Hour-by-hour schedule

ICCWS 2022 Full Program Schedule

MONDAY, JULY 18

TUESDAY, JULY 19

WEDNESDAY, JULY 20

THURSDAY, JULY 21

The symposium will feature a mix of engaging keynote speeches, poster presentations and workshops highlighted by breakout sessions and networking events that are sure to provide a holistic understanding of the challenges and opportunities on the horizon. The symposium will be rooted in the sharing of rigorous scientific content and provision of unique opportunities to learn from the best and brightest in the cool climate industry from Canada and around the world.

The morning sessions will bring together all of the delegates for the keynote session each day. Following on this session there will be presentations, workshops and panel discussions including wine tastings. The main theme throughout the week is climate change adaptation and innovation. Within this framework will be sessions that includes viticulture, oenology, wine business and science communication, which are detailed below.

Please note that this program/ hour-by-hour schedule is subject to change as the conference date approaches. Continue to monitor this page for updates.

Download the ICCWS Program Schedule

MONDAY, JULY 18, 2022

8:00 am to
8:30 am		 Opening ceremony. Indigenous Peoples Ceremony and Introductions.
Sean O’Sullivan Theatre
8:30 am to
9:30 am		 ICCWS 2020 Keynote speaker: Laura Catena, Managing Director Bodega Catena Zapata, Argentina and Catena Institute of Wine founder.
Sean O’Sullivan Theatre
9:45 am to
10:45 am
VITICULTURE		 Innovation and Adaptations in Viticulture. Modelling Grapevine Phenology and Impacts of Climate Change on Viticulture.
Sean O’Sullivan Theatre
Viticulture keynote speaker: Elizabeth Wolkovich, University of British Columbia, Vancouver, BC, Canada
Wine grapes have a high sensitivity to climate, and the impacts of climate warming are already becoming clear. Dr. Wolkovich will review the shifts in wine grape phenology and predictions for the future, with a focus on diversity of responses among varieties. She will show how the projected negative impacts could be mitigated by adopting strategies that exploit varietal diversity.
11:00 am to
12:30 pm
VITICULTURE		 Improving Vineyard Sustainability.
Sean O’Sullivan Theatre (Research Seminar)
Increasing the environmental sustainability of grape production systems is a goal common among producers worldwide. Speakers will describe how adopting sustainable practices can enhance vineyard ecology and reduce the need for chemical inputs.
Session Chair: Mehdi Sharifi, Agriculture and Agri-Food Canada, Summerland, BC, Canada
11:00 am – 11:30 am: How Under-Vine Cover Crops Could Improve Sustainable Production Practices
Michela Centinari, Penn State University, State College, PA, USA
11:30 am – 11:50 am: Effects of Cultural Practices and Other Treatments on Sour Rot Development
Wendy McFadden-Smith, Brock University, St. Catharines, ON, Canada
11:50 am – 12:10 pm: Mycorrhizal Inoculation Benefits Differ Between Grapevine Root Systems
Mariam Berdeja, Cornell University, Ithaca, NY, USA
12:10 pm – 12:30 pm: Questions and discussion with session speakers
11:00 am to
11:30 am
OENOLOGY		 Strategies to Mitigate Protein Haze in White Wine.
Room STH204 (Workshop)
Jacqui McRae, University of Adelaide, Australia.
Protein stability: More than just a big lump of clay. Producing protein-stable or ‘heat-stable’ wine is essential to ensure it remain clear and bright from transport to consumption. Bentonite clay has been traditionally added to remove wine proteins for heat stability but the process is inefficient with the loss of substantial volumes of wine as bentonite lees. Wine loss is costly for the wine industry and a key driver of current research investigating bentonite alternatives. Some novel alternatives are already available to winemakers and some will hit the market in coming years. This workshop will cover the latest strategies for getting the most out of bentonite and explore some of the pros and cons of the most promising emerging technologies.
11:30 am to
12:30 pm
OENOLOGY		 Managing Grape Rot in the Winery.
Room STH204 (Masterclass)
Denise M. Gardner, Denise Gardner Winemaking, Pennsylvania, USA.
Grape growing regions that experience annual weather variation develop grapes that produce remarkable wines in perfect vintage years. However, winemakers may have to work with less desirable wines in challenging vintage years. Sometimes those years are unavoidable despite all best efforts from the vineyard. The struggle for winemakers to create a quality wine in those challenging years can be stressful, chaotic, and filled with unknowns. Therefore, this one-hour masterclass will review the influence grape rot can have on winemaking operations and applicable principles winemakers can use to get the best possible wine post-fermentation. We will also cover decisions winemakers should consider in their processing plan from harvest to bottling. Finally, blending options for wines produced from rotted fruit when varietal or vintage labeling is not an option will be discussed.
11:30 am to
12:30 pm
OENOLOGY		 Oenology Flash Talks.
Room STH202 (Research seminar)
Session chair: Amy Bowen, Vineland Research and Innovation Centre, Niagara, Canada.

1. An Emotional Tasting Approach Adapted to Brain Flavour Processing and to Easy Recognition of Cool Climate Wine Styles.
Manuel Malfeita-Ferreira, Universidade de Lisboa, Portugal.
2. Can Variation in Wine Preference Amongst Consumers be explained by Salivary Protein and Oral Microbiome Composition?
Jiaqiang Luo, University of Melbourne, Australia.
3. Targeted Volatile Compound Analyses and Chemometrics to Define Quality in Pinot Noir.
Kenneth Olejar, Lincoln University, Canterbury, New Zealand.
4. Let’s Get Fizzical: Investigating the Proliferation and Evolution of Maillard Reaction (MR)-Associated Flavors in Sparkling Wine related to Dosage Sugar-Type.
Hannah Charnock, Brock University, Canada.
5. The Use of Pre-fermentative Yeasts to Modulate the Organoleptics of Rosé wines.
Lorenzo Peyer, CHR Hansen, Denmark.
6. Removal of White Heat Unstable Proteins by Proteases and Flash Pasteurization. Comparison of Bentonite Treatments.
Richard Marchal, University of Reims, Champagne, France.
7. The Importance of Nitrogen: Vineyard Nitrogen versus Winery Nitrogen. Impacts on Chardonnay and Pinot Noir Wine Quality.
Elizabeth Tomasino, Oregon State University, Oregon, USA.

12:15 pm to 12:30 pm Question and discussion with all session speakers
11:30 am to
12:30 pm
WINE BUSINESS		 The Business of Vineyard Management.
Room STH215 (Research Seminar)
Peter McAtamney (Wine Business Solutions, Australia)
Weather derivatives in viticulture. Why a lack of adoption?
Don Cyr, Goodman School of Business, Brock University, Canada
A Look at Efficiencies in Investment into Geothermal Heating and Cooling for Wineries
John Hudelson, Central Washington University, Washington, USA.
1:30 pm to
3:00 pm
VITICULTURE		 Vineyard Management to Improve Fruit Quality.
Sean O’Sullivan Theatre (Research Seminar)
Wine grape maturation and quality highly depend on management practices adopted by growers. Speakers will describe cultural methods such as crop load adjustment and canopy management that affect fruit development and composition.
Session chair: Harrison Wright, Agriculture and Agri-Food Canada, Kentville, NS, Canada.
1:30 pm – 2:00 pm: Vineyard Management to Improve Fruit Quality
Amber Parker, Lincoln University, New Zealand
2:00 pm – 2:20 pm: Vine Balance and Grape Composition: The Example of Nitrogen Assimilation and Partitioning as a Function of Fruit Load
Thibault Verdenal, Agroscope Institute, Pully, Switzerland
2:20 pm – 2:40 pm: Fruit Quality in Response to Early Leaf Removal is Controlled by Fruit Microclimate and Canopy Structure, but not Ripening-Related Phytohormones in Merlot (Vitis vinifera L.) Grapevines
Josh VanderWeide, Michigan State University, East Lansing, MI, USA
2:40 pm – 3:00 pm: Impact of Crop Load Management on Terpene Concentration of Gewurztraminer Grapes in the Okanagan Valley
Yevgen Kovalenko, University of British Columbia, Vancouver, BC, Canada
1:30 pm to
2:15 pm
SCIENCE
COMMUNICATION		 Challenges with Social Media as a Science Communication Tool.
Room STH202 (Workshop – live streamed on social media)
Eric Stafne, Mississippi State University, USA (by virtual link) and Becca Yeoman-Irwin (AKA Academic Wino)
In this session, we will talk about some do’s and don’ts of social media. Advantages and disadvantages of having a social media platform in science will also be discussed. The two primary social media platforms Eric Stafne uses are Twitter and blogs, so he will relay personal experiences related to disseminating research findings, educational programs, and reputation/brand establishment. In addition, Eric will throw out some tips for increasing engagement and assessing the value of social media posts. Finally, we will explore a case study of the power of social media, both to the benefit and detriment of the case subject.
1:30 pm to
3:00 pm
OENOLOGY		 Great Chardo Swap.
Room STH203 (Presentation and tasting)
Session chair: Belinda Kemp, CCOVI, Brock University, Canada

  • Montague Vineyard, Niagara -on-the-Lake/West side winemakers: Thomas Bachelder (Bachelder Wines), Lawrence Buhler (Henry of Pelham Family Estate Winery), Shiraz Mottiar (Malivoire Wine Company), Casey Kulczyk (Westcott Vineyards), Angelo Pavan (Cave Spring Wine Cellars), Emma Garner (Thirty Bench Wine Makers).
  • Thirty Bench Vineyard/East side winemakers: Craig McDonald (Trius Winery), Bruce Nicholson (Inniskillin Niagara), Amelie Boury (Château Des Charmes), Fabian Reis (Ferox), JL Groux (Stratus Vineyard), Ann Sperling (Southbrook Vineyards).

The Great Chardo Swap will compare the 2017 and 2018 Chardonnay wines made from two vineyards, Montague vineyard in east of the Welland Canal, and Thirty Bench Vineyard located west of the Welland Canal. The fruit was processed at commercial ripeness each year, then juice (and/or solids if required) collected by winemakers on the opposite side of the canal to the vineyard. The winemakers were unaccustomed to working with fruit from these vineyards so the session will explore the terroir of the vineyards and sub-appellations. The winemaking techniques employed by each winemaker will be discussed, and wines will be tasted blind in four flights.
2:15 pm to
3:00 pm
WINE BUSINESS		 2:15 pm – 3:00 pm Wine Industry Perception and Adaptation on Climate Change.
Room STH215 (Research Seminar)
2:15 pm – 2:30 pm: Climate Change Perceptions, Adaptation Status and Drivers of Adaptation amongst Canadian Winegrowers.
Gary Pickering, Brock University, Canada
2:30 pm – 2:45 pm: Towards An Understanding of Perceived Risk of Climate Change and Adaptive Responses in the New Zealand Wine Industry.
Joanna Fountain, Lincoln University, New Zealand
2:45 pm – 3:00 pm: Questions and discussion with session speakers
3:20 pm to
4:00 pm
OENOLOGY		 Knowledge and Technology Transfer from the Land of Appassimento to Other Cool Climate Regions.
Room STH216 (Research seminar)
Session chair: Angelo Pavan, Cave Spring Cellars, Ontario, Canada.
Andrea Dal Cin, Masi Agricola SPA Group, Italy
3:20 pm to
4:00 pm
OENOLOGY		 Great Chardo Swap Live Auction with Waddingtons Auction House, Toronto, Canada.
Room STH204
Auctioneer: Stephen Ranger, Vice President, Waddington Auction House, Toronto, Canada
An opportunity to bid for these one-off, “never to be made” again wines made for the Great Chardo Swap. All proceeds from the auction go to the Karl J. Kaiser Memorial Fund to establish scholarships for students studying oenology and viticulture at Brock University. Auction lots include cases of 12 bottles of the 2017 wines, cases of 12 bottles of the 2018 wines, four 6L wines (a blend of wines made from each vineyard by year), four 3L wines (a blend of wines made from each vineyard by year), and “lucky dip” cases of 12 wines that are a mix of the all wines produced!
3:20 pm to
5:30 pm
VITICULTURE		 Climate Change and Grapevine Stress Adaptation.
Sean O’Sullivan Theatre (Research Seminar)
Changing climate and extreme weather are influencing cool climate viticulture regions. Speakers will describe the importance of adapting viticulture to new climate normals, and to extreme events such as heat waves, drought, and frost.
Session chair: Jim Willwerth, Brock University, St. Catharines, ON, Canada
3:20 pm – 3:50 pm: Drought and Heat Waves Coming to a Vineyard Near You
Markus Keller, Washington State University, Prosser, WA, USA
3:50 pm – 4:10 pm: Elevational Range Shifts of Mountain Vineyards: Recent Dynamics in Response to a Warming Climate
Simon Tscholl, Institute for Alpine Environment, Eurac Research, Bozen, Italy
4:10 pm – 4:30 pm: Climate as a Determining Factor of Quality: An Approach to Defining Minimum Requirements for Typical Grapevine Ripening
Arno Schmid, Laimburg Research Centre, Auer, Italy
4:30 pm – 4:50 pm: Refining the Growing Season Temperature Parameter for use in Wine Grape Suitability Analysis
Cindy Liles, University of Newcastle, Callaghan, Australia
4:50 pm – 5:10 pm: Phenological Model Intercomparison for Budbreak Date Estimation in Europe
Luisa Leolini, University of Florence, Italy
5:10 pm – 5:30 pm: Climate Change and Spring Frost Risk – A Post Freeze Case Study
Harrison Wright, Agriculture and Agri-Food Canada, Kentville, NS, Canada
4:00 pm to
5:30 pm
OENOLOGY		 Appassimento Wine Tasting.
Room STH215 (Places limited so pre-booking is essential)
Session chair: Elsa McDonald, Arterra Wines, Canada.
Debra Inglis (Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, Canada), Jennifer Kelly (Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, Canada) and Andrea Dal Cin (Masi Agricola SPA Group, Italy)
Appassimento wines from Canadian Provinces and Italy will be presented in four flights.
4:00 pm to
5:30 pm
SCIENCE
COMMUNICATION		 CorkScrewedTV.
Room STH202 (Workshop)
Presenters: Patrick Gagliardi and Ralph deGroot, CorkscrewedTV.
CorkScrewedTV is new show about wine from the perspective of a wine rookie. Co-hosts Patrick Gagliardi and Ralph deGroot came at the idea with no understanding of wine other than the fact that they lived squarely in ‘wine country’. Rather than have a wine expert host a show about wine, the two hosts pitched the idea that the show would approach wine from a truly new perspective making it extremely relatable to the myriad consumers who wish they understood wine a little better. With three main objectives, to educate, to inspire and to promote, CorkScrewedTV is attracting audiences all over Canada, and internationally, working hard to put Canadian wines front and centre. With stunning visuals, the show also makes an intriguing case for visiting Ontario’s wine country. In this session, you will hear from the presenters via a question and answer session with audience members, and view two episodes of the program. Visit corkscrewedtv.com to find out more!
5:30 pm to
7:30 pm		 Wines of Canada Tasting Event
8:00 pm to
10:00 pm		 Farm to Table Optional Wine Dinners Experience Niagara East

 

TUESDAY, JULY 19, 2022

9:00 am to
10:15 am
OENOLOGY		 Preserving Cool Climate Wine Styles in Times of Climate Change.
Sean O’Sullivan Theatre.
Oenology keynote speaker: Monika Christmann, Vice-President of OIV.
10:30 am to
11:30 am
OENOLOGY		 Wine Taint Management.
Sean O’Sullivan Theatre. (Research seminar)
Session chair: Mary McDermott, Township 7 Winery, British Columbia, Canada.
10:30 am – 10:45 am: New approach to lightstrike in wine using a preventative technique.
Pierre-Yves Bournerias, Institut Oenologique de Champagne (IOC), Champagne, France.
Lightstrike is a recurrent issue in rosé, white and sparkling wines. This off-flavour (i.e. cabbage, floor cloth) is linked to reductive notes typically found in white or rosé wines in flint bottles. The mechanisms that cause this off-flavour are well understood; we know that some compounds such as riboflavin and amino acids with sulfur radicals are essential for the formation of the “lightstrike” fault. Light is the catalyst of this reaction. In the work presented here, controlling the concentration of the lightstrike fault, we show that we can significantly decrease the fault by the use of a product able to trap vitamin B2. Used at a controlled dose, this product is able to eliminate the fault without changing the sensory profile of the wine.
10:45 am – 11:00 am: Amelioration of smoke taint using “remove and release” winemaking strategies.
Marianne McKay, Stellenbosch University, South Africa.
11:00 am – 11:15 am: Evaluation of antioxidant and antiradical activity in wine. Comparing the total antioxidant capacity and the prevention of untypical aging (UTA) development.
Robert Larcher, Fondazione Edmund Mach, San Michele all’ Adige, Italy.
11:15 am – 11:30 am: Question and discussion with session speakers
10:30 am to
11:30 am
VITICULTURE		 Implementing a Successful Winegrowers Sustainability Program.
ROOM STH2O3. (Masterclass)
Stephanie Bolton, Lodi Winegrape Commission, California, USA
Education and outreach are key to the adoption of industry programs that promote winegrowing sustainability. Dr. Bolton will describe her work to provide targeted and daily support to wine grape growers in Lodi, California, through research, advanced grower education, and implementation of LODI RULES, a sustainable winegrowing certification program.
10:30 am to
11:30 am
OENOLOGY		 Sustainable winery: How Can a Winery become Carbon Neutral?
Room STH204 (Masterclass)
Session chair: Alistair Nesbitt, Vinescapes, UK.
Ross Wise, Black Hills Estate Winery, British Columbia and Taspia Raka, ClimateSmart, British Columbia.
Wineries can become carbon neutral by offsetting its carbon dioxide emissions. This session will explain how a winery can take steps towards carbon neutrality by reducing carbon emissions, with the aim become carbon neutral.
11:30 am to
12:30 pm
OENOLOGY		 Sensory Analysis and Flavour Chemistry related to Wine Style and Regional Identity.
Sean O’Sullivan Theatre. (Research seminar)
Session chair: Amy Bowen, Vineland Research and Innovation Centre, Niagara, Canada.
11:30 am – 11:45 am: Age vs. Autolysis prise de mousse: A Volatile and Sensory Comparison of Base Wines Aged off and on Lees, after Tirage.
Samantha Sawyer, Tasmanian institute of Agriculture, University of Tasmania, Australia.
11:45 am – 12:00 pm: The Regional Story of Cool and Warm Climate Australian Shiraz: Sensory and Chemical Profiles of Wines from Six Different Regions.
Wes Pearson, Australian Wine Research Institute (AWRI), Adelaide, Australia.
12:00 pm – 12:15 pm: Adapting Polarized Projective Mapping to Describe Fruity Aromas in Oregon White Wines.
Angelia Lobbi, Oregon State University, Oregon, USA.
12:15 pm – 12:30 pm: Questions and discussion with all session speakers
11:30 am to
12:30 pm
OENOLOGY		 Rosé Winemaking and Rosé wine in the Asian Market.
Room STH204 (Masterclass and seminar)
Session chair: Rob Power, Creekside Winery, Ontario, Canada.
Eddie McDougall, The Flying Winemaker, Hong Kong.
The Rosé Revolution has had plenty of success in traditional western markets however Asia has only just started to embrace the style. This session you will learn about the category’s growth, market opportunities and style preferences of Asia-based rosé wine buyers. This presentation will also feature technical aspects in relation to the production of still rosé winemaking. Highlighting areas relating to the use of SO2, hyper-oxidation techniques, and the effects of clarification methods for the management of wine color from a winemaker’s perspective.
11:30 am to
12:30 pm
VITICULTURE		 Managing Floor Vegetation and Weeds.
Room STH203 (Workshop)
An important component of the vineyard environment is the community of plants growing on the vineyard floor. Floor vegetation can affect water and nutrient available, pest populations, and disease pressure. This workshop will focus on trends in floor management practices, and selection of cover crop species.
Session chair: Tom Lowery, Agriculture and Agri-Food Canada, Summerland, BC, Canada
11:30 am – 12:00 pm: Trends in Vineyard Floor Management in the North Coast of California
Glenn McGourty, University of California Cooperative Extension, Ukiah CA, USA
12:00 pm – 12:20 pm: Screening Cover Crop Species for Okanagan Valley Vineyards
Medhi Sharifi, Agriculture and Agri-Food Canada, Summerland, BC, Canada
12:20 pm – 12:30 pm: Questions and discussion with all session speakers.
1:30 pm to
2:15 pm
OENOLOGY		 Pinot Noir Regionality.
Sean O’Sullivan Theatre. (Research seminar)
Session chair: Gabriel Demarco, Cave Spring Cellars, Ontario, Canada.
1:30 pm – 1:45 pm: Phenolic and Aroma Comparison of Pinot Noir Wines from Australia and non-Australian Regions.
Rocco Longo, Tasmanian institute of Agriculture, University of Tasmania, Australia.
1:45 pm – 2:00 pm: Comparing Lipid Profiles of Pinot Noir Wines from Different Climatic Regions.
Quynh Pha, Oregon State University, Oregon, USA.
2:00 pm – 2:15 pm: Question and answers with session speakers
1:30 pm to
2:30 pm
SCIENCE
COMMUNICATION		 Wine Experiments and Games for Science and Food Festivals.
Room STH204 (Workshop)
Session chair: Barb Tatarnic, CCOVI, Brock University, Canada.
Jacqui McRae (University of Adelaide, Australia), Sheridan Barter (Australian Wine Research institute (AWRI), Australia), Creina Stockley (University of Adelaide, Australia) and Dimitra Capone (University of Adelaide, Australia).
“Did you add pepper?” and other great openers for talking science with wine. Wine is a drink enjoyed by millions but even the most dedicated wine enthusiast may not know how much science goes into that perfect drop. From the biology of grape growing and the biochemistry of yeast fermentation to the chemical complexities of wine flavors, aromas and aging, science plays a role in every part of winemaking. This workshop will highlight some fun ways to convey wine science to the public including myth busting, competitions, story-telling and turning water into wine. The goal is not just to know the answers but also to discover novel approaches to asking the questions.
1:30 pm to
3:00 pm
VITICULTURE		 Virus Disease Impacts and Management.
Room STH2O3 (Research Seminar)
Grapevine viruses have significant economic impacts on vineyards worldwide. This workshop will bring together leaders in the field of grapevine virology research to discuss the latest findings concerning grapevine viruses, and their impacts, and management of viruses.
Session chair: José Ramón Úrbez-Torres, Agriculture and Agri-Food Canada, Summerland, BC, Canada
1:30 pm – 2:00 pm: Grapevine Viruses: A multitude of Diverse Species with Simple but Poorly Adopted Solutions
Marc Fuchs, Cornell University, Geneva, NY, US
2:00pm – 2:30 pm: Grapevine Virus Diseases in Canada: Advanced Diagnostics and Their Role in Disease Epidemiology
Sudarsana Poojari, Brock University, Canada
2:30 pm – 2:50 pm: Preliminary Studies on Potential Insect Vector Species of Grapevine Red Blotch Virus (GRBV) in Ontario
Srabani Saha, Agriculture and Agri-Food Canada, Vineland Research Farm, ON, Canada
2:50 pm – 3:00 pm: Questions and discussion with all session speakers
2:15 pm to
3:00 pm
OENOLOGY		 Yeast, Bacteria and Nutrients.
Sean O’Sullivan Theatre. (Research seminar)
Session chair: Vivian Measday, Summerland Research and Development Centre, British Columbia, Canada.
2:15 pm – 2:30 pm: Bio Protection of White and Rosé wines with Pichia kluyveri – a Natural Solution for Low and No SO2 Wines.
Sofie Saerens, CHR Hansen, Denmark.
2:30 pm – 2:45 pm: Saccharomyces bayanus Yeast Isolate Consumes Acetic Acid during Fermentation of High Sugar Juice and Juice with High Starting Volatile Acidity.
Jennifer Kelly, Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University, Canada.
2:45 pm – 3:00 pm: Question and discussion with all session speakers
2:15 pm to
3:00 pm
WINE
BUSINESS		 The Integration and Separation of the Digital and Physical Worlds of Wine.
Room STH215 (Research Seminar)
Thomas Cochran, 720 Strategies, Washington DC, USA.
3:20 pm to
4:00 pm
OENOLOGY		 Red Winemaking and Phenolic Management.
Sean O’Sullivan Theatre. (Research seminar)
Session chair: Kevin Usher, Summerland Research and Development Centre, British Columbia, Canada.
3:20 pm – 3:35 pm: Effect of Grape Stem Inclusion Fermentation on Pinot Noir Wine Composition.
Bin Tian, Lincoln University, New Zealand
3:35 pm – 3:50 pm: Hard Pressed to Find a Difference: Evaluating the Total Tannin Content of Cabernet Franc Varietal Wines made using Pre- and Post-Fermentation Pressing Treatments.
Leah de Felice Renton, Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University, Canada
3:50 pm – 4:00 pm: Question and discussion with all session speakers
3:20 pm to
4:00 pm
OENOLOGY		 Wine Analysis and Technology.
Room STH204 (Research seminar)
Session chair: N. Neslihan Ivit, Perennia Food and Agriculture Inc. & Acadia University Nova Scotia, Canada.
3:20 pm – 3:35 pm: Ultra High Pressure Homogenization (UHPH) as a New Technology of Great Versatility in Oenology.
Iris Loira, Universidad Politécnica de Madrid, Madrid, Spain
3:35 pm – 3:50 pm: H2S in Wines Packaged in Cans: Methods for Measurement and Correlation with Molecular SO2.
Rachel Allison, Cornell University, New York State, USA
3:50 pm – 4:00 pm: Question and answers with session speakers
3:20 pm to
4:00 pm
VITICULTURE		 Management of Invasive Arthropod Pests: Lessons Learned and Future Directions.
Room STH2O3 (Masterclass)
Greg Loeb, Cornell University, Geneva, NY, USA
Although invasive pest species have been disrupting viticulture for at least 150 years, problems with pest invasions appear to be increasing. Dr. Loeb will use case studies to explore the impact of invasive species on viticulture. He will describe how pest management practices are adjusting and evolving, and provide some insights into future trends.
4:00 pm to
5:30 pm
OENOLOGY		 Developments in Consumer Wine Sensory Analysis.
Room STH216 (Masterclass)
Elizabeth Tomasino, Oregon State University, Oregon, USA
In this masterclass, you will learn the differences between sensory science and consumer science in regards to sensory analysis of wines. Most wine focuses on sensory science of the actual wine, so participants will look at every step of the wine production process, and highlight where consumer science is beneficial. Real life examples of problem solving using consumer science from the food and wine industry will be included in the session.
4:00 pm to
5:00 pm
VITICULTURE		 Viticulture Flash Talks.
Room STH2O3 (Research seminar)
Session chair: José Ramón Úrbez-Torres, Agriculture and Agri-Food Canada, Summerland, BC, Canada.

1. Multi-Year Study of the Effects of Cluster Thinning on Vine Performance and Fruit and Wine Composition of Pinot noir
Jean Dodson Peterson, California Polytechnic University, California, USA
2. Hormone Application Strategies for Modulating Ripening and Improving Terpene Accumulation in Cool Climate Regions of British Columbia
Simone Diego Castellarin, University of British Columbia, Vancouver, BC
3. High Tunnel Table Grapes for Nebraska and the Midwest
Paul Read, University of Nebraska, Lincoln, Nebraska, USA
4. Late Bunch Stem Necrosis in ‘Marquette’ Wine Grapes: A Case Study of a Climate-Sensitive Physiological Disorder
Harrison Wright, Agriculture and Agri-Food Canada, Kentville, NS, Canada
5. New Method for Early Yield Forecasting in Varieties of Vitis vinifera L. Grown Within A Cool Climate
Luke Alexander Spalding, Plumpton College, Plumpton, UK
6. Molecular Tools for Detecting Drosophila Suzukii in Trap Samples
Justin Renkema, Agriculture and Agri-Food Canada, London, ON, Canada
7. Zoning the Cabernet Franc Vineyards by NDVI Data from Unmanned Aerial Vehicles (UAVs) and Mapping Variability of the Vineyards in Ontario, Canada
Hyun-Suk Lee, Brock University, ON, Canada
8. The Impact of Projected Climate Change on Grape Growth and Wine Production in Prince Edward County
Matt Brunette, University of Toronto, Scarborough, ON, Canada
4:00 pm to
5:30 pm
OENOLOGY		 Canadian Sparkling Wine Tasting.
Room STH204 (Places are limited so pre-booking is essential)
Session chair: Treve Ring, Wine Judge and Writer, British Columbia, Canada.
Panelists: Peter Gamble (Winemaker & Winery Consultant, Canada & Argentina), Pierre-Yves Bournerias, (IOC, Champagne), Emma Rice (Hattingley Valley Winery, England) and Christopher Sealy (Wine Director, Aldo and Aloette Restaurants, Toronto, Canada).
5:00 pm to
6:00 pm		 Poster session with wine and cheese

*Farm-to Table Optional Wine Dinners Experience Niagara West.

 

WEDNESDAY, JULY 20, 2022

9:00 am to
10:15 am
WINE
BUSINESS		 The Business of Winery Sustainability: Building a Sustainable Wine Business: People, Place and Profit?
Sean O’Sullivan Theatre.
Wine business keynote speakers: Miguel Torres, Jr. Familia Torres, Spain and Donald Ziraldo, Niagara, Canada.
10:30 am to
11:30 am
WINE
BUSINESS		 Territorial Branding and Management: Sense of Place, Authenticity, Character, and More.
Sean O’Sullivan Theatre. (Research Seminar)
Bradley Rickard, Cornell University, New York, USA and Florine Livat, Kedge Business School, Bordeaux, France.
10:30 am to
11:30 am
OENOLOGY		 Green Flavour in Red Wine.
Room STH202 (Masterclass + tasting)
Dimitra Capone, University of Adelaide, Australia
Green flavour characters in red wine may be perceived as undesirable and have been previously associated with lower quality wine. A number of volatile compounds described with attributes including ‘green grassy’, ‘green capsicum’ or ‘bell pepper’ and ‘herbaceous’ are thought to be responsible for green flavour in red wine. This workshop will discuss the formation and fate of these compounds as well as ways of manipulating their concentration in wine and ultimately controlling their sensory impact. Some of the volatiles that impart green sensory characters will be explored with a presentation of spiked red wine samples.
11:10 am – 11:25 am: Olfactory Interactions of Subthreshold Off-flavour Components Enhance Perception of Green Flavors in Red Wine.
Marianne McKay, University of Stellenbosch, South Africa
11:25 am – 11:30 am: Questions and discussion with speakers
10:30 am to
11:30 am
VITICULTURE,
OENOLOGY,
SCIENCE
COMMUNICATION		 Connecting Researchers to Businesses to Solve Wine Industry Challenges. MITACS Funding Workshop for National & International Researchers and Businesses.
Room STH216 (Seminar)
Mike McCleary, MITACS Canada.
10:30 am to
11:30 am
VITICULTURE		 Vineyard Pest Management.
Room STH2O3 (Research Seminar)
Pest management has several challenges in modern viticulture. While development of sustainable control methods has made great strides, invasive pests are becoming more common, and control of virus vectors is becoming a priority. Speakers will describe these challenges and control strategies under development.
Session chair: Wendy McFadden-Smith, Ontario Ministry of Agriculture, Food and Rural Affairs, ON, Canada
10:30 am – 11:00 am: Developing a Grape Pest Management Program for British Columbia: Challenges and Dynamics
Tom Lowery, Agriculture and Agri-Food Canada, Summerland, BC, Canada
11:00 am – 11:20 am: Mitigation of Infestations of Multi-Coloured Asian Lady Beetle in Ontario Vineyards
Erik Glemser, University of Guelph, Guelph, Ontario, Canada
11:20 am – 11:30 am: Questions and discussion with all session speakers
10:30 am to
12:00 pm		 Vintners Quality Alliance (VQA) – ONTARIO Annual General Meeting.
Room STH217
11:00 am to
12:00 pm
SCIENCE
COMMUNICATION		 Data visualization: An introduction to analysis using programming tools: Python.
Room: Classroom A Brock Computer Lab. (Pre-booking essential)
Tim Ribaric, Acting head of the Digital Scholarship Lab, Brock University.
When faced with an analysis problem we often default to examining spreadsheets to try to glean the valuable insights that might be hidden in the data. While this works, it often does not work well enough. To be able to really pry into the data interested researchers can now use open source tools based in programming languages to achieve a higher level of insight. A further benefit is that these tools are easier to learn then you would imagine. These introductory sessions will examine two popular tools: Python and R, using a dataset inspired by a real viticulture research problem. These workshops will start from the absolute beginning and take participants, in a fun and engaging way, through the process of loading data, analyzing it, and visualizing results.
11:30 am to
12:30 pm
WINE
BUSINESS		 Placing Cool Climate Wines on the Market: How to Balance Tradition with Innovations.
Sean O’Sullivan Theatre. (Workshop)
Pieter Raeymaeker, (Vinetiq, Belguim and Damien Wilson, Sonoma State University, California, USA.
11:30 am to
12:30 pm
WINE
BUSINESS		 Cool Climate Wine Industry’s Opportunities and Challenges for Small and Medium-Sized Wineries.
Room STH215 (Panel debate)
Panelists: Larry Lockshin (University of South Australia, Australia), Donna Sears (Acadia University, Nova Scotia, Canada), Janet Dorozynski (Trade commissioner for Canadian wine, beer and spirits, Global Affairs Canada) and Andrew Gaudes (Goodman School of Business, Brock University, Canada)
11:30 am to
12:30 pm
OENOLOGY		 Skin Fermented White Wine and Minimal Intervention Winemaking.
Room STH204 (Research seminar)
Session chair: Belinda Kemp, Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, Canada.
Ulrich Fischer, Weincampus Neustadt, Germany and Lynette Hudson, Winemaker & Winemaking Consultant, New Zealand
White wine grapes wines lack anthocyanins, the compounds that give red wines their color. During fermentation of white grapes in contact with their skins, throughout winemaking and aging, other reactions take place. This session will explain practical techniques used wineries for minimal intervention winemaking. These include minimizing favorable conditions for non-saccharomyces yeast, gases, the uses of variable lid fermenters and closed fermenters, plastic covers, and sulfur dioxide reduction methods. These will be discussed with reference to experiences of winemakers in New Zealand.
11:30 am to
12:30 pm
VITICULTURE		 Precision Vineyard Management.
Room STH2O3 (Research seminar)
Precision management can improve the efficiency of vineyard management and the quality of fruit harvested from spatially variable vineyards. Speakers will describe new tools for mapping vineyard conditions and assessing crop variations to be addressed by precision management.
Session chair: Maria-Paz Diago, Universidad de la Rioja, Spain.
11:30 am – 12:00 pm: Assessing Vineyard Variability Using Grower Friendly Digital Tools
Roberta De Bei, University of Adelaide, Glen Osmond, Australia
12:00 pm – 12:20 pm: Mapping the Complex Patterns of Pepper Flavour in Australian Shiraz
Sheridan Barter, Australian Wine Research Institute, Glen Osmond, Australia
12:20 pm – 12:30 pm: Questions and discussion with all speakers
1:30 pm to
2:15 pm
WINE
BUSINESS		 Why Wine Consumers Buy What They Buy.
Sean O’Sullivan Theatre (Research Seminar)
Larry Lockshin, University of South Australia, Australia.
1:30 pm to
2:15 pm
OENOLOGY		 Tackling wine fraud: Methods to authenticate wine.
Room STH 215 (Research seminar)
Paula Martins-Lopes, University of University of Trás-os-Montes and Alto Douro, Portugal.
Wine adulteration/mislabeling is a practice that has a huge economic impact on targeted brands and wine styles, mainly due to wine buyers/consumers’ loss of trust. The establishment of a robust wine authenticity scheme can help both producers and consumers. In Portugal, a team of researchers have focused on creating a multidisciplinary approach that can tackle both the geographical provenance and the grapevine(s) varietal identification. This presentation will include methods to deal with this issue and how they can be transferred to specific cool climate wines such as Canadian Icewine, for identification and authentication. Challenges that are encountered during the authentication of wines and how these can be overcome will be presented. Special emphasis will be given to the identification of grape varieties using DNA-based techniques.
1:30 pm to
2:15 pm
SCIENCE
COMMUNICATION		 Making positive changes in vineyards from a distance: how advisors and consultants can use modern tools and multimedia to remotely, and rapidly, influence grower decision making.
Room STH216 (Masterclass)
Fritz Westover, Westover Vineyard Advising, Texas, USA.
An increase in grower adoption of online and multimedia wine growing resources may change how institutional vineyard advisors and consultants approach education and outreach programs. The ever-increasing amount of online learning tools and strategies to help growers adopt best management practices is challenging traditional outreach methods such as quarterly newsletters or annual reports. This master class will provide an overview of multimedia strategies for increasing engagement with growers and expanding influence of research based information to a greater reach. The educator will explore the selective use of video, email, social media and simple software tools from practical experience and the standpoint of maximizing time efficiency. Case studies will highlight the use of select software for communicating with growers, vineyard scouting apps, personalizing reports for growers, and re-purposing key viticulture outreach material to maximize impacts.
1:30 pm to
3:00 pm
VITICULTURE		 Disease Management.
Room STH2O3 (Research Seminar)
Grapevines host the largest number of pathogens of any woody perennial crop. Understanding the biology and epidemiology of pathogens, and having accurate and sensitive pathogen detection tools, are key for the development and application of effective chemical, biological, and cultural management strategies. Speakers will address these important aspects for some of the most economically important diseases on grapevines.
Session chair: Debra Moreau, Agriculture and Agri-Food Canada, Kentville, NS, Canada
1:30 pm – 2:00 pm: From Nursery to Vineyard: Etiology, Epidemiology, and Control of Grapevine Trunk Diseases in Canada
José Ramón Úrbez-Torres, Agriculture and Agri-Food Canada, Summerland, BC, Canada
2:00 pm – 2:20 pm: Emerging Technologies for Assessing Downy Mildew Incidence in Grapevine
Javier Tardaguila, University of La Rioja, Logroño, Spain
2:20 pm – 2:40 pm: Innovative Techniques for Detecting, Studying and Controlling Esca
Mustafa Selim, Geisenheim University, Geisenheim, Germany
2:40 pm – 3:00 pm: Etiology and Epidemiology of Sour Rot in Ontario, Canada
Wendy McFadden-Smith, Ontario Ministry of Agriculture, Food and Rural Affairs, Ontario, Canada
2:00 pm to
3:00 pm
SCIENCE
COMMUNICATION		 Data visualization: An Introduction to Analysis using Programming Tools: R.
Room: Classroom A Brock Computer Lab. (Pre-booked workshop)
Tim Ribaric, Acting head of the Digital Scholarship Lab, Brock University.
When faced with an analysis problem we often default to examining spreadsheets to try to glean the valuable insights that might be hidden in the data. While this works, it often does not work well enough. To be able to really pry into the data interested researchers can now use open source tools based in programming languages to achieve a higher level of insight. A further benefit is that these tools are easier to learn then you would imagine. These introductory sessions will examine two popular tools: Python and R, using a dataset inspired by a real viticulture research problem. These workshops will start from the absolute beginning and take participants, in a fun and engaging way, through the process of loading data, analyzing it, and visualizing results.
2:00 pm to
3:00 pm
OENOLOGY		 Aroma inquiries: A DIY Approach to Sourcing and Creating Aromatic Reference Materials for Self-directed Training.
Room STH201. (Pre-booked Masterclass)
Mel McBride, Ryerson Responsive Ecologies Lab, Ryerson University, Toronto, Canada.
While some of the aromas listed on wine grids are easily sourced in a grocery store, many compounds, particularly faults and uncommon florals, can be challenging to acquire. Drawing on Dr. McBride’s research across varied domains of applied aromatic expertise, this hands-on, materials-focused, workshop takes an experiential and ‘multimodal’ approach to sourcing, assessing, blending, and documenting aromatic resources to expand your literacy beyond ‘gridlocked’ guessing games with words. You will not only be introduced to many fine and rare aromatic materials, but also establish a personalized criteria for sourcing, creating, documenting and practicing with aromatic reference standards for self-directed training at your own pace and within your own budget. You will also receive a few samples and learning activities that will augment and complement your existing practices and skills of sensory evaluation.
2:15 pm to
3:00 pm
WINE
BUSINESS		 Economic Consequences and Business Implications of Climate Change.
Sean O’Sullivan Theatre. (Research Seminar)
Karl Storchmann, Editor, Journal of Wine Economics and Executive Director, American Association of Wine Economists, NY, USA.
2:15 pm to
3:00 pm
SCIENCE
COMMUNICATION		 Integrating Weather and Climate Science into Viticulture and Wine Production Investments.
Room STH216 (Masterclass)
Alistair Nesbit, Vinescapes, UK.
Viticulture globally is experiencing both stresses and opportunities associated with climate change. The longer term and more profound changes to the climate system are affecting decisions regarding vineyard and wine production investment and producers climate adaptation activities. However, the day-to-day, week-to week-and season-to-season weather variability that commonly influence the quantity and quality of grapes produced remains the focus of most producers. To help people make informed investment and production decisions relevant to shorter-term weather events and longer-term climate change, Vinescapes provide a suite of user-friendly on-line decision support tools driven by the latest weather forecasts and climate change projections. At the ICCWS 2020 we will present on how different types of visualization and means of technology can be used to provide valuable information in easily understood formats to help risk manage weather and climate related viticulture and wine production decisions.
3:20 pm to
4:00 pm
SCIENCE
COMMUNICATION		 Learning and Managing Consumer Perceptions of Cool Climate Wines and Grape Varieties.
Sean O’Sullivan Theatre (Research Seminar)
Kathleen Marie Kelley, Pennsylvania State University, USA
Not all Rieslings make you happy: An investigation of Riesling and consumer emotions.
Kate Biggs, Contract Testing, Brampton, Ontario, Canada
3:20 pm to
4:00 pm
VITICULTURE		 Grapevine Crown Gall Management.
Room STH2O3 (Masterclass)
The Biology of Agrobacterium Vitis on Grape, and Management of Crown Gall in Vineyards
Thomas Burr, Cornell University, Geneva, NY, USA
Crown gall is a serious disease of grapevines in cool climate regions. Dr. Burr will describe the biological behaviors of Agrobacterium vitis, the causal agent of crown gall, with a focus on management of the disease.
3:20 pm to
5:00 pm
OENOLOGY		 Influence of Malolactic Fermentation on Red Wine Color.
Room STH204 (Research seminar)
Eveline Bartowsky, Lallemand Oenology, Australia and James Osbourne, Oregon State University, Oregon, USA
Malolactic fermentation (MLF) is an integral step in red winemaking, which not only de-acidifies wine, but also influences wine sensory and the wine color profile. Long-established winemaking protocols for MLF induction generally involve inoculation of bacteria starter cultures post-alcoholic fermentation; however, more recently there has been a trend to introduce bacteria earlier in the fermentation process. One concern with early inoculation of malolactic bacteria is how this may affect red wine color. Our understanding of how MLF alters red wine color is limited, and to date, there is little evidence that timing of inoculation influences red wine color. Therefore, the purpose of the study we will present was to investigate the impact of MLF on red wine color, including timing of MLF, and examine potential reasons for any observed color changes.
4:00 pm to
5:00 pm
WINE
BUSINESS		 Wine Industry and the Growth of Many Home-Grown Industries (Breweries, Distilleries, and Legalized Cannabis).
Sean O’Sullivan Theatre (Panel debate)
Panelists: Donna Sears (Acadia University, Nova Scotia, Canada), Michael J. Armstrong (Goodman School of Business at Brock University, Canada) and J-L Groux (Stratus Winery, Niagara, Canada).
4:00 pm to
5:00 pm
WINE
BUSINESS		 Building a Successful Beverage Tourism for Cool Climate Destination.
Room STH202 (Masterclass)
Magdalena Kaiser, Wine Marketing Association of Ontario (WMAO), ON, Canada.
4:00 pm to
5:00 pm
OENOLOGY		 Canadian Cabernet Franc Tasting.
Room STH215 (Limited places please pre-book)
Session chair: Eugene Mlynczyk, Arterra Wines, Canada.
Panelists: Brian Schmidt (Vineland Estates, Ontario, Canada), Jennifer Huether (Gargoyle Wine Club, Canada), Wes Pearson (AWRI, Australia) and Jason James (Black Sage Vineyard, British Columbia).
5:00 pm to
6:00 pm		 Poster session with wine and cheese

*Gala dinner evening.

 

THURSDAY, JULY 21, 2022

9:00 am to
10:15 am
SCIENCE
COMMUNICATION		 Climate change and wine science communication: scientists, media and the public.
Sean O’Sullivan Theatre.
Science Communication Keynote: Kim Nicholas, Lund University, Sweden.
10:30 am to
12:00 pm
SCIENCE
COMMUNICATION		 Media session: Communicating Climate Change and Wine Science.
Sean O’Sullivan Theatre. (Presentation & panel debate)
Session chair: Belinda Kemp, CCOVI, Brock University, Canada.
10:30 am – 11:00 am: Media session: Communicating Climate Change and Wine Science.
Jim Handman, Science Media Centre of Canada, Toronto, Canada.
11:00 am – 12:00pm: Panel debate
The coverage in the media of climate change and its impact on wine is an important factor in determining public perceptions and attitudes towards the issues encountered in relation to viticulture, oenology and wine business. This session and panel debate will examine various good and bad examples of climate change and wine science communication. Answers to questions such as; how can scientists and journalists work together? What can grape and wine scientists learn from other fields of science? Should journalists have science training? Should it be mandatory for scientists to undergo journalism training? Panelists will examine ways in which climate change and wine science communication can be improved.
Panelists: Remy Charest (Wine Writer, Quebec, Canada), Becca Yeoman-Irwin, (AKA Academic Wino, Colorado, USA), Gary Pickering (Brock University, Canada) and Paul Kilmartin (University of Auckland, New Zealand).
12:00 pm to
12:30 pm
SCIENCE
COMMUNICATION		 Communicating Science to Growers and Winemakers. 
Sean O’Sullivan Theatre. (Panel debate)
Session chair: Fritz Westover, Westover Vineyard Advising, Texas, USA.
How is science communication different to outreach? What is the best way to convey viticulture research to grape growers? What is the method preferred by winemakers for the dissemination of oenological research results? A panel of viticulturists, winemakers, scientists and consultants will discuss current methods of grape and wine science knowledge transfer, and debate ways in which research results reach as many grape growers and winemakers as possible.
Panelists: Jacqui McRae (University of Adelaide, Australia), Stephanie Bolton (Lodi Winegrape Commission, California, USA), Denise Gardner (DG Winemaking), Pennsylvania, USA), Lisa Wambold (TerraLink Horticulture Inc., British Colombia, Canada), Katie Dickenson (Andrew Peller Ltd, Ontario, Canada), Lawrence Buhler (Henry of Pelham Estate Winery, Niagara, Canada), Shiraz Mottiar (Malivoire Wine Company, Niagara, Canada) Elizabeth Tomasino (Oregon State University, USA), Alistair Nesbitt (Vinescapes, UK), Liette Vasseur (Brock University, Canada), Jim Willwerth (Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University, Canada).
10:30 am to
11:30 am
VITICULTURE		 Grape Breeding and Rootstock Selection.
Room STH2O3 (Research Seminar)
New rootstocks and scion cultivars are being bred to address abiotic and biotic stresses such as soil-borne pests, soil salinity, drought, and climate change. Speakers will describe work underway by the grape breeding program at UC Davis, and the use of rootstocks to reduce potassium concentrations in grapevines.
Session chair: Michela Centinari, Penn State University, State College, PA, USA
10:30 am – 11:00 am: The UC Davis Grape Breeding Program – Current and Future Directions.
Andrew Walker, University of California, Davis, CA, US
11:00 am – 11:20 am: Using Rootstocks to Lower Berry Potassium Concentrations in Cabernet Sauvignon Grapevines
Zeyu Xiao, National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, Australia
11:20 am – 11:30 am: Questions and discussion with session speakers
10:30 am to
11:30 am
WINE
BUSINESS		 Women and Other New Faces in the Cool Climate Wine World: Innovators, Trailblazers, and More.
Room STH215 (Research Seminar)
Sandra Oldfield, Gillian Mainguy, (Benjamin Bridge Winery, Nova Scotia, Canada) and Suzanne Janke, (Stratus Winery, Niagara, Canada).
11:30 am to
12:30 pm
WINE
BUSINESS		 Exploring the Nexus between Wine Consumers and Terroir.
Room STH204 (Research Seminar)
Steve Charter MW, Burgundy School of Business, Dijon, France and Jennifer Maguire, Sheffield Hallam University, UK
11:30 am to
12:30 pm
OENOLOGY		 Making Wine with New Varieties. EU & US Hybrids Tasting.
Room STH201 (Places are limited so pre-booking is essential)
Session Chair: Amy Bowen, Vineland Research and innovation Centre, On, Canada.
Karine Pedneault (Université Sainte-Anne, Nova Scotia, Canada) and Simone Castellarin, (University of British Columbia, Canada)
1:30 pm to
3:00 pm
SCIENCE
COMMUNICATION		 Art of Wine Science.
Sean O’Sullivan Theatre. (Seminar)
Session chair: Chris Waters, Globe and Mail, and Brock University, Canada.
Wes Pearson (AWRI, Australia), Elizabeth Willings (Artist in Residence, AWRI, Australia), Melissa Proudlock (Niagara-on-the-Lake, Canada) and Roland Harrison, (Lincoln University, New Zealand)
Exploring wine science through art: Wine inspires art and art can be created from wine.
In this session we will discover how wine science research inspired art from the Australian Wine Research Institute (AWRI) Artist in Residence. We will found out about the science of grape and wine color through the eyes of a local Niagara artist who uses wine from a range of grape varieties and wine styles as paints. Assisted by wine scientists from Australia and New Zealand, the science of wine will be explored using visual art.
1:30 pm to
3:00 pm
VITICULTURE		 Reducing and Mitigating Cold Damage.
Room STH2O3 (Workshop)
The threat of cold damage is a reality in many cool climate regions. Speakers will discuss grapevine cold hardiness and mitigation of freeze injury. Topics such as freeze protection strategies, recent advances in our understanding of grapevine cold hardiness and cold hardiness modelling will be presented.
Session chair: Markus Keller, Washington State University, Prosser, WA, USA
1:30 pm – 2:00 pm: Recent Advances in Mitigating Freeze Injury in a Cool Climate Region.
Jim Willwerth, Brock University, Canada
2:00 pm – 2:20 pm: Predicting Bud Hardiness During Fall and Winter for Chardonnay and Merlot Grown in the Okanagan Valley, British Columbia
Carl Bogdanoff, Agriculture and Agri-Food Canada, Summerland, BC, Canada
2:20 pm – 2:40 pm: Correlation between Dehydrin-like Proteins and Cold Hardiness of Grapevines
Andréanne Hébert-Haché, Brock University, Ontario, Canada
2:40 pm – 3:00 pm: Questions and discussion with all speakers
1:30 pm to
2:30 pm
OENOLOGY		 White wine tropical flavour.
Room STH202 (Masterclass with tasting)
Dimitra Capone, University of Adelaide, Australia
2:10pm – 2:25pm: Additives Made at Harvest That Enhance Varietal Thiols in Pinot Gris, Chardonnay and Sauvignon Blanc.
Paul Kilmartin, University of Auckland, New Zealand
2:00 pm to
3:00 pm
OENOLOGY		 Aroma inquiries: A DIY approach to sourcing and creating aromatic reference materials for self-directed training.
Room STH201. (Masterclass) (Places are limited so please pre-book)
Mel McBride, Ryerson Responsive Ecologies Lab, Ryerson University, Toronto, Canada.
While some of the aromas listed on wine grids are easily sourced in a grocery store, many compounds, particularly faults and uncommon florals, can be challenging to acquire. Drawing on Dr. McBride’s research across varied domains of applied aromatic expertise, this hands-on, materials-focused, workshop takes an experiential and ‘multimodal’ approach to sourcing, assessing, blending, and documenting aromatic resources to expand your literacy beyond ‘gridlocked’ guessing games with words. You will not only be introduced to many fine and rare aromatic materials, but also establish a personalized criteria for sourcing, creating, documenting and practicing with aromatic reference standards for self-directed training at your own pace and within your own budget. You will also receive a few samples and learning activities that will augment and complement your existing practices and skills of sensory evaluation.
3:20 pm to
4:00 pm
SCIENCE
COMMUNICATION		 Communicating wine additives, allergens and labelling.
Sean O’Sullivan Theatre. (Research seminar)
Session chair: Ron Giesbrecht, Niagara College, Ontario, Canada.
Creina Stockley, University of Adelaide, Australia.
Worldwide, allergic reactions to foods are an increasing problem. In the community, wine is sometimes considered responsible for adverse reactions. This presentation examines whether these are true allergic reactions, what is known about the potential of egg, fish, milk, nut and other food proteins used in wine production to cause an allergic reaction, and whether wine made according to good manufacturing practice poses a risk to the health of adult consumers with food allergies. This presentation also examines international labelling requirements for potential allergens additives and processing aids.
3:20 pm to
4:00 pm
VITICULTURE		 New Technologies for Vineyard Management.
Room STH2O3 (Masterclass)
Maria-Paz Diago, University of La Rioja, Logroño, Spain
New technologies can assist grape growers in improving vineyard efficiency, sustainability, and precision management. Dr. Diago will describe recent advances in technologies such as digital tools for monitoring and mapping vineyard conditions, and technology applications for improving knowledge and management decision making.
3:20 pm to
4:00 pm
WINE
BUSINESS		 “Is Cool Climate Hot? Challenges, Opportunities and Route to Market for Cool Climate Wine Regions and Wineries in a Competitive International Marketplace.
Room STH204 (Panel debate)
Session chair: Janet Dorozynski, Trade commissioner for Canadian wine, beer and spirits, Global Affairs Canada.
Panelists: Gillian Mainguy (Benjamin Bridge, Nova Scotia, Canada), Emma Rice, (Hattingley Valley Winery, Hampshire, England) and Melissa Stunden (Canadian market manager for New Zealand Wines in Canada)
This session examines the best practices and challenges experienced by cool climate wine growing regions in the global export market from the real life perspective of trade and winery associations and cool climate wine producers.
4:00 pm to
5:00 pm		 Awards and Closing Ceremony. Announcement of host country for ICCWS 2024.