Andrew Reynolds- Researcher and Professor

Andrew Reynolds is a professor of Biological Sciences/Viticulture at Cool Climate Oenology and Viticulture Institute.

He finished his college at University of Guelph, Guelph, Ont., 1978 as a Bachelor of Science in Agriculture Major in Horticulture. In 1980, he obtains his master’s degree in Plant Breeding and Genetics at the same university also. And got his doctorate in Pomology, Plant Physiology, and Food Science at Cornell University, Ithaca, NY, 1983.

He’s been doing a research in Viticultural practices and their influences wine and juice quality, characterization of impact of terroir on the sensory properties of Niagara wines and factors influencing stuck fermentations.

Some of his specialist publications are the following:

1.) Edwards, C.G., A.G. Reynolds, A.V. Rodriguez, M.J. Semon, and J.M. Mills. 1999. Implication of acetic acid in the induction of slow/stuck fermentations and inhibition of yeast by Lactobacillus sp. Am. J. Enol. Vitic. 50: 204-10.

2.) Delaquis, P., M. Cliff, M. King, B. Girard, J. Hall, & A.G. Reynolds. 2000. Effect of two commercial malo-lactic cultures on the chemical and sensory properties of Chancellor wines vinified with different yeasts and fermentation temperatures. Am. J. Enol. Vitic. 51: 42-48.

3.) Girard, B., D. Yuksel, M.A. Cliff, P. Delaquis, and A.G. Reynolds. 2000. Vinification effects on the sensory, colour, and GC profiles of Pinot noir wines from British Columbia. Food Res. International 33: .

4.) Reynolds, A.G. 2000. Impact of trellis/training systems and cultural practices on production efficiency, fruit composition, and vine balance. Am. J. Enol. Vitic. 51: 309-17.

5.) Reynolds, A.G. & D.A. Wardle. 2001. Evaluation of minimal pruning upon vine performance and berry composition of Chancellor. Am. J. Enol. Vitic. 52: 45-8.

6.) Reynolds, A.G. 2001. Rootstocks impact vine performance and fruit composition of grapes in British Columbia. HortTechnology 11(3): 12-20.

7.) Reynolds, A.G., M.A. Cliff, B. Girard, and T. Kopp. 2001. Influence of fermentation temperature on composition and sensory properties of Semillon and Shiraz wines. Am. J. Enol. Vitic. 52: 235-40.

8.) Reynolds, A.G., C.G. Edwards, M.A. Cliff, J. Thorngate, & C. Marr. 2001. Evaluation of yeast strains during fermentation of Riesling and Chenin blanc musts. Am. J. Enol. Vitic. 52: 336-44.

9.) Douglas, D., M.A. Cliff, and A.G. Reynolds. Canadian terroir: characterization of Riesling wines from the Niagara Peninsula. Food Res. Int. 34: 559-63 (2001).

And some of Andrew Reynolds publications demand in press are the following:

1.) Reynolds, A.G., P. Parchomchuk, R. Berard, A.P. Naylor, and E. Hogue. 2005. Gewurztraminer vines respond to length of water stress duration. Int. J. Fruit Science 4:.

2.) Reynolds, A.G., J. Roller, A. Forgione and C. de Savigny. 2006. Gibberellic acid and basal leaf removal: implications for fruit maturity, vestigial seed development and sensory attributes of Sovereign Coronation grapes. Amer. J. Enol. Vitic. 57.

3.) Tate, D., A.G. Reynolds, and C. de Savigny. 2006. Modification of a rapid method for measuring β-glycosidase activity in fermenting muscat musts. Amer. J. Enol. Vitic. 57.