Paul E. Brock II, Instructor/Coordinator of Viticulture and Wine Technology, Finger Lakes Community
College
ABSTRACT
Finger Lakes Community College established a Viticulture and Wine Technology Associates of Applied
Science degree program in fall 2009. Two graduating classes have resulted with increasing enrollment each year. The program was started with input from industry members as to what they needed in new employees in the vineyard and winery. In 2012 a teaching and demonstration vineyard is being established in cooperation with Cornell Cooperative Extension’s Finger Lakes Grape Program where our students will provide most of the labor while having hands on experience with the newest technologies in viticulture. Also in 2012, new construction will begin on a building specifically for the viticulture and wine technology program. Curriculum within the program ranges from vineyard establishment through wine packaging. While winemaking has not changed much in 10,000 years students learn the newest technologies that make the process more efficient and improves the quality and stability of the final product. Major parts of the winemaking curriculum focus on how to manage yeast nutrition and packaging effects on wine quality. Two ongoing student projects include making yeast nutrition management more accessible to the winemaking community and evaluating a new closure, the
Astrapouch™, for free sulfur dioxide retention over time.
BIOGRAPHY
Paul Brock is an Instructor of Viticulture and Wine Technology at Finger Lakes Community College in
Geneva, NY. He also coordinates the A.A.S in Viticulture and Wine Technology degree program at
FLCC. Previously, he worked as a commercial winemaker in both the Finger Lakes (Lamoreaux Landing,
Ravines, and Keuka Lake Vineyards) and Marlborough, New Zealand (Whitehaven). Paul and his wife,
Shannon, own and operate Silver Thread Vineyard on the east side of Seneca Lake in the Finger Lakes
AVA of New York State. Paul consults and oversees production of Finger Lakes wine for The Gotham
Project, a company that markets keg wine to New York City restaurants. Paul has an M.S. in Enology and
Viticulture from Cornell University and a B.S. in Chemical Engineering from Rensselaer Polytechnic
Institute. He has earned a wine judge certification from the American Wine Society and a level three
Advanced Certificate in Wines and Spirits from the Wine and Spirit Education Trust of London. He has judged at several regional, state, and national wine competitions. Paul is driven by his desire to learn about and know how to explain classical and cutting edge techniques useful to small scale winemaking and vineyard operations.