, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456-0462.

HENICK-KLING T, ACREE TE, KRIEGER SA, LAURENT MH, EDINGER WD.  Modification of wine flavor by malolactic fermentation.  In:   Proceedings of the 23rd Annual New York Wine Industry Workshop, 23-24 March 1994, Geneva, NY.  ed. Henick-Kling, T.  pp.120-138, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456-0462

MARTINEAU B, HENICK-KLING T.  Winemaking practices and final concentration of diacetyl in wines.  In:   Proceedings of the 23rd Annual New York Wine Industry Workshop, 23-24 March 1994, Geneva, NY.  ed. Henick-Kling, T.  pp.139-145, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456-0462

KRIEGER SA, HAMMES WP, HENICK-KLING T.  How to use malolactic starter cultures in the winery.  The Australian & New Zealand Wine Industry Journal, pp153-160, May 1993.

HENICK-KLING T., ACREE TE, KRIEGER SA, LAURENT MH, EDINGER WD.  Modification of wine flavor by malolactic fermentation.  Wine East, March/April 1994, pp.8-15, 29-30.

HENICK-KLING T.  Modification of wine flavour by malolactic fermentation.  Les Aspects Microbiologiques de la Fermentation Malolactique.  pp.27-33.  Proceedings of the Symposium on malolactic fermentation.  30 April 93, Montpellier, France.  Lallemand, 1994.

REISCH BI, POOL RM, PETERSON DV, MARTENS MH, HENICK-KLING T.  Wine and juice grape varieties for cool climates.  Cornell Cooperative Extension Publication, Information Bulletin 233.  16 pp., 1993.

HOWARD GE, POOL RM, HENICK-KLING T.  1993 Evaluation of Pinot Noir clones and other red vinifera varieties.  In:  Proceedings of the 22nd Annual New York Wine Industry Workshop, 30-31 March, 1 April 1993, Cornell University – NYSAES, Geneva, NY.  pp 31-34.

HENICK-KLING T.  ASEV-Technical Projects Committee.  In:  Proceedings of the 22nd Annual New York Wine Industry Workshop, 30-31 March, 1 April 1993, Cornell University – NYSAES, Geneva, NY.  pp 7-10.

HENICK-KLING T.  Modification of wine flavor by malolactic fermentation.  In:  Lemperle, E. (ed) Proceedings of the 10th International Oenological Symposium, pp. 290-306.  3-5 May 1993, Montreux, Switzerland, International Association for Winery Technology and Management, Breisach, Dr. Edmund Lemperle, Staatliches Weinbauinstitut, Merzhauser Str 119, 7800 Freiburg, Germany, 1993.

HENICK-KLING T, ACREE TE, GAVITT BK, KRIEGER SA, LAURENT MH.  Sensory aspects of malolactic fermentation.  In:  Proceedings of the Eighth Australian Wine Industry Technical Conference, Melbourne, Australia, 25-29 October 1992.  CS Stockley, RS Johnstone, PA Leske, TH Lee (eds).  pp.148-152.  WINETITLES, Adelaide 1993.

HENICK-KLING T.  Nitrogen requirement by yeast during fermentation.  In:  Proceedings of the 21st New York Wine Industry Workshop, Geneva, 4-5 March 1992.  Cornell University – NYSAES, pp 27-32, 1992.

HENICK-KLING T.  Potential health effects of components of plant foods and beverages in the diet.  In:  Potential Health Effects of Components of Plant Foods and Beverages in the Diet.  Proceedings of the symposium held 14-15 August 1992, University of California, Davis.  pp. 145-146.  University of California, Davis, Dept. Enology & Viticulture, Davis, CA 95616-8749.

HENICK-KLING T.  Malolactic flavor and Chardonnay.  In:  Proceedings of Symposium Focus on Chardonnay, Front Royal, Virginia, 23-25 March 1991, Wolf TK and Zoecklein BW (eds), 1992, pp.118-121.  Virginia Agricultural Experiment Station, Virginia Tech, Winchester, VA.

HENICK-KLING T.  Use of ML starters in the winery.  In:  Proceedings of Symposium Focus on Chardonnay, Front Royal, Virginia, 23-25 March 1991, Wolf TK and Zoecklein BW(eds), 1992, pp.112-117.  Virginia Agricultural Experiment Station, Virginia Tech, Winchster, VA.

HENICK-KLING T.  Considerations for optimizing wine quality from French-American Hybrid Grapes.  In:  Proceedings of Grape Expectations, a viticultural and enological symposium, 9 March 1991, Jamesburg, NJ, pp 23-26.  Rutgers Cooperative Extension, New Jersey Agricultural Experiment Station, Cream Ridge, NJ, 1992.

HENICK-KLING T, LARSSON IM.  Nitrogen limitation and stuck fermentation.  American Wine Society Journal 23(4):124-126; 1991.

TEGMO-LARSSON IM, HENICK-KLING T.  The effect of nitrogen composition on the ethyl carbamate formation in New York wine.  In:  Proceedings of the International Symposium on Nitrogen in Grapes and Wine, Seattle, WA, USA, 18-19 June 1991, pp 274-277.  American Society for Enology and Viticulture, Davis, CA, 1991.

HENICK-KLING T.  Some of Germany’s best White Riesling wine.  In:  Proceedings of the 1991 Ohio Grape-Wine Short Course.  Horticulture Department Series 621, Ohio State University -OARDC, Wooster, Ohio, pp.43-47; 1991.

HENICK-KLING T.  What’s the best way to stimulate malolactic fermentation in white wines?  In:  Proceedings of the 1991 Ohio Grape-Wine Short Course.  Horticulture Department Series 621, Ohio State University -OARDC, Wooster, Ohio, pp.57-59; 1991.

HENICK-KLING T, LARSSON IM.  Nitrogen limitation and stuck fermentation.  In:  Proceedings of the 20th New York Wine Industry Workshop, Geneva, 10-11 April 1991.  Cornell University – NYSAES, pp 6-13, 1991.

KRIEGER SA, HAMMES WP, HENICK-KLING T.  Induction of malolactic fermentation under practical winemaking conditions.  Vineyard and Winery Management NOV/DEC, pp.45-50; 1990.

REISCH BI, POOL RM, ROBINSON WB, HENICK-KLING T, WATSON JP, KIMBALL KH, MARTENS MH, HOWELL GS, MILLER DP, EDSON CE, MORRIS JR.  ‘Chardonel’ grape.  New York’s Food and Life Sciences Bulletin, Number 132, 1990.  Also in:  HortScience 25:1666-1667; 1990.

HENICK-KLING T.  Comparison of malolactic starter cultures.  In: Proceedings of the 1990 Wine Industry Workshop, Geneva, 18-19 April 1990, pp.40-44.  Cornell University – NYSAES, Geneva, NY, 1990.

HENICK-KLING T, HOWARD G, POOL RM.  Red variety trials at Cornell University – Geneva.  In:  Proceedings of the New York Red Wine Symposium.  9-10 August 1990, Hyde Park, NY.  Cornell University – NYSAES, Geneva NY, 1990.

HENICK-KLING T.  pH and regulation of malolactic activity in Leuconostoc oenos.  In:   Actualités Œnologiques 89.  Comptes rendus du 4e Symposium International d’Œnologie, Bordeaux 1989.  pp. 320-325.  Institut d’Œnologie Université de Bordeaux II.  Dunod, Paris 1990.

TEGMO-LARSSON IM, SPITTLER TD, HENICK-KLING T.  Aspects on ethyl carbamate formation in wine.  In: Proceedings of the Seventh Australian Wine Industry Technical Conference. PJ Williams, DM Davidson and TH Lee (eds).  Adelaide, South Australia,13-17 August 1989.  p.250.  WINETITLES, Adelaide, 1990.

POOL RM, HOWARD GE, DUNST R, DYSON J, HENICK-KLING T, FREER J, FULLER-PERRINE L, SMITH W, WISE A.  Growing Vitis vinifera grapes in New York State.  I. Performance of new and interesting varieties.  Cornell University, New York State Agricultural Experiment Station, Geneva NY and the New York Wine and Grape Foundation, Penn Yan, NY, 1989.

LARSSON IM, HENICK-KLING T, POOL RM, SPITTLER TD, SPLITTSTOESSER DF.  Generation of ethyl carbamate in Eastern wines.  In:  Funded research projects 1988, pp. 14-16.  The New York Wine and Grape Foundation, Penn Yan, NY, 1989.

HENICK-KLING T.  Phage can block malolactic.  Wines & Vines 69(6):55-59; 1988.

HENICK-KLING T.  Starter culture preparation for malolactic fermentation.  In:  Proceedings of the ‘Wine Industry Workshop, 12-13 April 1988.  DL Downing and T Henick-Kling (eds).  Cornell University, Geneva, NY; 1988.

HENICK-KLING T.  Improving malolactic fermentation.  In: Proceedings of the Second International Symposium for Cool Climate Viticulture and Oenology, 11-15 January 88, Auckland, New Zealand.  RE Smart, R Thornton, S Rodriguez, J Young (eds), pp. 238-242.  New Zealand Society for Viticulture and Oenology, Auckland, New Zealand, 1988.

HENICK-KLING T.  Control of malolactic fermentation.  Technical Review No. 41, pp. 3-6, The Australian Wine Research Institute, Glen Osmond, SA, Australia, 1986.

HENICK-KLING T.  Phage infection of malolactic fermentation.  Malolactic Fermentation:  Proceedings of a seminar held 16 August 1984, Melbourne, VIC, Australia.  Edited by T.H. Lee.  The Australian Wine Research Institute, Glen Osmond, SA, Australia, pp. 131-143; 1985.

WATSON BT, MICHAELS NJ, HEATHERBELL DA, HENICK-KLING, T, SANDINE WE.  Commercial evaluation of two new Oregon strains of malolactic bacteria.  Proceedings of the International Symposium on Cool Climate Viticulture and Enology.  DA Heatherbell, PB Lombard, FW Bodyfelt, SF Price (eds).  25-28 June 1984, Eugene, OR.  Oregon State University, Corvallis, OR.  pp. 516-529; 1985.

LEE TH, FLEET GH, MONK PR, WIBOWO D, DAVIS CR, COSTELLO, PJ, HENICK-KLING T.  Options for the management of malolactic fermentation in red and white table wines.  Proceedings of the International Symposium on Cool Climate Viticulture and Enology.  DA Heatherbell, PB Lombard, FW Bodyfelt, SF Price (eds).  25-28 June 1984, Eugene, OR.  Oregon State University, Corvallis, OR.  p. 496-515; 1985.

Proceedings

HENICK-KLING T (ed)  Proceedings of the 35th Annual New York Wine Industry Workshop, Geneva, NY, 5-7 April 2006, pp128.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  2006.

HENICK-KLING T (ed)  Proceedings of the 34rd Annual New York Wine Industry Workshop, Geneva, NY, 6-8 April 2005, pp155.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  2005.

HENICK-KLING T (ed)  Proceedings of the 33rd Annual New York Wine Industry Workshop, Geneva, NY, 31 March, 1-2 April 2004, pp149.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  2004.

HENICK-KLING T (ed)  Proceedings of the 32nd Annual New York Wine Industry Workshop, Geneva, NY, 2-4 April 2003.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  2003.

HENICK-KLING T (ed)  Proceedings of the 31st Annual New York Wine Industry Workshop, Geneva, NY, 3-5 April 2002.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  2002.

HENICK-KLING T (ed)  Proceedings of the 30th Annual New York Wine Industry Workshop, Geneva, NY, 5-6 April 2001.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  2001.

HENICK-KLING T (ed)  Proceedings of the 29th Annual New York Wine Industry Workshop, Geneva, NY, 29-30 March 2000.  Red Wine Options.   Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  2000.

WHITE G, POOL RM, MARTINSON T, HENICK-KLING T (ed)  Proceedings of the 28th Annual New York Wine Industry Workshop, Geneva, NY, 22-24 March 1999.  Planning & Financing, Establishing & Expanding  Vineyards and Wineries.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  1999.

HENICK-KLING T (ed)  Proceedings of the 27th Annual New York Wine Industry Workshop, Geneva, NY, 3-4 April 1998.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA;  1998.

HENICK-KLING T, WOLF TE, HARKNESS EM. (eds)  Proceedings of the Fourth International Symposium on Cool Climate Viticulture and Enology, 16-20 July 1996, Rochester, NY.  ASEV/ES, Cornell Univ., Geneva, NY, 1997.

HENICK-KLING T (ed)  Proceedings of the 26th Annual New York Wine Industry Workshop, Geneva, NY, 10-11 April 1997.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 59;  1997.

HENICK-KLING T (ed)  Proceedings of the 25th Annual New York Wine Industry Workshop, Geneva, NY, 3-5 April 1996.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 144;  1996.

HENICK-KLING T (ed)  Proceedings of the 24th Annual New York Wine Industry Workshop, Geneva, NY, 22-23 March 1995.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 109;  1995.

HENICK-KLING T (ed)  Proceedings of the 23nd Annual New York Wine Industry Workshop, Geneva, NY, 23-24 March 1994.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 147;  1994.

HENICK-KLING T.  (ed.)  Proceedings of the ASEV/ES workshop Wine Aroma Defects.  Corning, NY, 15 July 1992.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp. 91;  1993.

HENICK-KLING T, BAROODY EA (eds)  Proceedings of the 22nd Annual New York Wine Industry Workshop, Geneva, NY, 30-31 March, 1 April 1993.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp.130;  1993.

HENICK-KLING T.  (ed)  Proceedings of the 1992 New York Wine Industry Workshop, Geneva, NY, 4-5 March 1992.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp.67;  1992.

HENICK-KLING T, (ed)  Proceedings of the 1991 New York Wine Industry Workshop, Geneva, NY, 10-11 April 1991.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp.69;  1991.

HENICK-KLING T, BAROODY EA, WOODBURY RC, (eds) Proceedings of the 1989 New York Sparkling Wine Symposium, Fredonia, NY, 9-10 August 1989.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp.168;  1991.

POOL R, HENICK-KLING T, (eds)  Production methods in Champagne.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp.57;  1991.

HENICK-KLING T, (ed)  Proceedings of the 1990 Wine Industry Workshop, 18-19 April 1990, Geneva, NY.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp.74;  1990.

HENICK-KLING T, (ed)  Proceedings of the New York Red Wine Symposium, 9-10 August 1990, Hyde Park, NY.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  pp.54;  1990.

Henick-Kling T  (ed)  Chardonnay.  Proceedings of a one-day seminar on the production of Chardonnay table wines in New York, 27 May 1988, Hyde Park, NY.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA.  1988.

HENICK-KLING T, DOWNING DL  (eds)  Proceedings of the 1988 New York Wine Industry Workshop, Geneva, NY, 12-13 April 1988.  Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456-0462 USA. 1988.

Book Chapters

HENICK-KLING T.  Malolactic Fermentation.  In:  Wine Microbiology and Biotechnology.  GH Fleet (ed.)  pp. 289-326, Harwood Academic Publishers, Chur, 1993.

audio tape:  HENICK-KLING T.  (1991) cited with technical comments on winemaking, in: “Taking the mystery out of American Wine”  Audio tape by Spector Audio Text, POB 131, Wantagh, NY 11793, ISBN 1-879677-03-2

HENICK-KLING T.  Yeast and bacteria control in winemaking.  In:  Modern Methods of Plant Analysis, New Series, Vol. 6.  Linskens, H.F. and Jackson, J.F. (eds).  pp. 276-316.  Springer Verlag, 1988.

Patents

HENICK-KLING T, KRIEGER SA.  Synthetic media for the production of malolactic starter cultures.  US patent, October 1990, No.07/594,509.

SANDINE WE, HEATHERBELL DA.  Wine preparation with new strains of Leuconostoc oenos.  US patent, US 4 547 373; 1985.  [The patent is based on parts of my MS thesis]

Guidance and selection of seven new wine grape varieties.  Defining desired flavor profiles and developing small scale winemaking techniques to evaluate selections.

‘Noiret’Ô Grape (2006), Reisch BJ, Luce RS, Bordelon B, Henick-Kling T.  New York’s Food and Life Sciences Bulletin 160.

‘Corot Noir’Ô Grape (2006), Reisch BJ, Luce RS, Bordelon B, Henick-Kling T.  New York’s Food and Life Sciences Bulletin 159.

‘GR7’Ô Grape (2006), Reisch BJ, Luce RS, Bordelon B, Henick-Kling T.  New York’s Food and Life Sciences Bulletin 157.

‘Valvin Muscat’Ô Grape (2006), Reisch BJ, Luce RS, Bordelon B, Henick-Kling T.  New York’s Food and Life Sciences Bulletin 161.

“Traminette’ Grape (1996), Reisch BJ, Pool RM, Robinson WB, Henick-Kling T, Gavitt BK, Watson JP, Martens MH, Luce RS, Barrett HC.  New York’s Food and Life Sciences Bulletin 149.

‘Chardonel’Ô Grape (1990), Reisch BJ, Pool RM, Robinson WB, Henick-Kling T, Watson JP, Kimball KH, Martens MH, Howell GS, Miller DP, Edson CE, Morris JR.  New York’s Food and Life Sciences Bulletin 132.