Talking with U of M

Talking grapes and wine with U of M

Soon Li Teh, an assistant professor of grape breeding and enology, evaluating a grape seeding at the U of M’s Horticultural Research Center in Chaska, Minnesota.
Soon Li Teh, an assistant professor of grape breeding and enology, evaluating a grape seedling at the U of M’s Horticultural Research Center in Chaska, Minnesota.

MINNEAPOLIS/ST. PAUL (10/10/2024) — Autumn is a busy time of year for Minnesota’s winemakers spending long days harvesting and fermenting grapes. It’s also the perfect time of year for people to visit their local vineyards and sample Minnesota wines.

Soon Li Teh, an assistant professor of grape breeding and enology and an Extension specialist, answers questions about the development of our state’s cold hardy grapes and wine economy. 

Q: What makes Minnesota wines unique? 

Prof. Teh: Minnesota wines often exhibit bright acidity with fruity flavors, often with notes of cherry, plum and blackcurrant. Red wines from the region tend to be medium-bodied with flavors of cherry, raspberry and spices, while white wines are typically crisp, refreshing and aromatic with notes of citrus, apple, pear and tropical fruits. Minnesota’s wine industry is still relatively young compared to traditional wine regions. This has fostered a culture of innovation and experimentation among winemakers to showcase Minnesota’s distinct climate and cold hardy grape cultivars.

Q: Why did grape breeding begin in Minnesota?
Prof. Teh: Grape breeding in Minnesota began with the desire to produce locally grown grape products, such as fresh grapes, jams, jellies, juices and wines. When European settlers moved to the Midwest and Great Plains in the 1800s, they were limited in the variety of viable crops, particularly in Minnesota due to the frigid winters and relatively short growing season. Native and wild grape species grew in abundance, but their small, highly acidic berries were more appealing to birds than humans. Species like riverbank grape, fox grape, sand grape and summer grape are native to North America but exhibited low fruit quality prior to domestication and breeding efforts.

Q: What challenges do Minnesota grape breeders face? 
Prof. Teh:
Grape breeders in the Upper Midwest face the challenge of developing cold hardy varieties that can withstand prolonged low winter temperatures, early fall frosts and late spring frosts. The region’s relatively short growing season often limits grape ripening, leading to fruit with high acidity and low sugar levels. Additionally, the significant pathogen and pest pressures necessitate breeding for resistance to major diseases and pests to ensure healthy vines that are less reliant on chemical sprays.

Q: How have cold hardy grapes contributed to our economy? 

Prof. Teh: The availability of cold hardy grape varieties  — Frontenac, Marquette, La Crescent and Itasca — has given rise to a cold-climate grape industry that did not previously exist. The introduction of Frontenac marked the start of a major adoption in cold hardy grapes among growers in states like Iowa, Minnesota and Wisconsin. In fact, U of M grape cultivars are now planted in northern states like Montana, North Dakota, Wyoming and even in Canada. The burgeoning industry has created new jobs across vineyards, wineries, distribution and retail sectors, while also boosting local agritourism. In Minnesota alone, grape and wine production contributed an estimated $80 million in economic activity in 2015 — with around 80 wineries, the current economic impact is likely even higher today.


Q: What’s next for U of M grapes? 
Prof. Teh: The University of Minnesota grape breeding team is actively developing new cultivars for both wine production and fresh consumption. Currently, two seedless, cold hardy table grapes are in the pre-commercialization stage. We are also evaluating several promising red wine selections, with plans for a release in the near-to-medium term. Research innovations continue to drive the breeding program forward, including the use of diagnostic DNA markers to guide breeding decisions, and the implementation of genomic and phenotyping tools to better understand cold hardiness, disease resistance and fruit quality traits.

Soon Li Teh is an assistant professor of grape breeding & enology in the College of Food, Agricultural and Natural Resource Sciences. His areas of expertise include grape breeding, quantitative genetics, wine biochemistry, disease resistance and pest resistance. 

About the College of Food, Agricultural and Natural Resource Sciences 

The University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences strives to inspire minds, nourish people, and sustainably enhance the natural environment. CFANS has a legacy of innovation, bringing discoveries to life through science and educating the next generation of leaders. Every day, students, faculty, and researchers use science to address the grand challenges of the world today and in the future. CFANS offers an unparalleled expanse of experiential learning opportunities for students and the community, with 12 academic departments, 10 research and outreach centers across the state, the Minnesota Landscape Arboretum, the Bell Museum, and dozens of interdisciplinary centers. Learn more at cfans.umn.edu.

About “Talking...with U of M”

“Talking...with U of M” is a resource whereby University of Minnesota faculty answer questions on current and other topics of general interest. Feel free to republish this content. If you would like to schedule an interview with the faculty member or have topics you’d like the University of Minnesota to explore for future “Talking...with U of M,” please contact University Public Relations at [email protected].
 

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Lori Fligge

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612-626-5457