Hour-by-hour schedule
ICCWS 2022 Full Program Schedule
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MONDAY
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TUESDAY
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WEDNESDAY
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THURSDAY
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The symposium will feature a mix of engaging keynote sessions, 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 hour-by-hour schedule is subject to change as the conference date approaches. Continue to monitor this page for updates.
SUNDAY, JULY 17, 2022
| 9:30 am to 4:00 pm |
Pre-Conference Vineyard Tour |
| 4:00 pm to 7:00 pm |
Registration – Art & Val Fleming Commons |
| 4:00 pm to 7:00 pm |
Welcome Reception – Walker Courtyard |
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 2022 Keynote address: Monika Christmann, Geisenheim University, Germany Preserving Cool Climate Wine Styles in Times of Climate Change. Sean O’Sullivan Theatre Climate change with its very unpredictable extreme weather events is creating more and more challenging problems for the production of wines all around the world. But what can we do about it? Could all problems be solved in the vineyards with i.e. adapted viticultural practices, new fungi tolerant varieties, use of drones for site specific needs …..? Can we find solutions in the winemaking process like alcohol reduction or acid management? The answer is not easy as we are facing additional requirements and obstacles in the international trade but also in consumer expectations. Questions of defining additives versus processing aids and its labelling are discussed. Is organic production always sustainable? How to deal with the anti-alcohol campaigns? What are the new consumer expectations concerning “natural wines” and the declaration of ingredients on the label? There are very controversial opinions on the various questions in the international wine making community. In this presentation we will look at these issues and try to find some common answers on how to preserve Cool Climate Wine Styles in the future. |
| 9:45 am to 10:45 am VITICULTURE |
Viticulture Keynote Speaker: Elizabeth Wolkovich, University of British Columbia, Vancouver, BC, Canada. Innovation and Adaptations in Viticulture. Modelling Grapevine Phenology and Impacts of Climate Change on Viticulture. Sean O’Sullivan Theatre 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 12:00 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 pm – 12:00 pm: Questions and discussion with session speakers. |
| 11:00 am to 12:00 pm OENOLOGY/VITICULTURE/ WINE BUSINESS |
Creating Diverse and Inclusive Spaces. Room STH 204 (Masterclass) Session Chair: Kelly Brown, Arterra Wines Canada and Winegrowers Canada. The topic of diversity and inclusion has been “trending” in corporate spaces the last few years. Diversity is about the multiple ways we show up – like different tasting notes – enriching the industry by seeking many perspectives that ultimately lead to better decisions and solutions, ferment innovation, and make the group stronger. In this conversation, Maya will discuss how listening and awareness of our own biases can drive inclusion. Maya Toussaint, Diversity & Inclusion Champion, Quebec, Canada. |
| 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. 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) Session Chair: Tek ThongpapanL, Brock University, Canada 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: Grapevine Nitrogen Dynamics as a Function of Crop Thinning Thibault Verdenal, Agroscope Institute, Pully, Switzerland 2:20 pm – 2:40 pm: Influence Of Cluster Thinning Timing And Severity On Wine Grape Production And Quality Parameters: A Meta-Analysis Of 50 Years Of Research 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) Session Chair: Hannah Charnock, PhD student, Brock University, Canada. (In person) Eric Stafne, Mississippi State University, USA (Live streaming) 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 3:30 pm OENOLOGY |
Great Chardo Swap. Room STH203 (Presentation and tasting) Session Chair: Chris Waters, IWEG, Globe and Mail, and Brock University, Canada.
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 |
Wine Industry Perception and Adaptation on Climate Change. Room STH215 (Research Seminar) Session Chair: Tek ThongpapanL, Brock University, Canada 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 5:00 pm OENOLOGY/VITICULTURE |
Tours of CCOVI and VR/AR laboratory (Register in advance due to each tour limit of 40) |
| 3:30 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 3:30 pm – 4:00 pm: Drought and Heat Waves Coming to a Vineyard Near You Markus Keller, Washington State University, Prosser, WA, USA 4:00 pm – 4:20 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 4:20 pm – 4:40 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 4:40 pm – 5:00 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 Macdonald, MW, 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) 4:00-4:15 pm Appassimento wines in Canada: A comparison of post-harvest drying methods. Debra L. Inglis, CCOVI, Brock University, Ontario, Canada 4:15-4:30 pm Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes. Jennifer Kelly, CCOVI, Brock University, Ontario, Canada 4:30-5:30 pm Appassimento Wine Tasting Andrea Dal Cin, Masi Agricola SPA Group, Italy |
| 4:00 pm to 5:00 pm SCIENCE COMMUNICATION |
Art of Wine Science. Room STH204 (Seminar) Session Chair: Chris Waters, Globe and Mail, and Brock University, Canada. Wes Pearson (AWRI, Australia), Elizabeth Willings (former Artist in Residence, AWRI, Australia) (Live streamed), Melissa Proudlock (Niagara-on-the-Lake, Canada). 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 a wine scientist from Australia, the science of wine will be explored using visual art. |
| 5:00 pm to 6:00 pm |
Poster session with wine and cheese |
| 6:00 pm to 8:00 pm |
Wines of Canada Tasting Event |
| 7:00 pm busses depart 7:30 to 9:30 pm (finish time is approx.) |
Experience Niagara East – Farm-to-Table dinners (registration is required) Cost: $125.00 plus HST. Includes a four course dinner paired with VQA wines from both the host winery and a second Canadian region. Transportation from Brock University and return is included. Register to view location options |
TUESDAY, JULY 19, 2022
| 9:00 am to 10:15 am OENOLOGY |
Oenology Keynote Speaker: Kerry Wilkinson, University of Adelaide, Australia. Session chair: Debbie Inglis and Belinda Kemp, Brock University, Canada. Smoke taint: Understanding and addressing the impacts of grapevine smoke exposure. (Live streaming) Climate change has become a major challenge for grape and wine production around the world. Grapegrowers and winemakers are not only affected by increasing temperatures and prolonged drought, but by vineyard exposure to bushfire/wildfire smoke, which can taint grapes and wine, causing significant revenue losses where unpalatable smoky, ashy characters render wine unsaleable. Considerable research has therefore been undertaken to understand the compositional and sensory consequences of grapevine smoke exposure.Volatile phenols have been identified as constituents of smoke, and can be found in grapes immediately after smoke exposure, but are rapidly glycosylated, giving volatile phenol glucosides, gentiobiosides, diglycosides and rutinosides. During fermentation, some glycoconjugates are hydrolysed by yeast and/or enzymes, releasing volatile phenols into wine. However, a significant proportion of the glycoconjugate pool remains after winemaking, and can contribute to the sensory perception of smoke taint due to in-mouth hydrolysis. Ideally, smoke taint diagnostics should therefore comprise determination of both volatile phenols and their glycoconjugates, either directly (by GC-MS and LC-MS/MS, respectively) or indirectly (by GC-MS, before and after hydrolysis).The detection of smoke taint is further complicated by the natural occurrence of some volatile phenols in the fruit and wine of some grape varieties, Shiraz in particular. The varietal, regional and temporal variation in naturally-occurring volatile phenols has therefore been studied, to hep inform decision-making in the lead up to vintage.This presentation will provide an overview of smoke taint chemistry and analysis methods, and the latest strategies for mitigation and amelioration of smoke taint in the vineyard or winery. 10:00 am – 10:15 am: Questions and answers. |
| 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. Amelioration of smoke taint using “remove and release” winemaking strategies and smoke taint as part of wine terroir. Marianne McKay, Stellenbosch University, South Africa. 11:15 am – 11.30 am: Questions and discussion with all 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. |
| 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. (Live streamed) 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. Angelica Iobbi, 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 – Live streamed) 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: Fritz Westover, Westover Vineyard Advising and Virtual Viticulture 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 2:30 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. (Live streamed) 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. (In person) Elizabeth Tomasino, Oregon State University, Oregon, USA. 2:00 pm – 2:30 pm: Question and answers with session speakers |
| 1:30 pm to 2:30 pm OENOLOGY/SCIENCE COMMUNICATION |
Managing Grape Rot in the Winery. Room STH204 (Masterclass – live streaming) Session Chair: Debbie Inglis, Brock University, Ontario, Canada. 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. |
| 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: Wendy McFadden-Smith, Ontario Ministry of Agriculture, Food and Rural Affairs, ON, 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 Sudarsana Poojari, Brock University, Canada 2:50 pm – 3:00 pm: Questions 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) Session Chair: Scott D’Cunha (VP of LCBO eCommerce, Canada) |
| 2:15 pm to 3:00 pm OENOLOGY |
Yeast, Bacteria and Nutrients. Sean O’Sullivan Theatre (Research seminar) Session Chair: Ross Wise MW, Black Hill Estate Winery, British Columbia 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 uvarum 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 |
| 3:20 pm to 4:00 pm OENOLOGY |
Phenolic and Aroma Management. Sean O’Sullivan Theatre (Research seminar) Session Chair: Debbie Inglis, Brock University, Ontario, Canada 3:20 pm – 3:35 pm: Effect of Grape Stem Inclusion Fermentation on Pinot Noir Wine Composition. (Live streamed) Pradeep Wimalasiri, Lincoln University, New Zealand 3:35 pm – 3:50 pm: The AromaLocTM method to improve wine quality Richard L. Jones, Department of Medicine, University of Alberta and President of AromaLoc Inc., Naramata, British Columbia. 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: David Stasiuk, Nuance Winery Supplies Ltd, Canada. 3:20 pm – 3:35 pm: Impact of Flash Détente treatments on Merlot juice and wine composition. Belinda Kemp, CCOVI, Brock University, Canada. 3:35 pm – 3:50 pm: Loose booze: pervaporation, another gentle membrane technology for alcohol adjustment. Thierry Lemaire, Nuance Winery Supplies, Canada. 3:50 pm – 4:00 pm: Question and answers with session speakers |
| 3:20 pm to 4:00 pm WINE BUSINESS |
Why Wine Consumers Buy What They Buy. Room STH203 (Research seminar) Session Chair: Annamma Joy, University of British Columbia, Canada. |
| 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: Jim Willwerth, Brock University, St. Catharines, ON, Canada 1. Multi-Year Study of the Effects of Cluster Thinning on Vine Performance and Fruit and Wine Composition of Pinot noir |
| 4:00 pm to 5:30 pm OENOLOGY |
Coast to Coast: Tasting Canada’s Traditional Method Sparkling Wines. 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) and Emma Rice (Hattingley Valley Winery, England) |
| 5:00 pm to 6:00 pm |
Poster session with wine and cheese |
| 6:30 pm busses depart 7:00 to 9:00 pm (finish time is approx.) |
Experience Niagara West – Farm-to-Table dinners (registration is required) Cost: $125.00 plus HST. Includes a four course dinner paired with VQA wines from both the host winery and a second Canadian region. Transportation from Brock University and return is included. Register to view location options |
WEDNESDAY, JULY 20, 2022
| 9:00 am to 10:15 am WINE BUSINESS |
Wine Business Keynote Speakers: Miguel Torres, Jr. Familia Torres, Spain and Donald Ziraldo, Niagara, Canada. The Business of Winery Sustainability: Building a Sustainable Wine Business: People, Place and Profit? Sean O’Sullivan Theatre Climate change and its manifestations—such as continual increased temperatures, persisting water deficits, and extreme weather conditions worldwide—are major challenges in wine production. Starting from grape growers seeing the effects of climate change in the soil, in the roots of the vines, and the yields of their crops, and it continues with winemakers experiencing increasingly higher temperatures and extreme weather conditions that have damaged vintages and the life of many in the industry (CBS 60 Minutes, 2021; Van Leeuwen and Darriet, 2016). In this keynote session, two thought leaders will share their insights through their conversation on (1) what the major factors that contribute to the climate change problems are for the global wine industry, (2) how the different wine regions and communities should cope and deal with these problems, along with both the positive and negative implications of climate change to the vineyard management, wine making, and beyond, and (3) what some growth and sustainability strategies that could be explored by the industry’s members. |
| 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) Session Chairs: Bradley Rickard (Cornell University, New York, USA) and Florine Livat (Kedge Business School, Bordeaux, France). 10:30 am – 10:55 am: Peer reviews and territorial reputation: Category leaders and the home bias. Bradley Rickard, Cornell University, New York, USA 10:55 am – 11:20 am: Do denominations of origin provide useful quality signals? The case of Bordeaux wines. Florine Livat, Kedge Business School, Bordeaux, France. 11:20 am – 11:30 am: Questions and discussion with speakers |
| 10:30 am to 11:30 am OENOLOGY |
Green Flavour in Red Wine. Room STH202 (Research seminar) Session chair: Emma Garner, Senior Winemaker, Andrew Peller Limited, Ontario, Canada and Belinda Kemp, CCOVI, Brock University, Canada Dimitra Capone, University of Adelaide, Australia (live streamed) 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 seminar 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. 11:10 am – 11:25 am: Olfactory Interactions of Subthreshold Off-flavour Components Enhance Perception of Green Flavors in Red Wine. (Pre-recorded) Marianne McKay, University of Stellenbosch, South Africa 11:25 am – 11:30 am: Questions and discussion with speaker |
| 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) Greg MacNiell, Mitacs, Canada. Mitacs is a national not-for-profit funding agency working to encourage collaborations in research and innovation between academic and non-academic partners in Canada. This presentation will discuss how Mitacs funding programs, and extended eligibility for interns and partners, can foster collaborations and enhance research both domestically and internationally. Mitacs supported programming also helps faculty and students enhance their professional skills development in addition to their research and innovation work. |
| 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) Daniel Brett, Brock University, Canada. 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) Session Chair: 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 discussion) Session Chair: Donna Sears, Acadia University, Nova Scotia Canada Panelists: Janet Dorozynski (Trade commissioner for Canadian wine, beer and spirits, Global Affairs Canada), Joanna Fountain (Lincoln University, New Zealand), and Andrew Gaudes (Goodman School of Business, Brock University, Canada) |
| 11:30 am to 12:30 pm OENOLOGY |
Skin Fermented White Wine. Room STH204 (Research seminar) Session Chair: Gavin Robertson, Niagara College, Ontario, Canada. Ulrich Fischer, Weincampus Neustadt, Germany 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, many reactions take place. This session will explore the influence on wine composition from contact with white grape skins during fermentation. |
| 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 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 2:15 pm WINE BUSINESS |
Storytelling on Instagram: How Wine Brands Create Epic Stories One Image at a Time. Sean O’Sullivan Theatre (Research seminar) Session Chairs: Joachim Scholz and Antonia Mantonakis (Goodman School of Business, Brock University, Canada) and (Jacob A. Gigliotti, Cool Climate Oenology and Viticulture Institute, Brock University, Canada) |
| 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: Glenn McGourty, University of California Cooperative Extension, Ukiah CA, USA. 1:30 pm – 2:00 pm: Emerging Technologies for Assessing Downy Mildew Incidence in Grapevine Javier Tardaguila, University of La Rioja, Logroño, Spain 2:00 pm – 2:30 pm: Innovative Techniques for Detecting, Studying and Controlling Esca Mustafa Selim, Geisenheim University, Geisenheim, Germany 2:30 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) Daniel Brett, Brock University, Canada. 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 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 2022 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. |
| 2:15 pm to 3:00 pm WINE BUSINESS |
Learning and Managing Consumer Perceptions of Cool Climate Wines and Grape Varieties. Sean O’Sullivan Theatre (Research seminar) Session Chair: Tek ThongpapanL, Brock University, Canada Kathleen Marie Kelley, Pennsylvania State University, USA Not all Rieslings make you happy: An investigation of Riesling and consumer emotions. Kate Biggs, Matrix Sciences, Brampton, Ontario, Canada |
| 3:20 pm to 4:00 pm WINE BUSINESS |
Economic Consequences and Business Implications of Climate Change. Sean O’Sullivan Theatre (Research seminar) Session Chair: Steve Dorling, Weatherquest Ltd, UK. |
| 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) Session Chair: Donna Sears (Acadia University, Nova Scotia, Canada) Panelist: 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: A deep dive into wine tourism trends and ways to transform and embrace new opportunities. Room STH202 (Masterclass) Magdalena Kaiser, Director of PR-Marketing & Tourism (Session Chair) presents wine tourism research from the Wine Marketing Association of Ontario and interviews Suzanne Janke, Estate Director at Stratus Vineyards, Niagara-on-the-Lake. |
| 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 MS, Wes Pearson (AWRI, Australia) and Jason James (Black Sage Vineyard, British Columbia). |
| Sparkling Reception 7:00 to 7:30 pm Dinner 7:30 to 10:00 pm (finish time is approx.) |
Banquet dinner (registration is required) Cost: $150 plus HST. Includes a Sparkling Reception and dinner paired with wines from across Canada. Location: Brock University |
THURSDAY, JULY 21, 2022
| 9:00 am to 10:15 am SCIENCE COMMUNICATION |
Science Communication Keynote Speaker: Kimberley Nicholas, Lund University, Sweden. Climate Change and Wine Science Communication: Scientists, Media and the Public. Sean O’Sullivan Theatre. (Live streamed) Session chair: Jim Willwerth, Brock University, Canada From idea to information to impact: Sharing wine science to inspire climate action How can experts effectively reach media and wine lovers with accurate, actionable information and inspiration to better understand and protect the wines we love? Kimberly Nicholas grew up on her family’s vineyard in Sonoma, California, and has researched wine and climate change since 2003. She will share best practices for developing effective messages and targeting and reaching new audiences through traditional and social media, podcasts, and popular science writing, to effectively increase the societal benefit of research. |
| 10:30 am to 11:30 am 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. |
| 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 (Panel discussion) Session Chair: Sandra Oldfield (Elysian Projects Inc., BC) Panelists: Suzanne Janke (Stratus Winery, Niagara, Canada) and Shawna Chen (LCBO Spirit of Inclusion Initiative Research Scholar, Goodman School of Business, Brock University, Canada) |
| 10:30am to 11:50am SCIENCE COMMUNICATION |
Media session: Communicating Climate Change Sean O’Sullivan Theatre. (Presentation & panel debate) Session Chair: Steve Dorling, University of East Anglia, UK 10:30 am – 11:05 am: Media session: Communicating Climate Change. 11:05 am – 11:15 am: Questions and answers session 11:15 am – 11:50 am: Panel debate Panelists: Jim Handman, (Science Media Centre of Canada, Toronto, Canada), Gary Pickering (Brock University, Canada), Elizabeth Tomasino (Oregon State University, USA), Jim Willwerth (Brock University, Canada). |
| 10:30 am to 12:00 pm |
Ontario Wine Appellation Authority – Annual General Meeting Room STH217 |
| 11:30 am to 12:30 pm WINE BUSINESS |
Exploring the Nexus between Wine Consumers and Terroir. Room STH204 (Research seminar) Session Chair: Nathalie Spielmann (NEOMA Business School, Reims, France) |
| 11:30 am to 12:30 pm OENOLOGY |
Exploring the versatility of table wines made from hybrid grapes in Canada. Room STH201 (Places are limited so pre-booking is essential) Session Chair: Amy Bowen, Vineland Research and Innovation Centre, Canada. Karine Pedneault (Université Sainte-Anne, Nova Scotia, Canada) and Simone Castellarin, (University of British Columbia, Canada) |
| 12:00 pm to 12:30 pm SCIENCE COMMUNICATION |
Communicating Science to Growers and Winemakers. (Panel debate) Sean O’Sullivan Theatre 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: Stephanie Bolton (Lodi Winegrape Commission, California, USA), Lisa Wambold (TerraLink Horticulture Inc., British Colombia, Canada), Liette Vasseur (Brock University, Canada), Katie Dickenson (Andrew Peller Ltd, Ontario, Canada), Lawrence Buhler (Henry of Pelham Estate Winery, Niagara, Canada), Shiraz Mottiar (Malivoire Wine Company, Niagara, Canada), Alistair Nesbitt (Vinescapes, UK). |
| 1:30 pm to 2:30 pm SCIENCE COMMUNICATION/ OENOLOGY |
The Science of Canning Wine and the Practical Considerations in the Winery. Room STH 204 (Masterclass) Session Chair: Dean Stoyka, Stratus Winery, Niagara-on-the-Lake, Ontario, Canada. Rachel Allison, Cornell University, Geneva, New York, USA. Wines packaged in aluminum cans (“canned wine”) are among the fastest growing segments of the wine industry. There are many factors that make cans an attractive packaging option, including safety, sustainability, shipping costs, and convenient portions; however, the effect of the packaging on wine quality is not yet fully understood. In this workshop, we will discuss the chemistry underlying the effectiveness of aluminum can packaging for wine, focusing on the main mechanisms of quality loss: scalping, oxidation, and tainting. This will draw on (i) understanding the materials and assembly of the standard aluminum beverage and the modifications made for wine products and (ii) identifying the interacting components in the wine. A particular concern is that canned wines are at greater risk for developing ‘reduced’ aromas due to formation of H2S (“rotten egg”). Recent studies suggest that the aluminum, nature of the can seam, can liner, pH, ABV, and SO2 may all play a role. We will discuss recent work in the development and validation of an accelerated aging test to predict H2S formation, and how this can translate to the winery. Beyond the chemical details, there are practical considerations to note when canning, especially when canning wine, compared to other beverages. We will discuss some commonly reported challenges that should be top of mind as we seek to improve canning practices. |
| 1:30 pm to 2:30 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 – 1:50 pm: Recent Advances in Mitigating Freeze Injury in a Cool Climate Region. Jim Willwerth, Brock University, Canada 1:50 pm – 2:10 pm: Correlation between Dehydrin-like Proteins and Cold Hardiness of Grapevines Andréanne Hébert-Haché, Brock University, Ontario, Canada 2:10 pm – 2:30 pm: A Nova Scotia Wine Grape Deep Freeze Event: Climate Trends, Considerations and Pruning Harrison Wright, Agriculture and Agri-Food Canada, Kentville, NS, Canada |
| 1:30 pm to 2:30 pm OENOLOGY |
White wine tropical flavour. Room STH202 (Seminar – hybrid session) Session Chair: Simone Castellarin, University of British Columbia, Canada 1:30 pm – 1:50 pm: Additives Made at Harvest That Enhance Varietal Thiols in Pinot Gris, Chardonnay and Sauvignon blanc. Paul Kilmartin, University of Auckland, New Zealand. (Live streaming) 1:50 pm – 2:10 pm: Predictive Breeding for Wine Quality: From Sensory Traits to Grapevine Genome Ulrich Fischer, Neustadt an der Weinstraße, Germany. (In-person) 2:10 pm – 2:30 pm: Sensory profiles and European Consumer Preference related to Aroma and Phenolic Composition of Wines made from Fungus Resistant Grape Varieties (PIWI). Ulrich Fischer, Neustadt an der Weinstraße, Germany. (In-person) |
| 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: Lindsay Groves, Loblaw Companies Limited, Toronto, 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 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: 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. |
| 3:20 pm to 4:00 pm |
Sustainability programs in British Columbia and Ontario. Room STH203 Severine Pinte, (Winemaker/Viticulturist, Managing Partner with Enotecca Wineries & Resorts & Chair of the SWBC Committee), Andrea Kaiser (Brand Manager Reif Estate Winery, Proprietor of Drea’s Wine Co. & Chair of Sustainable Winegrowing Ontario Committee). Sustainable Winegrowing British Columbia (SWBC) and Sustainable Winegrowing Ontario Certified (SWO Certified) are pleased to present an overview of the two sustainability programs available to B.C. and Ontario’s wine and grape industry. Attendees will learn the importance of these two programs within the provincial and national wine and grape industries, the methodology behind the programs and how winegrowers can become certified, as well as the future program plans for both SWBC and SWO Certified. |
| 4:00 pm to 5:00 pm |
Awards and Closing Ceremony. Announcement of host country for ICCWS 2026. Sean O’Sullivan Theatre |