The Cynthiana grape is native to Arkansas and has good winter hardiness and disease resistance. The grape is tolerant of Pierce's Disease and can make an excellent red wine. Enology studies are underway to study the influence of yeast on wine color, acidity perception and mouthfeel. This is particularly important as this grape is grown further south, since warmer nighttime temperatures tend to reduce wine color and body. It is hoped that improved quality will make this native Arkansas wine grape more popular and valuable among the premium wine consuming population and significantly increase profitability for the wine industry.

Studies are underway on Chardonel, Seyval, Vidal and Vignole in either dry table wine or barrel-fermented styles. Yeast strains are being tested with the objective of reducing the perception of acidity and improving flavor, aroma and body. Knowledge gained from this study will help the wine industry as a whole by delineating the attributes of the specific yeast and will help the regional industry by providing new tools for production of high quality white wines.

Grapes grown in warm climates often result in wines that have a high pH that cannot be corrected by simple acid additions. These wines are often of lesser quality and have a short shelf life. The high pH can be corrected using ion exchange, but wine quality is an issue because resins remove flavor components and color. Cation selective membranes have the potential for lowering wine pH. Since there is no resin bed to adsorb desirable components and no resin bed to regenerate, the process is simpler than resin-based systems and should improve wine quality.

Since sulfur dioxide (SO₂) can affect flavor and aroma and cause allergic reactions to sensitive individuals, the grape wine and juice industry is interested in reducing the level of SO₂ in wine and juice products. The reduction of SO₂ in wine through the use of dimethyldicarbonate (DMDC) was evaluated. SO₂, DMDC, and their combinations at several levels have been studied to evaluate prevention of yeast growth at different pH levels in a semi-sweet wine. One of Arkansas' major wineries has installed a unit to apply DMDC and is utilizing the findings of this research. This DMDC research is unique and provides practical information that can be implemented by industry.

Many of the European wine grapes do not grow well in Arkansas due to cold hardiness issues. Wines are being produced and evaluated at the Institute of Food Science and Engineering from grape breeding lines developed by the University's Department of Horticulture. New high quality, disease resistant grapes that ripen well in central and northern Arkansas will help increase grower and winery profits as well as wine quality.