ICCWS 2022 Conference Proceedings

CONFERENCE PROCEEDINGS Brock University July 17-21, 2022

The International Cool Climate Wine Symposium • Speaker Profiles

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Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) is dedicated to advancing the Canadian grape and wine industry through: Research Targeting industry priorities in viticulture, oenology, wine business, policy and wine culture

Outreach Services Sharing information through industry conferences, workshops, lectures, events and analytical and plant disease testing services

Continuing Education for wine, spirits and cider Whether it’s for professional or personal growth, CCOVI has course opportunities available both in-class and online in wine, spirits and cider

Learn more at 2

brocku.ca/ccovi The International Cool Climate Wine Symposium • General Information

 instagram @CCOVIBrockU

Contents Conference Committees........................................... 4 Message from Conference Chair.............................5 Welcome from Scientific Committee....................6 Welcome to Niagara...................................................7 General Information...................................................9 Conference Information..........................................10 Networking Events.................................................... 11 Venue Map....................................................................13 Sponsors........................................................................15 Tradeshow....................................................................16 Program Schedule......................................................18 Keynote Profiles and Abstract.............................. 56 Speaker Information................................................64 Abstracts and Poster Submissions.......................88

The International Cool Climate Wine Symposium • General Information

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Conference Committees The program for the 10th International Cool Climate Wine Symposium has been designed by several committees, comprised of industry professionals and researchers across the value chain of cool climate grape and wine production.

The various ICCWS 2022 committees include:

ICCWS 2022 Advisory Organizing Committee

Networking Events Committee

Sponsorship Committee

Debbie Inglis, CCOVI, Chair Barb Tatarnic, CCOVI Belinda Kemp, CCOVI Matt Terry, Brock University Steven Trussler, CCOVI Magdalena Kaiser, Wine Marketing Association of Ontario Eleanor Hawthorn, Grape Growers of Ontario Laura Kittmer, BC Wine Institute Haley Brown, Winery Association of Nova Scotia Rob Taylor, Wine Growers Canada Suzanne Janke, i4C, Stratus Vineyards Melanie Gore, Wine Council of Quebec Anil Rebello, ICCWS, Coordinator

Co-Chairs: Barb Tatarnic, CCOVI (Internal onsite events and logistics) Magdalena Kaiser, Wine Marketing Association of Ontario (External events) Suzanne Janke, i4C, Stratus Vineyards

Co-chairs: Debbie Inglis, CCOVI Barb Tatarnic, CCOVI

Scientific Program Committee Co-Chairs: Belinda Kemp, CCOVI Jim Willwerth, CCOVI Members: Pat Bowen, Agriculture and Agri-Food Canada in British Columbia Narongsak (Tek) Thongpapanl, CCOVI

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Pre- and Post-Tour Committee Chair: Magdalena Kaiser, Wine Marketing Association of Ontario Members: Rob Taylor, Wine Growers Canada Laura Kittmer, BC Wine Institute Haley Brown, Winery Association of Nova Scotia Melanie Gore, Wine Council of Quebec Eleanor Hawthorn, Grape Growers of Ontario Jim Willwerth, CCOVI

ICCWS 2022 Budget Committee Members: Debbie Inglis, CCOVI, Chair Barb Tatarnic, CCOVI Eleanor Hawthorn, Grape Growers of Ontario Jessica Petrella, Brock Conference Services Anil Rebello, ICCWS, Coordinator

Members: Matt Terry, Brock University Eleanor Hawthorn, Grape Growers of Ontario Rob Taylor, Wine Growers Canada Laura Kittmer, BC Wine Institute Magdalena Kaiser, Wine Marketing Association of Ontario Haley Brown, Winery Association of Nova Scotia Melanie Gore, Wine Council of Quebec Anil Rebello, ICCWS, Coordinator

Trade Show Committee Chair: Steven Trussler, CCOVI Members: Jessica Petrella, Brock Conference Services Jonathon Roepke, CCOVI Anil Rebello, ICCWS, Coordinator

Conference Registration Committee Co-Chairs: Debbie Inglis, CCOVI Steven Trussler, CCOVI Members: Jessica Petrella, Brock Conference Services

The International Cool Climate Wine Symposium • General Information

Marketing & Communications and Website Committee Co-Chairs: Matt Terry, Brock University Barb Tatarnic, CCOVI Members: Andrea Peters, CCOVI Suzanne Janke, i4C, Stratus Vineyards

ICCWS 2026 Adjudicating Committee Members: Debbie Inglis, CCOVI, Chair Belinda Kemp, CCOVI Jim Willwerth, CCOVI Magdalena Kaiser, Wine Marketing Association of Ontario

ICCWS 2022 Poster Committee Co-chairs: Hannah Charnock, CCOVI and Andreanne Hebert-Hache, CCOVI Members: Alex Gunn, CCOVI Jacob Mederios, CCOVI

Message from ICCWS 2022 Conference Chair On behalf of the International Cool Climate Wine Symposium (ICCWS) organizing committees, the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University and the grape and wine industry across Canada, welcome to the 2022 ICCWS. With the 10th installment of this conference, CCOVI is excited to welcome delegates from around the globe to Brock – situated atop the picturesque Niagara Escarpment in St. Catharines, Ontario – and to the symposium, taking place in Canada for the first time.

CCOVI has been dedicated to advancing the Canadian grape and wine industry through research, outreach and continuing education for more than 25 years and as we have grown, three important areas have been at the core of what we do. We’ve focused our research on industry needs that help increase the growth, profitability and sustainability of the Canadian industry; provided education opportunities to train the industry leaders of tomorrow; and provided international conferences and events that have helped raise the profile of Canadian wine globally. The institute works closely with our industry partners to provide outreach solutions for adapting to a constantly evolving and changing industry.

These outreach programs include services that help growers and winemakers make informed decisions in their operations, provide critical knowledge transfer opportunities and ensure the vitality of the industry for years to come.

With this, CCOVI is pleased to have worked alongside our industry partners to develop a dynamic programming lineup, led by the foremost experts in the field of cool climate grape growing, winemaking, wine business and communications. The focus will be on examining how adversity drives innovation to achieve success across the entire value chain of the grape and wine industry. It is from these challenges that new opportunities arise to strengthen the place of cool climate wines in the international market.

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 all delegates together for the keynote session each day. Following the keynote sessions 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, sessions will be based on four pillars: • • • •

Innovations and Adaptations in Viticulture Oenological Challenges and Solutions The Business of Winery Sustainability: People, Place and Finance Science Communication

Additionally, as part of the symposium programming, a trade show will be hosted where exhibitors from both the research community and across the grape and wine industry can come together with other buyers and sellers and connect with potential business partners.

Delegates also have the opportunity to explore all that our region has to offer with optional vineyard and winery visits, in addition to evening networking events and dinners, taking place during the week of programming.

The ICCWS 2022 is made possible thanks to the dedication and support of our partners and sponsors across Canada. From coastto-coast, our grape and wine industry invite you to come and experience Canada. To keep in touch with all social activities, follow @ICCWS2022 on Instagram and Twitter and use the hashtag #ICCWS2022.

Cheers,

Debbie Inglis Chair of ICCWS Organizing Commitee, Director of CCOVI

The International Cool Climate Wine Symposium • General Information

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Welcome Remarks from the Scientific Program Committee On behalf of the Scientific Program Committee, welcome to the 2022 International Cool Climate Wine Symposium (ICCWS).

We are pleased to have had the opportunity to work alongside session theme subcommittee members to develop a vibrant array of conference programming – with everything rooted in knowledge transfer of rigorous scientific content by renowned scientists and experts in fields across the grape and wine industry including grape growing, winemaking, wine business and communications, from across the globe.

Viticulture sessions will focus on research updates on innovations and solutions to meet vineyard challenges, including sustainable methods for enhancing fruit quality and controlling pests and diseases, and new technologies for precision management and freeze damage protection.

The latest oenology research, ranging from new winemaking techniques and equipment to making wines with new varieties, novel yeast strains, new analytical techniques, and wine sensory evaluation, will be in the form of presentations, workshops, masterclasses and panel discussions.

With the evolution of technology and the changing pattern of wine purchasing comes a need to evolve business practices to ensure economic sustainability of the wine industry. This aspect of the symposium will explore building and maintaining a sustainable wine business with emphasis on marketing and consumer behaviour research.

Breaking down the technical matter of climate change and grape and wine science for grape growers, winemakers, the media and the general public requires researchers to disseminate results in an approachable and factual way. Therefore, the science communications sessions will provide researchers with information on various methods to communicate climate change and grape and wine science research to the media. Speakers will provide insight on sharing this information in a way that effectively expresses the credibility of the source and provides crucial information to those most strongly impacted by the challenges and opportunities presented by our changing climate, both in the vineyard and in the winery.

Thank you for joining us. We hope you enjoy the programming and that you leave us with new perspectives and ideas that can be applied in your research or business.

Belinda Kemp CCOVI Co-Chair, Scientific Program Committee

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Jim Willwerth CCOVI Co-Chair, Scientific Program Committee

Pat Bowen Agriculture and Agri-Food Canada in British Columbia Member, Scientific Program Committee

The International Cool Climate Wine Symposium • General Information

Narongsak (Tek) Thongpapanl, Brock University Member, Scientific Program Committee

Welcome to Niagara Brock University, located in St. Catharines, ON, will serve as the host venue for the 10th International Cool Climate Wine Symposium, happening from July 17 to 21, 2022.

Located in the historic and scenic Niagara region, Brock offers all the benefits of a young and modern university in a safe, community-minded city with beautiful natural surroundings. Brock is also one of a handful of universities in the world to be situated in a UNESCO Biosphere Reserve.

One of Canada’s top post-secondary institutions, Brock University has rich academic programs and world-class research activity. With nearly 600 full-time faculty members and researchers, Brock’s robust academic scope offers 74 undergraduate degree programs and nearly 50 master’s and PhD programs.

Brock’s student experience is enriched by an emphasis on experiential education, as illustrated by community partnerships, volunteerism and one of Ontario’s largest and most successful co-op programs.

As well as the Cool Climate Oenology and Viticulture Institute (CCOVI), Brock is also home to the Environmental Sustainability Research Centre (ESRC), which is one of Canada’s leading environmental research units. Part of the university’s faculty of Social Sciences, the ESRC encourages research excellence in environmental sustainability and engaging in knowledge mobilization that impacts the environment.

Visit us at brocku.ca

The International Cool Climate Wine Symposium • General Information

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The International Cool Climate Wine Symposium • General Information

P L E AS E E N J OY RESP ONSIB LY.

General Information Conference Venue

Wi-fi

Brock University 1812 Sir Isaac Brock Way St. Catharines, ON L2S 3A1 Canada

Free wi-fi is available for conference delegates throughout Brock University.

+1 905-688-5550 brocku.ca Brock University is located in the heart of the Niagara Peninsula, home of natural beauty, amazing history, and world-famous attractions. With the thriving downtown St. Catharines arts scene, culture of Niagara-on-the-Lake, plethora of vineyards and farmers markets, and its worldrenowned tourist attractions, the Niagara experience is like no other.

Username: ICCWS Password: Conference22!

Parking Parking is complimentary in Zone 1. Paid is available in parking Lot D (Visitor Parking), should delegates wish to park closer to the South Block.

Social Media Connect with us on Instagram & Twitter @ICCWS2022 and use the hashtag #ICCWS2022

Registration Conference Registration in Art & Val Fleming Commons • Sunday July 17th 4:00pm-7:00pm * Welcome reception and registration • Monday July 18th 7:00am-3:00pm • Tuesday July 19th 8:00am-12:00pm • Wednesday July 20th 8:00am-12:00pm

Mobile phones Mobile phones MUST BE ON SILENT during the sessions and workshops; however, social media posting is encouraged

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Conference Information The wide range of programming at ICCWS will serve to examine how adversity drives innovation to achieve success across the entire value chain of the grape and wine industry.

The ICCWS 2022 organizers have developed engaging programming that includes rigorous scientific content from the foremost experts in viticulture, oenology, wine business and sustainability, combined with unique opportunities to network and experience the best that the host city and country have to offer.

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Plenary Sessions The morning sessions will bring together all delegates for the keynote session each day and are open to everyone attending ICCWS 2022.

The invited, keynote speaker on each day of the symposium will present on a specific cool climate topic and will feature renowned scientists and experts in the fields of grape and wine science.

Breakout Sessions A number of breakout sessions will be offered throughout the main conference programming to offer unique hands-on learning and networking opportunities for conference delegates.

The sessions will align with the main conference themes and provide unique opportunities for debate, discussion and tastings to round out the ICCWS 2022 experience.

Lunches & Refreshments Conference registration fees include lunch and refreshment breaks Monday through Thursday. Lunch will be served in the Market Hall and refreshment breaks will be available in the corridors outside of the session rooms in South Block.

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The International Cool Climate Wine Symposium • General Information

PROSPEROEQUIPMENT.COM 1-800-953-3736 info@prosperoequipment.com

Networking Events The ICCWS 2022 will welcome hundreds of individuals from all areas of the grape and wine industry across Canada and the world to St. Catharines. The symposium strives to promote opportunities for delegates to maximize on the networking potential offered by having the international wine community together in one location. A range of educational and entertaining events have also been developed as part of the symposium.

SUNDAY, JULY 17TH

MONDAY, JULY 18TH

Pre-Conference Vineyard Tour

Experience Niagara East

Time: 9:30-4:30 pm Location: Various Niagara wineries and vineyards

Time: Bus departs 7:00 pm, Dinner 7:30-9:30 pm

Discover Ontario’s terroir and grape growing up close with local grape growers and winemakers. Your journey begins with a narrated motor coach ride where you will learn some history and stories about grape growing in Canada as you travel through the picturesque Niagara Peninsula appellation.

You will get an exclusive look at Ontario terroir up close while visiting multiple vineyards and wineries on the Niagara Escarpment and in Niagara-on-the-Lake. Meet the passionate grape growers who tend the grapes, the winemakers who craft the wine, and taste the wines made from the grapes grown right there in the vineyard.

Welcome Reception Time: 4:00-7:00 pm Location: Walker Courtyard, Brock University Your first networking opportunity as the ICCWS hosts a sparkling wine welcome to all delegates. Upon arrival ICCWS delegates can go to the registration desk, sign into the conference and pick up your conference materials before enjoying a glass of Canadian sparkling wine and some nibbles.

MONDAY, JULY 18TH

Wines of Canada Time: 6:00-8:00 pm Location: Walker Courtyard, Brock University All conference delegates will come together for the Wines of Canada Tasting. Walk the grounds of the Walker Courtyard at Brock University. Meet and connect with all conference attendees under the British Columbia, Quebec, Nova Scotia and Ontario Regional Banners. This will be the only dedicated time for all participating wineries to pour their product to all ICCWS delegates.

Enjoy one of a number of optional winery dinners to take place along the stunning backdrop of the Niagara Peninsula.

Wineries of the ‘East’ will take you to Niagara-on-the-Lake and its surrounding area. Dine and explore world-class winery farm-to-table dinner experiences. There are several options available. If you haven’t secured your spot, there may be limited spots still available – check with the conference registration desk.

TUESDAY, JULY 19TH

Experience Niagara West Time: Bus departs 6:30 pm, Dinner 7:00-9:00 pm Enjoy one of a number of optional winery dinners to take place along the stunning backdrop of the Niagara Peninsula.

Wineries of the ‘West’ will take you to Niagara’s ‘Bench’ winery restaurants. Dine and explore world-class winery farm-to-table dinner experiences. There are several options available. If you haven’t secured your spot, there may be limited spots still available – check with the conference registration desk.

WEDNESDAY, JULY 20TH

Banquet Dinner Time: 7:00-10:00 pm Location: Market Hall, Brock University The final event of the conference brings together delegates, speakers and organizers to enjoy an incredible meal created by renowned Chef, Jason Parsons from Peller Estates Winery.

Starting with a sparkling reception and then a four-course dinner paired with wines from across Canada.

The International Cool Climate Wine Symposium • General Information

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Networking Events (Multiple Days) MONDAY, JULY 18 – TUESDAY, JULY 19

Poster Session Time: 5:00-6:00 pm Location: Trade Show, Brock University

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Meet international researchers and enjoy Canadian wine and cheese while perusing the latest viticulture and oenology research presented in poster format.

MONDAY, JULY 18 – THURSDAY, JULY 21

Cellar-Tek Lounge Time: 12:00 pm-5:00 pm Location: Thompson Atrium, Walker Complex, Brock University Enjoy a glass of Niagara wine, craft beer, or craft cider with old friends or new. A great space to relax in-between sessions or to catch up on a few emails. This cash bar is conveniently located close to the session rooms and overlooks the tradeshow and poster session.

MONDAY, JULY 18 – WEDNESDAY, JULY 20

Tradeshow Pop-up Tastings Time: 1:00 pm - ???

Location: Tradeshow, Brock University There will be pop-up wine tastings each day in the tradeshow space from 1 pm until the wine runs out.

Each tasting will have a mystery theme - come say “hi” and find out what we are pouring each day as you visit the tradeshow and poster sessions.

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The International Cool Climate Wine Symposium • General Information

Glenridge Ave

Venue Map

Lockhart Drive

Lot CUB

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Resid

Alphie’s Trough

Rd.

Lot K

Lot 4a

Lot J

N PEN CENTRE

Lot 4b

Alan Earp Residence Gordon & Betty Vallee Residence

Decew Residence Lot F

Concordia Lutheran Lot Seminary Concordia

Glenridge Ave

Nia

arp Esc

Central Utilities Building

DOWNTOWN ST. CATHARINES

Lot G Lot O

Lot H

Residence 8

Lot Q Thistle Complex

Lot H

Walker Sports Complex

Schmon Tower

Rankin Family Pavilion Alumni Field

Sir Isaac Brock statue

Ian D. Beddis Gymnasium

Robert S.K. Welch Hall

South Block

Playing Field #1 Soccer

East Academic

Goodman School of Business

Plaza Building

Lot A Reserved

Lot B

d

oa eR

Zone 1

Tim Hortons McDonald’s

Sir

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MAIN ENTRANCE

Brock Suites Residence

Heritage Place Plaza

Lot D Visitor Parking

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Cairns Complex

University Rd. East

Harrison Hall

Lot B2

Playing Field #2 Soccer

Quarryview Residence

Lot East Academic

University Rd. West Kenmore Centre

International Centre

Lot Glendridge

Lot E Taro Hall

Student &&Student Alumni Alumni Centre Centre

Lot C

Lot P

573 Glenridge Ave

MacKenzie Chown Complex

Scotiabank Hall

C.A.T.I. Ropes Course

Glenridge Ave

Tennis Courts

n Pa

mo

Village Residence

rkw

Lowenberger Residence

ay

Isaac Brock Blvd. North

Roselind Blauer Centre For Child Care

Canada Summer Games Building

Zone 3b Zone 3a Zone 2

Canada Summer Games Track

Merrittville Hwy

Isaac Brock Blvd. South

Theal House

Canada Summer Games Parking

Canada Games Park

LEGEND Registration and session entrance at the Art and Val Fleming Corridor

Ian Beddis Gymnasium (Tradeshow)

Paid parking for day guests

South Block (Large Session locations)

Free parking for day guests

Thistle Complex (Smaller Session locations)

Sean O’Sullivan Theatre (Keynote Sessions, Opening and Closing Ceremony ) The International Cool Climate Wine Symposium • General Information

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The program is delivered by industry leaders and top scholars to help people working in grape and wine develop the core competencies needed to take a forward-thinking approach to managing wine-related businesses.

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Learn more at brocku.ca/goodman-group The International Cool Climate Wine Symposium • General Information

Sponsors Thank you to all of our 2022 ICCWS sponsors.

PLATINUM

GOLD

SILVER

BRONZE

FRIENDS OF ICCWS

GREAT CHARDO SWAP SPONSORS

The International Cool Climate Wine Symposium • General Information

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Tradeshow program As part of the symposium programming, a tradeshow will be hosted where exhibitors from both the research community and across the grape and wine industry can come together with other buyers and sellers and connect with potential business partners. The tradeshow will be open Monday, July 18th to Wednesday, July 20th from 9:00am to 5:00pm.

UPPER CANADA GROWERS TRADESHOW EXHIBITORS

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The International Cool Climate Wine Symposium • General Information

Tradeshow map TRADESHOW PLATINUM SPONSOR

Ian D. Beddis Gymnasium

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17

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Conference Staff Area

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Pop-up Tasting Area

Pop-up Tasting Area

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Catering

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2

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1 Poster Session Area

Entrance

Entrance

Company

Booth

Alkegen

1

Anton Paar Canada

4

Belchim Crop Protection Canada

5

Brewster Consulting Services (BCS)

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Canadian Grapevine Certification Network

8

CCOVI

2

Cedarlane

9

Cellar-tek Supplies ltd

3

Foss Analytics

23

Goodman School of Business, Brock University

19

Gusmer Enterprises

14

Lallemand

11

Nuance Winery Supplies Inc.

7

Orix Geoscience

24

Prospero Equipment Corp.

21

R&J Oenology/Oenoscience

6

Scott Labs Canada

10

Stanpac Ink

20a & 20b

Supra Research and Development

16

TerraLink Horticulture Inc.

17

Upper Canada Growers Ltd.

12 & 13

Vines to Vintages Inc.

15

Vintrace

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The International Cool Climate Wine Symposium • General Information

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Program Schedule

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The International Cool Climate Wine Symposium • Program Schedule

Full Schedule The ICCWS 2022 organizers have developed a dynamic programming lineup, led by the foremost experts in the field of cool climate grape growing and winemaking.

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 program schedule is subject to change.

INNOVATION AND ADAPTATIONS IN VITICULTURE Research updates on innovations and solutions to meet vineyard challenges including sustainable methods for enhancing fruit quality and controlling pests and diseases, and new technologies for precision management and freeze damage protection.

OENOLOGICAL CHALLENGES AND SOLUTIONS The latest oenology research, ranging from new winemaking techniques and equipment to making wines with new varieties, novel yeast strains, new analytical techniques, and wine sensory evaluation, will be in the form of presentations, workshops, masterclasses and panel discussions.

THE BUSINESS OF WINERY SUSTAINABILITY: PEOPLE, PLACE AND FINANCE With the evolution of technology and the changing pattern of wine purchasing comes a need to evolve business practices to ensure economic sustainability of the wine industry. This aspect of the symposium will explore building and maintaining a sustainable wine business with emphasis on marketing and consumer behaviour research.

SCIENCE COMMUNICATION Breaking down the technical matter of climate change and grape and wine science for grape growers, winemakers, the media and the general public requires researchers to disseminate results in an approachable and factual way. Therefore, new to the world of international viticulture and oenology conferences, these sessions will provide researchers with information on various methods to communicate climate change and grape and wine science research to the media. In turn, a workshop designed for the media will explore climate change and grape and wine science communication in the international press. Innovative techniques successfully applied to grape and wine outreach and extension services will also be presented.

Speakers will provide insight on sharing this information in a way that effectively expresses the credibility of the source and provides crucial information to those most strongly impacted by the challenges and opportunities presented by our changing climate, both in the vineyard and in the winery.

The International Cool Climate Wine Symposium • Program Schedule

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Day Schedule Sunday July 17

Niagara Vineyard & Winery Tours

Monday July 18 8:00 am8:30 am

Opening Ceremony: Indigenous Peoples Ceremony and Introductions

8:30 am9:30 am

Keynote Speaker: Monika Christmann, Geisenheim University, Germany Preserving Cool Climate Wine Styles in Times of Climate Change

9:30 am Break

Break - View Posters & Tradeshow

9:45 am10:45 am

Innovation and adaptations in viticulture Keynote: Dr. Elizabeth Wolkovich “Modelling grapevine phenology and impacts of climate change on viticulture”

10:45 am Break

Break - View Posters & Tradeshow

11:00 am11:30am 11:30 am12:30 pm

Improving vineyard sustainability Research Seminar

12:30 pm Lunch 1:30 pm2:15 pm 2:15 pm3:00 pm

Vineyard management to improve fruit quality Research Seminar

4:00pm-7:00pm Welcome Reception

Viticulture

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The Great Chardo Swap Presentation & Tastings (3:30pm end time)

Challenges with social media as a science communication tool Workshop Wine industry perception and adaptation to climate change Research Seminar

Break - View Posters & Tradeshow

3:20 pm4:00 pm

4:00 pm5:30pm

The Business of Vineyard Management Research Seminar Lunch

3:00 pm Break 4:00pm-7:00pm Registration

Creating Diverse and Inclusive Spaces Masterclass

Oenology Flash Talks Research Seminar

Climate change and grapevine stress adaptation Research Seminar

Knowledge and technology transfer from the land of Appassimento Research Seminar

Tours of CCOVI and AR/VR laboratory Tours run until 5:00 pm

Appassimento wine Tasting

Art of Wine Science Seminar

5:00 pm6:00 pm

Poster session with wine and cheese

6:00 pm 8:00 pm

Wines of Canada Tasting Event

7:00 pm 9:30 pm

Farm to Table Optional Wine Dinners Experience Niagara East

Oenology

Business

Science Communication

The International Cool Climate Wine Symposium • Program Schedule

*Please refer to iccws2022.ca for updates to the schedule **Tastings are limited capacity - registration required

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The International Cool Climate Wine Symposium • Program Schedule

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Tuesday July 19 9:00 am 10:15 am

Oenological challenges and solutions Keynote: Kerry Wilkinson, University of Adelaide, Australia.

Smoke taint: Understanding and addressing the impacts of grapevine smoke exposure

10:15 am Break

Break - View Posters & Tradeshow

10.30 am 11:30 am 11:30 am 12:30 pm

Wine taint management Research Seminar

Implementing a successful wine growers sustainability program Masterclass

Sensory analysis and flavour chemistry related to wine style and regional identity Research Seminar

Managing floor vegetation and weeds Workshop

12:30 pm Lunch 1:30 pm 2:15 pm

2:15 pm 3:00 pm

Lunch

Pinot noir regionality Research Seminar

Yeast, bacteria and nutrients Research Seminar

Virus disease impacts and management Research Seminar

3:00 pm Break 3:20 pm 4:00pm

4:00 pm 5:00pm 5:00 pm 5:30 pm

Managing Grape Rot in the Winery Masterclass

The Integration and Separation of the Digital and Physical Worlds of Wine Research Seminar

Break - View Posters & Tradeshow

Phenolic and Aroma Management Research Seminar

Coast to Coast: Tasting Canada’s Traditional Method Sparkling Wines Tasting

Wine Analysis and Technology Research Seminar Viticulture flash talks Research Seminar Break - View Posters & Tradeshow

Why Wine Consumers Buy What They Buy Research Seminar

Developments in Consumer Wine Sensory Analysis Masterclass

5:00 pm 6:00 pm

Poster session with wine and cheese

6:30 pm 9:00 pm

Farm to Table Optional Wine Dinners Experience Niagara West

Viticulture

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Rosé winemaking and rosé wine in the Asian market Research Seminar

Oenology

Business

Science Communication

The International Cool Climate Wine Symposium • Program Schedule

*Please refer to iccws2022.ca for updates to the schedule **Tastings are limited capacity - registration required

Wednesday July 20 9:00 am 10:15 am

The Business Of Winery Sustainability: People, place and finance Keynote: Building a sustainable wine business: People, place and profit?

10:15 am Break

Break - View Posters & Tradeshow

10:30 am 11:30 am 11:00 am 11:30 am

11:30 am 12:30 pm

Territorial branding and management: sense of place, authenticity, character, and more Research Seminar

Placing cool climate wines on the market: how to balance tradition with innovations Workshop

12:30 pm Lunch 1:30 pm 2:15 pm

2:15 pm 3:00 pm

4:00 pm 4:30 pm 4:30 pm 5:00 pm 7:00 pm 10:00 pm

Skin fermented white wine Research Seminar

Cool Climate Wine Industry’s Opportunities and Challenges for Small and Medium-Sized Wineries Panel discussion

Break - View Posters & Tradeshow 11am-12pm Data visualization: An introduction to analysis using programming tools: Python

Precision vineyard management Research Seminar

Lunch Storytelling on Instagram: How Wine Brands Create Epic Stories One Image at a Time Research Seminar Learning and Managing Consumer Perceptions of Cool Climate Wines and Grape Varieties Research Seminar

3:00 pm Break 3:20 pm 4:00 pm

Green flavour in red wine Research Seminar & Tasting

Connecting researchers to businesses to solve wine industry challenges MITACS Funding Workshop Seminar

Making positive changes in vineyards from a distance: Masterclass

Tackling fake wine: Methods to authenticate wine Research Seminar 2pm start Data visualization: An Introduction to Analysis using Programming Tools: R

2pm start Aroma inquiries Workshop

Integrating Weather and Climate Science into Viticulture and Wine Production Investments Masterclass

Disease management Research Seminar

Break - View Posters & Tradeshow Economic Consequences and Business Implications of Climate Change Research Seminar Wine industry and the growth of many home grown industries (Breweries, Distilleries, and Legalized Cannabis) Panel Debate

Break - View Posters & Tradeshow Influence of malolactic fermentation on red wine colour Research Seminar

Canadian Cabernet Franc Tasting

Building a Successful Beverage Tourism for Cool Climate Destination: A deep dive into wine tourism trends and ways to transform and embrace new opportunities Masterclass

Sparkling Reception & Banquet Dinner

The International Cool Climate Wine Symposium • Program Schedule

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When 80% of the world’s wines are made with the same 20 grapes, be different.

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www.winesofnovascotia.ca

The International Cool Climate Wine Symposium • Program Schedule

Nova Scotia has embraced grapes such as L’Acadie, Seyval Blanc, and New York Muscat and this year we are celebrating our 10 year anniversary of our terroir driven appellation, Tidal Bay. The only appellation wine in North America.

Whether it is a Chardonnay or a Pinot Noir, Nova Scotia wines have a real sense of place and style that is crisp, lively, with characteristic minerality and dynamic acidity that we are proud of, recognised for and celebrate in setting us apart.

Come for the wine and stay for the view.

Thursday July 21

Friday July 22

9:00am 10:15 am

Science Communication Keynote: Kim Nicholas (virtual presentation) Climate Change and Wine Science Communication: Scientists, Media and the Public From idea to information to impact: Sharing wine science to inspire climate action

10:15 am Break

Break - View Posters

10:30 am 11:00 am 11:00 am 11:30 am 11:30 am 12:00 pm

12:00 pm 12:30 pm

11:50am end time Media session: Communicating climate change Panel Debate

Break - View Posters

Communicating science to growers & winemakers Panel debate

New technologies for vineyard management Masterclass

Women and other new faces in the cool climate wine world: innovators, trailblazers, and more Research Seminar

Exploring the Nexus between wine consumers and terroir Research Seminar

Exploring the versatility of table wines made from hybrid grapes in Canada Tasting

12:30 pm Lunch 1:30 pm 2:30 pm

2:00 pm 3:00 pm

4:00 pm 5:00 pm

Viticulture

Break View Posters

Lunch The Science of Canning Wine and the Practical Considerations in the Winery Masterclass

Reducing and mitigating cold damage Workshop

International Cool Climate Chardonnay Celebration School of Cool Education day

White wine tropical flavour Research Seminar & Tasting Aroma inquiries: A DIY approach to sourcing and creating aromatic reference materials for self-directed training Workshop

Break - View Posters

3:00 pm Break 3:20 pm 4:00 pm

Ontario Wine Appellation Authority – Annual General Meeting

Break - View Posters

Communicating wine additives, allergens and labelling Masterclass

Sustainability programs in British Columbia and Ontario Masterclass

Is cool climate hot? Challenges, opportunities and route to market for cool climate wine regions and wineries in a c ompetitive international marketplace Panel Debate

Awards and Closing Ceremony. Announcement of host country for ICCWS 2026.

Oenology

Business

Science Communication

*Please refer to iccws2022.ca for updates to the schedule **Tastings are limited capacity - registration required

The International Cool Climate Wine Symposium • Program Schedule

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Hour-by-hour 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 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.

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The International Cool Climate Wine Symposium • Program Schedule

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.

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The International Cool Climate Wine Symposium • Program Schedule © 2022 BASF Canada Inc.

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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. (Pre-recorded) Manuel Malfeita-Ferreira, Universidade de Lisboa, Portugal.

2. Investigating the proliferation and evolution of Maillard reaction-associated flavours in sparkling wine related to dosage sugar-type.

Hannah Charnock, Brock University, Canada.

3. Metabolite profiling of sparkling wines by quantitative 1H NMR Hannah Charnock, Brock University, Canada.

4. The Use of Pre-fermentative Yeasts to Modulate the Organoleptics of Rosé wines.

Duncan Hamm, CHR Hansen, Denmark.

5. Removal of White Heat Unstable Proteins by Proteases and Flash Pasteurization.

Comparison of Bentonite Treatments.

Richard Marchal, University of Reims, Champagne, France.

6. The Importance of Nitrogen: Vineyard Nitrogen versus Winery Nitrogen.

Impacts on Chardonnay and Pinot Noir Wine Quality.

Elizabeth Tomasino, Oregon State University, Oregon, USA. 7. Influence of Caffeic and Caftaric Acid on Maillard Reaction-Associated Product Formation in Sparking Base Wine.

Jacob Mederios, Brock University, Canada.

12:15 pm to 12:30 pm: Question and discussion with all session speakers

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The International Cool Climate Wine Symposium • Program Schedule

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 Gewürztraminer 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.

The International Cool Climate Wine Symposium • Program Schedule

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Together, we grow the wines you love

Ontario grape growers have been perfecting the art of grape growing and bringing a range of benefits to local, provincial and national economies for 75 years. Our mission is to achieve sustainable growth and profitability by creating an improved environment for Ontario-grown grape products.

localgrapes.ca

GrapeGrowersofOntario

@grapegrowersont 30

The International Cool Climate Wine Symposium • Program Schedule

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.

• 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, Nick Gizuk, 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

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

The International Cool Climate Wine Symposium • Program Schedule

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3:20 pm to 5:00 pm

Tours of CCOVI and VR/AR laboratory (Register in advance due to each tour limit of 40)

OENOLOGY VITICULTURE WINE BUSINESS 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.

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

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The International Cool Climate Wine Symposium • Program Schedule

4:00 pm to 5:00 pm SCIENCE COMMUNICATION

Art of Wine Science.

Room 204 (Seminar) Session Chair: Chris Waters, Globe and Mail, and Brock University, Canada.

Wes Pearson, AWRI, Australia, Elizabeth Willing, former Artist in Residence, AWRI, Australia (Live streamed), Melissa Proudlock, Niagara Falls, 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

Experience Niagara East – Farm-to-Table dinners (Registration is required)

7:30 to 9:30 pm (finish time is approx.)

We’ve got you Covered …with a Comprehensive Portfolio of Equipment, Ingredients and Supplies for all your Winemaking Needs.

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.

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The International Cool Climate Wine Symposium • Program Schedule

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TUESDAY, JULY 19, 2022 9:00 am to 10:15 am

OENOLOGY

OENOLOGY KEYNOTE SPEAKER Kerry Wilkinson, University of Adelaide, Australia. (Live streaming) Smoke taint: Understanding and addressing the impacts of grapevine smoke exposure.

Session chair: Belinda Kemp, Brock University, Canada.

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 help 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) (Virtual) 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.

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The International Cool Climate Wine Symposium • Program Schedule

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. In 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.

The International Cool Climate Wine Symposium • Program Schedule

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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 2:15 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. (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 – 2:15 pm: Question and answers with session speakers

1:30 pm to 2:30 pm OENOLOGY SCIENCE COMMUNICATION

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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.

The International Cool Climate Wine Symposium • Program Schedule

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, USA. 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 OENOLOGY

Yeast, Bacteria and Nutrients.

Sean O’Sullivan Theatre (Research seminar) Session Chair: Ross Wise MW, Black Hill Estate Winery, BC, 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 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

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.

The International Cool Climate Wine Symposium • Program Schedule

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38

THE ULTIMATE EXPRESSION OF THE FROZEN CANADIAN WINTER The International Cool Climate Wine Symposium • Program Schedule

PLEASE ENJOY RESPONSIBLY.

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. (Pre-recorded) Pradeep Wimalasiri, Lincoln University, New Zealand.

3:35 pm – 3:50 pm: The AromaLocTM method to improve wine quality (Pre-recorded) Richard L. Jones, Department of Medicine, University of Alberta and President of AromaLoc Inc., Naramata, BC, Canada.

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

4:00 pm to 5:30 pm OENOLOGY

Why Wine Consumers Buy What They Buy. Room STH203 (Research seminar) Session Chair: Annamma Joy, University of British Columbia, Canada.

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.

The International Cool Climate Wine Symposium • Program Schedule

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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 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, Canada.

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. Climate Suitability and Climate Risks for Canadian Grape and Wine Under Climate Change Micah Hewer, University of Toronto, Toronto, ON, Canada.

6. Molecular Tools for Detecting Drosophila Suzukii in Trap Samples Justin Renkema, Agriculture and Agri-Food Canada, London, ON, Canada.

7. Mitigation of Infestations of Multi-Coloured Asian Lady Beetle in Ontario Vineyards Wendy McFadden-Smith, Ontario Ministry of Agriculture, Food and Rural Affairs, ON, Canada.

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.

40

5:00 pm to 6:00 pm

Poster session with wine and cheese

6:30 pm busses depart

Experience Niagara West – Farm-to-Table dinners (registration is required) Cost: $125.00 plus HST.

7:00 to 9:00 pm (finish time is approx.)

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.

The International Cool Climate Wine Symposium • Program Schedule

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. with special guest, Josep Maria Ribas Portella, Climate Change Director & IWCA Board Member 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

The International Cool Climate Wine Symposium • Program Schedule

41

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 (Virtual) 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. (Virtual) 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,

Room STH216 (Seminar)

OENOLOGY,

Greg MacNiell, Mitacs, Canada.

SCIENCE COMMUNICATION

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.

WINE BUSINESS

11:00 am to 12:00 pm SCIENCE COMMUNICATION

42

Connecting Researchers to Businesses to Solve Wine Industry Challenges.

MITACS Funding Workshop for National & International Researchers and Businesses.

Data visualization: An introduction to analysis using programming tools: Python.

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.

The International Cool Climate Wine Symposium • Program Schedule

The International Cool Climate Wine Symposium • Program Schedule

43

11:30 am to 12:30 pm WINE BUSINESS

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. 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) and Joanna Fountain (Lincoln University, New Zealand)

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

44

The International Cool Climate Wine Symposium • Program Schedule

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

The International Cool Climate Wine Symposium • Program Schedule

45

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.

46

The International Cool Climate Wine Symposium • Program Schedule

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.

The International Cool Climate Wine Symposium • Program Schedule

47

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

3:20 pm to 5:00 pm OENOLOGY

Economic Consequences and Business Implications of Climate Change.

Sean O’Sullivan Theatre (Research seminar) Session Chair: Steve Dorling, Weatherquest Ltd, UK.

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.

Panelists: J-L Groux, Stratus Winery, Niagara, Canada, Gina Haverstock, Head Winemaker at Devonian Coast Wineries, Nova Scotia, Canada, Conrad Davies, Breakwall Brewery, Port Colborne, 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) Session Chair: Magdalena Kaiser, Director of PR-Marketing & Tourism Wine tourism research from the Wine Marketing Association of Ontario and interviews Suzanne Janke, Estate Director at Stratus Vineyards, Niagara-on-the-Lake.

48

The International Cool Climate Wine Symposium • Program Schedule

Vineyards, Bergstrom Winery, Bianchi Winery and Tasting Room, Black Hills Black Stallion Estate Winery, Blackbird Vineyards, Bogle Vineyards, Inc., Bo ds, Buccella, Cellars, C Donatiello Winery, Cain Vineyard and Winer TheBurgess Wine Industry’s Leading Online Job Site Cellars, Cameron Hughes Wine Co., Castello di Amorosa, Caymus Vineyards ate Vineyards & Winery, Chance Creek Vineyards (Bock), Chappellet Winery, g Winery, Chateau Bianca, Chateau Diana, LLC, Chateau Montelena Winery, , Inc., Clos Du Bois, Clos Lachance Winery, Clos Pegase Winery, Constant-D ntain Vineyard, Constellation Wines, Constellation Wines U.S., Continuum E way Family Wines, Copain Wines, Coquelicot Wines, Corliss Estates, Corner rs, Cru Vin Dogs Wine Group, Crushpad, Cuvaison Estate Wines, Darioush W Cellars, David Bruce Winery, De Loach Vineyards, Del Dotto Vineyards, Delica Custom Resource Group, Derby Wine Estates, Diageo Chateau & Estate Win ar Lane Vineyard, Domaine Carneros, Ltd., Domaine Chandon, Inc., Domaine yards & Winery, Don Sebastiani & Sons, Dono Dal Cielo Vineyard, LLC, Dry C ard, Duckhorn Wine Co., Dutton-Golddeld Winery, LLC, E & J Gallo Winery, Enkidu Wine, Fantesca Estate & Winery, Far Niente Winery, Ferrari-Carano V ery, Fetzer Vineyards, Fleury Estate Winery, Flora Springs Winery & Vineyard y Wines, Francis Ford Coppola Presents, Frank Family Vineyards, Freixenet S Fritz Winery, Frog's Leap Winery, Galante Family Winery, Inc., Glenora Wine osecross Cellars, Grgich Hills Estate, Groth Vineyards & Winery, Gundlach B ry, Hagafen Cellars, Hahn Family Wines, Hall Wines, Hanna Winery, Hedges Heitz Wine Cellars, Hess Collection Winery, Hudson Vineyards, Ironstone Vi .com Jack Ne J Bronco Winery, J Lohr Vineyards & Wines, J Vineyards & Winery, ard Mgmt, Jarvis, Jordan Vineyard & Winery, Joseph Phelps Vineyards, Justin & Winery, Keller Estate, Kendall-Jackson, Kenneth Volk Vineyards, Kenzo Esta tate Winery, Knights Bridge Winery, Korbel Champagne Cellars, Krupp Broth /Stagecoach Vineyards, Kunde Family Estate, La Crema, Laird Family Estate, Winery, Lancaster Estate, LangeTwins Winery & Vineyards, Ledson Winery Lewis Cellars, Littorai Wines, Long Meadow Ranch Winery, Lucas & Lewelle Lynmar Winery, Marimar Estate Vineyards & Winery, Martinelli Winery, Inc., M Mendocino Wine Co./Parducci Wine Cellars, Merriam Vineyards, Merryvale V l-David Winery, Monterey Wine Co., Mumm Napa, My Wines Direct, Napa W The International Cool Climate Wine SymposiumRanch, • Program Schedule 49 N ed Winery Number 9, Nelson Family Vineyards, Nicholson Nickel &

More wineries use winejobs than any other online job site.

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, BC, Canada.

7:00 to 10:00 pm

Banquet Dinner (registration is required) Cost: $150 plus HST.

(finish time is approx.)

Includes a Sparkling Reception and dinner paired with wines from across Canada.

Location: Brock University, Market Hall

THURSDAY, JULY 21, 2022 9:00 am to 10:15 am

SCIENCE COMMUNICATION

10:30 am to 11:30 am

VITICULTURE

10:30 am to 11:30 am

WINE BUSINESS

50

SCIENCE COMMUNICATION KEYNOTE SPEAKER Kimberly Nicholas, Lund University, Sweden.

Climate Change and Wine Science Communication: Scientists, Media and the Public Sean O’Sullivan Theatre 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.

New Technologies for Vineyard Management.

Room STH2O3 (Research seminar) 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.

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, Canada.

Panelists: Suzanne Janke, Stratus Winery, Niagara, Canada and Shawna Chen, LCBO Spirit of Inclusion Initiative Research Scholar, Goodman School of Business, Brock University, Canada.

The International Cool Climate Wine Symposium • Program Schedule

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.

11:30 am to 12:30 pm

Exploring the Nexus between Wine Consumers and Terroir.

Room STH217

Room STH204 (Research seminar)

WINE BUSINESS

Session Chair: Nathalie Spielmann, NEOMA Business School, Reims, France.

11:30 am to 12:30 pm

Exploring the versatility of table wines made from hybrid grapes in Canada.

OENOLOGY

12:00 pm to 12:30 pm SCIENCE COMMUNICATION

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.

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 Columbia, 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.

The International Cool Climate Wine Symposium • Program Schedule

51

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.

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The International Cool Climate Wine Symposium • Program Schedule

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 (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.

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.

The International Cool Climate Wine Symposium • Program Schedule

53

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 VITICULTURE

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

The ICCWS would like to thank the many wineries from across Canada for their support of the ICCWS. Wines from British Columbia, Quebec, Nova Scotia and Ontario will be proudly poured at the many networking events throughout the conference.

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Speaker profiles

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The International Cool Climate Wine Symposium • Speaker Profiles

ICCWS 2022 Keynote Address MONIKA CHRISTMANN Prof. Dr. Monika Christmann is a German oenology professor and the Head of the Department for Oenology and Wine Technology and Winery at the Hochschule Geisenheim University.

The author of numerous treatises on wine research and technology, she completed her BSc in Beverage Technology at the Wiesbaden University of Applied Sciences, followed by both a MSc degree in Oenology and PhD in Agricultural Sciences at the Justus Liebig University Giessen.

Christmann has served on the International Organisation for Vine and Wine (OIV) in various capacities since 1995, where she is now the Honorary President, and lectures in Oenology at the Hochschule Geisenheim University. She also applies her extensive wine knowledge by contributing to continuing professional training programs in countries around the world, including lecturing for the Wine & Spirit Education Trust (WSET).

ABSTRACT PRESERVING COOL CLIMATE WINE STYLES IN TIMES OF CLIMATE CHANGE 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.

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Viticulture Keynote Speaker ELIZABETH WOLKOVICH Elizabeth Wolkovich is currently an Associate Professor at the University of British Columbia and holds a Canadian Research Chair in Temporal Ecology. She completed her PhD in ecology at Dartmouth, followed by a National Science Foundation Postdoctoral Fellowship at the University of California, San Diego and a Biodiversity Centre Fellowship at the University of British Columbia, after which she was an Assistant Professor in Organismic and Evolutionary Biology at Harvard University.

Wolkovich’s research focuses on how phenology shapes plants and plant communities. She is particularly interested in how climate change will affect different winegrape varieties, and how shifting varieties may help growers adapt to warming. Winegrape projects in her lab draw on collaborations and data from France, Switzerland, New Zealand, California and British Columbia.

ABSTRACT INNOVATION AND ADAPTATIONS IN VITICULTURE. MODELLING GRAPEVINE PHENOLOGY AND IMPACTS OF CLIMATE CHANGE ON VITICULTURE. 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.

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Oenology Keynote Speaker KERRY WILKINSON Kerry Wilkinson is a Professor of Oenology at the University of Adelaide in South Australia. She teaches into the University’s Bachelor of Viticulture and Oenology and Master of Wine Business programs and leads a productive wine science research group. Her primary research interests concern the flavour chemistry of grapes and wine: from the viticultural management of green characters to the improved utility of oak for wine maturation, and from consumer preferences for different styles of sparkling wine to applications of technology that enhance wine production and profitability. However, her most significant contribution to wine science is her research into the impact of vineyard exposure to bushfire smoke, which aims to address an issue that remains an ongoing challenge to grape and wine producers around the world.

ABSTRACT SMOKE TAINT: UNDERSTANDING AND ADDRESSING THE IMPACTS OF GRAPEVINE SMOKE EXPOSURE 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 help 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.

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Wine Business Keynote Speakers MIGUEL A. TORRES Miguel A. Torres was born in Barcelona, where he studied Chemical Sciences for 1 year at the University of Barcelona. In 1959 he moved to the University of Dijon, where he specialised in Oenology and Viticulture. In 1992 during a sabbatical year, Miguel studied viticulture at the University of Montpellier.

Miguel joined the family business as a winemaker in 1962. Miguel is married to Waltraud Maczassek, his German wife who helped building up international markets. Together they have 3 children, of which 2 are working in the winery: Miguel as General Manager and Mireia as Manager of R&D&I, Manager of Jean Leon and President of the Familia Torres Foundation.

During his long career Miguel has travelled all over the world, visiting more than 50 countries.

Currently he is the President of the company, President of the Spanish Wine Federation (FEV), which represents the Spanish winery industry and President of FIVIN (Foundation for Wine and Nutrition Research).

DONALD ZIRALDO No one has done more to turn Icewine into Canada’s signature wine around the world than the founding partners of Inniskillin; Karl Kaiser and Donald Ziraldo. Fuelled by a passion for this exceptional wine style, and a pursuit of excellence, this innovator became a tireless global ambassador for Icewine. Partnering with top Sommeliers, wine writers and restaurants, Donald Ziraldo transformed Icewine into a world-renowned luxury brand. Donald continues his impact on the Canadian wine industry to this day. He was the Founding Chairman of the Vintners Quality Alliance (VQA) and in 2006, was appointed as the Chairman of the Canadian Horticultural Research and Innovation Center at Vineland by the Ministry of Agriculture.

In 1998, Donald received the Order of Canada; the highest tribute paid to its citizens.

In 1999, the National Post Magazine chose Donald as one of the top twenty-five Canadian CEO’s of the century. In 2008 Donald was awarded the Premio Masi by his peers in Verona, Italy, the Folio D’oro in Friuli, Italy in 2010. He sits on various Board of Directors including as Shaftsbury Films (Murdock Mysteries) and Genome Canada. Donald and Victoria are co-chairs of 2016 Niagara Leadership Campaign for United Way. Donald is the author of several books, including Icewine: Extreme Winemaking. With his Ziraldo label, Donald continues in his role as a global ambassador for Canadian Icewine creating another luxury Icewine Brand. A passionate skier, a collector of Art Deco. Donald, with wife Victoria and son Aspen (6 yr old) resides in Niagara-on-the-Lake, Canada.

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ABSTRACT WINE BUSINESS KEYNOTE: THE BUSINESS OF WINERY SUSTAINABILITY: BUILDING A SUSTAINABLE WINE BUSINESS: PEOPLE, PLACE AND PROFIT? 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.

Van Leeuwen, C., & Darriet, P. (2016). The Impact of Climate Change on Viticulture and Wine Quality. Journal of Wine Economics, 11(1), 150-167. doi:10.1017/jwe.2015.21 CBS 60 Minutes. Effects of climate change taking root in the wine industry [Video file]. (2021, December 26).

Retrieved from https://www.cbsnews.com/ CBS 60 Minutes. Europe’s wine industry being altered by climate change [Video file]. (2021, December 27).

Retrieved from https://www.cbsnews.com/

Providing Canadian Grapevine Solutions BRITISH COLUMBIA Phone 250.809.6040 bcsales@vinetech.ca

ONTARIO Phone 905.984.4324 sales@vinetech.ca

Science Communication Keynote Speaker KIM NICHOLAS Kimberly Nicholas is an Associate Professor of Sustainability Science at Lund University in Sweden. She studies how to manage natural resources to both support a good life today, and leave a thriving planet for future generations. In particular, her research focuses on sustainable farming systems that benefit both people and ecosystems, the wine industry under climate change, and linking research with policy and practice to support a zero-emissions society that she hopes to live to see. She nearly became a consultant to the California wine industry instead.

She holds a BSc and PhD from Stanford University and MSc degrees from the University of Wisconsin-Madison and the University of California-Davis.

ABSTRACT 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.

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The Quebec vineyard is 40

165

80

7

YEARS

WINEMAKERS

GRAPE

WINE REGIONS

of history and passion

who produce 100% Quebec grown wines

varieties grown

that highlight the particularities of the terroir

Guided by their desire to raise Quebec viticulture to new heights in quality, winemakers combine their know-how to draw the best of our terroir and bottle wines that are as authentic as they are innovative.

Come and visit us!

To learn more on the Quebec wine industry, go to

vinsduquebec.com

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Seminars, Masterclass, Workshop Conveners and Panelists RACHEL B. ALLISON

STEPHANIE BOLTON

Cornell University, Geneva, New York, USA

Lodi Winegrape Commission, California, USA

Dr. Rachel B. Allison, PhD is a recent graduate from the Sacks Lab at Cornell University. Her doctoral research in wine flavor chemistry focused on the development of reduced off-aromas related to copper fining and canned wine formats. She received her undergraduate degree in Engineering Chemistry at Queen’s University and is a past recipient of NSERC Canada Graduate and Postgraduate Scholarships and the American Society for Enology and Viticulture President’s Award for Scholarship in Enology.

Stephanie Bolton leads the Grower Research, Education, & Communications initiatives for the Lodi Winegrape Commission, along with the LODI RULES program. Bolton provides targeted and daily support to Lodi winegrape growers in the areas of advanced grower education and outreach, marketing and promotions of the region’s diverse winegrapes, and – most notably – viticultural research and sustainability programming, including Lodi’s worldrenowned LODI RULES sustainable winegrowing certification program. The Lodi AVA (CA Crush District 11) contains over 100,000 acres of grapevines, with a unique profile where new vineyard plantings exist alongside century-old vines, soil types range from sandy loam to volcanic terrain, and just about every trellising system invented is being used. In this dynamic region, Bolton’s role is key in facilitating effective networking and scientific communication for progressive winegrowing among the 750 farmers in the community – linking growers to the resources they need to farm to their full potential.

EVELINE BARTOWSKY Lallemand Oenology, Australia Dr. Eveline Bartowsky is an Applied Microbiologist at Lallemand Oenology (Australia) and Adjunct Associate Professor in the School of Agriculture, Food and Wine at the University of Adelaide.

Eveline has a PhD in Microbiology from the University of Adelaide and over 30 years’ research experience. Currently she oversees all winemaking trials and R&D research projects with Universities and Research Institutes in Australia and New Zealand and works with the wine industry providing microbiological and fermentation technical support for the application of yeast and bacteria.

Previously, Eveline was at The Australian Wine Research Institute as a Senior Research Microbiologist leading the wine bacterial research team and Manager of the AWRI Wine Microorganism Culture Collection. She has over 25 years’ experience in wine microbiology with research interests focused on wine bacteria and malolactic fermentation, wine aroma and flavour, and minimising wine spoilage by lactic acid and acetic acid bacteria.

Eveline is an Editor on three international microbiology journals: the Australian Journal of Grape and Wine Research, the American Journal of Enology and Viticulture, and the Annals of Microbiology.

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AMY BOWEN Vineland Research and Innovation Centre, Ontario, Canada Dr. Amy Bowen is the Research Director of Consumer Insights at Vineland Research and Innovation Centre in Ontario, Canada.

She oversees the operation of Vineland’s trained sensory and consumer research panels to understand the drivers that impact consumer preference and choice for horticultural products. Amy leads a team of researchers to create value-added results to inform breeding programs, brand development, new variety introductions, and commercialization. Amy has a BSc.H from the University of Guelph in Molecular Biology and Genetics and a PhD from Brock University in Biological Sciences with a specialization in Plant Science, Oenology and Viticulture. She is a certified sommelier through the Canadian Association of Professional Sommeliers

and serves on the board of directors for the American Society of Enology and Viticulture – Eastern Section.

DANIEL BRETT Brock University, Ontario, Canada Daniel Brett works as the Technical Support Person for the Brock University Digital Scholarship Lab. He has a Bachelors degree in Interactive Arts and Science and is a certified Software Carpentry instructor. Half of his time in the Digital Scholarship Lab is spent working with researchers to develop tools and proficiencies and the other half is spent running workshops on a wide variety of digital tools. As someone with a penchant for the lighter and sweeter things in life, Daniel prefers a nice icewine in the summer and a lighter Rosé the winter.

KELLY BROWN Arterra Wines Canada & Wine Growers Canada, Ontario, Canada Kelly Brown is the Executive Vice President, People, Legal & Corporate Affairs for Arterra Wines Canada Inc. Arterra is the leading wine producer in Canada with 8 wineries and such iconic brands as Inniskillin, Jackson-Triggs, Kim Crawford, and Robert Mondavi. Kelly is also the Chair of Wine Growers Canada. Prior to joining Arterra, Kelly was the Chief People, Legal & Corporate Affairs Officer for Molson Coors Canada.

Kelly received her law degree from Dalhousie University and her BA (Hon) from McGill University. Kelly is called to the bar of the Law Society of Upper Canada. In 2006, Lexpert named her one of Canada’s “Top 40 Lawyers under 40”. In 2012, Kelly went “undercover” for Molson on the popular television series “Undercover Boss Canada”.

LAWRENCE BUHLER Henry of Pelham Family Estate Winery, Ontario, Canada Lawrence’s exposure to the wine industry began right from his youth, where he spent a lot of time travelling overseas with his family. His father’s passion for wine coupled with his family travels gave him the opportunity to become exposed to wine regions around the world. After high school, he began studying chemical engineering in university. He realized, however, that he had a passion for wine, which led him to attend Algonquin College’s Sommelier Certificate program. Following this passion even further, he then transferred from engineering at University of Ottawa to Brock University, finishing his science degree in Oenology and Viticulture in 2003. After graduating, he joined Peller Estates, allowing him to become part of a large winemaking team, travel to other wine regions of the world including France, Chile, Argentina and Australia. He spent many years there, working with the company from 2003 – 2011.

From there, Lawrence made his way to Ontario’s Lake Erie North Shore to work at Colio Winery from 2012 to 2015 before heading to Western Canada to work at Time Winery and Evolve Cellars in British Columbia’s Okanagan Valley from 2015 to 2018. In March of 2018, he would bring his winemaking experience back home to Ontario, securing the Winemaker position at Henry of Pelham.

“Having the opportunity to work in and visit many different wine regions has allowed me to gain a better understanding of winemaking and create a network of colleagues internationally,” he said. “Although international travel has many benefits, working in Canada’s different wine regions has been the most exciting.

Between Niagara, Lake Erie North Shore and the Okanagan, I have had the opportunity to work with amazing winemaking teams.”

In her spare time, Kelly serves on the Board of Canada Soccer.

Originally from Montréal, Kelly now lives in Etobicoke with her husband and her daughter.

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DIMITRA CAPONE University of Adelaide, Australia Dr. Dimitra Capone is an ARC Research Associate with the University of Adelaide’s ARC Training Centre for Innovative Wine Production. She has more than 24 years of experience in the area of aroma and flavour chemistry and has co-authored more than 60 peer reviewed publications as well as numerous technical articles and book chapters. Dimitra has extensive experience in both targeted and untargeted methods for the analysis of many classes of volatile compounds and their precursors in grape and wine samples, using techniques such as GC and HPLC with MS detection. Methods are developed and used routinely for research and encompass groups of compounds arising from grapes, fermentation and ageing. These range from monoterpenoids including 1,8-cineole, norisoprenoids, ethyl esters, lactones, and oxidised compounds, to taints such as chloroanisoles and chlorophenols. Dimitra’s research has also involved some of the most analytically-challenging compounds, such as potent thiols associated with ‘citrus’, ‘grapefruit’, ‘smoke’ and ‘roasted coffee’ aromas in certain wine styles. Analytical approaches using GC-MS, GC-MS-Olfactometry, and HPLC-MS/ MS have led to the identification of compounds deemed responsible for characteristic aroma attributes including ‘plastic-like’ taints from various sources, and compounds important to ‘green’ aroma in red wine. Continuing with her passion for wine chemistry, Dimitra is currently investigating drivers of the distinctive flavours in Coonawarra Cabernet Sauvignon.

SIMONE D. CASTELLARIN University of British Columbia, British Columbia, Canada Dr. Castellarin is an Associate Professor at the University of British Columbia, and a Tier II Canada Research Chair in Viticulture and Plant Genomics. Dr. Castellarin’s research focuses on grape production, and how the climate affects grape ripening and quality.

In 2009, he received the Rudolf Hermanns Prize (Geisenheim, Germany) for outstanding scientific achievements in horticulture and viticulture. Dr. Castellarin investigates the ripening processes in grapes and the biological mechanisms that determine grape and wine quality. Moreover, he studies how grape quality is

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affected by environmental factors (temperature and water). Dr. Castellarin is developing viticultural strategies (irrigation, crop management, hormone applications, leaf removal) to improve ripening and the production of phenolics and aromatics in grapes.

MICHELA CENTINARI Penn State University, State College, Pennsylvania, USA Dr. Michela Centinari is an Assistant Professor of viticulture at The Pennsylvania State University. She completed her PhD in viticulture at the University of Bologna, Italy, and a Postdoctoral Fellowship at Cornell University. Her research and extension programs focused on the effects of environmental factors and cultural practices on grapevine production and grape and wine aromas. She studies how low temperature stress, competition with cover crops, source-sink manipulation, and invasive pests impact grapevine physiology, health and wine quality.

SHAWNA CHEN LCBO Spirit of Inclusion Initiative Research Scholar, Goodman School of Business, Brock University, Ontario, Canada Dr. H. Shawna Chen is an associate professor of entrepreneurship and the LCBO Spirit of Inclusion Initiative Research Scholar at Goodman School of Business, Brock University. Shawna received her Ph.D. from Texas Tech University under the supervision of Dr. Ronald K. Mitchell. Her research focuses on entrepreneurial mindset and action to empower the overlooked and underestimated, such as women, BIPOC, and members of LGBTQ2S+.

Specifically, she examines the way in which we cooperate, innovate, pivot, and strategize are influenced by the ways we monitor progress and seek feedback. Her most recent project aims to identify the current equity, diversity, and inclusion (EDI) climate in the wine, beer, and spirits industry, as well as the barriers to enter and advance careers in the industry for women and visible minorities. Shawna’s research is funded by Social Sciences and Humanities Research Council (SSHRC) of Canada (2017-2019, 2020-2022) and the LCBO Spirit of Inclusion Initiative (2021-2024). Her research is published in Financial Times top 50 journals, such as Journal of Business Venturing.

ANDREA DAL CIN Masi Agricola SPA Group, Italy Andrea Dal Cin is a winemaker and viticulturist. He has a Diploma in Oenology and Viticulture from Cerletti in Conegliano Treviso. He currently works as a Technical Director for Masi Agricola SPA Group, the leading producer of Amarone and Appassimento wines. Managing over 1.350 hectares of vineyards located in best areas of Valpolicella, Bardolino and Soave in Classica region, Veneto, Friuli. Also Trentino Alto Adige with Cantina Conti Bossi Fedrigotti, in Valpolicella Classica and Toscana with Serego Alighieri and in Argentina with Masi Tupungato SA. Since 2017, he has worked with Canevel Spumanti SPA one of the best producers of Prosecco Superiore di Valdobbiadene. Andrea is part of International Organization of Wine and Vine (OIV) as the Technology Expert, and wine evaluation for the commission of Trentino and Veneto as one of the Presidents. Andrea is also a member of the Association of Italian Oenologists.

SCOTT

D’CUNHA LCBO, Ontario, Canada Scott D’Cunha is a seasoned marketing and ecommerce executive with over twenty-five years of experience in delivering ambitious visions and executing plans across multiple industries, and leading people to work together to deliver exceptional results. In addition to marketing and ecommerce, Scott’s expertise extends across strategic market planning, business development and customer acquisition, and loyalty and retention management.

ini, a major multi-national consulting organization, focusing on delivering Strategy & Transformation projects across the retail, government, energy, lottery and entertainment sectors, specifically in the areas of Marketing and Merchandising. Prior to consulting, Scott worked for well-known retailers, Marks & Spencer and Bata International. Through his career, Scott has worked across North America and Europe, and has a strong global perspective.

Scott received his BA (Hons) in Economics from Lancaster University in the UK, and his MBA from the Schulich School of Business, York University. Scott also holds a Professional Postgraduate Diploma in Strategic Marketing and a Diploma in Digital Marketing from the Chartered Institute of Marketing (UK), and is an accredited Chartered Marketer in both the UK (CIM) and in Canada (CMA).

Scott has also completed courses with the Schulich School of Business in Leading Sustainable Strategic Change, and Creating Extraordinary Customer Service and Client Marketing Strategies. He is also a desired speaker on the topics of Customer Loyalty, Customer Experience, Digital Transformation and Strategic Marketing.

Scott resides in Oakville, Ontario with his wife and three children, and enjoys travelling, watching soccer (a die-hard Liverpool supporter), playing tennis, reading classical history and listening to 1980’s British pop music. Scott is currently the Vice Chair of Tree Canada, the only national non-profit organization dedicated to planting and nurturing trees in rural and urban environments, and is on the CX Advisory Council for the Canadian Marketing Association. He has previously served on the Board of Directors of the Oakville Literacy Council and the Canadian Office Products Association and regularly volunteers with Junior Achievement.

Scott is the Vice President, eCommerce, of the LCBO, with responsibility for building out and growing their online channel and digital capabilities in Ontario and has grown the channel by over $100M in the last 2 years. Prior to joining the LCBO, Scott led Staples’ commercial marketing and commerce functions in Canada, building an industry award-winning team and managing the P&L for Staples’ online business – doubling online revenues over his tenure to create one of the largest online businesses in Canada.

Previously Scott spent almost five years consulting with Capgem-

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ROBERTA DE BEI

STEVE DORLING

University of Adelaide, Glen Osmond, Australia

Weatherquest Ltd, Norwich, UK

Dr. Roberta De Bei is a research fellow in the School of Agriculture, Food and Wine of the University of Adelaide where she moved after completing a PhD in viticulture at the University of Padova, in Italy. In over a decade at the University of Adelaide, Roberta has worked on various projects including the physiology of water stress, near infrared applications, carbohydrate metabolism, vine balance and digital/precision technologies for information-driven vineyard management. She is the co-inventor of VitiCanopy, an image-based App to measure grapevine canopy size and assess vineyard variability in real time. Roberta is currently working on improving and expanding digital techniques into innovative tools for growers and viticulture practitioners which will assist in better management of vineyards across Australia.

KATIE DICKENSON Andrew Peller Ltd, Ontario, Canada Although it was in University that Katie found her passion for wine, she always knew she would be working in the field of Agriculture. Growing up on a farm she had a strong appreciation for the land and a love for the excitement of harvest, so it was a perfect match when she found wine through a course within the Food Science program at the University of Guelph. A first vintage in Ontario led to many more travelling and making wine overseas. With time spent in world class vineyards in the Okanagan, New Zealand and France, Katie returned home to Ontario and joined Peller Estates as winemaker in 2012. Upon returning to Peller, Katie has focused on elevating wine quality through viticulture management and has taken on a greater role managing Vineyard Operations for Andrew Peller Limited nationally. With vineyards in the Similkameen, Okanagan and Niagara, Andrew Peller is committed to practical improvements and greater understanding of site specific terroir with the goal of reflecting the style of each site in the fruit it produces.

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Dr. Steve Dorling is Professor of Meteorology and Director of Innovation in the School of Environmental Sciences at the University of East Anglia (UEA), UK. Steve’s expertise is in applied meteorology and climatology, understanding how weather and climate variability lead to risks and opportunities in the energy, food and drink sectors. He is also Chief Executive Officer at Weatherquest Ltd, a private company supporting a wide range of businesses since 2001 in risk management relating to weather and climate.

Steve is a member of WineGB’s R&D group and he recently led UEA’s contribution to the CREWS-UK project – Climate Resilience in the English Wine Sector – funded by Research Councils UK. CREWS project findings were featured in the recently published Third UK Climate Change Risk Assessment. Working with Dr. Alistair Nesbitt, Steve has published three recent papers charting the growth, suitability and future prospects for UK viticulture.

JANET DOROZYNSKI Global Affairs Canada, Ontario, Canada Dr. Janet Dorozynski has had a two decade long, multi-faceted career working in and with the international and Canadian wine industry. After teaching and completing a PhD at Concordia University in Montreal, Janet became fascinated by all things wine (and beer, spirits, cider and food), first while living and working in Brussels and then while working with Wines of South Africa in Stellenbosch, where she decided to pack in the books and papers to pursue a career in the wine industry. Since returning to Canada in 2001, she has worked in international business development, marketing, media and public relations and as an educator at Niagara and Algonquin Colleges. She currently divides her time between her day job as trade commissioner for Canadian wine, beer and spirits at Global Affairs Canada where she works with the Canadian industry on export initiatives and manages a programme to assist Canadian embassies around the world with purchasing and serving Canadian wine, beer and spirits. Janet is regularly invited

to speak and present at academic and industry conferences, trade events and masterclasses and is a WSET Diploma holder, WSET certified educator and a Professional Affiliate of Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI).

On her own time, Janet has been reviewing, writing, travelling to wine regions and judging at competitions in North and South America, Europe and Asia for over two decades. She is currently a writer and judge at Wine Align, the wine columnist for Luxe Magazine Ottawa and has written and consulted for The World Atlas of Wine, Gismondi on Wine, Vines Magazine and an early Canadian online publication and TV series WineTelevision.com.

ULRICH FISCHER Weincampus Neustadt, Germany Born and raised in the Mosel valley in Bernkastel-Kues, Dr. Ulrich Fischer graduated from the University of Applied Sciences in Geisenheim with a degree in Viticulture and Enology, he continued his education in the graduate program of UC Davis. Working with Ann C. Noble he studied the impact of ethanol on the temporal perception of bitterness and astringency and on the modification of individual saliva flow of judges. He joined the food chemistry institute of Ralf. G. Berger at the University of Hannover. His PhD project focussed on the impact of dealcoholization on the sensory properties and composition of aroma compounds.

In 1995 Dr. Fischer was employed at the state teaching and research center in Neustadt and is involved in research, teaching and consulting and chairing the viticulture and enology department. In 1997 he started his teaching at the University of Kaiserslautern, which awarded him a honorary professorship in 2003. Since 2009 he has taught at the University of Gastronomic Sciences at Pollenzo, Piemonte Italy enology and wine Technology in the Master Program for International Food Culture and Communication. In 2009 Prof. Fischer acted as the founding director of the newly established dual B.Sc. program for viticulture and enology at the WineCampus in Neustadt.

His current research includes Riesling, microoxygenation of red wines, the cause of bitterness in white wine, measurement of grape-derived aroma precursors by FT-IR analysis as well as sensory changes induced by partial dealcoholization.

MARC FUCHS Cornell University, New York, USA Dr. Marc Fuchs was born and raised in the grape growing region of Alsace in France. He received his Master’s and PhD degrees from the University Louis Pasteur in Strasbourg. He then worked on grape viruses at INRA in Colmar, France before joining the Department of Plant Pathology at Cornell University. His program emphasizes translational research on virus diseases. Primary research goals are to (i) investigate the nature of virus populations to better understand disease spread, (ii) elucidate the interface between viruses, their vectors, and plant hosts to characterize pathogenicity and spread, and (iii) explore innovative approaches for disease management. Extension efforts of the Fuchs program focus on the identification of emerging virus diseases, and the dissemination of information on the biology and ecology of virus diseases.

PETER GAMBLE Winemaker & Winery Consultant, Canada & Argentina Peter Gamble’s firm has been dedicated to providing a broad range of expertise to prestige wineries in their start-up phase — from viticultural establishment and winemaking to winery processing designs and marketing strategies. A professional winemaker for the first decade of his career, as well as a recognized international wine taster and educator, Gamble then became the founding Executive Director of the Vintners Quality Alliance, first for Ontario then nationally. In this capacity, Gamble spearheaded the industry’s first push for national and international recognition as a premium wine-producing region. Returning to winemaking and winery consultation in 2000, Gamble has since acted as lead consultant for the establishment of a number of Canada’s most reputed wineries. Stratus Vineyards in Niagara-on-the-Lake was the first winery to achieve full LEED accreditation and is heralded as one of the world’s most oenologically sophisticated facilities; Benjamin Bridge is a top-end winery in Nova Scotia whose classic sparklings have been hailed by several top wine writers as Canada’s finest; Ravine winery in St. Davids, and Lightfoot & Wolfville — Demeter certified and thrice consecutively awarded Winery of the Year at the Atlantic Canadian Wine Awards. In addition to several other The International Cool Climate Wine Symposium • Speaker Profiles

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current prestige start-ups, Gamble, with his winemaking consultant wife, Ann Sperling, co-own and operate a vineyard/winery project in both Mendoza , Versado, a high altitude 1920 Malbec planting, and in British Columbia’s Okanagan Valley, Sperling Vineyards.

In 2019, Gamble was presented with the inaugural ’Karl Kaiser Winemaker Emeritus Award for Outstanding Services to the Canadian Wine Industry’ and, previously, in 2000, he was honoured as the inaugural recipient of the Tony Aspler Award for contributions to the Ontario wine industry.

DENISE GARDNER Denise Gardner Winemaking, Pennsylvania, USA Denise Gardner is the founder and wine consultant of Denise Gardner Winemaking (DG Winemaking). Denise provides focused consulting and educational services that improve wine production efficiency, quality, and marketability. With virtual convenience, educational tools are available to all clients in the DGW Community, which help minimize stress and uncertainty in the cellar. She assists wineries by developing fermentation plans that optimize quality, providing effective wine processing decisions in real time, assisting with compliance, and crafting wines with intention. Denise’s passion and enthusiasm for wine began at age 16 where she started growing wine grapes in high school, and spent those early years enrolled in viticulture extension programs while working for local wineries. She has a B.S. in Food Science from Penn State University with a minor in Horticulture (2007), a M.S. in Food Science and Technology from Virginia Tech University (2009), the Certified Specialist of Wine (CSW) accreditation from the Society of Wine Educators (2013), and the Level 3 certification from the Wine and Spirit Education Trust (WSET, 2015). She was the 2017 American Society of Enology and Viticulture (ASEV) – Eastern Section chair, which provides current, research-driven information to the regional wine industry and viticulture and enology student scholarships.

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JEAN LAURENT (J-L) GROUX Stratus Vineyards, Ontario, Canada A native of the Loire Valley in France, J-L Groux studied winemaking both at the College de Beaune in Burgundy and at the University of Bordeaux. He subsequently traveled the globe to learn more about the world’s wine regions and styles of winemaking – a journey that eventually brought him to the Niagara region in the early 1980s. Drawn to the ideal, natural grape-growing climate of the Niagara Peninsula and intrigued by how different it was from the vineyards in the Loire Valley, J-L Groux joined Hillebrand Estates in 1989. At Hillebrand, Groux seized the opportunity to experiment with grape varieties, winemaking techniques and wine growing practices within the rebirth of the Canadian wine industry.

In 2004, J-L joined Stratus Vineyards, Niagara’s ultrapremium and world’s first fully LEED® certified winery, as the Director of Winemaking. At Stratus, J-L is renowned for his passion for creating distinctive wines based on the principle of assemblage – the art of crafting several different grape varieties to produce a wine that is the most complex expression of the vineyard’s terroir. The wines of Stratus have set the highest standard for quality and continue to impress both critics and consumers alike.

J-L lives in Niagara-on-the-Lake with his wife Béatrice and and has two children Gaëlle and Corwan attending university.

Beyond his dedication to wine and family, he is a global traveler, culture buff and volunteers for Amnesty International.

JIM HANDMAN

Supra Research

Science Media Centre of Canada, Toronto, Canada Jim Handman is Executive Director of the Science Media Centre of Canada. Before joining the SMCC in 2017, he spent 17 years as Executive Producer of the award-winning CBC Radio science program, Quirks & Quarks. During that time, Jim won numerous prizes for science journalism, including the prestigious Walter Sullivan Award from the AGU. He has also taught broadcast journalism at Ryerson University, was ScienceWriter-in-Residence at the Journalism School of the University of Wisconsin-Madison and was the CanWest-Global Fellow in Media at Western University, where he taught a graduate seminar in science journalism. Jim is a frequent speaker on the topic of science and the media, and also conducts training workshops in communications for scientists in Canada and the US. He most recently gave his SciComm presentation to science graduate students at McGill, Western, and McMaster Universities.

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JENNIFER HUETHER

DEBRA INGLIS

Master Sommelier & DipWSET

Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, Ontario, Canada

Jennifer’s love affair and studies with wine started over 20 years ago by taking an interest course at the local college in wine studies. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced and finally the Master Sommelier Exams-becoming Canada’s first female Master Sommelier in 2011 graduating in Dallas, Texas.

Her restaurant industry is vast, starting off in Toronto Restaurants a few decades ago is where she found wine. Jennifer has also worked for Canadian owned Cliff Lede Vineyards based in Napa Valley, and for 7 years ran one of Canada’s top wine programs at MLSE in Toronto, spanning over 6 restaurants and overseeing a multi-million dollar beverage program, while mentoring the properties 11 Sommeliers. Jennifer most recently was employed with California based Jackson Family Wines representing their brands throughout Canada. Jennifer is now writing a book on plant based food & wine matching and feels that this is the next huge wine trend and also is a curator for the popular Gargoyle wine club which sells wine across Canada.

Jennifer has been integral in the Canadian and Ontario Sommelier Competitions, overseeing all technical aspects for the past several years and also assisting on the Canadian Competitions. She is also an active teacher with the Court of Masters, and mentors several Advanced and Master Sommelier Candidates throughout Canada. Jennifer sits on the Board of Directors for Guild Somm and has helped popularize the site and membership throughout Canada and spends a percentage of her work week giving back to the wine community.

Dr. Inglis is currently the Director of Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) and one of the core research scientists within the institute. She attained her BSc and PhD in Biochemistry from McMaster University, graduating in 1995. After three years in the biotechnology industry, she joined Brock as a faculty member in 1999 teaching wine chemistry, wine microbiology and metabolic biochemistry in the oenology and viticulture undergraduate program. Her research focuses on priority areas of the Canadian grape and wine industry for premium wine production including new emerging wine styles for Ontario such as appassimento wines; Icewine fermentation and factors affecting Icewine quality; factors affecting the grapevine biochemical responses responsible for cold hardiness; grapevine diseases and detection diagnostics; optimizing tannin in red wine production and reducing green flavours in cool climate wines. She took on the directorship of CCOVI in 2008 and under her leadership, research outputs from the institute are now assessed at contributing an annual economic impact of $91 million to the Ontario economy. Debbie has been involved in the grape and wine industry her entire life as her family were grape growers in the Niagara Peninsula in Ontario. She herself is a second generation grape grower and was crowned Grape King for Ontario in 2010 based on vineyard excellence. She and her husband Rob still run their own vineyard in Niagara-on-the-Lake.

JASON JAMES Black Sage Vineyard, British Columbia, Canada There are many things that Jason James loves about making wine.

From the organized chaos of crush to tasting barrel samples and tweaking his final blends, the winemaker at Black Sage Vineyard enjoys the entire process. James discovered his passion for the grape after receiving an Honours degree in Biology at the University of Guelph and his Certificate in Oenology and Viticulture in 2001 from Brock University in his home province of Ontario.

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In 2004, James became winemaker for both Thomas & Vaughan and Eastdell Estates with a production of 12000 cases. The West was calling though. “I was keen to experience winemaking in British Columbia,” says James. “I knew about the climate and growing conditions. Sumac Ridge’s reputation is known throughout Canada, so I jumped at the chance to join the team in 2005.” James took over the reins of Sumac Ridge in 2010, the year that Black Sage Vineyard launched under its own label. “It was an exciting process to see the transformation of something that had always been a part of Sumac to stand on its own. It focuses the consumer’s attention on wines that maybe they hadn’t explored in the past. The wines from Black Sage had always been great – I wanted to take them to the next level.”

Since heading up the cellar, James has worked to improve upon every vintage. “It’s still a thrill: the promise of a vintage even better than the last; the chance to change the style, or to improve from last year’s triumphs.” James is excited about this next chapter for Black Sage Vineyard. “The vineyard has some of the oldest plantings of late ripening grapes in the valley. I’ve just been so impressed with the quality of fruit that the Black Sage Vineyard delivers every year.”

SUZANNE JANKE Stratus Vineyards, Ontario, Canada Born and raised in the Niagara Peninsula, Suzanne’s passion for agritourism took root during her first job as a teenager at Kurtz Orchards. Intrigued by the many Asian clients she met there, Suzanne spent three years working in Japan and Korea after completing her degree in Business Communications. The evolution of Niagara’s wine and culinary scene drew her back home in the mid 90’s and since that time, she has dedicated her career to growing the region’s wine industry. Suzanne spent several years as Director of Tourism Marketing at Château des Charmes where she developed the winery’s visitor, travel trade and events program. A decade later, she joined the opening and present-day management team at Stratus Vineyards. In her current role as Estate Director, Suzanne oversees Stratus’ retail operations, digital efforts, hospitality programs, media and public relations as well as product, packaging, sustainability and partnership initiatives. Respected throughout the industry for her thorough understanding of Niagara’s wine evolution, progressive approach and global vision,

Suzanne actively participates on numerous industry committees and boards. She has served as Board Chair for the Ontario Tourism Marketing Partnership ‘Touring’ Committee, Wineries of Niagara-on-the-Lake and the International Cool Climate Chardonnay Celebration. When she’s not at the winery, Suzanne can be found on her yoga mat or happily sharing life’s adventures, culinary, cultural and otherwise, with her two young sons, Ellis and Félix.

ANNAMMA JOY University of British Columbia-Okanagan, Canada Dr. Annamma Joy is professor of Marketing at the Faculty of Management, UBC. Her research spans the domains of art, fashion and fine wines. She is an expert on luxury brand management and more recently has added fine wines to her repertoire of brands to study. She has received several grants from the Social Sciences and Humanities Research Council of Canada (SSHRC) to do research on wine. She has won several awards for her research, the most recent being the Louis Vuitton and Singapore Management university award (second place) for best paper at the Luxury Brand conference in 2018 . Her work has been published in the Journal of Consumer research, Journal of Consumer Psychology, Journal of Business Research, Consumption, market and Culture, Journal of Consumer Culture, Cornell Hospitality Quarterly, Arts and the Market, Tourism Recreation Research and the Journal of Wine Research. She has several chapters in Handbooks of Consumption and Marketing. She is currently editing a trilogy on the related topics of artification, sustainability and digitalization in art, fashion and wine. The first one has just been published in 2022. The other two will follow in 2023. She has also completed level three WSET wine education and received certification for the same.

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MAGDALENA KAISER Wine Marketing Association of Ontario, Ontario, Canada Magdalena has been in the wine industry almost her entire life.

She began working at Inniskillin Wines as a young teen and bottled wine with co-founder and father Karl Kaiser at the age of five. With over 35 years’ experience in wine, culinary tourism and communication strategy both domestically and internationally, she brings passion and expertise to the industry she loves. A lifelong promoter of local wine, she is now the Director of PR at the Wine Marketing Association of Ontario where she proudly showcases VQA Wines of Ontario wine to top media and trade from home and abroad. WSET certified and currently enrolled in the Master of Wine program.

MARKUS KELLER Washington State University, Prosser, Washington, USA Dr. Markus Keller is the Chateau Ste. Michelle Distinguished Professor of Viticulture at Washington State University’s Irrigated Agriculture Research and Extension Center in the Pacific Northwest. He received his MS in plant science and PhD in natural science from the Swiss Federal Institute of Technology in Zürich and has conducted viticulture research and taught in North and South America, Europe, and Australia. His research focuses on environmental factors and management practices as they influence crop physiology of wine and juice grapes.

He is the author of the textbook “The Science of Grapevines” and currently serves as the science editor for the two journals of the American Society for Enology and Viticulture.

KATHY KELLEY Pennsylvania State University, Pennsylvania, USA Dr. Kathy Kelley is a Professor of Horticultural Marketing and Business Management at The Pennsylvania State University.

She teaches a Retail Horticultural Business Management

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course and her research interests include studying consumers’ wine consumption and purchasing attitudes and behaviors, wine tourism and what encourages tasting room visits, and related. She also has extension responsibilities that include developing business and marketing educational programs for wine brands and winery tasting rooms.

JENNIFER KELLY Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, Ontario, Canada Dr. Jennifer Kelly is a post-doctoral fellow at the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University.

She completed her PhD in Biotechnology in 2019 at Brock University, with a research focus on optimizing appassimento wine style in a cool climate wine region. She is currently working on a project to improve the aromatic profile and quality of Vidal table wine, a widely planted hybrid grape variety in the Niagara region, utilized for Icewine production. Kelly was awarded the American Wine Society Educational Foundation Cleveland, Ohio Chapter Scholarship and the 2018 President’s Award from the American Society for Enology and Viticulture. She was a recipient of the Ontario Graduate Scholarship in 2017 and of the Cuvée Graduate Scholarship in 2016, 2017 and 2019.

She has published original research articles in oenology, flavour and fermentation journals. Kelly earned degrees in Natural Sciences (BSc) and Psychology (HBSc) from Lakehead University, in her hometown of Thunder Bay, ON in 2009. She also graduated from the Wine and Viticulture Technician program at Niagara College in 2012. Her winemaking experience extends from Niagara (Stratus Wines and Flat Rock Cellars) to the Barossa Valley in Australia (Two Hands Wines). Driven by a passion of researching human behaviour and wine science, Dr. Kelly is interested in working within the wine and grape research sector with a focus on consumer behavior and sensory science.

BELINDA KEMP

FLORINE LIVAT

Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, Ontario, Canada

Kedge Business School, Bordeaux, France

Dr. Belinda Kemp is currently the Senior Staff Scientist in Oenology at CCOVI, Brock University, Ontario, Canada and an Adjunct Professor in the Faculty of Biological Sciences. Belinda gained her PhD in 2010 at Lincoln University, New Zealand studying Pinot noir tannin, flavour and sensory characteristics of wine. As well as a scientist, Belinda has gained practical winemaking in commercial wineries in New Zealand and the UK. Her research focuses on priority areas of the Canadian grape and wine industry for premium wine production including: red wine tannins, optimum conditions for Maillard Reaction in sparkling wine, influence of yeast nutrients on sparkling wine flavour, off-flavours in wines, and the impact of sugar and dosage solutions on sparkling wine flavour and aging. She currently organises FIZZ Club for Ontario sparkling winemakers to disseminate research results and serves on the Vintners Quality Alliance – Ontario (VQA-O) Wine Standards Development Committee and the VQA-O sparkling wine regulations committee. Belinda is thrilled to be presenting the “Great Chardo Swap” wines at ICCWS 2022, the culmination of three years of collaboration with twelve Niagara wineries.

PAUL A. KILMARTIN University of Auckland, New Zealand Dr. Paul Kilmartin gained a PhD in Chemistry from the University of Auckland in 1997. He is currently a Professor at the same university, where he established a postgraduate Wine Science programme in 2003. His research focuses on electrochemical sensors, the use of grape marc as antioxidants in active packaging, winemaking effects on Pinot noir phenolic profiles, in addition to the influence of harvesting methods and storage conditions on Sauvignon Blanc and other white wine aroma profiles. This research has engaged around 70 MSc and PhD students and has appeared in over 200 referred publications.

Paul is an Associate Editor for the journals Food Chemistry, and the Australian Journal of Grape and Wine Research.

Florine Livat has received her PhD. in Economics in 2005.

Her field is Agricultural Economics and her works focus on markets in an information asymmetry context, especially wine markets. She studies reputation, expertise, and prices.

Member of the American Association of Wine Economists, she has also contributed to create the research group ‘Bordeaux Wine Economics’. She has published academic articles in several journals: Economic Modelling, Food Policy, Applied Economics, Journal of Wine Economics, Economie et Prévision, Journal of Marketing Management, Applied Economics Letters, Economics Bulletin, Wine Economics and Policy, International Journal of Wine Business Research, International Journal of Entrepreneurship and Small Business.

Florine worked several years as an economic analyst in the wine sector before joining Kedge Business School in 2006.

ELSA MACDONALD MW Master of Wine & DipWSET Elsa is the sixth Canadian and second female in Canada to achieve the title of Master of Wine. She holds an undergraduate degree from Ryerson University in Toronto and a Master of Science in Telecom from Syracuse, New York. Since her 2003 major career shift from Management Consulting in Telecom and Financial Services, Elsa has worked in the wine trade in sales, marketing and education roles. Elsa serves on the national board for the Canadian Association of Professional Sommeliers and is certified by the same body. Elsa also works with several wine schools in Canada delivering WSET diploma and other master classes.

Elsa has extensively traveled the wine world and her Master of Wine final research paper was titled “Consumer Opinion of Apassimento Style Wines from Niagara Peninsula”.

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GREG MACNEILL

MELANIE MCBRIDE

Mitacs, Canada

Ryerson Responsive Ecologies Lab, Ryerson University, Toronto, Canada

Dr. Greg MacNeill, completed his PhD in molecular and cellular biology at the University of Guelph studying plant metabolism, and is now a business development specialist with Mitacs, cofunded with Brock’s Office of Research Services. Prior to his PhD, he worked as an environmental consultant in a research-based start-up, focused on the remediation of petroleum impacted soils.

PAULA MARTINS-LOPES University of Trás-os-Montes and Alto Douro, Portugal Dr. Paula Martins-Lopes was born in Canada and has a degree in Agriculture Engineering (1996), a M.Sc. degree in Genetic Resources and Plant and Forestry Breeding (1999), a Ph.D. in Genetics (2006) and a Habilitation in Comparative Molecular Genetics (2019) from the University of Trás-os-Montes and Alto Douro. Both her M.Sc. and Ph.D. research was carried out in collaboration with the Cereals Department of the Cambridge Lab, John Innes Centre in Norwich, U.K. At present, Paula Martins-Lopes is an Assistant Professor at the Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Portugal. Her research has focused on food authenticity, specifically wine and olive oil, using molecular markers on PCR and Biosensor platforms and, crop biotic and abiotic stresses. Paula is author/co-author of 48 full papers published SCI journals, 4 patents, 6 book chapters and more than 100 abstracts at conferences. Her work has been granted several awards, among them an OIV nomination in 2016 in the Oenology category for her participation in a book (edited by Curvelo-Garcia and Barros) and in 2018 was awarded the 1st place for the CNOIV innovation award for her wine authenticity work.

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Melanie McBride is an adjunct professor and postdoctoral researcher with Ryerson University’s Responsive Ecologies Lab and founder of the ‘Aroma Inquiry Lab’. Dr. McBride has undertaken site-specific research of aroma culture in France, the US and Canada to investigate the selection and use of raw, living and processed aroma materials as resources for ‘inquirybased’ learning, making, communicating and cultural mediation.

Departing from dominant sensory-perceptual and scientific paradigms, Dr. McBride’s emphasis on knowing through making reflects her pedagogical focus on ‘informal’ learning, as distinct from formal and discipline-specific traditions of educating.

EDDIE MCDOUGALL The Flying Winemaker, Hong Kong Eddie McDougall is an award-winning winemaker, chairman of the Asian Wine Review, wine critic and TV personality behind The Flying Winemaker, one of Asia-Pacific’s most dynamic wine brands.

In 2018 he was presented the prestigious Young Achiever of the Year award by the drinks business. Passionate about bringing rosé wines to the masses, Eddie in 2011 had brought to life Asia’s largest rosé festival, the Rosé Revolution. With his immense contribution to growing the Rosé category Asia-Pacific, Eddie has now become a leading voice and technical adviser on rosé production and its commercial development across multiple markets.

Eddie holds a Bachelor of International Business from Griffith University, Australia and a Post Graduate Diploma of Wine Technology and Viticulture from the University of Melbourne. In 2013, Eddie was one of only 12 elite wine professionals selected for the Len Evans Tutorial, regarded as the world’s most esteemed wine judging program.

With over 15 years of winemaking experience, Eddie has worked with some of the most influential wineries in the New and Old World including the likes of Vietti, Mas de Daumas Gassac, Giant Steps, Deep Woods Estate and Silver Heights. In 2010, the young winemaker took his first step as a young entrepreneur, creating his Australian wine brand, Eddie McDougall Wines. 2018 brought on new and exciting challenges for Eddie as a winemaker as his business acquired a wine estate by the name of Gladstone Vineyard, located in the Wairarapa, New Zealand. Gladstone Vineyard is one of the country’s most established producers of Pinot Noir which dates back to 1986. When not spending time hanging out with his lovely wife Freddie and sons Hugo and Benji, Eddie is madly obsessed by all things related to rugby union.

GLENN MCGOURTY University of California Cooperative Extension, California, USA Glenn McGourty is the County Director and Winegrowing and Plant Science Advisor for the University of California Cooperative Extension Offices in Lake and Mendocino County. He received an AB degree in Botany from Humboldt State University in 1974, and an MS degree in Plant Soil and Water Science from the University of Nevada Reno in 1979. He worked for the University of Nevada Reno Cooperative Extension as an urban horticulturist in Las Vegas from 1979 to 1981. He also taught at California Polytechnic State University in San Luis Obispo, Department of Environmental Horticulture, as an instructor from 1983 to 1985 teaching plant materials, diseases and pests of ornamental plants and nursery practices. Glenn joined UC Cooperative Extension in 1987, and conducts an applied research and education program for wine grape growers, wineries, nurseries, landscapers and vegetable growers. He is known for his work on alternative farming systems, cover crops and Mediterranean wine grape cultivars. He lives with his wife Jan in an old farm house that they have restored on a 16 acre ranch along the Russian River where he has a small vineyard planted to the Italian white variety ‘Arneis’, and the Rhone white cultivars ‘Viognier’, ‘Marsanne’, and ‘Roussanne.’

MARIANNE MCKAY

University of Stellenbosch, South Africa Dr. Marianne is a Senior Lecturer in Oenology at Stellenbosch University (SU), with a passion for teaching and learning (T&L), and the mysterious art and science of wine aroma. She has a BSc in chemistry and geography from University of Cape Town (UCT), an MSc (Agric) and a PhD in Oenology from SU. In her early career, she worked as an analytical chemist at UCT, specializing in ICP and HPLC. She worked in the UK as an operations manager in clinical trials and validation services for pharmaceutical companies, returning to oenology and academia as a lecturer at Plumpton College, Brighton in 2000. She became interested in T&L at Plumpton, and achieved a PGCE while working there.

She returned to South Africa in 2007 and has been at SU since then. Marianne’s research has taken her into some varied territory, from volatile phenol interactions and smoke taint in wine to decolonial learning methodologies and sensory evaluation. Her T&L research now has a strong focus on engaged T&L and transformation and decoloniality in science. She has published in oenology and T&L, and is recognized for her contributions in both fields.

She has won a number of teaching related awards and fellowships.

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EUGENE MLYNCZYK MW Arterra Wines Canada, Ontario Canada Eugene Mlynczyk’s love of wine began in California while studying at Stanford University, where he earned his BA in Painting and Drawing (and later his MFA in Painting at Indiana University).

Eugene’s interest in wine grew further after his return home to Toronto, Canada, inspired by the emerging local Niagara region.

Eugene started studying wine in earnest in the late 1990s and launched a new career in the wine trade in 2001 while he was also completing his WSET Diploma with Honours. Eugene’s work role is National Sales Manager for the Principle Fine Wines team at Arterra Wines Canada, where he oversees four team members selling a global range of Luxury Wines across the country. With the support of many, Eugene became a Master of Wine in 2015, and is currently one of only six MWs in Canada. Eugene was presented with the Robert Mondavi Winery Award for the most outstanding performance across all the theory papers. His Research Paper topic was on local VQA Sparkling Wines, mirroring one of his specific wine passions. When not tasting and talking about wine, Eugene focuses on family activities, and can often be found running in the woods competing in his favourite sport, orienteering.

SHIRAZ MOTTIAR Malivoire Wine Company, Ontario, Canada Born and raised in Fergus, Ontario, Shiraz entered the Cool Climate Oenology and Viticulture Institute at Brock University and was a member of its first graduating class in 2000. In the fall of that year, Shiraz joined the staff of the Malivoire Wine Company, a new winery on the Beamsville Bench recognized for raising the bar of Ontario wine with innovative methods, as Assistant Winemaker.

He became Winemaker in 2005 and has embraced Malivoire’s founding philosophy: a winery’s excellence begins with healthy soil and vines. Shiraz continues to design and identify sustainable wine growing practices in Ontario, respecting each vintage as a unique event. Shiraz believes that the Niagara Peninsula is still defining its terroir, and he is determined, with each succeeding vintage, to contribute to that definition. Shiraz also owns a small Beamsville

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Bench vineyard, purchased in 2003, where he and his wife Isa live and farm three hectares of chardonnay and pinot noir. When not on the tractor or walking Rudy the dog, he can be found with his three children; biking, skating on the frozen pond or roasting marshmallows over a bonfire.

ALISTAIR NESBITT Vinescapes, Surrey, UK Dr. Alistair is a Viticulture Climatologist with significant expertise in how weather and climate interface with wine production, globally. He holds a PhD in viticulture and climate science and a BSc and Master’s degree in Viticulture & Oenology. Alistair lectures internationally on viticulture – climate relations, consults to new vineyards, governments and the global wine industry, and draws on 20-years’ experience to help UK wine production businesses establish and operate sustainably. Alistair began his career in 1998 working in vineyards in Western Australia and New Zealand and has subsequently worked in France, Switzerland, Germany, China, Georgia and England. In 2010 Alistair began lecturing in Viticulture and Wine Science (Undergraduate and Master’s level) at Plumpton College (Sussex) where he also helped establish a UK wine-industry training program – WineSkills. Alistair is Owner of Vinescapes, an international company that primarily helps wine producers mitigate, adapt to, and manage environmental risks. Vinescapes is closely involved with cutting edge climate and wine research to better understand the impacts of weather and climate on varietal suitability and yields. Through this research Alistair and his team have modelled and identified the most suitable areas for wine production in the UK, down to field scale. This work helps those looking to invest in UK viticulture target investments in locations with more sustainable business prospects.

SANDRA OLDFIELD Elysian Projects Inc., British Columbia, Canada Sandra grew up in Northern California and earned a degree in International Business and a Master’s in Enology from the University of California Davis before moving in 1995 to British Columbia to start Tinhorn Creek Vineyards. Over the next 20 years as winemaker she was the first in Canada to use Stelvin screw top caps, expanded the marketability of Cabernet Franc and along with her husband Kenn, created the Oliver Festival of the Grape. When Sandra stepped into the CEO/President role she continued with innovative initiatives such as driving for BC’s first sub appellation— the Golden Mile Bench–establishing Canada’s only carbon neutral winery and winning both Canada’s safest employer award for Hospitality and Canada’s Top 100 Powerful Women awards in 2016.

When Tinhorn Creek’s major shareholders sold the winery in the fall of 2017 Sandra and Kenn began anew, starting Elysian Projects, a beverage and tourism consulting company. She launched the Fortify Conference in 2018 that helps the mostly small wineries, breweries, cideries and distilleries at managing human resources, marketing and financial issues. She continues to run the weekly #BCWineChat on twitter every Wednesday night which she created in 2011.

JAMES OSBORNE Oregon State University, Oregon, USA Dr. James Osborne is as an Associate Professor and Enology Extension Specialist in the Food Science and Technology Department at Oregon State University and a member of the Oregon Wine Research Institute. He received his PhD from Washington State University in 2005 researching interactions between wine yeast and malolactic bacteria after which he spent time in his native New Zealand working at the University of Auckland and Delegat’s Winery. His current research focuses on the impact of wine microorganisms such as lactic acid bacteria, Brettanomyces, and non-Saccharomyces yeast on wine quality. James is the state-

wide Enology Extension Specialist for Oregon providing outreach programs for the Oregon wine industry. In addition, James teaches undergraduate and graduate classes in support of the enology and viticulture program at Oregon State University.

AMBER PARKER Lincoln University, New Zealand Dr. Amber Parker is a Senior Lecturer in Viticulture at Lincoln University, New Zealand. She completed her PhD at Lincoln University in collaboration with Bordeaux Sciences Agro-ISVV-Ecophysiology and Functional Genomics of Grapevines, France, worked as a scientist in grapevine modelling at Plant & Food Research after her PhD, and has been at Lincoln University since 2015. Her research has focussed on modelling phenology, investigating the impacts of effects of source-sink modifications of the grapevine on phenology and asynchrony of fruit composition, and understanding impacts and adaptations for viticulture in the context of climate change.

MARIA PAZ DIAGO University of La Rioja, Logroño, Spain Dr. Maria Paz Diago is a researcher at the Instituto de Ciencias de la Vid y del Vino (Institute of Grapevine and Wine Sciences), in La Rioja, Spain, and a lecturer in Viticultural Practices and Precision Viticulture at the University of La Rioja. She received her PhD in Food and Agricultural Sciences from the University of La Rioja, and her M.S. in Viticulture and Enology from the University of California, Davis. Dr. Diago’s research is focused on the use and application of new, non-invasive technologies for plant phenotyping and vineyard monitoring in the context of precision viticulture. She has participated in several European and national research projects on agriculture and food science and has authored more than 60 publications in SCI journals.

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WES PEARSON The Australian Wine Research Institute, Australia Dr. Wes Pearson is a research scientist at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia’s Future Leaders program. He is also an accomplished winemaker, having made wine in Canada and Bordeaux, and currently makes wine under his Dodgy Bros and Juxtaposed labels in McLaren Vale, South Australia.

KARINE PEDNEAULT Université Sainte-Anne, Nova Scotia, Canada Dr. Pedneault holds a Bachelor’s degree in Biochemistry and a Master’s and PhD in plant biology from Université Laval, with a specialization in the extraction and characterization of secondary plant metabolites. She starts her career in wine science at E & J Gallo Winery (Modesto, California). She developed an expertise on the maturity of hybrid grape varieties in Quebec (2011-present) as an on-grant scientist at the Center de développement bioalimentaire du Québec and at Institut de recherche en biologie végétale (Montreal Botanical Garden; 2016-present), and as a professor in the Department of Science of Université SainteAnne. Her research focuses on the biochemistry of cold and disease resistant grape varieties, their cultivation in challenging environments, and the relationships between grape and wine quality and terroir.

Since 2012, she contributed to the training of more than 30 graduate students and interns. With her students, she is the author of more than 100 publications, including 25 publications in peer-reviewed journals and book chapters. She currently leads one project from the Canadian Agricultural and Agri-Food Canada

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Cluster on viticulture and enology (2018-2023) and recently received funding from the Research Nova Scotia Trust for the establishment of an experimental winery in Université Sainte-Anne.

GARY PICKERING Brock University, Ontario, Canada Dr. Gary Pickering is a full Professor with the Departments of Biological Sciences and Psychology at Brock University in the Niagara Region, Canada. He is also a researcher at Brock’s Cool Climate Oenology and Viticulture Institute and Environmental Sustainability Research Centre. He received his PhD in Wine Science from Lincoln University in New Zealand.

His research focuses on flavour science and the psychophysics of taste; understanding human perception of flavour and how it can be optimized through production practices. Recent research has also focused on climate change psychology and communication.

He has won several research awards, published over 200 peerreviewed papers, proceedings, books and patents and is affiliated with a number of national and international research organizations, including The Network for Sensory Research (University of Toronto) and the National Wine and Grape Industry Centre at Charles Sturt University in Australia.

SUDARSANA POOJARI Brock University, Ontario, Canada Sudarsana Poojari is a Senior Scientist at Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI). Sud received his Ph.D. in Plant Pathology from Washington State University in 2013. Before joining CCOVI, Sud completed his NSERC postdoctoral fellowship at Agriculture and Agri-Food Canada, Summerland, BC. Currently, Sud leads the national grapevine virus testing facility at CCOVI and his research is focused on advanced molecular diagnostics and epidemiology of grapevine virus diseases.

MELISSA PROUDLOCK

EMMA RICE

Wine Artist, Niagara Falls, Canada

Hattingley Valley Winery, Hampshire, England

Niagara based artist, Melissa Proudlock created her first wine painting back in the Fall of 2013. She is a full-time graphic designer for a local winery and while she was creating a wine label of a cello made out of vines, the idea of using wine as paint was born.

Using wine as an artistic material is unique, unpredictable, and impossible to control. Through trial and error, she has perfected her craft and discovered that wine provides a variety of colours.

She found that the same varietal from a different wine region results in different colours; a Pinot Noir from the Niagara Region would have a different hue than a Pinot Noir from France. The process of preparing the wine to use as the medium has also been perfected (aging, reducing, and adding lees which is sediment found at the bottom of wine tanks). The wine needs to be the right consistency before she can even begin to create her artwork. She paints everything from portraits, animals, landscapes, musicians to fan & horror art and welcomes commissions. Her artwork has been showcased around the Niagara Region and she has been recognized around the world.

Head Winemaker at Hattingley Valley in the UK, Emma’s role is varied, including overseeing the development of our own and partner vineyards, making the highest quality sparkling wine for us and our numerous contract winemaking clients. As a director of Hattingley she is involved in all major decisions for the running of the business. Alongside being awarded the UK Winemaker of the Year in 2014 and 2016, Emma has won numerous international trophies and medals for both our wines and those of our clients.

Wines coming out of the Hattingley stable have won more Gold Medals than any other winery in the UK over the last 6 years.

Before retraining as a winemaker, at Plumpton College, Emma held varied roles in the London wine trade – she was Editor of Hugh Johnson’s Pocket Wine Book 2002-2004 and worked for a specialist Burgundy importer. In 2012 she co-authored The UK Winegrowers” Handbook with Dr Belinda Kemp; she is the Chair of the Wines of Great Britain Winemaking Committee and sits on the Management Advisory Committee for WineGB.

PIETER RAEYMAEKERS

BRADLEY RICKARD

Vinetiq, Belguim

Cornell University, New York, USA

Pieter Raeymaekers is Co-Founder and Winemaker at Belgian based Vinetiq. Vinetiq is a cool climate wine importer and has a 4ha boutique winery, Valke Vleug. Vinetiq is the first cool climate wine distributor in the world. Pieter holds an engineering degree with a background in Strategy and Innovation, working as a future foresight and innovation consultant for various multinationals prior to Vinetiq. Pieter got inoculated with the wine virus after his studies, working at Pegasus Bay, Fromm and Ata Rangi in New Zealand. This winemaking experience was the beginning of his entrepreneurial dream, reflecting in Vinetiq.

With a solid WSET4 diploma background, Pieter set foot in the winemaking arena only 3 years ago, resulting in his own first harvest in 2019 and a portfolio of 70 cool climate wineries with exclusivity for the Benelux.

Dr. Bradley Rickard is the Ruth and William Morgan Associate Professor of Applied Economics and Management at Cornell University. He grew up on a fruit farm in Ontario Canada and studied agricultural business at the University of Guelph. In 2003 he received his Ph.D. in agricultural and resource economics from the University of California, Davis and his first teaching position was in the agribusiness department at California Polytechnic State University in San Luis Obispo. His teaching and research activities at Cornell focus on the economic implications of policies, innovation, and industry-led initiatives in food and beverage markets. Results from his research have been highlighted by various media outlets including Buffalo News, The Economist, Freakonomics.com, National Public Radio, The Wall Street Journal, Washington Post, and Wine Spectator. During the 2016-17 academic year, Professor Rickard was a visiting scholar at KEDGE Business School in Bordeaux, France.

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TREVE RING Wine Judge and Writer, British Columbia, Canada Treve Ring is a wine writer and editor, judge and speaker, and perpetual traveller. A certified sommelier, WSET diploma holder, French wine scholar and instructor, and Sherry instructor, she is based on Vancouver Island, Canada, though is most often found on a plane or in a vineyard. After completing her Art History degree with Distinction from the University of Victoria and being exposed to the world of wine business at Christie’s in London, England, she switched gears, leaving the realm of art for the world of wine. Focusing on wines of place and time, Treve has been writing professionally since 2001. Her work is regularly seen in numerous publications including World of Fine Wine, Meininger’s Wine Business International, Wine Anorak, Wine & Spirits, Sommelier Magazine, Wine Enthusiast, WineAlign, The Alchemist, Quench Magazine, Vitis, Lonely Planet Travel, and others. In addition to her role as executive editor and critic at Gismondi on Wine, she is an editor at large for Scout Magazine, and SIP Northwest Magazine.

She tastes thousands of wines each year, and is an established wine judge in Canada, the UK, South Africa, New Zealand, and the United States. In 2012, she co-founded Cru Consultancy, a boutique wine education and consultation company. Though her travels take her all over the wine world, Treve has spent the last few years concentrating and researching sparkling wine globally.

BRIAN SCHMIDT Vineland Estates Winery, Ontario, Canada For over three decades, Brian Schmidt has faithfully served Vineland’s vineyards and cellars with a steady, farsighted view to promoting complete integration and natural synergies. This holistic approach has resulted in specific tiers of wines that continue to voice a clear expression of time and place. Brian maintains, “It is critical to understand the soil and site where your grapes are grown while developing a defined, yet flexible frame to react to the curve balls that Mother Nature likes to throw.” Brian continues, “I do have an untamed passion for growing all cool climate varieties, but I must admit that I have a particular love for Riesling and Cabernet

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Franc.” Brian Schmidt was born in Kelowna, British Columbia and raised on a vineyard that had been in the family for three generations. The Schmidt family was one of the founding families of the Okanagan wine industry and this was the bedrock of Brian’s interest in winemaking. Brian has experimented, researched and traveled extensively throughout Europe’s cool climate regions studying winemaking and the specific connections to the land. This intensive experience has resulted in the creation of a winemaking style that has become Vineland Estates Winery’s signature. Brian is most concerned with how the public receives and embraces Vineland’s wines but the wines have also garnered formal, national and international recognition. One notable achievement was the awarding of the 2003 VinItaly Grand Gold trophy as the highest scoring winery in a field of over three thousand wines. This was the first time this trophy had ever been awarded outside of Europe.

DONNA SEARS Acadia University, Nova Scotia, Canada Dr. Donna Sears holds a PhD from McGill University and an MBA from the University of New Brunswick. Her research focuses on hedonic consumption experiences, particularly as related to wine consumers and wine tourism. She has presented her work at various international conferences such as Advances in Consumer Research, Academy of Wine Business Research, Wine & Culinary Tourism Futures Conference, Society for Marketing Advances, and International Wine Tourism Conference. She has also chaired the Atlantic Schools of Business Conference (2017) and currently serves on the executive of the Atlantic Schools of Business Conference Society. Dr. Sears often works with organizations in the community and regularly presents her work to community and industry groups. Dr. Sears is actively involved in promoting Nova Scotia as a tourist destination, sitting on the Board of Directors for the Province’s Crown Corporation responsible for tourism, Tourism Nova Scotia. Most recently, Dr. Sears has extended her research to the potential impacts of legalized recreational cannabis (in Canada) on other hedonic products, services, and experiences.

NATHALIE SPIELMANN NEOMA Business School, Reims, France Dr. Nathalie Spielmann (PhD) is Professor of Marketing and Director of the MSc Wine & Gastronomy at NEOMA Business School in Reims, France. She is also the co-owner of a Champagne bar in the heart of the Mountain of Reims. In her past life, Dr. Spielmann was an advertising executive in Montreal, Canada.

Today, as an academic, Dr. Spielmann’s research centers on understanding how product and advertising cues, especially those related to traceability, authenticity, and sustainability, are likely to persuade and influence consumers. She has a particular fondness for terroir and territorial brand management. Her research has been published in the Journal of Business Ethics, International Business Review, Journal of Business Research, the European Journal of Marketing, the Journal of Advertising Research, the Journal of Service Research, among others. Since 2015, she has been a special consultant for the City of Reims and works with them on projects related to territorial attractivity and tourism. She is currently finishing her WSET Diploma studies.

ERIC T. STAFNE Mississippi State University, Mississipi, USA Dr. Eric T. Stafne is an Extension and Research Professor at Mississippi State University and the Coastal Research and Extension Center. His office is at the South Mississippi Branch Experiment Station in Poplarville. Dr. Stafne holds a B.S. in Forestry from Michigan State University, an M.S. in Horticulture from the University of Arkansas, and a Ph.D. in Plant Science from the University of Arkansas. From 2005 to 2011, Eric was on the faculty at Oklahoma State University where he was the primary instructor for the annual Oklahoma State University Grape Management Short Course and conducted research on various aspects of vinifera and hybrid grape production. From 2009 to 2014, Stafne served as Project Director for the national eXtension Grape Community of Practice which include members from the U.S. and Canada. He also served on the national guiding committee for eXtension Educational Technology Learning

Network. Dr. Stafne was on the American Society of Enology and Viticulture-Eastern Section Board of Directors from 2012-2014.

Also, during his career, Eric was vice-chair of the National Grape and Wine Initiative extension and outreach theme committee and president of the American Society for Horticultural ScienceSouthern Region. He is currently working with grape growers and wineries interested in interspecific hybrid winegrape production in southern Mississippi as well as the expansive blueberry industry that supplies fruit for wineries in Mississippi and Alabama.

CREINA STOCKLEY University of Adelaide, Australia Dr Creina Stockley, PhD MBA, has 28 years of experience in the alcohol and health arena, and was based at the Australian Wine Research Institute (AWRI) from 1991 to 2018. Her academic background is clinical pharmacology and physiology, and she has also been associated with public health projects via the Faculty of Medicine, Nursing and Health Sciences at Flinders University. She is a currently a consultant to the alcohol beverage industry and an Adjunct Senior Lecturer in the School of Agriculture, Food and Wine at the University of Adelaide. In 1997, she was appointed the Australian government representative on the Health and Safety Commission of the Organisation International de la Vigne et du Vin (OIV) and served as President of the Commission IV Safety and Health, being awarded the Knight of the Order of Agricultural Merit (France) in 2015 and, more recently, the OIV Merit Award.

She has been actively involved in the preparation of alcohol policy, such as reviews of the National Alcohol Strategy, the NHMRC Australian Alcohol Guidelines and warning labelling, as well as actively being involved in wine research projects on a range of health, nutrition and safety related issues. These have included the potential allergenicity of wine, and the effects of wine and wine-derived phenolic compounds on cardiovascular diseases, cognitive function and cancers. She has presented papers at in excess of 115 conferences and workshops and published in excess of 70 peer-reviewed papers, 85 non-peer-reviewed papers and 12 book chapters.

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DEAN

STOYKA

TEK THONGPAPANL

Stratus Vineyards, Ontario, Canada

Brock University, Ontario, Canada

Dean has lived and worked his entire life in Niagara. He was raised in a wine family with vineyards and cellars as his childhood playground at winery harvest and holiday parties. In 1978, his father worked in the production facility at Brights Wines in Niagara Falls until he retired in 2020. Dean’s Stratus Career began in 2010 working the tasting bar while he was studying for a Wine and Viticulture diploma at Niagara College. Fall of 2010 was his first harvest at Stratus as he was hired as Lab technician while he finished school, graduating in 2011. During his time at Stratus, Dean has held positions within the laboratory, vineyard, and winery until his promotion in 2022 to Winemaker at Stratus.

When not making wine, you will find Dean writing, travelling, at the gym, or riding one of his many bikes around the region.

MELISSA STUNDEN New Zealand Winegrowers, Ontario, Canada Melissa Stunden is a certified Sommelier through the Canadian Association of Professional Sommeliers. She began her passion for wine at a young age growing up in the wine country of Ontario.

Upon graduation the CAPS program in 2006, Melissa worked with a team of women at MLSE led by Master Sommelier Jennifer Huether. In 2010 Melissa took a role with Lifford Wine & Spirits where she looked after some of Toronto’s key restaurant and National Account partners. In the fall of 2017 Melissa and fellow Lifford colleague Andrea Backstrom founded A+M Consulting Inc. and took on the national market development for New Zealand Winegrowers. Together they continue to expand their business consulting for various partners in the Canadian wine and spirits industry. Melissa is also the recipient of OHI Top 30 under 30 award and a regular contributor to the CAPS Board of Directors.

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Dr. Narongsak (Tek) Thongpapanl is the Associate Dean of Research and Graduate Programs, and Professor of Marketing and Product Innovation at Goodman School of Business. He received his PhD in Management and MBA in Technological Entrepreneurship from the Lally School of Management and Technology at Rensselaer Polytechnic Institute. He also holds a BSc in Electrical Engineering (Magna Cum Laude) from the School of Engineering at Rensselaer Polytechnic Institute. Dr. Thongpapanl—or known in Thailand as ศ.ดร. ณรงค์ศักดิ์ (เต็ก) ทองประพาฬ—is a Research Fellow with the Research Administration Centre at Chiang Mai University, and the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University.

His main research and teaching expertise includes wine marketing and business management, new product development, innovation and technology management, e-commerce/m-commerce, strategic marketing management in high-tech environments, marketing knowledge creation and management in highly dynamic settings, and the integration of marketing and technology competences. Dr. Thongpapanl’s work—funded by both internal and external grants, including the Social Sciences and Humanities Research Council of Canada (SSHRCC)—appears or is forthcoming in several leading management and business journals. In addition to reviewing for many respected journals in the field, he also currently serves as Associate Editor of Technovation (the International Journal of Technological Innovation, Entrepreneurship and Technology Management) and the Electronic Commerce Research and Applications, and as Member of the Editorial Review Board for the Journal of International Marketing, the Industrial Marketing Management, the Journal of Business Research, and the Journal of Wine Research.

ELIZABETH TOMASINO Oregon State University, Oregon, USA Dr. Elizabeth Tomasino is an Associate Professor of enology at Oregon State University and a core member of the Oregon Wine Research Institute including management of the winemaker sensory panel. Elizabeth’s Ph.D. in Oenology was earned from Lincoln University in New Zealand and incorporated components of microbiology, winemaking, sensory science, chemistry and food science. Her knowledge of wine was expanded through multiple industry experiences with E & J Gallo, Yalumba Winery, Robert Mondavi Winery, Giesen Wine Estates, and Pernod Ricard NZ. These experiences have helped fuel her interest in applied wine research. Elizabeth’s current research program is at the interface of wine chemistry and sensory and she integrates her research findings into her undergraduate and graduate teaching program.

Of particular interest, she links chemical compounds to sensory perception, exploring the many interactions that occur. Projects include the impact of chiral terpenes in aromatic white wines to aroma perception and determining the causes of fruity aromas in wine using fuzzy set qualitative comparative analysis (fsQCA).

She is also uses advanced chemical analysis to differentiate and characterize Pinot noir wines from the sub-AVAs of the Willamette Valley. New projects are investigating the impact of norisoprenoids to Pinot noir, determining how lipids define mouthfeel in Pinot Noir, and developing predictive models for tropical fruit aromas in white wine. She is always looking for new ideas and collaborations and welcomes the chance to discuss and enjoy wine!

MAYA TOUSSAINT Diversity & Inclusion Champion, Quebec, Canada Maya Toussaint is a facilitator, presenter, and content tour guide with over 15 years of recruitment and HR experience in both Montreal and Toronto. Maya brings a sense of humour, empathy, and real-world context to topics such as Diversity & Inclusion, allyship and anti-racism practices. Maya is easy to spot and hear in a crowd with her big hair and hearty laugh. While she doesn’t leverage it professionally, Maya has completed her Level 1 & 2

WSET certifications just for the love of wine. She currently works remotely for Shopify, one of Canada’s leading software companies, as a Senior Program Manager, Diversity in Engineering.

LIETTE VASSEUR Brock University, Ontario, Canada Dr. Vasseur is a full professor in the Department of Biological Sciences at Brock University where she is a member of the Environmental Sustainability Research Centre. She holds the UNESCO Chair on Community Sustainability. Her research is interdisciplinary and links issues such as community-based ecosystem management, climate change adaptation and resilience, and sustainable agriculture. Her climate change adaptation research is on agriculture and rural community of Lincoln. In the Chimborazo, Ecuador, she focuses on ecosystembased adaptation of rural native communities. She is President of the Canadian Commission UNESCO and vice-chair for North America of the Commission for Ecosystem Management – IUCN. Two major projects focus on organic and sustainable vineyards in the Niagara region where she studies responses of the ecosystem to alternative techniques.

LISA WAMBOLD TerraLink Horticulture Inc., British Columbia, Canada Lisa Wambold is a Viticulture Specialist with TerraLink Horticulture Inc., a leading manufacturer and retailer of crop inputs in Western Canada. Based in the Okanagan Valley, British Columbia, Lisa has a strong background and interest in soil health, vine nutrition plus pest and disease management in both conventional and certified organic viticulture.

After obtaining her Hons. B.Sc. in Biology from McMaster University in Ontario, Lisa got her first taste of the viticulture as an entomology technician with Agriculture & Agri-Food Canada.

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winery experience first in Central Otago, Lisa then moved to the Okanagan Valley and worked as a Viticulturist for several acclaimed wineries. She is an active member on several B.C. wine industry committees including the Minor Use Committee, and as part of the B.C. Wine Grape Council, Lisa contributes to both the Research and Development, and Sustainable Winegrowing Committees.

CHRISTOPHER WATERS Brock University, The Globe and Mail & Independent Wine Education Guild, Ontario, Canada Christopher Waters has been writing about wine for two decades.

He is the wine and spirits columnist at The Globe and Mail, education director of IWEG Drinks Academy in Toronto and a WSET certified instructor at the Cool Climate Oenology and Viticulture Institute, Brock University. For 21 years, he was the editor/cofounder of Canada’s largest circulation wine publication, VINES Magazine, and author of the nationally syndicated column, Waters & Wine. An internationally recognized wine judge, Christopher served as head judge, and organizer, of the InterVin International Wine Awards from 2009 to 2019 and continues to represent Canada for the Six Nations Wine Challenge. He was awarded the Business Citizen of the Year at the 2011 Niagara Grape and Wine Festival and received the VQA Promoters Award for Education, also in 2011.

FRITZ WESTOVER Westover Vineyard Advising, Texas, USA Fritz Westover is Viticulturist and owner of Westover Vineyard Advising, based in Houston, Texas. Fritz obtained his BS in horticulture and MS in Plant Pathology from Penn State University, where he worked on projects including grapevine decline, grape disease management, and the science of compost application in vineyards. He specializes in vineyard consulting for over 1,500 acres of vineyard, and is active in research and education in the south and southeastern US, drawing from more than 15 years experience in the vineyard industry including extension and outreach positions

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in Virginia, Texas, and California. Fritz contributes to wine industry educational programs in several states and is the founder of Virtual Viticulture Academy, a leading resource for practical grape growing information for all levels of wine grape production.

ELIZABETH WILLING Former Artist in Residence, The Australian Wine Research Institute, Australia Elizabeth Willing is a Brisbane based visual artist whose works are performative and often participatory explorations of food as art material. Primarily working in sculpture, installation, and performance, Elizabeth’s work additionally takes the form of concept dinners, collaborative performances that use the dining table as stage for interactive designs and experiences.

Elizabeth has undertaken professional development mentorships in New York with Janine Antoni (2011), with the Experimental Food Society in London (2012) and then with Thomas Rentmeister in Berlin (2014). In 2019 she completed a Masters of Fine Art (research) at Queensland University of Technology. In 2014 Elizabeth was the recipient of the Australia Council Kunstlerhaus Bethanien one-year residency. Furthermore Elizabeth has undertaken residencies at Helsinki International Art Program HIAP, New England Regional Art Museum Armidale, The Australian Wine Research Institute in Adelaide, and a one year residency at Metro Arts Brisbane. Exhibitions and concept meals have been held in Australia and overseas at Tolarno Galleries Melbourne, Kunstlerhaus Bethanien Berlin, Trapholt Museum of Art and Design Denmark, and Gallery of Modern Art Brisbane.

DAMIEN WILSON Sonoma State University, California, USA I am honoured to be presenting at this year’s International Cool Climate Wine Symposium at Brock University. My position at Sonoma State University is the Hamel Family Chaired Professor, within the Wine Business Institute of the School of Business and Economics. You can’t hear my accent as you read this, but I am

an Australian citizen, mais grâce de mes 9 ans d’expérience en habitant en France, je parle français et aussi(e) English. My background is almost uniquely in the wine sector. I began as a wine sales assistant in my parents’ convenience store when I was 13 years old. My parents both had sales backgrounds, and after realizing that in the alcohol categories, beer was ordered by the colour of the can, and spirits were requested based on the category within which the consumer was searching, I recognized that wine was an unknown to anyone entering the store. As such, I realized that if I knew enough about wine, I could assist my parents in running a profitable business.

Following that early lesson in my career, I spent the next 10 years working as a professional in wine sales, service, promotion, distribution and production. This experience culminated in the epiphany that wine didn’t need more experts, but better business people. Thus, I turned to education in wine business as my way to contribute to the wine sector’s rebirth and growth. My education led to the completion of 4 degrees in wine business, which opened up the opportunity of an academic career covering research interests in wine marketing practice, the adoption of closures (eg. Screwcap, ZORK, synthetics and technical corks), the constraints to successful use of social media in wine business (specifically in twitter and LinkedIn), and the on-going challenge in both attracting new wine consumers, while learning how to encourage existing consumers to drink more frequently and spend more per purchase. I have published and presented more than 100 times on the topic of wine business, and in contributing to this panel at the ICCWS I will convey the challenges and opportunities for wine producers looking to take advantage of the wine market in the 21st Century.

JIM WILLWERTH Brock University, Ontario, Canada Dr. Jim Willwerth is the Senior Staff Scientist in Viticulture in the Cool Climate Oenology and Viticulture Institute (CCOVI) and Adjunct Professor in the Department of Biological Sciences, Brock University, where he focuses on applied research and outreach for the Canadian grape and wine industry. The major component of his research program is focused on grapevine cold hardiness physiology and understanding how to maximize cold hardiness in V.

vinifera. Other projects include grapevine clone and rootstock evaluations to see how clone and rootstock selection can impact performance, including cold tolerance and wine quality in cool climate regions; novel freeze and crop production strategies, and viticultural practices to improve sparkling and still wine production. Dr. Willwerth has outreach responsibilities to provide effective technology transfer to the grape grower community across Canada to improve grape production and quality across the sector. He works very closely with industry on their priorities and provides knowledge transfer through workshops, seminars and research demonstrations. One of the major outreach initiatives includes spearheading the VineAlert cold hardiness risk management program, an interactive web-based grapevine management program and early warning system for cold injury used by grape growers to mitigate the impact of cold weather events.

Dr. Willwerth collaborates with researchers within CCOVI, across Canada and the US on both research and outreach activities.

ROSS WISE MW Black Hill Estate Winery, British Columbia, Canada New Zealand native Ross Wise is based in British Columbia’s Okanagan Valley, where he works as Winemaker for Black Hills Estate Winery and as a Senior Winemaker for Andrew Peller Limited. Ross kicked off his wine career in 2002 by studying Viticulture and Wine Science at the Eastern Institute of Technology in Hawke’s Bay. Following graduation, he went on to work with several exceptional wineries and vineyards in the Hawke’s Bay, Marlborough and Central Otago regions. In 2009 Ross moved to Canada and established Wise Consulting, providing viticulture and winemaking consulting to several wineries across Ontario. In 2015 he completed the WSET Diploma and shortly after was accepted to the Master of Wine study program, going on to pass all theory and tasting exams at the first attempt. In 2016 Ross moved west to the Okanagan Valley. Since arriving in the Okanagan Valley, he has expanded his organic and biodynamic viticulture knowledge, researched the potential implications of climate change in the valley, and developed a reputation as a prolific sourdough bread baker.

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Abstracts and Posters

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MONDAY, JULY 18TH ICCWS 2022 KEYNOTE ADDRESS (8:30AM-9:30AM) PRESERVING COOL CLIMATE WINE STYLES IN TIMES OF CLIMATE CHANGE Monika Christmann, Geisenheim University, Germany.

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.

VITICULTURE KEYNOTE SPEAKER (9:45AM-10:45AM) INNOVATION AND ADAPTATIONS IN VITICULTURE. MODELLING GRAPEVINE PHENOLOGY AND IMPACTS OF CLIMATE CHANGE ON VITICULTURE 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.

MODELLING GRAPEVINE PHENOLOGY AND IMPACTS OF CLIMATE CHANGE ON VITICULTURE Elizabeth Wolkovich, Department of Forest & Conservation Sciences, Faculty of Forestry, University of British Columbia 3041 - 2424 Main Mall, Vancouver, BC V6T 1Z4, Canada.

Corresponding email: e.wolkovich@ubc.ca Purpose/Aim. Predicted impacts of climate change on crops include major yield declines and the loss of conservation lands as agricultural lands shift geographically with changing temperature and rainfall patterns (Hannah et al., 2013; IPCC, 2014). The imprint of warming is already clear on winegrapes and winegrowing regions across the globe, with increases in planted hectares in cooler regions, shifts in phenology of two weeks or more across traditional growing regions in Europe (Fig. 1), and increases in sugar and alcohol in many wines (Jones et al., 2005; van Leeuwen and Darriet, 2016). These effects are not surprising given winegrapes high sensitivity to climate. Yet this sensitivity, which has made the impact of climate change already clear in grapes, could also be a major adaptation opportunity for growers. I review shifts in winegrape phenology to date and predictions for future shifts with warming with a focus on the diversity of climatic responses across varieties. I show how the projected negative impacts of climate change on winegrapes could be mitigated by adaptation strategies, including exploiting existing diversity within varieties already planted.

Methodology. Drawing on long-term records from across France (especially Domaine de Vassal, see Bour- siquot, Dessup and Rennes, 1995), planting records collated by Anderson and Aryal (2013), and data shared by growers and researchers in British Columbia and the United Kingdom I review the diversity of winegrape varieties currently planted and shifts in growing regions, their climates and phenology over time, both to date and in the future given climate projections.

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Results. Globally, winegrapes possess tremendous diversity across their 1,100 planted varieties in traits that affect responses to climate, especially phenology. Yet new growing regions exploit very little of this diversity, making the resilience of these growing regions potentially lower than established regions (Fig. 2). Shifting cultivars can help maintain most current growing regions in place given moderate levels of warming, but estimates are less certain under higher warming scenarios. Further, current estimates are still at coarse spatial and temporal scales, making extrapolation to grower-relevant scales tenuous.

Conclusions. The sensitivity of winegrapes to climate alongside the diversity of climatic sensitivity across varieties provide major adaptation opportunities for growers. Phenological models combined with climate projections show that cultivar diversity can greatly reduce agricultural losses globally, but effectiveness will depend on global decisions regarding future emissions and how well the approach can be adapted to spatial and temporal scales relevant to growers. Improved phenological models—at finer spatial scales and for more varieties—can help build resilient local agricultural systems by guiding management each season and, in the longer-term, by guiding planting decisions through future projections.

Keywords: Phenology, climate change, budbreak, flowering, véraison, harvest date References Anderson, Kym and N. R. Aryal. 2013. Which Winegrape Varieties are Grown Where? A Global Empirical Picture. e-book ed. Adelaide: University of Adelaide Press.

Boursiquot, J. M., M. Dessup and C. Rennes. 1995. “Distribution des principaux caracte`res phe´nologiques, agronomiques et technologiques chez Vitis vinifera L.” Vitis 34(1):31–35.

Hannah, L., P. R. Roehrdanz, M. Ikegami, A. V. Shepard, M. R. Shaw, G. Tabor, L. Zhi, P. A. Marquet and R. J. Hijmans. 2013. “Climate change, wine, and conservation.” Proceedings of the National Academy of Sciences of the United States of America 110(17):6907–6912.

IPCC. 2014. Climate Change 2014: Impacts, Adaptation, and Vulnerability. Part B: Regional Aspects. Contribution of Working Group II to the Fifth Assessment Report of the Intergovern- mental Panel on Climate Change [Barros, V.R., C.B. Field, D.J. Dokken, M.D. Mastrandrea, K.J. Mach, T.E. Bilir, M. Chatterjee, K.L. Ebi, Y.O. Estrada, R.C. Genova, B. Girma, E.S. Kissel, A.N. Levy, S. MacCracken, P.R. Mastrandrea, and L.L. White (eds.)]. Cambridge, United Kingdom and New York, NY, USA: Cambridge University Press.

Jones, G. V., M. A. White, O. R. Cooper and K. Storchmann. 2005. “Climate change and global wine quality.” Climatic Change 73(3):319–343. van Leeuwen, C. and P. Darriet. 2016. “The Impact of Climate Change on Viticulture and Wine Quality.” Journal of Wine Economics 11(1):150– 167.

Acknowledgements. Collaborators I. Garc´ıa de Corta´zar-Atauri, T. Lacombe, B. Cook, A. Parker & C. van Leeuwen contributed to the research presented here. Funding from the Canada Research Chairs pro- gram (Chair in Temporal Ecology), the BC Farm Adaptation Innovator Program and Harvard University.

Figure 1: Shifts in harvest dates from long-term records from three major regions in France.

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1950

1960

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1980

1990

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Year Figure 1: Shifts in harvest dates from long-term records from three major regions in France.

Figure 2: Average véraison of winegrapes planted in different growing regions on a 1-4 scale(where 1 is very early-ripening, such as Chasselas, and 4 is approximately four weeks later).

IMPROVING VINEYARD SUSTAINABILITY. (11:00AM-12:00PM) HOW UNDER-VINE COVER CROPS COULD IMPROVE SUSTAINABLE PRODUCTION PRACTICES (11:00AM-11:30AM) Michela Centinari1, Suzanne Fleishman1,2, Donald Smith1, Hayden Brock2, David Eissenstat2 1 Department of Plant Science, The Pennsylvania State University, University Park, PA, USA 2 Department of Ecosystem Science and Management, The Pennsylvania State University, University Park, PA, USA Corresponding email: mzc22@psu.edu Purpose/Aim. Floor maintenance in cool climate vineyards typically includes herbicide or tillage in the area underneath the vines and cover crops in the alleys between rows. However, there is an interest in using cover crops, mainly grass species, as a groundcover under the vines.

Under-vine cover crops provide multiple benefits, from herbicide elimination to erosion prevention, soil health improvement, and long-term reduction of vine growth, which might reduce canopy management inputs (Hickey et al. 2016; Karl et al. 2016). Our research group conducted a series of studies to better understand how factors such as vine age, rootstock, seasonal resources availability, and cover crop species influence the impacts of under-vine cover crops on the vineyard ecosystem. This information is crucial to determine the potential of using under-vine cover crops to improve the environmental and economic sustainability of wine grape production in the eastern US. Methodology. Well-replicated examinations of below- and aboveground grapevine responses to under-vine cover crops were conducted at several vinifera and interspecific hybrid (Vitis sp.) vineyards in the eastern US (New York, Pennsylvania, Virginia) between 2011 and 2021 (Centinari et al. 2016; Fleishman, Eissenstat & Centinari 2019; Klodd et al. 2016). Additionally, at one site we examined cover crop effects on soil organic carbon, organic matter, nutrient availability (Fleishman et al. 2021), and rhizosphere microbiome. All field trials compared cover crop treatments to a control of herbicide except Centinari et al. (2016) where the control was under-vine cultivation. Several perennial and annual cover crops were evaluated either in pure stands (e.g., creeping red fescue, chicory, buckwheat, brown top millet, annual ryegrass) or mixes (e.g., a mix of 80% tall fescue and 20% annual ryegrass and a mix of 80% perennial ryegrass and 20% creeping red fescue).

Above vegetative growth of the vines was quantified by measuring shoot length and pruning weight. Yield components and fruit composition (soluble solids, pH, titratable acidity) were determined at harvest for every experiment. The effect of under-vine cover crops on vine nutrient status was assessed by plant tissue nutrient analysis at veraison, while the effect on vine water status was measured by stem water potential only in the event of a drought period. At three sites we examined seasonal pattern of grapevine root production (one site) and root distribution and morphological traits (two sites) to better understand nutrient and water competition between young or mature grapevines and cover crops. Statistical analysis was performed with SAS software package (SAS Institute, Cary, NC, USA). Above and below ground data were subjected to ANOVA to calculate significant differences among treatments due to cover crop or soil depth increment effects.

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Results. Vine aboveground effects. Impacts of under-vine cover crops on vine vegetative growth was variable; not surprisingly, greater reduction in vine growth occurred when cover crop were established in young vineyards. We are currently evaluating the vine ability to acclimate over the years to cover crop competition and if tolerance to competition varies based on rootstock vigor. Overall, reductions in yield were lower than those in vegetative growth and in some cases negligible; fruit basic chemistry was rarely affected by the presence of cover crops. Reductions in vegetative growth were mainly explained by nutrient, chiefly nitrogen, competition. However, nitrogen competition did not affect yeast assimilable nitrogen (YAN) concentration in the juice at harvest.

Vine belowground effects. Under-vine cover crops effects were overall more pronounced below- than aboveground. Grass cover crops are aggressive competitors and root density at shallow depths was typically an order of magnitude higher than that of grapevines. Roots of young and mature vines responded to cover crop competition by avoiding shallow soil layers heavily colonized by cover crop roots, suggesting complementary use of water and nutrients.

Cover crop establishment and environmental impacts. Perennial cover crops were well-established and covered most of the ground by the second year; they required minimum to no maintenance. However, annual cover crops struggled to establish and often performed poorly.

In comparison to bare soil, under-vine red fescue plots had higher soil organic matter and soil organic carbon. Data on cover crop and grapevine roots microbiome are currently being analyzed. We expect an increase in overall microbial diversity in the under-vine cover crop plots and a shift in endophytic and rhizospheric microbial composition toward the cover crop community.

Conclusions. Our experiments indicated that under-vine cover crops can be successfully used to eliminate herbicide, improve soil health, and potentially reduce management costs in vineyards with moderate to deep soils. However, growers should consider age of the vine, rooting depth, and water and nutrient availability at their site when selecting cover crop species that best meet their goals.

Keywords: Competition, cover crops, ecosystem, root distribution, Vitis References Centinari, M, Vanden Heuvel, JE, Goebel, M, Smith, MS & Bauerle, TL 2016, ‘Root-zone management practices impact above and belowground growth in Cabernet Franc grapevines’, Australian Journal of Grape and Wine Research, 22, pp. 137-148.

Fleishman, SM, Eissenstat, DM & Centinari, M 2019, ‘Rootstock vigor shifts aboveground response to groundcover competition in young grapevines’ Plant and Soil, 440, pp. 151-165.

Fleishman, SM, Hayden, HW, Eissenstat, DM & Centinari, M 2021, ‘Undervine groundcover substantially increases shallow but not deep soil carbon in a temperate vineyard’ Agriculture, Ecosystems & Environment, 313, [107362].

Karl, AD, Merwin, IA, Brown, MG, Hervieux, RA & Vanden Heuvel, JE 2016, ‘Under-vine management impacts soil properties and leachate composition in a New York State vineyard’, HortScience, 51, pp. 941-949.

Klodd, AE, Eissenstat, DM, Wolf, TK & Centinari, M 2016, ‘Coping with cover crop competition in mature grapevines’, Plant and Soil, 400, pp. 391-402.

Hickey, CC, Hatch, TA, Stallings, J & Wolf, TK 2016, ‘Under-trellis cover crop and rootstock affect growth, yield components, and fruit composition of Cabernet Sauvignon’, American Journal of Enology and Viticulture, 67, pp. 281-295.

Acknowledgements The authors would like to thank their collaborators Drs. J.E. Vanden- Heuvel and T.K. Wolf and the grower cooperators. These studies were supported by the NIFA-USDA through the NE-SARE program (GNE16-119), and the USDA Federal Appropriations: PEN0 4628, Accn # 1014131 and grants.gov # 12439364, Accn #1014758.

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EFFECTS OF CULTURAL PRACTICES AND OTHER TREATMENTS ON SOUR ROT DEVELOPMENT (11:30AM-11:50AM) Wendy McFadden-Smith1, Cristina Huber2 and Debra Inglis2,3 1 Ontario Ministry of Agriculture, Food and Rural Affairs, ON, Canada, 2Department of Biological Science, Faculty of Math and Science, 3Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, L2S 3A1, Canada Corresponding email: wendy.mcfadden-smith@ontario.ca Purpose/Goal. Sour rot can be a devastating disease depending on the weather conditions during grape maturation and pre-harvest. Many loads of grapes have been rejected upon delivery to the winery and even in the vineyard due to excessive levels of volatile acid (acetic acid) which is indicative of contaminating yeasts and bacteria that are unwanted in the winery because they are very difficult to control. These organisms can also have significant effects on the quality of wine produced from infected fruit. There are no pesticides registered to control sour rot.

VanderWiede et al. (2019) demonstrated that removal of the first 6 basal leaves pre-bloom reduced fruit set, cluster compactness and yield per shoot. Applications of gibberellic acid at bloom stretched clusters, reducing rot (Hed et al., 2015). Schildberger et al. (2011) found that bloom applications of prohexidione-calcium reduced cluster compactness and severity of Botrytis bunch rot. Balasubramaniam & Poole (1995) showed variable results from the use of potassium metabisulphite (KMS) as a vineyard application for management of botrytis bunch rot. No phytotoxicity was reported in these studies when KMS was applied at rates as high as 5 kg/1000 L. Since KMS is used routinely in wineries to manage contaminating yeasts and bacteria and to reduce oxidation of fruit, it was tested for its effect on sour rot. Barata et al.

(2012) isolated the causal agents of sour rot from Drosophila vinegar flies collected in vineyards and found were protected from flies by fine netting, no sour rot developed even when berries were injured. Hall et al. (2018) demonstrated the relationship among yeast, acetic acid bacteria and Drosophila spp.

Methodology. Trials were conducted over multiple years in vineyards of Pinot noir and Riesling in replicated 5-vine plots. Basal leaves (and axillary buds in some treatments) were manually stripped from each shoot 2-4 days before first cap fall. Spray treatments were applied using a calibrated CO2 backpack sprayer. Gibberellic acid (GA) and prohexidione-calcium (PCa) were applied to the fruiting zone at different rates at 50-80% bloom. KMS and other antimicrobial treatments (peroxide, various biologicals) starting at various growth stages from veraison through pre-harvest. Insecticide treatments targeting Drosophila vector were applied alone or in combination with some of the antimicrobials or growth regulators. At tight cluster, cluster looseness was evaluated on 25 clusters per plot at tight cluster using a 0-6 scale, small and large berries counted, rachis length measured and number of berries per cm rachis determined for cluster loosening treatments.

At commercial harvest, 25 clusters per plot were harvested and evaluated for cluster looseness (0-6) and incidence and severity of sour rot and Botrytis bunch rot. Clusters were then pressed, and acetic acid quantified. ANOVA were applied to disease severity and incidence data and Tukey’s multiple range test applied to means.

Results. The most consistently effective treatments were GA and PCa applied at 50-80% bloom, basal leaf stripping at pre-bloom, and applications of Delegate insecticide with or without KMS, with more than 50% reduction in sour rot severity. KMS and Delegate were most effective when weekly treatments started before berries reached 15⁰Brix. Kelp extract gave variable results among varieties and years of testing.

Conclusions. An integrated approach incorporating cultural methods (leaf stripping), plant growth regulators, antimicrobials and insecticide to manage vectors provides the most effective management of sour rot.

Keywords. Sour rot, cluster morphology, plant growth regulators, antimicrobials, insecticides References Balasubramaniam, R. and P. Poole. 1995. Botrytis control - PMS (potassium metabisulphite) - another weapon against botrytis. Winepress Vol 37: 10-11 1995 Barata, A., Correia Santos, S., Malfeito-Ferreira, M. and Lour, V. 2012. New Insights into the Ecological Interaction Between Grape Berry The International Cool Climate Wine Symposium • Abstracts and Posters

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Microorganisms and Drosophila Flies During the Development of Sour Rot. Microb. Ecol. (2012) 64:416–430 Hall, M., Loeb, G.M., Cadle-Davidson, L., Evans, K.J. and Wilcox, W.F. 2018. Grape Sour Rot: A Four-Way Interactions Involving the Host, Yeast, Acetic Acid Bacteria, and Insects. Phypathol. 108:1429-1442.

Hed, B., Ngugi, H.K. and Travis, J.W. 2015. Short- and Long-Term Effects of Leaf Removal and Gibberellin on Chardonnay Grapes in the Lake Erie Region of Pennsylvania. Am. J. Enol. Vitic. 66:22-29 Schildberger, B., Faltis, C., Arnold, M. and Ede, R. 2011. Effects of prohexidione-calcium on grape cluster structure and susceptibility to bunch rot (Botrytis cinereal) iin cv. Grüner Veltliner. J. Plant Pathol. 93:S1.33-S1.37 VanderWeide, J., Frioni, T., Ma, Z., Stoll, M., Poni, S. and Sabbatini, P. 2019. Early Leaf Removal as a Strategy to Improve Ripening and Lower Cluster Rot in Cool Climate (Vitis vinifera L.) Pinot Grigio. Am J Enol Vitic.

CREATING DIVERSE AND INCLUSIVE SPACES (11:00AM-12:00PM) Session Chair: Kelly Brown, Arterra Wines Canada and Winegrowers Canada.

Maya Toussaint, Diversity & Inclusion Champion, Quebec, 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.

OENOLOGY FLASH TALKS (11:30AM-12:30PM) Session chair: Amy Bowen, Vineland Research and Innovation Centre, Niagara, Canada.

AN EMOTIONAL TASTING APPROACH ADAPTED TO BRAIN FLAVOUR PROCESSING AND TO THE EASY RECOGNITION OF COOL CLIMATE WINE STYLES Maria Souza-Coutinho, Paulo Sousa and Manuel Malfeito-Ferreira, Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa.

Corresponding e-mail: mmalfeito@isa.ulisboa.pt Purpose/aim. Wine tasting based on the conventional methodologies is not adapted to the processing of sensory information by the brain.

Recent advances in neurobiology demonstrate that smell is an emotional sense with processing mechanisms different from those of vison, taste and touch (Yeshurun and Sobel, 2010). The usual sequence evaluation beginning by vision, olfaction, taste and ending with overall affective evaluation does not take in consideration the neuronal processing of each sensation in the sensory and limbic areas of the brain.

The objective of this work was to develop a new tasting approach based not on odour or taste description but on the emotions induced after smelling a wine enabling an easy recognition of cool climate wine styles.

Methodology. A group of consumers (n =103) with different expertise levels filled two questionnaires. The first was a tasting sheet with broad sensory descriptors and several emotional responses. The second consisted of a Check-All-That-Apply (CATA) list with 25 emotional descriptive terms. The 5 selected white wines had very different sensory characteristics representing the international commercial warm climate style (intense flavor dominated by flowery terpenic notes and smooth mouthfeel) and the classic European styles with aging character (yellow straw colour, developed flavor and medium to high acidity).

Results. The taster responses enabled a clear distinction between the two styles (figure 1). Individuals were able to distinguish the main features of wines with fine character (e.g. complexity, persistency) but did not associate them to indicators of high-quality products. The corresponding emotional responses clearly showed that these fine wines were described as aggressive, cloying and unpleasant. The fruity and flowery wines showed attractive pleasant smells giving rise to high expectations that were deceiving after mouth evaluation. Contrarily, fine

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wines were surprising after tasting. This surprise was even higher when labels were revealed. Tasters quickly learned how to distinguish these two opposite wine styles what may be explained by the cognitive dissonance between initial affective sensations and the unexpected final outcome. Therefore, the issue of immediate quality recognition was more of cognitive nature than of sensory capabilities.

Conclusions. The challenging task of expanding the quality range acknowledgeable by consumers was simplified by the utilization of emotional responses related with wine sensory attributes. Overall, the emotional method developed in this work proposes to evaluate wines in a way that is more accessible to the consumer than conventional sensory analysis. In this way, fine wines from cool climate regions may be explained by professionals to consumers without any particular tasting experience.

Figure 1. Principal Component Analysis of sensory and emotional descriptors. V1, V2 and V3: commercial international style wines (2014 vintage); V2: cool climate Portuguese wine, Beira Interior DOC, 2005; V5: “Roux Père & Fils”, Chardonnay, Pouilly-Fuissé AOC, 2004.

Keywords: Wine tasting, flavor brain processing, emotional responses, cool climate wine styles.

References Coste, A., Sousa, P. and Malfeito-Ferreira, M. (2018). Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles. Food Research International 106, 11–21.

Yeshurun, Y. and Sobel, N. (2010). An odor is not worth a thousand words: from multidimensional odors to unidimensional odor objects.

Annual Review of Psychology, 61, 219-241.

Acknowledgements. The research was funded by Fundação para a Ciência e Tecnologia (FCT) through project UID/AGR/04129/2013.

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INVESTIGATING THE PROLIFERATION AND EVOLUTION OF MAILLARD REACTION (MR)-ASSOCIATED COMPOUNDS IN SPARKLING WINE RELATED TO DOSAGE SUGAR-TYPE Hannah Charnock1, Gary Pickering1,2, Belinda Kemp1,2 Department of Biological Science, Faculty of Mathematics and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, L2S 3A1, Canada Cool Climate Oenology & Viticulture Institute, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, L2S 3A1, Canada Corresponding email: Hannah Charnock, hc18ay@brocku.ca Purpose. The Maillard Reaction (MR) is a non-enzymatic multi-step reaction which occurs between the carbonyl group of reducing sugars and the amino group of amino acids, peptides, or proteins. In food and beverage systems, the MR is known to contribute physical, sensory, and nutritional properties. Several distinct aromatic compounds present in aged sparkling wine have been identified as intermediate Maillard Reaction products (MRPs) where species including furans, acryl amides, and heterocyclic amines contribute to toasted, roasted, and pastry aromas.

Physiochemical variables including pH, carbonyl/amino source, water activity, metal ion content, and reaction time have been identified as critical factors that contribute to the formation of MRPs. The aim of this study was to investigate the impact of Liqueur d’expedition (dosage), a final sugar addition in the production process, on MRP formation in sparkling wines. Following secondary alcoholic fermentation and ageing on yeast lees, amino-containing compounds are liberated from the autolyzed yeast cells and assimilated into the wine matrix. The amino acid composition of base wine for sparkling production has been reported to consist primarily of proline, in addition to lower levels of glutamate, arginine, lysine and alanine. After sediment is riddled and disgorged from the bottle, the introduction of dosage provides an opportunity for sugars and yeast-derived amino acids to interact in the MR. To the best of our knowledge, no prior literature has investigated the role of dosage in the MR in sparkling wine. Various types of sugar can be utilized in dosage, and several sugars (glucose, fructose, sucrose) have been shown to elicit unique sensory profiles. Through a time-course ageing analysis, this study focused on elucidating the effect of dosage sugar-type on the formation of Maillard reaction-associated compounds of the final wine.

Methodology. Dosage treatments were carried out on 2015 vintage sparkling wine supplied and produced by Niagara College Teaching Winery in Niagara-on-the-Lake, ON. The base wine was composed of 59% Chardonnay and 41% Pinot Noir, and grapes were harvested at 18.8 (± 0.5) °Brix. After primary fermentation, the tirage solution was added for secondary fermentation and wines were aged on yeast lees for three years. For both primary and secondary alcoholic fermentations, Saccharomyces cerevisiae EC1118 (Lallemand) was used. Dosage treatments were prepared from the sparkling wine base [12.30% (v/v) alcohol, pH 3.06, 8.9 g/L total acidity, 3.2 g/L malic acid, 0.13 g/L acetic acid, 0.75 g/L residual sugar]. The dosage composition was modified by the introduction of six sugar treatments (D-Glucose, D-Fructose, Maltose, Sucrose as commercial beet and cane sugar, and the commercial product Sucraisin® Must Concentrate Rectified Sugar) to approximately 6.5 g/L residual sugar as per the brut style (< 12 g/L residual sugar). The control was a zero dosage (no sugar added). Samples were bottled with cork closures and wines were subsequently cellared at the Cool Climate Oenology & Viticulture Institute (CCOVI) with environmental controls (14 °C and 70% relative humidity). At intervals of 0 and 18months post-dosage addition, triplicate bottles of each treatment were analyzed.

Sensorially relevant MRPs were quantified by targeted analysis using headspace solid-phase microextraction gas chromatography-mass spectroscopy (HS-SPME-GC/MS), based on existing methods1,2”ISSN”:”15205118”,”abstract”:”Champagne regulations allow winegrowers to stock still wines to compensate for quality shifts in vintages, mainly due to climate variations. According to their technical requirements and house style, Champagne producers use these stored wines in their blends to enhance complexity. The presence of lees and aging at low pH (2.95–3.15. Precursors to MRPs, including sugars and amino acids were analyzed by enzyme assay kits (Megazyme, Bray, Ireland) and quantitative 1H nuclear magnetic resonance (qNMR) spectrometry3, respectively. Results were evaluated by two-way Analysis of Variance (ANOVA) with Tukey’s Honest Significant Difference (HSD) test, and Principal Component Analysis (PCA) (XLSTAT).

Results. Sparkling wines treated with different dosage sugar-types during ageing impacted the composition of precursors for MR activity.

For example, the addition of maltose at dosage resulted in a decrease in maltose concentration and increase in glucose concentration over 18-months of bottle ageing, suggesting that maltose dissociates into monomeric glucose sub-units by acidic hydrolysis. Additionally, the addition of fructose increased fructose concentration during ageing with a corresponding decrease in glucose, likely related to the isomerization of glucose to fructose.

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Preliminary analysis of amino acid data shows that mean alanine concentrations decrease over 18-months of bottle-ageing for all dosage sugar-types (p < 0.01) (Figure 1). Therefore, alanine may degrade during ageing, or be consumed in reactions such as the MR. Analysis of MRPs at 18-months is currently underway, and changes in sugar and amino acid content will be used to relate changes in MRP formation with precursor consumption.

Figure 1. Box and whisker plot of alanine concentrations (mg/L) in sparkling

wines at two time-intervals (T0, time zero; T2, 18-months bottle-ageing) and treated with various sugar-types in Liqueur de dosage (CTR, control; GLU,

glucose; FRU, fructose; CAN, cane-derived sucrose; BET, beet-derived sucrose; MAL, maltose; MCR, Sucraisin® Must Concentrate Rectified Sugar).

Conclusions. This study identifies the relative contributions of different sugar-types on MRP formation within an 18-month post-dosage ageing

period in sparkling wine. The contributions of this research are two-fold: 1)

the potential to increase wine quality with minimal capital investment or

process changes, and 2) increased understanding of MR kinetics in the unique

low-temperature and low pH sparkling wine matrix.

Keywords: Maillard Reaction, sparkling wine, dosage, flavour chemistry, ageing

References 1. Le Menn, N. et al. (2017). N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.

Journal of Agricultural and Food Chemistry vol. 65 2345–2356.

2. Keim, H., et al. (2002). Method for determining nitrogenous heterocycle compounds in wine. J. Agric. Food Chem. 50, 5803–5807.

3. Maayah, Z. H. et al. (2022) Metabolomic Fingerprint of Behavioral Changes in Response to Full-Spectrum Cannabis Extracts. Front. Pharmacol. 13, 1–11.

Acknowledgements. This research was funded by the National Sciences and Engineering Research Council of Canada (NSERC) Discovery Grant (RGPIN-2018-04783) to Dr. Belinda Kemp. We would like to thank Niagara College Teaching Winery (Niagara-on-the-Lake, ON, Canada) for the provision of disgorged sparkling wine, and Millesime Sparkling Wine Processing Inc. (St. Catharines, ON, Canada) for the use of their facility during dosage additions. 1H NMR analysis was carried out at The Metabolomics Innovation Centre (TMIC) by Hannah Charnock under the Research Hotel Training Program.

METABOLITE PROFILING OF SPARKLING WINES BY QUANTITATIVE 1H NMR Hannah Charnock1, Gary Pickering1,2 and Belinda Kemp1,2 1 Department of Biological Science, Faculty of Mathematics and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, L2S 3A1, Canada.

2 Cool Climate Oenology & Viticulture Institute, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, L2S 3A1, Canada Corresponding email: Hannah Charnock, hc18ay@brocku.ca

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Purpose. Proton nuclear magnetic resonance (1H NMR) spectroscopy is capable of quantifying small molecules (metabolites) in diverse studies pertaining to human health, microbial activity, plant science, and wine research. Although Gas Chromatography-Mass Spectrometry (GC-MS) and Liquid Chromatography-Mass Spectrometry (LC-MS) methods are commonly used for metabolite quantification, recent advances in quantitative 1H NMR render it a useful tool. Benefits include direct sample analysis without derivatization, rapid quantification, and a suitability to complex matrices such as wine. The limitations of this method primarily include cost and less sensitive detection limits when compared to GC-MS and LC-MS. In this study, sparkling wines aged with different Liqueur d’expedition (dosage) sugar-types were analyzed by 1 H NMR, and 61 metabolites (including amino acids, sugars, acids, and aldehydes) were profiled by the automated spectral analysis software, MAGMET, developed by The Metabolomics Innovation Centre (TMIC).

Dosage is a final step in the sparkling wine production process, where sugar is added to impart residual sweetness and balance the acidity of the final wine. Typically, winemakers add sucrose (predominantly cane-derived in Canada), although studies have shown that dosage sugar-type can impact the wine’s sensory properties and chemical composition 4,5. In this study, different sugar-types were added to the Liqueur de dosage in traditional method sparkling wines including glucose, fructose, cane-derived sucrose, beet-derived sucrose, maltose, Sucraisin® Must Concentrate Rectified Sugar, and the control was a zero-dosage (no added sugar). At time intervals of 0- and 18-months following the dosage addition, wine samples were frozen at -40 °C until later analysis by 1H NMR. By evaluating metabolite composition in sparkling wines with varying dosage sugar-type and ageing duration, this study demonstrates the influence of sugar selection on wine chemical composition.

Methodology. Sparkling wines from the 2015 vintage were supplied and produced by the Niagara College Teaching Winery in Niagara-on-the-Lake, ON. Wines were comprised of 59% Chardonnay and 41% Pinot Noir, and both alcoholic fermentations were carried out with Saccharomyces cerevisiae EC1118 (Lallemand) prior to ageing on yeast lees for approximately three years. Upon riddling and disgorging, wines were re-sealed with a crown cap and transported to the Cool Climate Oenology & Viticulture Institute (CCOVI) for treatment and analysis.

Dosage treatments were prepared in sparkling wine base to 6.5 g/L and sealed with cork closures during ageing in the CCOVI cellar (14 °C and 70% relative humidity). Triplicate bottles of each sugar treatment were collected at 0- and 18-months and frozen until analysis.1H NMR sample preparation and analysis was carried out on-site at TMIC. Wines were prepared with the adjustment of a 750 mM phosphate buffer due to the low pH of the sparkling wine samples (~pH 3.1)6. 1H NMR spectra were acquired at 25°C with a 700 MHz Advance III (Bruker) NMR with a 5 mm cryoprobe (HCN Z-gradient pulsed-field gradient), with technical parameters previously reported6. Automated spectral profiling was carried out by MAGMET software, which fits spectral signatures to a database of known compounds and has demonstrated concentration and identification accuracy of 90% or greater3which means such diseases can often be readily detected from a person’s \”metabolic profile\”-i.e., the list of concentrations of those metabolites. This information can be extracted from a biofluids Nuclear Magnetic Resonance (NMR .

Statistical analysis of metabolites was carried out with independent variables of dosage sugar-type and ageing duration (0- or 18-months), using the Metaboanalyst 5.0 web-software (TMIC) and XLSTAT software. Two-way analysis of variance (ANOVA) and correlation analysis were employed to identify relationships between metabolites. Heatmaps and principal component analysis (PCA) were employed to visualise relationships between wine metabolite profiles.

Results. Of the 61 metabolites included in the profiling method, 34 were above the reliable limit of quantification (> 40 uM). Data analysis and optimization is currently underway. Preliminary results indicate that some amino acids (alanine and proline) decrease with ageing duration, regardless of dosage sugar-type. Broader implications of dosage sugar-type and ageing duration on metabolite profiles in sparkling wines will be presented.

Conclusions. Sparkling wine metabolite composition differs based on the sugar-type used in Liqueur de dosage and the post-dosage ageing period. This study also serves to emphasize the application and relevance of quantitative 1H NMR in wine studies as a rapid and high-throughput method for metabolite monitoring.

Keywords: metabolomics, sparkling wine, 1H NMR References 1. Wishart, D. S. (2008). Quantitative metabolomics using NMR. TrAC - Trends Anal. Chem. 27, 228–237 2. Le Mao, I. et al. (2021). 1H-NMR Metabolomics As a Tool for Winemaking Monitoring. Molecules 26, 1–13.

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3. Ravanbakhsh, S. et al. (2015). Accurate, fully-automated NMR spectral profiling for metabolomics. PLoS One 10, 1–15 .

4. McMahon, K. M. et al. (2017). Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars. Food Res. Int. 99, 173–185.

5. Wilson, A., Charnock, H., Xu, S., & Kemp, B. (2022). Influence of cane and beet sugar for second fermentation on “ fruity ” aromas in Auxerrois sparkling wines. Oeno One, 56, 125–134.

6. Maayah, Z. H. et al. (2022). Metabolomic Fingerprint of Behavioral Changes in Response to Full-Spectrum Cannabis Extracts. Front. Pharmacol. 13, 1–11.

Acknowledgements. This research was funded by the National Sciences and Engineering Research Council of Canada (NSERC) Discovery Grant (RGPIN-2018-04783) to Dr. Belinda Kemp. We would like to thank Niagara College Teaching Winery (Niagara-on-the-Lake, ON, Canada) for the provision of disgorged sparkling wine, and Millesime Sparkling Wine Processing Inc. (St. Catharines, ON, Canada) for the use of their facility during dosage additions. 1H NMR analysis was carried out at The Metabolomics Innovation Centre (TMIC), University of Alberta by Hannah Charnock under the Research Hotel Training Program.

THE USE OF PRE-FERMENTATIVE YEASTS TO MODULATE THE ORGANOLEPTIC OF ROSÉ WINES Lorenzo Peyer1, Duncan Hamm1, Nicolas Prost2, Nathalia Edwards1, David Spector3, Sofie Saerens1 1 Dept. Wine and Fermented Beverages, Chr. Hansen A/S, Bøge Allé 10-12, 2970 Hørsholm, Denmark.

2 Food Culture and Enzymes Sales, Chr. Hansen SAS, 92 Avenue des Baronnes, 34730 Prades-le-Lez, France.

3 Food Culture and Enzymes Sales, Chr. Hansen Inc., 9015 W Maple St., Milwaukee, WI 53214, United States.

Corresponding email: gbdha@chr-hansen.com Purpose/Aim. The rosé market has been increasing over the last few years, and with it the demand for more variety and complexity in rosé styles. Pre-fermentation yeast can enable winemakers to make more complex, fruity, and fresh wines in a natural way while decreasing their sulfur usage in must, as Pichia kluyveri has the ability to protect the must from oxidation and discolouration. At the same time, warmer seasons have led to a decrease in the total acidity in rosé wines, leading to unbalanced products lacking sparkle and freshness. The use of Lachancea thermotolerans can help to restore the acidity balance and forcing the ethanol content to lower levels.

Methodology. In a French winery specialized in rosé making, Viniflora® FrootZen™ (Pichia kluyveri) has been inoculated on harvested grape bunches of Grenache Gris and compared to matching Metschnikowia fruticola and Metschnikowia pulcherrima treatments during the production of no-SO2 rosé wines. The chemical analysis, the colour as well as the metagenomic based on ITS amplicon sequencing has been assessed in the wine after alcoholic fermentation. In an unrelated trial done in the same winery, two 300 hL tanks have been each inoculated with a strain of Lachancea thermotolerans (Chr. Hansen Viniflora® Concerto™ and Viniflora® Octave) and pre-fermentation was run for three days before Saccharomyces cerevisiae was added. The key chemical fermentation parameters have been followed using enzymatic methods.

Results. The rosé obtained with the Crabtree-negative Pichia kluyveri strain showed brighter colours than the samples obtained with other pre-fermentative yeasts. Also, the non-fermenting yeast could help the successive inoculated Saccharomyces cerevisiae to better prevail by inhibiting early-stage contaminants, as seen by the little presence of spoilage and wild yeasts in this final wine compared to the two other Metschnikowia spp (Figure 1).

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Figure 1. ITS-based amplicon sequencing metagenomic of three wines

In the second experiment, Lachancea thermotolerans Octave managed to increase the lactic acid concentration up to 3.7 g/L compared to Concerto product (2.9 g/L) (Figure 2), leading to the wished acidity increase in the organoleptic judgement of the final wine. This difference also caused a slight decrease in the final ethanol from 12.72 to 12.43 %v/v.

Figure 2. Increase of L-lactic acid during alcoholic fermentation in tanks containing either L. thermotolerans Concerto or Octave.

Conclusions. The results showed that in a winemaking trend that demands more rosé variation and uses less sulfites at the same time, the use of biological measures to intervene against oxidation and lack of acidity. The affinity of the Pichia kluyveri strain for free oxygen can reduce grape and must oxidation, leading to brighter and clearer colours in the final rosé, as well as microbiologically cleaner wines. These features can add to the already documented increase of flavour complexity typically induced by this strain (1). The application of strains of L. thermotolerans helped to lower the pH and it represents an effective biological means to lead to more efficient use of SO2 during winemaking while

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avoiding the addition of tartaric acid (2). Finally, this application can also help to modulate the final ethanol content for those wines that suffer the viticultural effects of increasingly warm seasons.

Keywords: Acidification, anti-oxidation, Rosé, global warming, low sulfites References 1. Saerens, S.M.G., Swiegers, H., Reynolds, D., Increasing the sensorial enrichment of white wine with non-Saccharomyces yeast strains. Australian and New Zealand Grapegrower and Winemaker, Issue 599, 2013.

2. Vilela, A. Use of nonconventional yeasts for modulating wine acidity. Fermentation 2019, 5, 27.

REMOVAL OF WHITE WINE HEAT UNSTABLE PROTEINS BY USING PROTEASES AND FLASH PASTEURIZATION. COMPARISON WITH BENTONITES TREATMENTS. R. Marchal*, T. Salmon, A. Guillaume, Y. Coutel *University of Reims, Champagne, France.

White wine protein haze can be prevented by removing the grape juice proteins, currently achieved by bentonite addition. Degrading haze-forming proteins in wine with proteases is an interesting alternative to bentonite.

In the present study, a fungal proteases treatments combined with different heating (50 - 72°C) + refreshing steps, were applied on Sauvignon grape juice, and compared to bentonite treatments. The impact of these treatments on the wine haze risks was determined by using two heat tests at 50°C and 80°C. The protein contents and compositions were also estimated. The wine heat instability showed strongly different results according to the test used. With the 50°C heating tests, the wines showed logarithmic curves. At the opposite, after the 80°C heating tests, the white wines showed a linear increase of the turbidity. Moreover, the turbidities observed were much higher when the wines were heated at 80°C when compared with the wines after the 50°C tests. These results clearly pointed out the discrepancies between the test selected by laboratories to estimate a wine haze risk and the treatment necessary to avoid a haze after bottling.

Concerning the wines obtained after juice bentonite treatments, we observed a dose effect with a high correlation at 50°C between the dose of clay and the wine haze risk. The addition of proteases at 50°C during 1hr before a quick increase at 72°C (OIV recommendation) and refreshing in cold water decreased the haze risk by 75 - 85% when compared to the control wine, whilst the same heat treatment without enzymes only decreased the haze risk by 28% and 17% respectively. The ability for enological proteases to hydrolyze grape berry heat unstable proteins (observed by SDS-PAGE) was strongly evidenced with the heat test at 50°C. This study proved the possibility to use proteases as an efficient treatment to control white wine haze risk.

THE IMPORTANCE OF NITROGEN: VINEYARD NITROGEN VERSUS WINERY NITROGEN IMPACTS ON CHARDONNAY AND PINOT NOIR WINE QUALITY Meghan Ruppel1, Tian Tian2, James Osborne1, Paul Schreiner3, Elizabeth Tomasino1* Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, United States of America. *Corresponding e-mail: Elizabeth.tomasino@oreognstate.edu Purpose/Aim. During grape juice fermentation, yeast assimilable nitrogen (YAN), is a key nutrient required by yeast to undergo fermentation successfully. YAN is naturally present in the vineyard, but it can also be boosted in the vineyard by fertilization or in the winery by addition of YAN supplements. Many studies point out the importance of YAN in relation to fermentation kinetics, but little is understood about how YAN impacts the sensory properties of wine (Bell and Henschke, 2008). Recent studies demonstrated that YAN can affect yeast-derived volatile aromas. However, whether the source of YAN (vineyard vs. winery) impacts the volatile aromas and sensory properties of wine in a different manner is unknown. If the source of YAN has little impact on wine aroma qualities then additions in the winery would be recommended due to their ease and precision. However, if the source of YAN impacts wine sensory properties then considerations have to be made regarding how YAN is boosted. Therefore, the goal of this study was to investigate how the source of YAN (vineyard fertilization vs. winery supplementation) impacted the sensory characteristics of Pinot noir and Chardonnay wines.

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Methodology. The impact of winery or vineyard nitrogen (N) addition on Chardonnay (CH) and Pinot noir (PN) wines was examined across two years in the Willamette Valley, Oregon, USA. Five treatments, including no N addition (Control), winery N addition using either diammonium phosphate (+DAP) or organic N (+Nutriferm), and vineyard N addition either to the soil (+Soil N) or through foliar spray (+Foliar N), were established with four replicates for each variety. All treatments began in 2016, except for +Foliar N which started in 2017. After harvest, the starting YAN must levels of the winery N treatments were boosted to levels similar to those from the vineyard N treatments. YAN concentration was determined by summing free amino acid-nitrogen obtained by the OPA (o-phthaldialdehyde) colorimetric assay (Dukes and Butzke, 1998) and ammonium-N by enzymatic assay (Vintessential® Laboratories, Dromana, Vivtoia, Australia). Wines were produced using standard protocols and conditions, and underwent sensory evaluation using triangle tests, Napping® and Ultraflash profiling (UFP) for aroma and mouthfeel (Pagès, 2005; Reinbach et al., 2014). Results from triangle test were calculated from binomial distribution, Napping® results using multiple factor analysis and UFP results using correspondence analysis.

Results. All N sources investigated efficiently raised the level of YAN in both the vineyard and winery. Under the same standard conditions, CH musts with vineyard or winery N addition finished fermentation sooner than the control. All PN nitrogen treated musts proceeded quickly through fermentation. In sensory testing, PN and CH control wines were significantly different from +SoilN, expect for the 2017 PN. Both CH and PN vineyard treatments (+SoilN and +FoliarN) were not significantly different from each other. Napping® of CH and PN wines showed that treatments were well grouped and described based on aroma, but not mouthfeel. When describing treatment aromas, panelists were successful at using unique identifiers for the CH wines but struggled with the PN wines. Specifically, in both 2016 and 2017 the +SoilN Chardonnay treatment aroma was described as tropical.

Conclusions. From the results of this study it appears that YAN levels can be successfully raised in both the vineyard and winery through the use of fertilizers and supplements respectively. For sensory testing it was shown that the source and concentration of nitrogen supplementation do impact wine sensory attributes. However, the impact varies based on varietal. Panelists could tell apart the CH treatments based off aroma and describe these differences using unique terminology. In contrast, panelists could separate the PN treatments based off aroma, but could not successfully describe the differences. Therefore, CH producers should carefully consider where they are adding N as the final wine aroma can be noticeably altered. However, PN producers have more flexibility in where they add N as any changes to aroma are very subtle, meaning they can choose a supplement based off cost and/or production efficiency.

Keywords: YAN, Wine Aroma, Nitrogen Supplementation, Oregon, Sensory References Bell, S.-J., Henschke, P.A., 2008. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research 11, 242–295. https://doi.org/10.1111/j.1755- 0238.2005.tb00028.x Dukes, B.C., Butzke, C.E., 1998. Rapid Determination of Primary Amino Acids in Grape Juice Using an o- Phthaldialdehyde/N-Acetyl-LCysteine Spectrophotometric Assay. Am J Enol Vitic. 49, 125–134.

Pagès, J., 2005. Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley. Food Quality and Preference 16, 642–649. https://doi.org/10.1016/j.foodqual.2005.01.006 Reinbach, H.C., Giacalone, D., Ribeiro, L.M., Bredie, W.L.P., Frøst, M.B., 2014. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Quality and Preference, Special Issue: 5th European Conference on Sensory and Consumer Research (Eurosense) 2012 “A sense of inspiration” 32, 160–166. https://doi.org/10.1016/j.foodqual.2013.02.004 Acknowledgements Funding was provided by the Oregon Wine Board. Support was provided by the Department of Food Science and Technology of Oregon State University.

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THE INFLUENCE OF CAFFEIC AND CAFTARIC ACID ON MAILLARD REACTION-ASSOCIATED PRODUCT FORMATION IN SPARKING BASE WINE Jacob Medeiros1*, Gary Pickering1,2, and Belinda Kemp1,2 1 Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St Catharines, ON, L2S 3A1, Canada 2 Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, L2S 3A1, Canada *Corresponding Author: jmedeiros@brocku.ca Purpose/Aim. During the time that sparkling wines are ageing in bottle, chemical changes take place that alter the composition of the wine, creating nutty, roasted, and caramel aromas and flavours not present in the young wine. Recent studies have reported that the Maillard Reaction (MR), specifically products that are associated with the MR (MRAPs) which are formed from sugars, could be contributing to this perceptible change in wine flavour1,2produced in the region around Urus-sanga, Santa Catarina State, Brazil, in terms of their organic acids and polyphenols content, browning index, and in vitro antioxidant activity and to evaluate the evolution of these wines during bottle storage under two distinct conditions. The wines were analyzed utilizing spectrophotometry and liquid chromatography. In relation to the phenolic compounds investigated, trans-caftaric acid was the major component in all samples, ranging from 42.63 to 52.31 mg L-1 , followed by catechin (18.90 to 28.09 mg L-1. Caffeic acid, and its tartaric acid-ester, caftaric acid, are the prominent hydroxycinnamic acids (HCAs) present in Chardonnay sparkling wine. These HCAs contribute to enzymatic and non-enzymatic browning 3hydroxycinnamic acids, flavonoids, phenolic alcohols, and phenolic aldehydes have been identified and quantified in two monovarietal champagnes, Chardonnay and Pinot Noir, by using a reverse-phase high-performance liquid chromatography (HPLC, and their influence on MRAP formation has been implicated in the literature 4–6caffeic acid, and chlorogenic acid. The aim of this study was to determine the extent to which these HCAs affect MRAP formation during sparkling base wine storage.

Methodology. Sparkling base wine made from Chardonnay grapes (2019 vintage) was stored at two temperatures (15 and 30 °C) for a duration of 90 days. The wine treatments consisted of the following: no additions (CNTL), 6 g/L added fructose (FRU), 5 mg/L added caffeic acid (CAFE), 5 mg/L added caftaric acid (CAFT), 6 g/L fructose + 5 mg/L caffeic acid (F + CAFE), 6 g/L fructose + 5 mg/L caftaric acid (F + CAFT), 5 mg/L each of caffeic and caftaric acid (CAFE + CAFT), and 6 g/L fructose + 5 mg/L each of caffeic and caftaric acid (F + CAFE + CAFT). After the 90 day storage period, the wine samples were assessed for the following parameters: total HCA estimation (A.U.), degree of browning (Abs. 420 nm), caffeic acid and caftaric acid concentrations via High Performance Liquid Chromatography-Diode Array Detection (HPLCDAD), and nine MRAPs determined via Headspace-Solid Phase Micro Extraction-Mass-Spectrometry-Gas-Chromatography (HS-SPME-GCMS).

Results. Caffeic acid concentrations decreased over the 90 day time period under both temperature conditions, with greater loss observed in the 15 °C storage treatment (p < .05) (Figure 1). Caftaric acid increased under both temperature conditions, with a larger increase observed in the 15 °C condition (p < .05). Out of the nine MRAPs analyzed, only three were detected in all samples: furfural, ethyl-2furoate, and homofuraneol. The addition of caffeic and caftaric acid increased homofuraneol generation at 15 °C by up to 39% (p < .05), while only the addition of caffeic acid increased furfural (by 15% relative to the control (p < .05)).

Conclusions. Results from the ageing experiments show that the formation of some MRAPs over 90 days at cellar temperature (15 °C) were increased by addition of caffeic and caftaric acid. These results show for the first time the direct influence phenolic compounds have on MR modulation in sparkling base wine ageing at cellar temperature over a short duration.

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14

Furfural Concentration (µg/L)

12 10

A B

AB

B

AB

CAFT

F + CAFE

AB

B

B

8 6 4 2 0

CNTL

FRU

CAFE

Treatments

F + CAFT CAFE + CAFT F+ CAFE + CAFT

Figure 1. Furfural concentration comparison between sparkling base wine samples after storage at 15°C for a 90-day period. Error bars represent the standard deviation of sample means (n = 4).

Different letters represent the difference between means as determined by one-way ANOVA followed

by Tukey’s HSD (honestly significant difference) test at p < 0.05.

Keywords: Sparkling wine, Chardonnay, Maillard reaction, furfural, hydroxycinnamic acids References 1. Ferreira-Lima NE, Vívian , Burin M, Marilde, Bordignon-Luiz T. (2013). Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging. Eur Food Res Technol. 237, 509-520. doi:10.1007/s00217-013-2019-5 2. Le Menn N, Marchand S, De Revel G, Demarville D, Laborde D, Marchal R. (2017). N,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations. J Agric Food Chem.;(65):2345-2356. doi:10.1021/acs.jafc.6b04576 3. Chamkha M, Cathala B, Ronique Cheynier VÄ, Douillard R. (2003). Phenolic composition of Champagnes from Chardonnay and Pinot noir vintages. J Agric Food Chem.;(51):3179-3184. doi:10.1021/jf021105j 4. Moon J, Shibamoto T. (2010). Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid. J Agric Food Chem.;58:5465. doi:10.1021/jf1005148 5. Lee SM, Zheng LW, Jung Y, Hwang GS, Kim YS. (2020). Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds. Food Chem.;312. doi:10.1016/j.foodchem.2019.126085 6. Serra-Cayuela A, Jourdes M, Riu-Aumatell M, Buxaderas S, Teissedre PL, López-Tamames E. (2014). Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines. J Agric Food Chem.;62(5):1159-1166. doi:10.1021/jf403281y Acknowledgements. The authors wish to acknowledge funding from the Natural Sciences and Engineering Research Council (NSERC) Discovery Grant (RGPIN-2018-04783) to Dr. Belinda Kemp. In addition, we would like to thank Shufen Xu and Hannah Charnock for their assistance with the collection and analysis of all chromatography data.

THE BUSINESS OF VINEYARD MANAGEMENT (11:30AM-12:30PM) WEATHER DERIVATIVES IN VITICULTURE. WHY A LACK OF ADOPTION? Don Cyr, Brock University, St Catharines ON, L2S 3A1, Canada.

Connor Bowie, Brock University, St Catharines ON, L2S 3A1, Canada.

Joseph Kushner, Brock University, St Catharines ON, L2S 3A1, Canada Corresponding email: dcyr@brocku.ca

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Purpose/Aim. Global climate change has become increasingly evident and the recent release (November 2018) of the Fourth National Climate Assessment (NCA4) has added significant urgency to the need for action. Although not without some debate (Alexander and Perkins, 2013; Huntingford et al., 2013), research suggests that increasing volatility of weather is one of the major impacts of climate change, particularly in the Northern hemisphere (Bothum, 2015; University of Washington, 2012).

The effects on viticulture, of greater volatility and extremeness of weather, has been noted in recent years in a number of regions (Mercer, 2018; Selsky, 2018). Indeed the potential and real impact of climate change on viticulture has been a focus dating back to the early 90’s.

Ashenfelter and Storchmann (2016), among many others, provide recent reviews and examples of this growing literature.

Weather derivatives or contracts, more broadly known as parametric insurance, were first established in the over-the-counter market in 1996 and as standardized weather contracts on the Chicago Mercantile Exchange in 1999. The potential applications for mitigating the financial risks associated with weather, employing these financial instruments, are numerous and the growing market for weather contracts has even been postulated to have led to an increase in the accuracy of weather data measurement (Purnanandam and Weagley, 2016). Despite several studies modelling potential viticulture applications (Turvey et al. 2006; Cyr and Kusy, 2007; Cyr et al. 2008, 2009, 2010, 2012, 2013; Zara, 2010; Yandell, 2012; Cortina and Sánchez, 2013; Salgueiro, 2019), the actual adoption of weather derivatives has been slow at best.

The purpose of this paper is to provide a quasi meta-analysis of the research literature on weather derivatives in search of the key factors that may explain their specific lack of adoption in viticulture. Indeed the agricultural sector has perplexingly been one of the lowest sectors in terms of weather derivatives uptake, despite what would appear to be a natural application. Within this context, numerous studies have examined the issue of rational demand for weather derivatives and have explored the roles that basis risk, hedging efficiency, willingness-to-pay and risk aversion play in their lack of adoption. These studies have potential implications for understanding the lack of use in viticulture.

The study also reviews the structure of the weather derivatives contract market and the potential for blockchain or digital ledger technology to facilitate the use of weather derivatives. In addition the potential use of satellite data to mitigate spatial basis risk is explored.

The paper concludes with the implications for agricultural government agencies and how agricultural support policies may be required to promote the use of weather derivatives in viticulture risk management. Such policies would aid in mitigating some of the significant and growing financial risks to viticulture due to climate change.

Methodology. A quasi meta-analysis approach to the literature is employed to determine the overall impediments to the use of weather derivatives in hedging weather related financial risks in viticulture.

Results. Weather derivatives in viticulture face several impediments: basis risk, index modelling, pricing and market structure. Lessons learned in developing country applications, along with satellite and smart contract technology point to renewed potential for applications in viticulture, particularly facilitated by agricultural support policies.

Conclusions. Despite their potential in mitigating financial risks in viticulture, due to increasing weather volatility associated with climate change, weather derivatives have seen little actual use. A review of the growing literature on the adoption, or lack thereof, of weather derivatives in agriculture indicates several issues that may relate to applications in viticulture. The paper concludes with a review of technologies and policies that may increase the potential for greater adoption.

Keywords: weather, derivatives, risk, finance, viticulture

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References Alexander, L., & Perkins, S., 2013. Debate heating up over changes in climate variability. Environmental Research Letters, 8(4), p. 041001.

Ashenfelter, O., & Storchmann, K., 2016. Climate change and wine: A review of the economic implications. Journal of Wine Economics, 11(1), pp. 105-138.

Bothun, G., 2015. Global Climate Change IS Increasing Weather Volatility. Bulletin of the American Physical Society, 60.

Cortina, E., & Sánchez, I., 2013. Hedging late frost risk in viticulture with exotic options. Agricultural Finance Review, 73(1), pp. 136-160 Cyr, D., & Kusy, M., 2007. Canadian ice wine production: a case for the use of weather derivatives. Journal of Wine Economics, 2(2), pp. 145-167.

Cyr, D., Kusy, M., & Shaw, A. B., 2008. Hedging adverse bioclimatic conditions employing a short condor position. Journal of Wine Economics, 3(2), pp. 149-171.

Cyr, D., Kusy, M., & Shaw, A. B., 2009. Hedging the risks of vineyard winter injury with an OTC collar contract, Working paper, Brock University Cyr, D., Kusy, M., & Shaw, A. B.,2010. Climate change and the potential use of weather derivatives to hedge vineyard harvest rainfall risk in the Niagara region. Journal of Wine Research, 21(2-3), pp. 207-227.

Cyr, D., R. Eyler and M. Visser. 2013. The Use of Copula Functions in Pricing Weather Contracts for the California Wine Industry. Working Paper.

Brock University Huntingford, C., Jones, P. D., Livina, V. N., Lenton, T. M., & Cox, P. M., 2013. No increase in global temperature variability despite changing regional patterns. Nature, 500(7462), pp. 327-330.

Mercer, C., 2018. Extreme weather becoming the new normal – study, Decanter, April 2018, Retrieved from https://www.decanter.com/winenews/climate-change-in-vineyards- extreme-weather-becoming-new-normal-388721/ Purnanandam, A., & Weagley, D., 2016. Can markets discipline government agencies? Evidence from the weather derivatives market. The Journal of Finance, 71(1), pp. 303-334.

Salgueiro, A.M., 2019. Weather index-based insurance as a meteorological risk management alternative in viticulture. Wine Economics and Policy. Forthcoming.

Selsky, A., 2018. The world’s wine industry is adapting to climate change. June 28, 2018, Phys.org, retrieved from https://phys.org/news/201806-world-wine-industry-climate.html Turvey, C. G., Weersink, A., & Celia Chiang, S. H.,2006. Pricing weather insurance with a random strike price: The Ontario ice-wine harvest.

American Journal of Agricultural Economics, 88(3), pp. 696-709 University of Washington.,2012. Models underestimate future temperature variability: Food security at risk. ScienceDaily. Retrieved March 9, 2016 from www.sciencedaily.com/releases/2012/02/120217145320.htm Yandell, A. W., 2012. The Potential Application of Weather Derivatives to Hedge Harvest Value Risk in the Champagne Region of France. Claremont University Working Paper.

Zara, C., 2010. Weather derivatives in the wine industry. International Journal of Wine Business Research, 22(3), pp. 222-237.

A LOOK AT EFFICIENCIES IN INVESTMENT INTO GEOTHERMAL HEATING AND COOLING FOR WINERIES John E. Hudelson, Wine (Global Wine Studies), Family and Consumer Sciences, Central Washington University, Ellensburg, WA, USA. Michael Migliore, Manager and Owner of Whitecliff Vineyard and Winery, Gardiner, NY 12525, USA Corresponding email: Hudelson@cwu.edu Purpose/Aim. The wine industry has been in the forefront of conversion to sustainable practices for the past decade (Gilinsky et al.,2016).

While much of the wine industry’s sustainable effort has been in the field of viticulture, wineries themselves account for a large portion of the realignment to renewable energy sources. Solar power has dominated the green winery movement, but geothermal heat exchange is becoming more important, especially in cool-climate marginal wine growing regions (Gómez-Lorente et al. 2017). The wine industry, like many food industries that employ refrigeration, is a perfect match for geothermal cooling and heating. It is estimated that refrigeration and HVAC account for more than 46% of the energy used in the average winery (Wu et al.,2013). Geothermal providers claim that “Geothermal HVAC systems remove four times more kilowatt-hours of consumption from the electrical grid per dollar spent than photovoltaic and wind power add to the electrical grid” (Egg nd.).

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If these claims prove true, because this technology is most efficient where ambient temperatures vary greatly, then geothermal should be a consideration for vintners whose wineries are in cool-climates and marginal environments. This paper explores these assumptions in a case study employing interviews with, and data collected from, a few of the wineries that are employing geothermal for cooling and heating in wineries, warehouses, tanks, and heat exchangers.

Methodology. This study follows several wineries in the northeast and in California where geothermal heat exchange has been employed in wine production. It will look at the cost-benefit ratio as compared to other renewable energy technologies including solar photovoltaic, wind energy generation and solar thermal systems. Consideration will be given to efficiency in particularly cool climates.

Conclusions. Data collection is continuing at this point. However, initial discoveries suggest that it is necessary to compare contingencies associated with geothermal and solar – such as “down time,” system breakage, initial costs, difficulty of implementation, and system-size winery-fit —in order to determine which “sustainable energy system” may be more appropriate than others for particular environments.

Even so, all renewable energy systems offer a net gain to the world’s future wine industry.

Keywords: Sustainability, Geothermo, Renewable Energy, Solar Collection References Egg, Jay. Great Energy Challenge. In: National Geographic. [online] Washington D.C.. Available at: https://www.nationalgeographic.com/environment/great-energy-challenge/2013/10-myths-about-geothermal-heating-and-cooling/ [Accessed 27 oct. 2019].

Chester, M. (2017). Solar Power and Wineries: A Match Made in Heaven…and California. Chester Energy and Policy, found at http://chesterenergyandpolicy.com/2017/11/06/solar-power-and-wineries-a-match-made-in-heaven-and-california/ [Accessed 27 oct. 2019].

Gilinsky Jr., A., Newtona, S., and FuentesVega, R. Sustainability in the global wine industry: Concepts and cases.´ “Sustainability of Well-Being International Forum”. 2015: Florence, Food for Sustainability and not just food. In Agriculture and Agricultural Science Procedia, 8 , pp. 37 – 49.

Gómez-Lorente , D., Rabaza, O., Aznar-Dols, F.and Mercado-Vargas, M.J.. (2017). Economic and Environmental Study of Wineries Powered by Grid-Connected Photovoltaic Systems in Spain. [online] MDPI (open access) Academic Editor: Thomas E. Amidon. Available at: https://www. mdpi.com/1996-1073/10/2/222 [Accessed 27 oct. 2019].

McKee, L J. (2014). Growing Sustainably How Hunt Country Vineyards Expanded and Succeeded in the Finger Lakes. Wine Analytics Report. [online] Wines & Vines. August 2014 issue. Available at: https://winesvinesanalytics.com/sections/printout_article.cfm?article=feature&content=136585# [Accessed 27 oct. 2019].

Wu, Yin Yin; Chow, S., Ganji, A. (2013) Energy Efficiency Opportunities in Wineries for Retrofit and New Construction Projects. In: Industrial Energy Technology Conference 2013. [online] New Orleans. BASE pp. 1-12. Available at: http://baseco.com/Publications/2013IETC-Winery. pdf [Accessed 27 oct. 2019].

VINEYARD MANAGEMENT TO IMPROVE FRUIT QUALITY (1:30PM-3:00PM) 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.

VINEYARD MANAGEMENT TO IMPROVE FRUIT QUALITY Amber K Parker, Lincoln University, Department of Wine, Food, and Molecular Biosciences, Faculty of Agriculture and Life Sciences, PO Box 85084, Lincoln 7647, New Zealand.

Corresponding email: Amber.Parker@lincoln.ac.nz Purpose/Aim. Understanding the influence of vineyard management on the developmental cycle of the grapevine is central to reaching a desired fruit quality. Too often than not, we focus on measuring harvest composition without a true in–depth understanding of how we The International Cool Climate Wine Symposium • Abstracts and Posters

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get there. However, changes in composition over time are key to deepen our understanding of how management can improve fruit quality.

We also have the added challenge of understanding how we can manipulate fruit quality through space and time. Seasonal differences and vineyard variability provide the foundations on which we can apply vineyard management strategies to improve fruit quality. This research explores how we can manipulate the source-sink balance of the grapevine via vineyard management to modify target berry composition in a cool climate environment.

Methodology. A range of different research trials are summarized which have considered the impact of source-sink manipulations on berry composition. These trials focus on relating these changes back to vine development and examining the consequences in the context of changing vineyard management, climate change and vineyard variability.

Results. Altering the source-sink ratio by different means, at different times and to different degrees via management techniques can result in a range of outcomes for quality. For example, removing leaves early in the season (bunch closure) has been shown to have a greater effect on delaying development than removing crop, although the interplay of these two techniques becomes confounded if they are applied at veraison. Furthermore, laterals which are considered sinks early in the season have an overall predominant contribution as sources, as they play an important role in driving berry composition during the ripening period. In addition, the relative importance of roots as sinks is less easily quantified in the vineyard, but studies in potted vine systems have indicated their role in impacting vine balance and berry composition. Through phenology modelling we can evaluate the delays and advances in development achieved by these canopy manipulations. Finally, we often investigate the impact of vineyard management to improve fruit quality in the context of average block values. When we consider individual vines in the vineyard, we can explore the variability in response to vineyard management, such as canopy manipulations or pruning.

Conclusions. Source-sink manipulations provide the viticulturist with a range of options to manipulate target berry composition and ultimately berry quality. However, the impact of site variability on the uniformity of composition also needs to be considered. Future work should consider the variation in response and its consequences on understanding the true impact of viticulture management practices to improve quality.

Keywords: Development, space and time, target composition, source-sink relationships, vine balance, variability.

Acknowledgements. The author wishes to thank Agricultural and Marketing Research and Development Trust, New Zealand, New Zealand Grape and Wine Research program, a joint investment by PFR and NZ Winegrowers, New Zealand Foundation for Research Science and Technology (Designer Grapevines CO6X0707), Pernod Ricard New Zealand Ltd and R.Rose for vineyard trial sites, field and laboratory staff at Plant & Food Research, Marlborough and Lincoln University Viticulture and Oenology staff. The comments on the draft abstract by K. Olejar (Lincoln University) are appreciated.

GRAPEVINE NITROGEN DYNAMICS AS A FUNCTION OF CROP THINNING Thibaut VERDENAL1, Vivian ZUFFEREY1, Agnes DIENES-NAGY1, Olivier VIRET2, Jorge SPANGENBERG4, Jean-Laurent SPRING1, Cornelis VAN LEEUWEN3 1 Agroscope Institute, Av. Rochettaz 21, CH-1009 Pully, Switzerland 2 Direction générale de l’agriculture, de la viticulture et des affaires vétérinaires (DGAV), Av. de Marcelin 29, CH-1110 Morges, Switzerland 3 EGFV, Bordeaux Sciences Agro, INRAE, Univ. Bordeaux, F-33882 Villenave d’Ornon, France 4 Institute of Earth Surface Dynamics, University of Lausanne, CH-1015 Lausanne, Switzerland Corresponding email: thibaut.verdenal@agroscope.admin.ch Purpose/Aim. As an essential element for plant development, nitrogen (N) is used extensively since the twentieth century to increase production, although only 30–40% of the fertilizer is used by the crops. The rest of the fertilizer is usually lost to the environment. It is therefore essential to improve N use efficiency by the plant to minimize our ecological footprint. N metabolism in plants is fundamentally affected by environmental conditions and by our cultural choices/practices, such as genetics, soil management, training systems, or vineyard inputs.

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Understanding the impact of these influencing factors allows us to better orient our technical choices with the objectives of quality and sustainability.

Yeast assimilable nitrogen (YAN) content in grape must is a relevant parameter which influences both fermentation kinetics and wine bouquet. Below 140 mg N/L, it seriously increases the risk of stuck fermentation and organoleptic deviations, particularly in white wine (Bell and Henschke 2005). No clear correlation was established between N supplementation during winemaking and the consequent sensory modifications in wine, if any (Tian et al. 2022). Therefore, wine sensory profile mainly depends on the initial grape composition at harvest, which has to be managed directly from the vineyard. A minimum leaf-to-fruit ratio is usually recommended to guarantee the proper grape ripening in terms of sugar accumulation, but it is still unclear how it affects N partitioning. The negative correlation between YAN concentration in the must and the canopy size was demonstrated in a previous experiment (Verdenal et al. 2021a). The aim of the present study was to evaluate the impacts of crop thinning on N uptake, N mobilization from and N allocation to roots, leaves and fruits, using 15N-labelling method.

Methodology. The complete material and methods were published in Verdenal et al. (2021b). For two years, a large crop load gradient and N fertilisation were the two factors of variation in a homogeneous plot of the grape cultivar Chasselas. Crop thinning consisted in removing bunches early in the season (before bunch closure). Fertilisation treatment consisted in applying at veraison 20 kg N/ha on the entire canopy in a form of 15N-labelled urea. Isotope labelling allowed N traceability in the plant using EA-IRMS. Vegetative development and yield parameters were measured over two consecutive seasons. Vines were destructively excavated at eight periods over two years, with the aim of monitoring N partitioning in the plant over two years. The musts were analysed for their content of soluble sugars, acids, NH4+ and amino acids.

Main results. Crop thinning did not affect grape N concentration. N concentration remained constant in the grapes at harvest, to the detriment of N content in the roots (Fig. 1). Both N uptake and root N mobilisation were reduced in response to crop thinning. Fertilisation efficiency was higher under high-yield conditions in terms of N uptake and grape N accumulation (Fig. 2). Therefore, without affecting plant vigour, urea supply efficiently increased YAN concentration in the must (+55 mg/L) only under higher-yield conditions. Carry-over effects of crop regulation in the following year were highlighted. Grapevine seemed to compensate higher N demand from the grapes with higher N uptake from leaves and roots and higher N reserve mobilization. Urea supply limited N mobilization from the roots, thus preserving N reserves for the following year. Depending on the yield, musts were discriminated about their amino-acid profiles.

Figure 1. Impact of yield on foliar N partitioning in wooden reserves (black dots, r = 0.81, P < 0.0001), in grapes (white dots, r = 0.83, P < 0.0001) and in canopy (dashed dots, r = 0.83, P < 0.903). Significantly less labelled N was allocated to roots under high-yielding conditions.

Figure 2. Impact of yield on foliar N assimilation rate. Two-year average. Higher yield increases plant N uptake. r = 0.96, P < 0.0001.

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Conclusion. The grapevines appeared to be in a constant search for nutrition balance to insure their reproduction. The use of N reserves from roots and the modification of N uptake rate allowed the vines to maintain a constant N concentration in grapes despite crop load variations.

Fertilisation efficiency was higher under high-yielding conditions and helped fulfilling grape N demand, while limiting downsizing of N reserves. However, the must amino-acid profiles could be significantly discriminated in function of crop load, suggesting a possible modification of wine aroma profiles unrelated to grape maturation. The root development and activity was a key for understanding the mechanisms that balance N nutrition in vines.

Keywords: Nitrogen partitioning, field, foliar urea, isotope labelling, amino acid.

References BELL, S.-J. & HENSCHKE, P. A. 2005. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research, 11, 242-295.

TIAN, T., RUPPEL, M., OSBORNE, J., TOMASINO, E. & SCHNEIDER, R.P. 2022. Fertilize or supplement: the impact of nitrogen on vine productivity and wine sensory properties in Chardonnay. American Journal of Enology and Viticulture- doi: 10.5344/ajev.2022.21044 VERDENAL, T., DIENES-NAGY, A., SPANGENBERG, J.E., ZUFFEREY, V., SPRING, J.-L., VIRET, O., MARIN-CARBONNE, J. & VAN LEEUWEN, C. 2021a. Understanding and managing nitrogen nutrition in grapevine: a review. Oeno One, 1, 1-43.

VERDENAL, T., DIENES-NAGY, A., SPANGENBERG, J.E., ZUFFEREY, V., SPRING, J.-L., VIRET, O. & VAN LEEUWEN, C. 2021b. Nitrogen dynamics and fertilisation use efficiency: carry-over effect of crop limitation. Australian Journal of Grape and Wine Research. doi: 10.1111/ajgw.12532 INFLUENCE OF CLUSTER THINNING TIMING AND SEVERITY ON WINE GRAPE PRODUCTION AND QUALITY PARAMETERS: A META-ANALYSIS OF 50 YEARS OF RESEARCH Dr. Josh Vander Weide*, Dr. Esmail Nassrollahiazar, Dr. Steve Schultze, Dr. Paolo Sabbatini, Dr. Simone Diego Castellarin Wine Research Centre, Department of Applied Biology, Faculty of Land and Food Systems, The University of British Columbia Abstract: To attain high quality fruit, wine grape producers utilize management practices to achieve a balance between vegetative and reproductive growth (leaf-area-to-yield ratio). A commonly used strategy to obtain a “balanced” ratio is ‘cluster thinning’ (CT), which involves the select removal of grape clusters from vines. This practice has been researched extensively over the past 50 years; however, no consensus has been established regarding the influence of CT timing and severity on grape quality. The two objectives of this work were to understand whether CT “timing” (bloom (B), pea-size (PS), lag phase (LP), veraison (V)) or “severity” (low (15-35%), moderate (36-55%), high (56-75%)) influences quality. We surveyed 160 publications on CT in vinifera wine grapes, and subsequently reduced this pool to 78 studies via 10 data curation steps. We reported the influence of CT timing and severity on production (vine yield, leaf area-to-yield ratio (LAY), berry weight) and quality (total soluble solids (TSS), pH, titratable acidity, total anthocyanins, total phenolics) parameters. We also specifically evaluated whether CT timing or severity altered the tradeoff between the decrease in yield and the subsequent increase in TSS. Regardless of timing or severity, CT significantly enhanced the LAY, TSS, and pH, while reducing yield. CT timing showed little influence on quality parameters, although the tradeoff between the reduction in yield and increase in TSS was slightly more efficient at LP and V than B and PS. Second, CT severity was impactful on quality; only the moderate range (36-55%) was effective, while both the low and high severities had little influence. Interestingly, cultivar greatly influenced the capacity of CT to increase TSS, while climate did not. In conclusion, wine grape quality is more influenced by CT severity than timing. This work has important implications for grape producers and their approach to improving grape quality.

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IMPACT OF CROP LOAD MANAGEMENT ON TERPENE CONCENTRATION OF GEWÜRZTRAMINER GRAPES IN THE OKANAGAN VALLEY Yevgen Kovalenko, Ricco Tindjau, Simone Castellarin Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, B.C., V6T 1Z4 Corresponding email: ykovalen@mail.ubc.ca Purpose/Aim. Crop load management by cluster thinning can improve ripening and the concentrations of key metabolites for grape and wine quality (Jackson and Lombard, 1993). Timing and degree of cluster thinning are known to alter the effectiveness of the treatment (Hannam et al., 2014). However, little work has been done on the impact of crop load management via cluster thinning on terpene content in white grapes (Reynolds and Wardle, 1989; Reynolds et al., 1996). In this 3-year field study conducted in Oliver, B.C., cluster thinning was applied to Gewürztraminer vines at two developmental stages: after fruit-set (Early Thinning) and veraison (Late Thinning). Three crop levels were targeted in order to assess the impact of crop load on berry ripening and terpene content. Our study suggests that crop load management can be used as a tool to improve grape terpenes in scenarios where ripening is impaired, and grapes cannot reach relatively high sugar levels.

Methodology. In this three-year field study conducted in Oliver, B.C., cluster thinning was applied to Gewürztraminer vines at two developmental stages: after fruit-set (Early Thinning) and veraison (Late Thinning). Three crop levels were targeted: Light Crop (~7 tonnes/ha), Moderate Crop (~10.5 tonnes/ha) and High Crop (~15 tonnes/ha). Treatments were replicated five times on 10 vine-plots according to a randomized- block design. Vine leaf area, leaf gas exchanges, total soluble solids (TSS), and titratable acidity were measured during berry development and at harvest. Free and glycosylated terpenes were identified and quantified using a HS-SPME-GC-MS and a LI-GC-MS, respectively (Martin et al., 2012; Savoi et al., 2016). Basic statistics, analysis of variance (ANOVA), and correlation analyses were undertaken using R software.

Results. Treatments did not affect leaf gas exchanges and vine leaf area. TSS concentration during ripening and at harvest was higher in Light and Moderate Crops than in High Crop, particularly for Early Thinning. High Crop and Light Crop-Early Thinning determined the highest free terpene concentration at harvest; however, a significant interaction between treatment and year was observed (Table 1). Total free and glycosylated terpene content at two-weeks prior to harvest (20-21 °Brix) were significantly increased in Light Crop-Early Thinning berries compared to High Crop and Medium Crop- Early Thinning and High Crop and Medium Crop-Late Thinning, respectively (Table 2). These results were consistent among the three years.

Conclusions. Reducing yield by 40% in the vineyards via cluster thinning applied early in the season accelerated ripening as determined by faster sugar and terpene accumulation. In addition to observing the acceleration of ripening by early cluster thinning, it was demonstrated that cluster thinning applied after 60 DAA had neutral to negative effects on terpene accumulation. Geraniol and total terpenes accumulated more rapidly with Early Thinning relative to High Crop controls prior to harvest, however, at harvest, individual terpenes and total terpenes were similar among treatments. Wines produced from LC-E grapes can be expected to have higher alcohol and possibly higher volatile terpenes than HC wines (depending on when grapes were harvested). Future studies on wines made from similar grapes are necessary. Growers occasionally choose to apply mid-season cluster thinning – known as “green harvest” – to achieve accelerate ripening on the remaining crop. This study shows that late applications (mid-season) are ineffective for the terpene content. On the contrary, early cluster thinning allows growers to accelerate ripening and terpene accumulation and harvest grapes earlier, which is useful in viticultural regions where the climate does not allow a late harvest as often occurs in Canadian wine regions.

Keywords: Berry Quality, Cluster Thinning, Crop Load Management, Ripening, Terpenes References Hannam, A. K. D., Neilsen, G. H., Neilsen, D., Bowen, P., Hannam, K. D., Neilsen, G. H., … Bowen, P. (2014). Cluster Thinning As A Tool To Hasten Ripening Of Wine Grapes In The Okanagan Valley, British Columbia, Canadian Journal Of Plant Science, 95(1), 103–113.

Jackson, D. I., & Lombard, P. B. (1993). Environmental And Management Practices Affecting Grape Composition And Wine Quality-A Review.

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American Journal Of Enology And Viticulture, 44(4), 409-430. Martin, D. M., Chiang, A., Lund, S. T., & Bohlmann, J. (2012). Biosynthesis Of Wine Aroma: Transcript Profiles Of Hydroxymethylbutenyl Diphosphate Reductase, Geranyl Diphosphate Synthase, And Linalool/Nerolidol Synthase Parallel Monoterpenol Glycoside Accumulation In Gewürztraminer Grapes. Planta, 236(3), 919–929.

Reynolds, A. G., & Wardle, D. A. (1989). Impact Of Various Canopy Manipulation Techniques On Growth, Yield, Fruit Composition, And Wine Quality Of Gewürztraminer. American Journal Of Enology And Viticulture, 40(2), 121–129.

Reynolds, A. G., Wardle, D. A., & Dever, M. (1996). Vine Performance, Fruit Composition, And Wine Sensory Attributes Of Gewürztraminer In Response To Vineyard Location And Canopy Manipulation. American Journal Of Enology And Viticulture, 47(1), 77–92.

Savoi, S., Wong, D. C., Arapitsas, P., Miculan, M., Bucchetti, B., Peterlunger, E., ... & Castellarin, S. D. (2016). Transcriptome And Metabolite Profiling Reveals That Prolonged Drought Modulates The Phenylpropanoid And Terpenoid Pathway In White Grapes (Vitis Vinifera L.). Bmc Plant Biology, 16(1), 67.

Acknowledgements. We would like to acknowledge all funding providers for supporting these projects through grants and scholarships: Mitacs in conjunction with British Columbia Wine and Grape Council, Investment Agriculture Foundation of British Columbia, the Natural Sciences and Engineering Research Council of Canada, the American Society of Enology and Viticulture, the University of British Columbia, and the Wine Research Centre.

Table 1. Crop load management (CLM) strategy and year effects on free and glycoside bound terpenes of field-grown Gewürztraminer berries at harvest in the Okanagan Valley, BC, Canada. Effects were tested with a two-way ANOVA andaverages were separated by post-hoc Tukey’s HSD. HC = high crop; LC-E = light crop, early thinning; LC-L = light crop, late thinning; MC-E = medium crop, early thinning; MC-L = medium crop, late thinning.

Free Volatile Terpenes

CLM Treatment p-value

112

Glycoside Bound Terpenes

[Total] (ng/g berry FW)

Total per Berry (ng)

[Total] (ng/g berry FW)

Total per Berry (ng)

6.82·10-5

7.45·10-5

n.s.

0.0857

Mean

SE

Mean

SE

Mean

SE

Mean

SE

HC

267.94

63.78

404.23

97.70

6052.04

624.22

9217.80

1034.69

LC-E

297.29

69.29

470.47

114.06

6082.12

594.34

9519.13

985.00

LC-L

170.91

38.57

276.88

59.21

5715.45

581.82

9316.09

865.91

MC-E

228.70

57.01

350.86

87.89

6216.22

796.67

9750.23

1358.89

MC-L

180.95

34.90

281.95

54.52

4989.70

667.25

7697.26

1041.44

Year p-value

< 2.00·10

2016

51.55

2.75

81.23

4.32

8722.66

459.45

a

13781.92

755.52

a

2017

152.51

12.80

231.49

19.22

3834.17

63.45

c

5863.15

146.86

c

2018

483.40

32.57

757.91

51.33

4876.48

115.62

b

7655.24

197.58

b

CLM x Year Interaction p-value

0.000771

< 2.00·10

-16

< 2.00·10

-16

0.000126

< 2.00·10

-16

n.s.

The International Cool Climate Wine Symposium • Abstracts and Posters

-16

n.s.

Table 2. Crop load management (CLM) strategy and year on free and glycoside bound terpenes of field-grown Gewürztraminer berries at pre-harvest in the Okanagan Valley, BC, Canada. Effects were tested with a two-way ANOVA and averages were separated by post-hoc Tukey’s HSD. HC = high crop; LC-E = light crop, early thinning; LC-L = light crop, late thinning; MC-E = medium crop, early thinning; MC-L = medium crop, late thinning.

Free Volatile Terpenes

CLM Treatment p-value HC

Glycoside Bound Terpenes

[Total] (ng/g berry FW)

Total per Berry (ng)

[Total] (ng/g berry FW)

Total per Berry (ng)

0.0049

0.00138

0.0248

0.0104

Mean

SE

192.65

33.37

b

Mean

SE

284.03

51.49

b

Mean

SE

4449.43

344.03

Mean

SE

ab 6480.33

b 613.48

LC-E

285.16

53.37

a

441.23

87.37

a

5354.89

465.31

a

8222.77

775.03

a

LC-L

223.82

40.86

ab

336.09

61.66

ab

4426.65

174.97

ab 6564.63

342.58

b

MC-E

205.65

31.23

b

307.88

48.12

b

4698.25

215.28

ab 6940.32

425.43

ab

MC-L

229.85

41.10

ab

342.49

61.86

ab

4372.00

248.75

b

459.89

b

Year p-value

< 2.00·10-16

2016

73.85

3.64

c

114.65

6.18

c

-

-

2017

200.70

9.70

b

282.92

13.88

b

4096.03

220.36

2018

407.73

23.56

a

629.47

38.30

a

5224.45

84.10

CLM x Year Interaction p-value

< 2.00·10-16

n.s.

n.s.

3.16·10-6

6443.79 1.23·10-7 -

-

b

5810.68

359.60

b

a

8050.06

163.21

a

n.s.

n.s.

CHALLENGES WITH SOCIAL MEDIA AS A SCIENCE COMMUNICATION TOOL (1:30PM-2:15PM) 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.

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GREAT CHARDO SWAP (1:30PM-3:30PM) 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.

WINE INDUSTRY PERCEPTION AND ADAPTATION ON CLIMATE CHANGE (2:15PM-3:00PM) CLIMATE CHANGE PERCEPTIONS, ADAPTATION STATUS AND DRIVERS OF ADAPTATION AMONGST CANADIAN WINEGROWERS (2:15PM-2:30PM) Emilie Jobin Poirier1, Gary Pickering1-5* and Ryan Plummer 1,4 1 Environmental Sustainability Research Centre, 2Department of Biological Sciences and Psychology, and 3Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada; 4Sustainability Research Centre, The University of the Sunshine Coast, Sippy Downs, Queensland, Australia; 5Charles Sturt University, Wagga Wagga, New South Wales, Australia *Presenting and Corresponding Author: gpickering@brocku.ca Purpose/Aim. Climate change (CC) is impacting the international wine industry and has the potential to significantly transform existing wine regions (Ollat et al. 2017). While climate variability has always been a challenging component of grape growing and winemaking, the projected climatic changes are unprecedented in the history of modern agriculture (Salinger 2005; IPCC 2018). Canada’s wine regions are situated at high latitude and many depend on the tempering effects of large bodies of water or advantageous topography to grow quality wines. In this way, Canada is similar to many other wine- producing countries as grape growing regions tend to be located in narrow climatic areas, and thus will be significantly impacted by CC (Jones et al. 2005). However, in contrast with many other wine regions, little is known about the vineyard and winery practices that Canadian winegrowers currently use or plan to implement in response to CC, nor the potential drivers of CC adaptation in the Canadian industry (Pickering et al 2015). Since sustainability of the industry largely relies on its ability to adapt to the impacts of CC, determining if and how winegrowers adapt to specific CC-related weather events and what drives their adaptation (or lack therefore) is essential.

This study accordingly seeks to: (1) describe Canadian winegrowers with respect to their environmental values, CC beliefs and knowledge, and perception of the consequences of CC on their operations; (2) describe the current state of CC adaptation in the Canadian industry, including the adaptation strategies considered and used by winegrowers; and (3) determine the drivers of CC adaptation. Key findings are that Canadian winegrowers generally have a pro-environmental worldview, are moderately knowledgeable about CC, and have a low level of skepticism about the existence and seriousness of CC. They largely acknowledge that CC has positive as well as negative consequences for their industry.

Less than half of respondents have already adapted to the weather events identified. Winegrowers are more adapted to rainfall-related weather events and drought, and less adapted to some extreme weather events such as consecutive hot days and freeze-thaw cycles.

Moreover, several adaptation strategies are currently used and considered for future implementation in response to those weather events.

Finally, smaller operations are less likely than larger ones to be adapted to several weather events associated with CC. Methodology. 122 winegrowers across Canada responded to an invitation to complete an online bilingual survey hosted on the Qualtrics® platform. Environmental values, CC beliefs and CC knowledge were assessed after Jobin Poirier et al (2019a). CC adaptation status for specific weather events and predictor variables were determined after Jobin Poirier et al (2019b). Multinomial logistic regressions were used to model the relationships between predictors and winegrowers’ adaptation status (adapted, plan to adapt, or not adapted) for nine specific CC-related weather events (Jobin Poirier et al., 2019b).

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Results. Canadian winegrowers have a relatively low level of CC skepticism, a medium level of CC scientific knowledge, a pro-ecological worldview, and generally believe that CC is caused by a mix of anthropogenic and natural forces. A majority of respondents (60%) believe that CC has both positive and negative consequences on their vineyard and winery operations. An extended growing season for grapes, improved grape and wine quality, and the possibility to grow varieties that are not currently viable were the main beneficial consequences of CC identified, while an increase in both disease and pests in the vineyard were the most commonly identified disadvantages. Winegrowers are most adapted to weather events associated with precipitation and drought, and less adapted to extreme weather events such as consecutive hot days and freeze-thaw cycles. Furthermore, winegrowers’ concern about CC exerts a small but significant effect on both climate change adaptation and the willingness to adapt in the future. Winegrowers with smaller operations are less likely to be adapted to some weather events associated with climate change.

Conclusions. Canadian winegrowers generally perceive CC as having both positive and detrimental impacts on their operations, but are somewhat uncertain about the specific effects of CC in general and on their operations. They are more adapted to rainfall-related weather events and drought, but less adapted to some extreme weather events. Our findings provide important baseline information on winegrowers’ perceptions of CC and inform wider efforts to improve the adaptive capacity of the industry, ultimately ensuring sustainability.

Keywords: climate change, adaptation, wine, grapes, sustainability.

References Intergovernmental Panel on Climate Change (2018). Special Report: Global warming of 1.5°C – Summary for Policymakers. https://www.ipcc. ch/sr15/chapter/summary-for-policy-makers. Accessed 10 February, 2019.

Ollat, N., van Leeuwen, C., Garcia de Cortazar-Atauri I., & Touzard, J.M. (2017). The challenging issue of climate change for sustainable grape and wine production. OENO One 51(2): 59–60.

Pickering, K., Plummer, R., Shaw, T., & Pickering G. (2015). Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation. International Journal of Wine Research, 6: 1-15.

Jobin Poirier, E., Pickering, G.J., & Plummer, R. (2019a). Doom, gloom or boom? Perceptions of Climate Change Among Canadian Winegrowers. International Journal of Wine Research, 11: 1-11.

Jobin Poirier, E., Plummer, R., & Pickering, G.J. (2019b). Climate Change Adaptation in the Canadian Wine Industry: Strategies and Drivers.

Mitigation and Adaptation Strategies for Global Change (submitted).

Jones, G., White, M., Cooper, O., & Storchmann, K. (2005). Climate change and global wine quality. Climatic Change,73(3):319–343.

Salinger, J. (2005). Climate variability and change: Past, present and future – An overview. Climatic Change, 70: 9–29.

Acknowledgements. The winegrowers who took part in the survey; the Winegrowers’ associations in Ontario, British Columbia, Québec and Nova Scotia; Steven Trussler, Sarah Moore, Marc Pistor, Jamie Quai, Jérémie d’Hauteville, Hannah Pickering and Brooke Kapeller. Financial support from the Social Science and Humanities Research Council of Canada, the Brock University Faculty of Graduate Studies and the Environmental Sustainability Research Center, Brock University.

TOWARDS AN UNDERSTANDING OF PERCEIVED RISK OF CLIMATE CHANGE AND ADAPTIVE RESPONSES IN THE NEW ZEALAND WINE INDUSTRY (2:30PM-2:45PM) Joanna Fountain, ESD Faculty, Lincoln University, Lincoln, New Zealand.

Amber Parker, AGLS Faculty, Lincoln University, Lincoln, New Zealand.

Nicholas Cradock-Henry, Manaaki Whenua Landcare Research, Lincoln, New Zealand Corresponding email: joanna.fountain@lincoln.ac.nz Purpose/Aim. New Zealand’s wine industry is of great social- and economic importance to the country, worth over $1.7 billion per year (New Zealand Winegrowers, 2018). At the same time, it is an industry that is very vulnerable to the impacts of climate change. Most research in New Zealand has focused on probabilistic and biophysical modelling of climate change under different scenarios of future change The International Cool Climate Wine Symposium • Abstracts and Posters

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(Cradock-Henry et al., 2019b)high-value horticulture and viticulture are central to Aotearoa-New Zealand’s economy. While advances have been made in understanding the impacts and implications of climate change critical knowledge gaps remain, particularly for adaptation. This study develops and applies a novel methodology to identify and characterise adaptation knowledge for primary industries. The basis for the review is ten years’ of research and action under the Sustainable Land Management and Climate Change (SLMACC, and there has been limited research to understand how the wine industry receives, interprets, and acts on climate-related information, frames adaptation decisions or coordinates action. Little is understood about the potential for alteration in management practices to adequately cope with future changes, including the development and adoption of new varietals, changing location for vineyards, or upgrading infrastructure to cope with compressed harvests. Understanding growers’ and winemakers’ experience and perceptions of climate variability and change, and evaluating these against the risks from non-climatic, natural hazard or economic stressors, is urgently needed to support adaptation planning and secure the industry’s future. Climate change will not happen in isolation, rather, growers and wine makers must respond to multiple, interacting and compounding stressors, requiring innovative and practical solutions designed to reduce risk and enhance resilience. This research aims to establish a baseline, to determine the extent wine industry stakeholders in New Zealand perceive risks and opportunities of climate change, and their experience with these changes, and prospects for the future. We are interested also to explore whether differences exist by region, and by wine industry role (e.g., winemaker versus viticulturalist), or by length of involvement in the industry. Results provide the basis for longitudinal evaluation and further research on adaptation in the industry.

Methodology. A self-complete questionnaire was distributed during the New Zealand wine industry’s annual conference in 2019 and contained a mix of Likert-scale and open-ended questions. Respondents were asked about their involvement and role in the wine industry, and the region in which they primarily worked. They were then asked to identify the biggest challenges and opportunities facing viticulture over the next five to ten years, and to name the greatest climate change risk facing wine and grape production. In each situation they were asked to explain their response. They also assessed whether, in their experience, the frequency or severity of a range of climate-related factors had increased, decreased, or stayed the same over the past ten years. All quantitative responses were analysed using SPSS, and qualitative responses were analysed thematically.

Results. The respondents in this survey represented all the wine growing regions of New Zealand, with the greatest representation coming from the two largest wine regions: Marlborough and Hawke’s Bay. Approximately half of respondents were involved in viticulture operations.

These respondents were highly experienced in the wine industry; a third had been involved for more than 20 years, and two-thirds for more than ten years. They identified labour shortages as the biggest overall challenge facing viticulture but water availability, extreme weather events, and issues involved biosecurity and pests and diseases also featured prominently as concerns. Solutions to these issues were identified in more sustainable production of wine and precision agriculture.

These responses are matched by respondents’ observations of the changing frequency or severity of climate-related events, with the vast majority reporting an increase in year-to-year climate variability and the frequency of extreme weather events. Three-quarters reported an increase in summer temperatures and a decrease in the length of the harvest period, and a similar proportion reported an increase in the incidence of pests and diseases. While incidence of drought had increased for two-thirds of respondents, half reported increased heavy rain and ponding. These responses differed by region, with Marlborough respondents reporting more changes in most of these climate-related events than Hawke’s Bay respondents. Not all reported changes were negative; the majority reporting an increase in winter temperatures and a decrease in frost risk. Looking ahead, the incidence of extreme weather events was the climate-related risk that was of most concern to the industry, but a change in wine style/typicity, water availability and an increase in pest and disease were also highlighted as significant concerns.

Conclusions. This study provides a starting point for understanding perceptions and experiences of climate-related risks amongst stakeholders in the New Zealand wine industry. Adaptation in this industry will encompass diverse strategies that can be used by individual winegrowers and land managers, as well as regional bodies and the entire industry, to adequately respond to climate change. It will involve adjusting practices and processes, and capital investments, to respond to the actuality or threat of climate change. These responses will be informed by changes in social and institutional structures, and by the emergence of new biological or technical solutions (van Leeuwen et al., 2019).

To support adaptation actions, decision-makers must understand the nature of the sector’s vulnerability, in terms of who is vulnerable, the nature of the vulnerability, the nature of the stresses, and the capacity to adapt to ongoing changing risk where uncertainties prevail (Bizikova

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et al., 2014; Cradock-Henry et al., 2019a)participatory and collaborative processes involved in designing agricultural adaptation strategies at the national and sub-national levels in Germany, Finland, the United Kingdom, the United States and Canada. Its methodology is based on review of agricultural adaptation policy documents, research initiatives, stakeholder engagement processes, and cross-sectoral collaborations as well as interviews with key informants such as leaders and actors in adaptation planning. The gathered data show that early adapters have an improved regional and national understanding of climatic impacts, and of the risks to agriculture before the initiation of the planning process. The results indicate that the interplay between bottom-up and top-down initiatives has been crucial in the development of adaptation strategies. The former has provided rich and robust participation in designing, implementing and monitoring adaptations, while the latter was important for prioritizing and legitimizing the development of strategy. It also provided access to high-level decision makers and funding. The results of the study suggest that fostering cross-sectoral collaborations—especially by focusing on broader questions such as the role of agriculture in society—has become an important part of adaptation planning. Finally, our results also stress that adaptation planning in agriculture could be enhanced by skills development and mutual learning across stakeholder groups, research and policy-makers, and through the ongoing interactive development of institutional capabilities.”,”DOI”:”10.1007/s11027-012-9440-0”,”ISSN”:”1381-2386, 1573-1596”,”title-short”:”Climate change adaptation planning in agriculture”,”journalAbbreviation”:”Mitig Adapt Strateg Glob Change”,”language”:”en”,”author”:[{“family”:”Bizikova”,”given”:”Livia”},{“family”:”Crawford”,”given”:”Erica”},{“family”:”Nijnik”,”given”:”Maria”},{“family”:”Swart”,”given”:”Rob”}],”issued”:{“date-parts”:[[“2014”,4]]}}},{“id”:10103,”uris”:[“http://zotero.org/users/1569563/items/YGPLTQGA”],”uri”:[“http://zotero.org/users/1569563/items/YGPLTQGA”],”itemData”:{“id”:10103,”type”:”article-journal”,”title”:”Towards a heuristic for assessing adaptation knowledge: impacts, implications, decisions and actions”,”container-title”:”Environmental Research Letters”,”page”:”093002”,”volume”:”14”,”issue”:”9”,”source”:”Institute of Physics”,”abstract”:”Climate change poses a significant challenge to primary industries and adaptation will be required to reduce detrimental impacts and realise opportunities. Despite the breadth of information to support adaptation planning however, knowledge is fragmented, obscuring information needs, hampering strategic planning and constraining decision-making capacities. In this letter, we present and apply the Adaptation Knowledge Cycle (AKC. Keywords: Climate change adaptation, risk perceptions, wine industry, New Zealand References Bizikova, L., Crawford, E., Nijnik, M., Swart, R., 2014. Climate change adaptation planning in agriculture: processes, experiences and lessons learned from early adapters. Mitig Adapt Strateg Glob Change 19, 411–430. https://doi.org/10.1007/s11027-012-9440-0 Cradock-Henry, N.A., Buelow, F., Flood, S., Blackett, P., Wreford, A., 2019a. Towards a heuristic for assessing adaptation knowledge: impacts, implications, decisions and actions. Environ. Res. Lett. 14, 093002. https://doi.org/10.1088/1748-9326/ab370c Cradock-Henry, N.A., Flood, S., Buelow, F., Blackett, P., Wreford, A., 2019b. Adaptation knowledge for New Zealand’s primary industries: Known, not known and needed. Climate Risk Management 25, 100190. https://doi.org/10.1016/j.crm.2019.100190 New Zealand Winegrowers, 2018. New Zealand Winegrowers Inc Annual Report 2018. New Zealand Winegrowers Inc, Blenheim, NZ. van Leeuwen, C., Destrac-Irvine, A., Dubernet, M., Duchêne, E., Gowdy, M., Marguerit, E., Pieri, P., Parker, A., de Rességuier, L., Ollat, N., 2019.

An Update on the Impact of Climate Change in Viticulture and Potential Adaptations. Agronomy 9, 514. https://doi.org/10.3390/agronomy9090514 KNOWLEDGE AND TECHNOLOGY TRANSFER FROM THE LAND OF APPASSIMENTO TO OTHER COOL CLIMATE REGIONS (3:20PM-4:00PM) Masi, a leading producer of Amarone and of many successful wines which are inspired in terms of style and technique by this original product, has always wanted to investigate further the phenomena which influence this fascinating process.

There are many factors involved in appassimento. As we gradually study the effects, further aspects are revealed which require explanation before we can firstly understand and then benefit from knowing which elements and dynamics might play an important role in improving production. Appassimento is not only used to concentrate the grapes, but also to change their composition and give the producer a substantially changed winemaking proposition.

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It may legitimately be asked if there is something more than can be done, apart from the drying process, in terms of viticultural preparation, soil, climate, choosing the most suitable vineyard locations, modifying the training systems and viticultural operations in the field, varieties, genetics, indigenous microorganism yeast and bacteria, botrytis and vinification actions, ageing and many other variables, both endogenous and external, have been studied and taken into consideration. In effect, among the many intersecting variables in vine growing and wine making, the climate is the only one that can’t be changed by man and is also often quite unpredictable. As a result of this situation, man can act only on the effects that the variable climate produces.

The Masi Technical Group has explored the various correlations between the variables that come into play during the time of appassimento and, in addition to the influence of the temperature, atmospheric humidity and aeration, has considered the contribution of Botrytis infection in the form of noble rot, the usefulness of certain grape racks rather than others during appassimento, the advisability or otherwise of the use of barrels or casks to optimize its ageing, up to assessing the genetic modifications that take place in the grape during the appassimento period as well as selecting a specific strain of yeast from its own drying lofts to ferment the must from dried grapes. A knowledge of the transformations that occur in grapes, must and wine is essential for predicting development and directing it towards desirable goals by applying appropriate actions. Although some diehard ideologists insist that the quality of a wine is an expression of purely natural phenomena and it should simply be observed, without intervening, Masi has always believed in a production approach whereby a great viticultural territory and great wines will never exist without appropriate human action. The answer lies in experimentation, consisting of the verification of current possibilities to obtain a Great Appassimento Wine!

CLIMATE CHANGE AND GRAPEVINE STRESS ADAPTATION (3:30PM-5:00PM) 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.

DROUGHT AND HEAT WAVES COMING TO A VINEYARD NEAR YOU (3:30PM-4:00PM) Markus Keller, Viticulture and Enology Program, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350, USA Corresponding email: mkeller@wsu.edu Purpose/Aim. Heat and drought episodes during the growing season are an increasing problem in many wine regions, including cool-climate regions. How grapevines respond to a combination of these stress factors is not well understood. This hinders the implementation of deficit irrigation and heat mitigation strategies, because water deficit decreases canopy size and density and increases sun-exposure of the fruit that can heat up 15°C above peak air temperatures (Keller et al. 2016). Canopy temperatures also fluctuate more over the course of a day than do air temperatures (Peña Quiñones et al. 2019). To complicate matters further, grape varieties vary in their responses to water deficit (Chaves et al. 2010; Lovisolo et al. 2010). Some varieties are called isohydric; their sensitive stomata are thought to close rapidly under water stress to maintain leaf water potential (Ψl). Others are called anisohydric; their insensitive stomata supposedly favor photosynthesis at the risk of hydraulic failure. Yet only a few varieties have been studied. Our team is testing impacts of water stress and heat stress alone or in combination on physiology, growth, fruit production and composition of different grape varieties. In addition, we are also testing different deficit irrigation strategies and novel approaches to canopy heat mitigation. This presentation summarizes some of our recent experiments conducted in the vineyard and in climate-controlled growth chambers.

Methodology. Experiments have been conducted in eastern Washington, USA, with both field- and pot-grown varieties of own-rooted Vitis vinifera wine grapes. The climate in this region is arid (precipitation 200 mm/year) with warm summers and cold winters. Drydown and rewatering cycles were applied to 18 varieties (Table 1) in a drip-irrigated research vineyard. Changes in soil moisture (qv), Ψl, and stomatal conductance (gs) were measured during four growing seasons. In another experiment, potted Riesling and Cabernet Sauvignon vines were exposed at bloom, preveraison, or veraison in growth chambers to 7-day episodes of water stress (15-20% qv) heat stress (10°C above control), and combined stresses. Control vines were maintained near 30% qv in day/night temperature regimes typical of the region. Changes in growth,

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leaf physiology, and fruit composition were measured. Finally, a novel mist-type evaporative cooling system was installed in a Cabernet Sauvignon vineyard and tested for its ability to mitigate heat stress while maintaining fruit quality. The system comprises misting, sensing, and controlling units. An infrared thermometer monitors the canopy temperature to activate misting above 35°C and deactivate it below 32°C. Leaf wetness sensors monitor surface water to stop misting as the leaves become wet. Berries sampled in the pot experiment and the canopy cooling trial were analyzed for total soluble solids (TSS), titratable acidity (TA), and pH. Data were analyzed by ANOVA and correlation procedures as appropriate.

Results. In the vineyard, all 18 varieties decreased Ψl and gs as the soil dried, but there was a continuum of responses, rather than two categories (Table 1). In some varieties (e.g. Cabernet Sauvignon, Sémillon) Ψl decreased linearly with declining qv; these varieties may be classified as anisohydric. In others (e.g. Merlot, Grenache) Ψl decreased only once qv dropped below about 14% (v/v) in this silt loam soil. In yet others (e.g. Riesling, Muscat blanc) the response to qv was often masked by other factors, such as atmospheric vapor pressure deficit (VPD).

However, the stomata of anisohydric varieties were no less sensitive to qv than those of other varieties (Table 1). Moreover, the variability of gs decreased as Ψl decreased, indicating that the stomatal response was dominated by VPD, and hence temperature, at high qv but became dominated by root water uptake as the soil dried. The varieties also formed a continuum in the seasonal minimum Ψl reached near 10% qv, with Gewürztraminer at the high end of the spectrum and Cabernet franc and Sémillon at the low end. This indicates that varieties vary in the degree of water stress they “feel” at low qv. Water stress dominated the responses of shoot growth and leaf physiology in Cabernet Sauvignon and Riesling in the growth chambers, but heat stress exacerbated the adverse impact of water stress on Ψl, gs, and photosynthesis. Stress effects may be additive because stomatal closure to prevent excessive water loss decreases heat removal from the leaves. Gas exchange recovered within days after water was resupplied. In contrast with leaf physiology, heat stress dominated the responses of fruit composition. Heat stress reduced TA and increased the pH before and after veraison, and increased TSS during ripening, while water stress had no effect.

Our evaporative cooling system effectively controlled Cabernet Sauvignon canopy temperatures between 32°C and 35°C during heat waves.

The system used less than 10% of the water used for hydrocooling in orchards, had no adverse impacts on vine growth, disease incidence, and yield, while providing benefits for fruit composition. Unlike hydrocooling using overhead sprinklers (Gilbert et al. 1971), our evaporative cooling system did not impact disease incidence and fruit yield. Similarly, fruit composition remained unaltered except for a lower pH, which is a desirable result given the problematic issue of increasing fruit pH due to warming growing seasons.

Conclusions. Our results show that the appealing isohydric/anisohydric categorization of grape varieties is an oversimplification of reality. It is more appropriate to consider a continuum of behaviors under water deficit. Consequently, tailoring deficit irrigation strategies to individual varieties requires knowledge of the behavior of each variety. The results also demonstrate that heat stress can exacerbate the impact of water stress. However, the effects of these stress factors vary depending on the plant organ or process investigated. While water stress dominates effects on shoot growth and leaf physiology, heat stress instead dominates adverse effects on fruit composition. Evaporative cooling using feedback controls may effectively control canopy temperatures during heat waves with a minimum supply of water and potentially beneficial effects on fruit composition.

Keywords: Grapevine, heat stress, water stress, irrigation, gas exchange.

References Chaves MM, Zarrouk O, Francisco R, Costa JM, Santos T, Regalado AP, 2010, Grapevine under deficit irrigation: hints from physiological and molecular data. Ann. Bot. 105, 661-676.

Gilbert DE, Meyer L, Kissler JJJ, 1971, Evaporation cooling of vineyards. Trans. ASAE 14, 841-843.

Keller M, Romero P, Gohil H, Smithyman RP, Riley WR, Casassa LF, Harbertson JF, 2016, Deficit irrigation alters grapevine growth, physiology, and fruit microclimate. Am. J. Enol. Vitic. 67, 426-435.

Lovisolo C, Perrone I, Carra A, Ferrandino A, Flexas J, Medrano H, Schubert A, 2010, Drought-induced changes in development and function of grapevine (Vitis spp.) organs and in their hydraulic and non-hydraulic interactions at the whole-plant level: a physiological and molecular update. Funct. Plant Biol. 37, 98-116.

Peña Quiñones A, Keller M, Salazar Gutierrez MR, Khot L, Hoogenboom G, 2019, Comparison between grapevine tissue temperature and air temperature. Sci. Hort. 247, 407-420.

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Acknowledgements. Most of the data were collected by postdocs and graduate students, namely Esther Hernández-Montes, Joelle Martinez, Yun Zhang, and Ben-Min Chang. This work is funded by the Washington State Grape and Wine Research Program, Specialty Crop Block Grant Program, and USDA Northwest Center for Small Fruits Research. Speaker travel expenses were supported by ICCWS. ELEVATIONAL RANGE SHIFTS OF MOUNTAIN VINEYARDS: RECENT DYNAMICS IN RESPONSE TO A WARMING CLIMATE (4:00PM-4:20PM) Tscholl Simon, Institute for Alpine Environment, Eurac Research, Bozen, Italy; Egarter Vigl Lukas, Institute for Alpine Environment, Eurac Research, Bozen, Italy.

Corresponding email: simon.tscholl@eurac.edu Purpose/Aim. Increasing temperatures worldwide are expected to cause a change in spatial distribution of plant species along elevational gradients (Dainese et al., 2017) and there are already observable shifts to higher elevations as a consequence of climate change for many species (Morueta- Holme et al., 2015). Not only naturally growing plants, but also agricultural cultivations are subject to the effects of climate change, as the type of cultivation and the economic viability depends largely on the prevailing climatic conditions. A shift to higher elevations therefore represents a viable adaptation strategy to climate change, as higher elevations are characterized by lower temperatures. This is especially important in the case of viticulture because a certain wine-style can only be achieved under very specific climatic conditions (van Leeuwen et al., 2019). Although there are several studies investigating climatic suitability within winegrowing regions (Bois et al., 2018) or longitudinal shifts of winegrowing areas (Fraga et al., 2013), little is known about how fast vineyards move to higher elevations, which may represent a viable strategy for winegrowers to maintain growing conditions and thus wine-style, despite the effects of climate change. We therefore investigated the change in spatial distribution of vineyards along the elevation gradient over the last 20 years in a topographically complex area. A dataset containing information about location and planting year of more than 26000 vineyards and 30 varieties was used to perform this analysis. Preliminary results suggest that there is a shift to higher elevations for vineyards in general, that is not uniform across different varieties. This is important for climate change adaptation as well as for rural development. Mountain areas, especially at high elevations, are often characterized by severe land abandonment (Tasser et al., 2007) which can be avoided to some degree if economically viable land uses are available.

Methodology. The study area is located in the central alps and Viticulture has a long-standing tradition. Vineyards are located across the whole study area at elevations between 200 and 1100m a.s.l. During the last years, the Department for Agriculture compiled a spatial dataset containing location as well as planting year, variety, surface area and elevation for over 26000 vineyards within the study area spanning a period of 20 years. The present study focuses on analyzing the shifts in spatial distribution of vineyards that are observable within this dataset, putting special emphasis on shifts along elevation gradients. The distribution across different elevation levels during several time periods is compared and trends over time are analyzed. This analysis is also carried out separately for several different varieties.

Results. Total vineyard area within the study area amounts to approximately 5500ha with more than 30 different varieties. Vines are cultivated nowadays between 200 and 1100m a.s.l., but the distribution of vineyards across the elevation gradient changed over the last 30 years.

Figure 1A shows the share of vineyard plantings over a 20-year timespan for three different elevation classes. New vineyard plantings moved to progressively higher elevations over the last 20 years. A significant change can be observed in the highest elevation class; from 2001-2005 approximately 10ha of new vines were planted above 800m, while this number increased to 30ha during the period 2014-2019. However, trends are not uniform across different varieties. Merlot and Lagrein, for example, which are cultivated at lower elevations show no trend towards higher elevations. Plantings of Riesling and Mueller Thurgau, on the other hand, increased in elevation, especially over recent years (Figure 1B).

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Figure 1: A) Vineyard plantings per time period and elevation band for all varieties and B) Median elevation of new vineyard plantings during the period 2001 – 2019 for four different varieties.

Conclusions. The spatial information of vineyard location and planting year allowed the analysis of dynamics in vineyard distribution across the elevation gradient. We found a general shift towards higher elevations considering all varieties, while on the level of single species not all show the same dynamics. These results indicate that areas at high elevations progressively become suitable for land uses which were previously restricted to low elevations and gives mountain regions an opportunity to adapt to climate change by shifting cultivations along the vertical gradient. Moreover, there also exist opportunities for rural development, for example by making land use at high elevations economically more attractive and thus avoid land abandonment.

References Bois, B. et al. (2018) ‘Temperature-based zoning of the Bordeaux wine region’, Oeno One, 52(4), pp. 1–16. doi: 10.20870/oeno-one.2018.52.4.1580.

Dainese, M. et al. (2017) ‘Human disturbance and upward expansion of plants in a warming climate’, Nature Climate Change. doi: 10.1038/ NCLIMATE3337.

Fraga, H. et al. (2013) ‘Future scenarios for viticultural zoning in Europe: Ensemble projections and uncertainties’, International Journal of Biometeorology. doi: 10.1007/s00484-012-0617-8. van Leeuwen, C. et al. (2019) ‘An Update on the Impact of Climate Change in Viticulture and Potential Adaptations’, Agronomy. Multidisciplinary Digital Publishing Institute, 9(9), p. 514. doi: 10.3390/agronomy9090514.

Morueta-Holme, N. et al. (2015) ‘Strong upslope shifts in Chimborazo’s vegetation over two centuries since Humboldt’, Proceedings of the National Academy of Sciences of the United States of America. National Academy of Sciences, 112(41), pp. 12741–12745. doi: 10.1073/ pnas.1509938112.

Tasser, E. et al. (2007) ‘Land-use changes and natural reforestation in the Eastern Central Alps’, Agriculture, Ecosystems and Environment, 118(1–4), pp. 115–129. doi: 10.1016/j.agee.2006.05.004.

Keywords: Viticulture, Elevation, Climate Change, Spatial Distribution, Wine Style Acknowledgements: We would like to thank the Autonomous Province of South Tyrol and the Department of Agriculture for collecting and publishing their information about vineyard locations and planting years.

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CLIMATE AS A DETERMINING FACTOR OF QUALITY: AN APPROACH TO DEFINING MINIMUM REQUIREMENTS FOR TYPICAL GRAPEVINE RIPENING (4:20PM-4:40PM) Arno Schmid1*, Stefania Ventura1, Federica Zoli1, Lukas Egarter Vigl2, Simon Tscholl2, Erwin Gartner3, Siegfried Quendler3, Franz Moser4, Hermann Katz4, Christof Sanoll1 and Barbara Raifer1 1 Laimburg Research Centre, Laimburg 6, I-39040 Auer, Italy 2 EURAC Research, Drususallee 1, I-39100 Bozen, Italy 3 Obst- u. Weinbauzentrum Kärnten, Schulstraße 9, A-9433 St. Andrä, Austria 4 Joanneum Research, Leonhardstraße 59, A-8010 Graz, Austria *Corresponding author: arno.schmid@laimburg.it Purpose/Aim. A shift toward higher altitudes in mountainous wine regions may provide a solution to deleterious effects on wine quality caused by increased ambient temperatures. With a change in climate, however, grapevine parameters are also changing, which could potentially result in a change of wine typicity (Jones et al 2012: 22). The objective of this study was to establish a method to determine temperature constraints on grapevine maturity and then use that information to identify potential vineyard planting sites that do not place limitations on grape quality.

Methodology. Thirty vineyard plots planted with Vitis vinifera cv. Pinot Noir were selected across South Tyrol, ranging from 220 to 1140 m a.s.l. A weather station was installed at each site to record daily temperature data (Egarter Vigl et al. 2018: 259).

Sugar content is one of the main grape quality predictors (Bois et al. 2018: 292) and is widely used as a reference for grapevine ripening, still serving as one of the most used in South Tyrol. Therefore, we found it a good predictor to evaluate if a site with certain climactic conditions is suitable for vine cultivation. By analyzing historical data of Pinot Noir musts (1997-2016) from three local wineries, we were able to set a characteristic quality parameter for the region, defined by sugar content.

Maturity tests in the 30 vineyard plots were performed for the vintages 2017-2019 to determine a theoretical ripening day (hereafter referred to as ‘day of the year’, or ‘DOY’) for the historical data-defined sugar content. DOY was determined for each vineyard site by graphing sugar accumulation for each sampled day and, with the assumption of a simple linear accumulation, used the two days closest to our sugar content (as defined by historical data) to identify the exact day when that sugar content is achieved. The respective temperature sum (hereafter referred to as ‘growing degree days’, or ‘GDD’) for each of the 30 vineyard sites was calculated using the Winkler formula from April 1st of each year to the DOY.Vineyard plots whose targeted sugar level was reached by only a small margin were selected and their Mean GDD was calculated separately for those vineyards in which the targeted sugar level was reached but only by a small margin, in order to determine the minimum mean threshold of GDD necessary to achieve characteristic quality (i.e. the historical data-determined sugar level) during a vegetation period as defined by the Winkler formula. Data processing and statistical analyses were performed using Microsoft® Excel 2013 and IBM SPSS® 20.0 for Windows (SPSS Inc., Chicago, IL, USA).

Results. After analysis of historical must data (1997-2016) from several Pinot Noir plots, a sugar content of at least 18° Babo was determined as a typical quality minimum value for the variety in the region. Maturity tests over all 30 vineyard plots show that there is a negative correlation (R²= 0.51; r= - 0.718) between a DOY of 18° Babo and the necessary GDD to reach that ripeness. By looking at vineyard plots that were able to reach the defined ripeness by only a small margin, we determined that a minimum GDD of 1100°C is necessary to achieve 18° Babo.

Conclusions. A shift toward higher altitudes can provide a solution to the deleterious effects that increased ambient temperatures have on grapevine ripening, without losing certain quality characteristics typical for the region. We found that at higher altitudes, reaching a given level of ripening requires less GDD than is required in vineyards at lower altitudes, but the minimum GDD requirement of 1100°C remains constant regardless of altitude. That being said, the minimum GDD-threshold could be interesting for identifying new possible vineyard sites without compromising grapevine quality and consequently wine typicity. The determined minimum GDD of 1100°C may be an important prerequisite for climactic zoning of future vineyard sites at a global scale.

Keywords: Climate change, GDD, quality parameter, ripening performance, high altitude

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Acknowledgements. The results of this study were obtained during the transnational EU-funded project REBECKA (Interreg V-A IT-AT: ITAT1002: 2017-2019).

Graph 1. Sugar content of historical Pinot Noir must data (1997-2016) from three regional wineries.

site nr

m. a.s.l.

mean DOY (days)

mean GDD (°C)

1

813

263

1113

2

822

263

1109

3

827

264

1165

4

828

264

1165

5

873

254

1189

6

976

277

1034

7

977

268

1125

8

1007

270

993

mean

890

265

1112

Table 1. Eight vineyard plots which were just able to reach the sugar content of 18° Babo with the respective means of the DOY and GDD forthe 2017-2019 vintages.

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References Jones, G.V. (2012): Climate, grapes and wine: structure and suitability in a changing climate. Acta Hort 931, 19-28.

Jones, G.V., Davis, Robert E. (2000): Climate Influences on Grapevine Phenology, Grape Composition, and Wine Production and Quality for Bordeaux, France. Am. J Enol Vitic.51, 249-261.

Bois, B., Joly, D., et al. (2018): Temperature-based zoning of the Bordeaux wine region, OENO one 52 Nr.4, 291-306.

Egarter Vigl, L., Schmid; A. et al. (2018): Upward shifts in elevation – a winning strategy for mountain viticulture in the context of climate change? In: Olona, J. (ed.) Actas XII Congreso Internacional Terroir, Zaragoza, June 18-22, 2018, 258-263.

NOVA SCOTIA’S CLIMATE IS CHANGING: IMPLICATIONS FOR GROWING WINE GRAPES AND FROST RISK (4:40PM-5:00PM) Harrison Wright and Jeffrey Franklin Agriculture and Agri-Food Canada (AAFC), Kentville Research and Development Centre (KRDC), 32 Main St., Kentville, Nova Scotia, Canada Corresponding email: harrison.wright@canada.ca

Figure 1. A damaged primary shoot on a young Marquette vine 3 days post-frost in 2018. The apical meristem, inflorescence and leaves were damaged while the basal portion of the shoot remained viable.

Purpose/Aim. In late May 2018, the Maritime Provinces were enjoying unseasonably warm weather with daily highs reaching into the mid- to high twenties. Then, in the early hours of June 4, the Environment Canada thermometer at AAFC’s Kentville Research and Development Centre registered -1.87 °C, a new record low temperature for June.1 That record dates back to 1913. Young, rapidly growing grape leaves and shoots are especially susceptible to cold temperatures below 0 °C. The loss of the primary shoots to frost (Figure 1), which are typically far more fruitful than secondary and tertiary shoots, resulted in the loss of most ofthe crop that year in hard-hit vineyards. In the wake of this devestating event, two of the most common questions being asked by growers were, “How is Nova Scotia’s climate changing?” and “What are the implications for growing wine grapes including late spring frost risk?” Using regionally available data, this report examines historical weather and phenology data for answers.

Methodology. Historical temperature data (1913 – 2021) from the KRDC site was examined for trends in spring and fall frost (temp. ≤ 0 °C) dates and seasonal (April 1 – October 31) base 10 °C growing degree days (GDD10). Predicted bud break was based on 12 years of phenological data collected from a Lucie Kuhlmann vineyard located at the Grand Pré Winery (Grand Pré, Nova Scotia). Lucie Kuhlmann, a red hybrid, is one of the first wine grape cultivars to break bud each year in the region. Two optimized bud break models were developed, one using a simple forcing model while the second was based on a combination of fall chilling and heat accumulation (Shaltout and Unrath, 1983). Predicted spring bud break dates were compared to last frost dates and examined for trends in frost risk. Modelling was performed using R (version 4.1.1) while regression analysis and plotting were performed using SigmaPlot 14.5.

Results & Discussion. A Nova Scotia study performed in the early 1960s suggested the region was unsuitable for growing wine grapes due to a lack of heat to mature a crop (Bishop et al., 1970). Reports of wine grapes being grown in the region date back hundreds of years and likely include the earliest such attempts in Canada. However, arguably, the beginnings of a proper commercial wine grape industry did not occur until the late 1970s. The early decades were founded in hardy hybrids, but has increasingly expanded into less hardy hybrids and vinifera.

1 While this was a record low temperature, even later spring frosts have been seen: 1943, 1944, 1945, 1947 and 1958.

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The reason? The region is warming. From 1913 to 2021, heat accumulation, as measured by GDD10 during the growing season, has increased by 27% (Figure 2a). The timing of the last spring frost has advanced by 18 days (Figure 2b), while the timing of the first fall frost now comes 22 days later for an addition of 40 days of growing season (data not shown). The 2018 frost damage ranged from light to moderate in some vineyards to complete losses in others. The overall crop load in Nova Scotia was down approximately 50% in 2018 compared to the previous year. Paradoxically, winter hardy hybrids, such as Lucie Kuhlmann and Marquette, typically more precocious in their spring growth, were more heavily damaged than later breaking vinifera, such as Riesling. In the KRDC vineyard, average shoot length was 12.8 cm in Marquette relative to 3.3 cm in Riesling at the time of the frost. A simple bud break model based on optimized heat accumulation alone and one based on fall chilling and heat accumulation produced similar results: each was capable of predicting the bud break date with an accuracy of ± 3 days. For comparison, the 95% confidence interval around the regression analysis trendline for the last frost date was ±20 days (Figure 2B).

Despite a warming climate, when predicted bud break dates were compared to last spring frost dates in the historical data, there was no observed change in frost risk (Figure 2C

2018 Figure 2. Plots showing the relationship between year and (A) base 10 °C GDD10 between April 1 and October 31; (B) the last spring frost date (i.e., the start of the growing season), blue arrow indicates 2018 frost; (C) year versus the difference between the predicted bud break date and the last spring frost (≤ 0 °C) date (Julian day). Values < 0 (solid black line) suggest years when the last frost occurred after bud break for the early breaking Lucie Kuhlmann variety. Dashed red lines indicate 95% prediction intervals.

Conclusions. While the weather varies greatly from year to year, long-term climates trends are clear: the region is warming. Significant increases in the length of the growing season, and the amount of heat delivered within it, are influential factors in the establishment and growth of the Nova Scotia wine industry. Headline grabbing widespread spring frost damage events have been attributed to climate change in other regions. Despite regional climate trends, this analysis suggests the local frost risk has remained the same for wine grapes.

Keywords: climate change, frost, frost risk, global weirding, growing season, viticulture

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References Bishop, R.F., Craig, D.L., MacEachern, C.R., 1970. Observations on the performance of grape cultivars in Nova Scotia. HortScience 5, 3.

Shaltout, A.D., Unrath, C.R., 1983. Rest completion prediction model for Starkrimson Delicious apples. J. Amer. Soc. Hort. Sci. 108, 957-961.

Acknowledgements This work was supported by the Clean Grape Certification Network’s (CGCN) wine grape cluster Activity 7 and the Nova Scotia Department of Agriculture (NSDA). Thanks to Grand Pré Winery for their grape phenology data.

APPASSIMENTO RESEARCH PRESENTATIONS (4:00PM-5:30PM) Session chair: Elsa Macdonald MW, Canada.

IMPACT OF BOTRYTIS CINEREA-INFECTED GRAPES ON QUALITY PARAMETERS OF RED WINE MADE FROM WITHERED GRAPES J. KELLY1,2, D. INGLIS1,2,3, L. DOWLING2 and G. PICKERING2,3 1 Centre for Biotechnology, Faculty of Math and Science, Brock University, St. Catharines, ON L2S3A1, Canada 2 Cool Climate Oenology and Viticulture Institute, Brock University 3 Department of Biological Sciences, Faculty of Math and Science, Brock University Corresponding email: jkelly@brocku.ca Purpose/Aim. Withering grapes to produce dry table wine using the appassimento technique is gaining traction in Ontario as a climate change mitigation method. An important consideration for the development of wines made from withered grapes is the impact of botrytisation; the presence of grapes infected with Botrytis cinerea before fermentation because of its formation during withering (Barbanti et al.

2008). Although modification of important odorants induced by B. cinerea has been reported in dry red wine (Amarone) made from withered grapes, the impact on wines produced in other regions remains to be elucidated. Italian Amarone is the most well-known dry red wine made from withered grapes, and the inclusion of B. cinerea infected grapes during fermentation is traditionally practiced. The spontaneous formation of mould occurs variably and is dependent on endogenous and exogenous factors, including the conditions of the drying chamber, thus a standardised’ rate of infection is difficult to achieve (Tosi et al. 2013). Perhaps controlling the rate of infection could impact wine quality.

A recently identified yeast, Saccharomyces uvarum CN1, a low producer of oxidation compounds, such as acetic acid, ethyl acetate and acetaldehyde, appears to be a good fit for appassimento wine style (Kelly et al. 2020), but it is yet to be fully characterised with respect to its impact on the sensory quality of the resultant wine, including consumer acceptance. The aim of this study is to understand the impact of 10% B. cinerea infection on wine made from withered grapes by assessing: (i) the chemical composition, including volatile compounds; (ii) the sensory profile; and (iii) consumer preference and acceptance of such wines.

Methodology. Cabernet franc grapes from Ontario were dried to a target of 28.0°Brix and fermented with non-botrytised grapes with a commercial yeast, S. cerevisiae EC1118 (control) or with a S. uvarum yeast CN1, or with a combination of non-botrytised and botrytised grapes (10% infection) with a commercial yeast, S. cerevisiae EC1118. Selected volatile organic compounds were measured (SPME- GC/MS). Control and botrytized wines were sensorially analyzed with descriptive analysis (n=11). Panelists evaluated the wines in duplicate over two sessions using a complete randomised block design. A consumer preference test (n=153) was conducted to assess liking scores (nine-point hedonic scale). The wines assessed for liking were all made from Cabernet franc and consisted of samples from the current study: control (EC1118 27.6°Brix, 0% B. cinerea infection), Bot10% (EC1118 28.1°Brix, 10% B. cinerea infection) and CN1 yeast (CN1 27.5°Brix, 0% B. cinerea infection). Two- and three-way Analysis of Variance (ANOVA) was utilized for descriptive analysis. For consumer segmentation, one-way ANOVA and chi-squared were performed at 95% confidence interval (P < 0.05). Wines that differed were analysed by Tukey’s honest significant difference post-hoc tests. Agglomerative hierarchical clustering was performed on the consumer preference data to cluster the participants based on wine liking scores. All data analysis was performed with XLSTAT software (Addinsoft, Paris, France).

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Results. Wines were successfully vinified to dryness (<5g/L) and fermentation kinetics were without difference. Control and Bot10% wines differed significantly for the following metabolites: acetic acid, tartaric acid, glucose, glycerol, gluconic acid and primary amino nitrogen. The concentration of ethyl hexanoate, ethyl isobutyrate, ethyl butyrate, ethyl 2-methyl butyrate and hexanol was higher in the control wine, while that of isoamyl acetate was higher in Bot10%. In the descriptive analysis between wines fermented with EC1118, the only significantly differing attribute was dried red fruit aroma, which was higher for Bot10%. During the consumer preference test, wines were rated on a nine-point hedonic scale. The results of the consumer preference study indicate no global difference in hedonic liking scores among the three wines tasted, thus consumer segmentation methods were implemented. Through clustering analysis, three consumer groups based on liking were determined. When consumers were segmented, age and self- rated wine expertise were the significant demographic factors.

Conclusions. The inclusion of grapes infected with 10% B. cinerea had minimal impact on dry wines fermented with withered grapes. Analysis of chemical parameters, volatile constituents, sensory attributes, and consumer preference yielded little differences between the wines.

A preference test indicated that the wines from the B. cinerea and CN1 yeast trials were preferred equally by consumers to wines made with EC1118 yeast. When consumers were segmented into clusters based on their liking scores for these wines, it was the different yeasts used for primary fermentation, rather than the presence of B. cinerea, that differentiated the clusters. This study provides valuable quality information of wines made from withered grapes with the controlled inclusion of B. cinerea. Cool climate viticultural grape growing regions that experience climate uncertainty may benefit from this winemaking technique and understanding the impact of B. cinerea on the wine composition can assist in the optimisation of this winemaking style.

Keywords: Appassimento-style wine, Botrytis cinerea, consumer preference, Ontario, sensory science References Barbanti, D., Mora, B., Ferrarini, R., Tornielli, G. and Cipriani, M. (2008) Effect of various thermo-hygrometric conditions of the withering kinetics of grapes used for the production of ‘Amarone’ and ‘Recioto’ wines. Journal of Food Engineering 85, 350–358.

Tosi, E., Azzolini, M., Lorenzini, M., Torriani, S., Fedrizzi, B., Finato, F., Cipriani, M. and Zapparoli, G. (2013) Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a ‘passito’-style wine. European Food Research and Technology 236, 853–862.

Kelly, J.M., van Dyk, S.A., Dowling, L.K., Pickering, J.G., Kemp, B. and Inglis, D.L. (2020) Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity. OENO One 54, 199–211.

Acknowledgements. This work was supported by an Ontario Research Fund– Research Excellence grant (ORF RE-05-038) including financial support from Ontario Grape and Wine Research Inc., a grant from the Canadian Grapevine Certification Network (ASC-012, activity 14B) and a grant from the Natural Sciences and Engineering Research Council of Canada (NSERC 238872-2012). We would like to thank Pillitteri Estates Winery for the donation of the grapes, Cave Spring Cellars for the use of their facility for drying of the grapes and Fei Yang and Tony Wang for technical support.

APPASSIMENTO WINES IN CANADA: A COMPARISON OF POST-HARVEST DRYING METHODS. Debra L. Inglis1,2, Lisa Dowling2, Fred Di Profio3, Gary Pickering1,2, Andreea Botezatu4, Jamie Slingerland5, Belinda Kemp1,2 1 Department of Biological Science, Faculty of Math and Science, Brock University, St Catharines, ON, L2S 3A1, Canada.

2 Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, L2S 3A1, Canada 3 Pondview Winery, Niagara-on-the-Lake, ON L0S 1J0, Canada 4 Texas A&M Agrilife Extension, College Station, TX 77843-7101, USA 5 Pillitteri Estates Winery, Niagara-on-the-Lake, ON L0S 1J0, Canada Corresponding email: dinglis@brocku.ca Purpose/Aim. The production of full-bodied red wines in cool climates can prove challenging, often limited to exceptionally warm vintages1.

The appassimento technique is being utilized in Ontario to achieve a distinct regional wine style. Further ripening fruit off-vine post-harvest represents a new and exciting innovation for the Ontario wine industry to overcome climatic barriers of a cool climate and stabilize wine quality year-to-year1. Research into factors influencing traditional appassimento wine quality using grapes ripened post-harvest has demonThe International Cool Climate Wine Symposium • Abstracts and Posters

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strated that the concentrating effect of grape drying on sugars and flavours is accompanied by dynamic interactions between microbial and post-harvest grape metabolic activities impacting grape composition, and ultimately wine quality and style2-5. This project investigates different ways to dry fruit and yeast choice for fermentation to assess the impact on wine chemistry and sensory attributes in the resulting wine.

Methodology. Cabernet franc grapes from Pillitteri Estates Winery were hand-picked with a target of 23°Brix. The grapes were separated and dried in a single layer of fruit using five different techniques that draw from other agricultural sectors: kiln-drying from the tobacco industry (fast drying); greenhouse drying from the floriculture industry (medium length drying); barn-drying with circulating airflow as a traditional appassimento technique (slowest drying); a specially designed drying chamber as a new technology and prolonged hang-time on the vine to desiccate the fruit naturally, drawing from Icewine production. Grapes were dried to two levels of 26°Brix and 28°Brix to determine the best range for commercial production. Fruit from all treatments were fermented to dryness with commercial yeast EC1118. Wine chemical analysis included Ethanol, residual sugar, pH, TA (g/L), acetic acid (g/L), ethyl acetate (mg/L) and free and total SO2 (ppm). Volatile organic compounds (VOCs) were analysed using HS-SPME-GC-MS. Sensory evaluation was by descriptive analysis 4-6 months post-bottling and evaluated by principal component analysis. A Saccharomyces uvarum strain (CN1)6 prepared in an active dry form (Lallemand) was trialed at Pillitteri Estates Winery in commercial Cabernet franc appassimento production using Kiln-dried fruit.

Results. Chemical changes in the fruit from all drying treatments included increases in sugar, acetaldehyde, acetic acid, glycerol, and polyphenols with a lowering of malic acid. Kiln drying with heat caused the highest increase in acetic acid but final levels were still below 0.14 g/L. There were no differences in extractable tannin from seeds across all treatments. All drying methods resulted in wines without fault.

There were differences in the sensory and VOC profiles of wines resulting from the different drying techniques. Drying fruit from 26 to 28°Brix further changed the profile for each technique tested, seeing greater separation from the wines made with control fruit (not dried) and between wines made with fruit dried to 26°Brix and 28°Brix (see Figure 1 for 2013 wines). This trend was observed each year for three years. The commercial scale up of the CN1 yeast in an active dry form showed significantly lower acetic acid production at each timepoint throughout the ferment compared to EC1118 (Figure 2).

Figure 1. Descriptive Analysis of Appassimento wines fermented using dried fruit at 26 or 28°Brix compared to wines made with control fruit not dried.

Figure 2. Acetic acid analysis of Cabernet franc fermentations.

Measurements are the average of triplicate fermentations +/standard deviation with n=6.

Different lower-case letters (EC1118) or upper-case letters (CN1) show significant differences between time course samples

by Analysis of Variation (ANOVA) with mean separation by Tukey’s HSD (p<0.05). Student t-test identified significance differences between yeast species at p<0.01** or p<0.05*.

Conclusions. Ripening grapes off-vine after harvest to produce appassimento wines represents a new innovation for the Ontario wine industry. Different drying techniques were shown to modify wine aroma and flavour through modifying wine chemistry. The locally isolated S. uvarum yeast CN1 functioned in an active dry form in commercial wine production and reduced the overall acetic acid in Cabernet franc appassimento wines.

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Keywords: Appassimento, off-vine drying, Cabernet franc, oxidation faults.

References.

Pickering, K.; Plummer, R.; Shaw, T.; Pickering, G. Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation.

Int. J. Wine Res. 2015, 13-27 Bellincontro, A.; Matarese, F.; D’Onofrio, C.; Accordini, D.; Tosi, E.; Mencarelli, F. Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. Food Chem. 2016, 213, 378–387.

Moreno, J.J.; Cerpa-Calderón, F.; Cohen, S.D.; Fang, Y.; Qian, M.; Kennedy, J.A. Effect of postharvest dehydration on the composition of Pinot noir grapes (Vitis vinifera L.) and wine. Food Chem. 2008, 109, 755–762.

Tosi, E.; Azzolini, M.; Guzzo, F.; Zapparoli, G. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. J. Appl. Microbiol. 2009, 107, 210–218.

Zapparoli, G.; Lorenzini, M.; Tosi, E.; Azzolini, M.; Slaghenaufi, D.; Ugliano, M.; Simonato, B. Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes. Food Chem. 2018, 263, 42–50.

Kelly, J.M. S. A. van Dyk, L. K. Dowling, G.J. Pickering and D.L. Inglis. (2020a). Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity. OENO One, vol. 54, pp. 199–211, 2020.

Acknowledgements. The authors wish to acknowledge funding from the Ontario Research Fund Research Excellence program (RE-05-358) from the Ontario Ministry of Research and Innovation and the Natural Sciences and Engineering Research Council of Canada Discovery Grants program (RGPIN-2020-05198).

ART OF WINE SCIENCE (4:00PM-5:00PM) Session chair: Chris Waters, IWEG, 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 find 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.

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TUESDAY, JULY 19TH OENOLOGY KEYNOTE SPEAKER: KERRY WILKINSON (9:00AM-10:15AM) Department of Wine Science, Waite Research Institute, University of Adelaide, Australia SMOKE TAINT: UNDERSTANDING AND ADDRESSING THE IMPACTS OF GRAPEVINE SMOKE EXPOSURE 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 help 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.

WINE TAINT MANAGEMENT. (10:30AM-11:30AM) Session chair: Mary McDermott, Township 7 Winery, British Columbia, Canada.

TRACKING VOLATILE PHENOLS DURING A WILDFIRE EVENT IN A COMMERCIAL VINEYARD Marianne McKay* and Kayley Matthyse Department of Viticulture & Oenology, Faculty of Agrisciences, Stellenbosch University, Stellenbosch, 7600, Western Cape, South Africa. *Corresponding email: marianne@sun.ac.za In wine producing areas all over the world, vineyards are frequently situated in areas that border onto forestry or wild reserves where fires are difficult to contain, and extensive. Wildfires in neighbouring areas can cover vineyards with a pall of smoke that causes a burnt and ashy taint in resulting wines. This presentation discusses the findings of one fire that burnt on a Stellenbosch (Western Cape, South Africa) wine farm in 2021. The farm (278 hectares in total) comprised of vineyards, local flora (fynbos) and pine plantations, with varied topography. Low hills running in a N-S direction, funnel prevailing wines during summer across vineyards, providing some cooling which is desirable during the ripening period. However, summer winds, can be strong and drying, also exacerbate conditions that encourage wildfires. During February 2021, a fire started on the farm close to vineyards with numerous cultivars that were close to ripeness. By the afternoon, winds were gusting to 40km/h and attempts to contain the fire were not initially successful. Vineyards were damaged (some lost completely). Even after the fire had been contained, smoke clouds drifted downwind, settling into the valley, and saturating other vineyards with smoke.

Grapes were harvested from the various cultivars at the appropriate time, and individual wines made from the affected vineyards. Volatile phenols (VPs) in the juice and wine were measured by GC-MS.

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This Case Study follows the course of the fire, examines at the pattern of smoke drift, and plots volatile phenol patterns associated with wines made from grapes exposed to the smoke. Findings indicate that cultivars where the smoke settled, despite being relatively far from the fire, were contaminated strongly, and that it is difficult to predict what will happen. The VP levels were obviously lower where skin contact did not form part of the winemaking process (the white cultivars).

Keywords: Smoke taint, volatile phenols, vineyard, GC-MS, qualitative data.

IMPLEMENTING A SUCCESSFUL WINEGROWERS SUSTAINABILITY PROGRAM (10:30AM-11:30AM) Education and outreach are key to the adoption of industry programs that promote winegrowing sustainability. Dr. Stephanie 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.

SENSORY ANALYSIS AND FLAVOUR CHEMISTRY RELATED TO WINE STYLE AND REGIONAL IDENTITY. (11:30AM-12:30PM) Session chair: Amy Bowen, Vineland Research and Innovation Centre, Niagara, Canada.

AGE VS AUTOLYSIS DURING PRISE DE MOUSSE: A VOLATILE AND SENSORY COMPARISON OF BASE WINES AGED OFF AND ON LEES, AND AFTER TIRAGE (LIVE STREAMING) (11:30AM-11:45AM) Samantha Sawyer*1, Rocco Longo1, Anna Carew1, Mark Solomon3, Luca Nicolotti3,4, Hanna Westmore1, Angela Merry1, Gail Gnoinski1, Amanda Ylia3,4, Robert Dambergs1,2,5 and Fiona Kerslake1 1 Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, TAS 7249, and Hobart, TAS 7005, Australia. 2 WineTQ, Monash, SA 5342, Australia. 3 The Australian Wine Research Institute, Glen Osmond, SA 5064, Australia. 4 Metabolomics Australia, Glen Osmond, SA 5064, Australia. 5 National Wine & Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. *Corresponding email: samantha.sawyer@utas.edu.au Purpose. Development of the desirable aroma profile of sparkling wines made by the traditional method (Méthode traditionnelle) is associated with the secondary fermentation of the base wine (prise de mousse) and subsequent ageing on lees (sur lie) (Kemp 2015). This implies yeast is a crucial component of the secondary fermentation. The intention of this study was to investigate the influence of the secondary fermentation and ageing on lees on the aroma profiles of base and sparkling wines.

Methodology. In this study, base wines from Chardonnay and Pinot Noir grapes were subjected to three treatments: 1) base wine aged off lees, 2) base wine aged on lees and 3) commercial tirage aged on lees. All wines were aged in-bottle at 15°C and chemical composition was evaluated by headspace solid-phase microextraction gas chromatography-mass spectrometry (GC-MS) and GC-MS/MS at 6-, 12-, and 24-months ageing. At 12-, and 24-months ageing, the wines were also assessed by an expert winemaker panel for “autolytic”, “nutty”, “toasty”, “honey”, “spicy”, and “earthy” sensory attributes.

Results. In Chardonnay, the base wine aged off lees had developed more intense “nutty” and “honey” characters than the standard tirage wine. At both timepoints, the base wine aged on lees was similar to the tirage treatment except for an increased “honey” character at 24-months ageing. Analysis of variance (ANOVA) and principal component analysis (PCA) revealed 2-methylpropanal, methional, and phenylacetaldehyde to be important contributors to the observed differences. These compounds are associated with malty, honey, and cooked potato-like odours (Bakker & Clarke 2012) and originate from the degradation of amino acids (Bueno 2016). Pinot Noir developed differently, and the base wine aged off lees was equivalent to the tirage wine at both timepoints except for a slight decrease in “autolytic” character at 12 months and a slight increase in “honey” character at 24 months. The base wine aged on lees was also similar to the tirage wine at 12- and 24-months ageing except for a more intense “honey” character. The main factors contributing to this distinctive character in the base wines aged on lees were decreases in esters and 2-phenylethanol (associated with honey, spice and floral notes (Bakker 2012)), as well as increases in octanoic and decanoic acids (associated with sweaty, cheese and rancid notes (Bakker 2012)).

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Conclusions. This study found ageing base wines off or on lees produced a similar aroma profile to the tirage wine based on the six characters assessed in this study regardless of variety. For Chardonnay, the profile was more developed in the base wine aged off lees than the tirage or base wine aged on lees. The results of this study also suggest tirage and sur lie ageing has only a limited impact on aroma development.

Keywords: Sur lie; ageing; Sparkling wine; Chardonnay; Pinot Noir; base wine.

References: Bakker, J. & Clarke, R. J. 2012. Wine Flavour Chemistry. 2nd Edition. Wiley. Ch 4, p155-231.

Bueno, M., Carrascón, V. & Ferreira, V. 2016. Release and formation of oxidation-related aldehydes during wine oxidation. J Agric Food Chem, 64, 608-17.

Kemp, B., Alexandre, H., Robillard, B. & Marchal, R. 2015. Effect of production phase on bottle-fermented sparkling wine quality. J Agric Food Chem, 63, 19-38.

Acknowledgements. The authors would like to acknowledge the support of Wine Australia, the University of Tasmania, Hill-Smith Family Vineyards, Josef Chromy Wines, Apogee Tasmania, the Australian Wine Research Institute and Metabolomics Australia. We particularly acknowledge the large volume of base wine supplied by Hill-Smith Family Vineyards. We are also very grateful to our expert winemaker panels who gave up so much of their valuable time to assist with the sensory evaluation.

THE REGIONAL STORY OF COOL AND WARM CLIMATE AUSTRALIAN SHIRAZ: SENSORY AND CHEMICAL PROFILES OF WINES FROM SIX DIFFERENT REGIONS (11:45AM-12:00PM) Wes Pearson, Dr Leigh Francis, Dr John Blackman, Dr Leigh Schmidtke The concept of terroir is well known and lauded within the wine community, as wines that exhibit what are understood to be regional characters or ‘wines of place’, are treasured and often the most sought after and expensive wines available in the marketplace. In this study, the sensory and chemical regional differences of Australian Shiraz wines were evaluated and characterized. Initially, 17 wines from multiple regions were assessed using a recently developed rapid sensory method called Pivot© Profile, by a group of international sommeliers. Following this, large sets of wines from six regions – three cooler climate and three warmer climate - were evaluated by groups of local winemakers to obtain an overall snapshot of the sensory characteristics of the regions. A subset of these regional wines was then selected using the data from the Pivot Profile tastings and further evaluated using sensory descriptive analysis as well as comprehensive chemical analysis. This work has given precise quantitative data on the sensory properties associated with each of the regions, along with their related chemical patterns, providing links between distinctive regional sensory attributes and chemical profiles. Sensory fingerprints that differentiate one region from another can aid wine-producers and trade in appreciating what can be expected from different regions and provide improved communication between marketers and consumers.

ADAPTING POLARIZED PROJECTIVE MAPPING TO DESCRIBE FRUITY AROMAS OF OREGON WHITE WINES (12:00PM-12:15PM) Angelica Iobbi1* and Elizabeth Tomasino1 1 Department of Food Science & Technology, Oregon State University, Corvallis, OR 97333 *Corresponding email: angelica.iobbi@oregonstate.edu Purpose/Aim. Wine aroma is a complex mixture. It is well established in the literature that human aroma perception of wines is highly dependent on their volatile composition (Ferreira, 2010). White wine aroma is very distinctive. However, to date much work has focused on aroma perception and volatile composition of red wines. As a consequence, there is still much to learn about the aroma perception and composition of white whites. Among the many aromas of white wines, fruitiness is a highly desirable aroma quality (Lesschaeve et al., 2012). Fruity aromas such as citrus (lemon and lime), pome (pear and apple), tropical fruit (pineapple, mango, and passionfruit), stone fruit (peach, apricot, and nectarine), and melon (cantaloupe and honeydew) are often used to describe the aroma of white wines (Iobbi and Tomasino, 2019). Chardonnay, Pinot gris, and Viognier are important white grape varieties grown in Oregon. To our knowledge, there is not any published study that

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investigated the aroma profile of these commercial white wines from Oregon. In sensory analysis, line scales have traditionally been used as a way to measure the intensity of specific aroma attributes in wine. Although descriptive methodologies provide valuable results regarding the aroma profile of wines, this method is time-consuming and does not supply global information on product similarities and differences.

Nevertheless, there is a lasting debate whether trained consumers and wine experts provide similar results in sensory analysis (Lawless 1984, Zamora and Guirao 2004, Hopfer and Heymann 2014). The objective of this study was to investigate the fruitiness aroma perception of commercial white wines from Oregon using a novel and rapid sensory methodology. A second objective of this study was to compare the results produced by a trained white wine consumer panel and a wine expert panel.

Methodology. A polarized projective mapping (PPM) methodology was adapted to evaluate the specific fruity aromas of white wines (citrus, pome, tropical fruit, stone fruit, and melon). Normally for PPM, the poles are comprised of specific products being evaluated, such as wines (Wilson et al. 2018). But in this study the poles were aroma standards representing the five fruity aromas of interest. A total of twenty-one commercially available white wines from Oregon (seven Chardonnays, seven Pinot gris, and seven Viogniers; vintages 2014 to 2017) were selected for this study. Ten wine experts and twelve trained white wine consumers evaluated the wine samples and participated in the adapted PPM followed by Ultra-flash profiling (UFP) in two separate panels. In both panels, panelists were instructed to place the samples on the paper sheet according to the similarities and differences to the fixed fruit poles and the wine samples. PPM results were analyzed using Multiple Factor Analysis (MFA) and UFP results were analyzed using Correspondence Analysis (CA).

Results. Overall, wine experts and trained consumers evaluated the wines differently. Wine experts used the poles better than trained consumers, which indicated that they were greater at differentiating the samples. Both experts and trained consumers used the pole stone fruit to describe the Chardonnay samples. On the other hand, different fruit poles were used to describe the Pinot gris and Viogniers samples.

The differences in the aroma profiles of the wines made of the same grape variety were attributed to the fact that the samples evaluated were commercial wines and different production practices may have been used. It is well-known that factors such as grape origin, climate, vineyard conditions, winemaking processes, and storage can impact wine aroma and create different wine styles.

Conclusions. This study helped us understand the predominant fruity aromas in the samples evaluated and emphasized the importance of investigating the aroma perception of white wines. As a next step, we will measure the volatile composition of the samples analyzed in this study to find the link between aroma perception and the volatile composition of white wines.

Keywords: White wine, wine aroma, fruitiness, Polarized Projective Mapping (PPM).

References Ferreira, V. (2010) Volatile aroma compounds and wine sensory attributes. In Managing Wine Quality. A. G. Reynolds (ed.), Woodhead Publishing, Cambridge, UK, pp. 3-28.

Lawless, H. T. (1984) Flavor Description of White Wine by “Expert” and Nonexpert Wine Consumers. Journal of Food Science, 49, pp. 120123.

Lesschaeve, I. Bowen, A. Bruner, J. (2012). Determining the Impact of Consumer Characteristics to Project Sensory Preferences in Commercial White Wines. Am. J. Enol. Vitic. 63(4). pp. 487-493.

Iobbi, A. Tomasino, E. (2019) Tropical fruit aromas in white wines – Compound Interactions with esters and volatile thiols. 3rd International Flavor and Fragrance Conference. Viña del Mar, Chile. October 1-4.

Wilson, C., Brand, J., du Toit, W., Buica, A. (2018). Polarized projective mapping as a rapid sensory analysis method applied to South African Chenin Blanc wines. LWT – Food Science and Technology, 92, pp. 140-146.

Zamora, M. C. Guirao, M. (2004) Performance comparison between trained assessors and wine experts using specific sensory attributes.

Journal of Sensory Studies, 19, pp. 530–545.

Acknowledgments: We would like to thank the American Vineyard Foundation for funding part of this project.

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ROSÉ WINEMAKING AND ROSÉ WINE IN THE ASIAN MARKET. (11:30AM-12:30PM) Session chair: Rob Power, Creekside Winery, Ontario, Canada.

Speaker: 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.

MANAGING FLOOR VEGETATION AND WEEDS (11:30AM-12:30PM) 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.

TRENDS IN VINEYARD FLOOR MANAGEMENT IN THE NORTH COAST OF CALIFORNIA (11:30AM-12:00PM) Glenn McGourty, University of California Cooperative Extension, Ukiah CA, USA SCREENING COVER CROP SPECIES FOR OKANAGAN VALLEY (12:00pm-12:20pm) BRITISH COLUMBIA, CANADA VINEYARDS Mehdi Sharifi, Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada Purpose. Canadian grape growers are increasingly interested in adoption of cover crops in the vineyards to reduce the environmental footprint and benefit from provided ecosystem services. Cover crops (CC) in vineyards help provide essential services such as water infiltration [1], carbon sequestration, nutrient supply and retention, weed suppression, biological control agents, microbial activity and diversity [2], and reduction of soil erosion [3]. Positive effects of cover crops on grape yield and/or sensory attributes and soil function are reported [4]. Results on cover crops attributes in vineyards however are inconsistent, variable among years, and under influence of grape varieties, growth stages, CC species and management, climate, and soil resource availability and properties [5]. In order to encourage a wider adoption of CC in vineyards, research must introduce suitable CC species for each region and develop management practices for the candidate species. This project will first screen cover crop species for Okanagan Valley, BC, Canada. We hypothesized that some of the tested cover crop species will establish well, suppress weeds, and provide a great groundcover without being in competition with the vines.

Methodology. Experiment was conducted in two organic vineyards in Okanagan Valley, British Columbia (BC), Canada in 2019. The BC region is characterized by cool winters, warm summers, and low annual precipitation of 326 mm year−1. Vineyard 1 in BC was a 13 year old Merlot grape block at Covert Farm Family Estate, BC (N 49o14’39.8”; W 119o32’42.7”) with loamy sand soil texture. Vineyard 2 in BC was a 10 year old Zwiegeld grape block at Kalala Organic Estate Winery, BC (N 49o50’31.2”; W 119o38’42”) with silty loam soil texture. In-row and inter-row spacing was 1.2 x 2.7m. Experimental design was a randomized complete block design (RCBD) with 5 replications. In each site, 9 cover crop species were tested in the vine row (in-row) and 15 cover crop species were tested in alleyways (inter-row). Cover crop species were selected according to regional studies [4], literature [1,3], their function within the agro-ecological landscape, and in consultation with experts. Each inrow plot consisted of 5-7 vines between two panels with a guard vine at each end of the plot and each inter-row plot consisted of the alleyway between the 2 panels. Dual irrigation system consisting of a drip irrigation system for vine row and an overhead sprinkler system for alleyways were used.

In-row CC were seeded in late May, 2019 while inter-row CC were seeded in early June, 2019. Cover crops were mowed according to needs.

Cover crops and weeds canopy coverage at each sampling date were recorded in two randomly placed 0.25 m2 quadrats per plot using the method described by Daubenmire (1959) [6], then all vegetation inside each quadrat was cut from an inch above the ground and separated

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into cover crop and weeds. The cover crop and weed samples were dried in an oven at 60°C for 48 h or until dry weight stabilized and the dry weight was recorded and calculated based on kg ha-1 unit. Superior species were selected based on characteristics such as seeds availability and cost, establishment, dry biomass, growth rate, canopy cover, weed suppression, height, host for pest and diseases, maturity date, drought tolerance, traffic tolerance, and risk of being invasive.

Results. Among 9 species tested in-row Credcendo Ladino clover (Trifolium repens cv. Ladino) provided the best establishment, canopy coverage, regrow after mowing, and least competition with vine; however, it slowly established and is not drought tolerant. Spring lentil (Lens culinaris), turnip (Brassica rapa subsp. Rapa) and phacelia (Phacelia tanacetifolia) also performed well under vine. In BC, among 15 species tested inter-row perennial ryegrass+tillage radish (Lolium perenne+Raphanus sativus), fescue mixture (Festuca arundinacea+Festuca rubra+Festuca ovina), hairy vetch or field pea+winter rye (Vicia villosa or Pisum sativum +Secale cereal), and berseem clover (Trifolium alexandrinum) established fast and well, supressed weeds, regrow after mowing, less sensitive to drought and required no supplemental fertilization.

Conclusions. Okanagan Valley a level of drought tolerance is desirable for cover crops dues to light soil textures and semi-arid climate.

Perennial cover crops are preferred in the vineyards due to lower soil disturbance and cost. Cover crops that regrow after mowing usually provide greater biomass and level of weed control through the growing season. Perennial ryegrass established slowly under forage radish and toward end of the season provided a great groundcover. Perennial ryegrass and fescue mix were the only two cover crops that show resistant to tractor traffic. Some cover crops harboured pests and diseases such as wire worms on root crops or aphid and insects on Winfred brassica (Brassica napus cv. Winfred). Irrigation and rainfall may significantly affect CCs performance. Cover crops in vineyards have great potential to enhance the capacity of this agroecosystem to mitigate and adapt in the face of climate change. Field studies are planned to assess the effect of superior cover crop species on soil ecology, yield, and fruit quality and composition in the next three years.

Keywords: Cover crops, In-row, Inter-row, Wine grapes References 1. Guerra, B. and Steenwerth, K. 2012. Am. J. Enol. Vitic. 63: 149-164.

2. Peregrina, F. et al. 2012. Arch. Agron. Soil Sci. 58: 5595-5102.

3. Tompkins, J. 2010. Ecosystem services provided by native New Zealand plants in vineyards. New Zealand: Dissertation.

4. Olmstead, M.A. et al., 2001. Am. J. Enol. Vitic. 52: 292-303.

5. Klodd, A.E. et al. 2016. Plant Soil 400: 391-402.

6. Daubenmire, R. 1959. Northwest Science 33, 43-64.

Acknowledgments. This project is funded under Grape and Wine Science Cluster program. Funding for the project provided by Agriculture and Agri-Food Canada and British Columbia Wine Grape Council (BCWGC), and managed by Canadian Grapevine Certification Network (CGCN). The participation and support provided by Covert Farms Family Estate and Kalala Organic Estate Winery is greatly appreciated.

Technical support provided by Bill Rabie, Lana Fukumoto, Emma Regush and Summerland Research and Development Field Services.

PINOT NOIR REGIONALITY. (1:30PM-2:15PM) Session chair: Gabriel Demarco, Cave Spring Vineyard, Ontario, Canada.

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PHENOLIC AND AROMA COMPARISON OF PINOT NOIR WINES FROM AUSTRALIAN AND NON-AUSTRALIAN REGIONS (1:30PM-1:45PM) Rocco Longo1, Angela Merry1, Robert Dambergs1,2,3, Mark Solomon4, Jacqui McRae4,5, Amanda Ylia4,6, and Fiona Kerslake1 Corresponding email: rocco.longo@utas.edu.au 1 Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, TAS 7249, Australia; 2 WineTQ, Monash, SA 5342, Australia; 3 National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; 4 The Australian Wine Research Institute, Glen Osmond, Adelaide, SA 5064, Australia; 5 School of Chemical Engineering and Advanced Materials, The University of Adelaide, SA, 5005, Australia; 6 Metabolomics South Australia, Glen Osmond, Adelaide, SA 5064, Australia.

Purpose/Aims. Patterns of regionality in wines can be identified through chromatic, phenolic and volatile compound analysis. The aim of this study was to identify distinctive traits in Pinot Noir wines from Australian and non-Australian wine-growing regions, and to determine whether these features persist across consecutive vintages.

Methods. Wine’s chromatic and phenolic attributes, in addition to a comprehensive set of aroma compounds by solid phase micro extraction (SPME) – gas chromatography-mass spectrometry (GC-MS) were quantified in 80 monovarietal, single-vineyard, Vitis vinifera L. cv. Pinot Noir wines (2015 and 2016 vintages). Wines were sourced from five Australian regions, specifically the Adelaide Hills (South Australia), Yarra Valley and Mornington Peninsula (Victoria), and Southern and Northern Tasmania, and five non-Australian regions including Burgundy (France), Willamette Valley (Oregon, USA), Central Otago and Marlborough (New Zealand), and Niagara Peninsula (Ontario, Canada).

Results. One of the most striking results from both vintages was a higher total anthocyanin content observed in the Oregon samples compared to all other wines. Likewise, the Marlborough wines had a higher colour intensity than the Australian wines except for those from Tasmania. The GC-MS results showed that the concentration of ethyl 2-methylbutanoate in the Adelaide Hills wines was twice that found in the Southern Tasmania samples, while Oregon wines had the highest content of β-damascenone. Principal component analysis (PCA) of the colour and phenolic measurements resulted in the clustering of wines by region, while PCA of the volatile measurements revealed clusters by vintage.

Conclusions. This study was an explorative first step exploring the regional differences between Australian and non-Australian single-vineyard Pinot Noir wines. We showed that similarities exist between wines across different vintages. Geographical origin had the greatest impact on chromatic and phenolic measurements between wines, whilst a vintage influence was evident for volatile composition of the wines. These findings results will help winemakers celebrate and enhance their regional style for winemaking and promotional purposes.

Acknowledgements. We thank all wineries for the donation of wines. This work was supported by Wine Australia under Grant UT1503, with the support from the University of Tasmania, WineTQ, Shaw + Smith and Hill Smith Family Vineyards. We also thank Metabolomics South Australia which is funded through Bioplatforms Australia Pty Ltd (BPA), a National Collaborative Research Infrastructure Strategy (NCRIS), and investment from the South Australian State Government and The Australian Wine Research Institute.

COMPARING LIPID PROFILES OF PINOT NOIR WINES FROM DIFFERENT CLIMATIC REGIONS. (1:45PM-2:00PM) Elizabeth Tomasino, Oregon State University, Oregon, USA.

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MANAGING GRAPE ROT IN THE WINERY (1:30PM-2:30PM) 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.

VIRUS DISEASE IMPACTS AND MANAGEMENT (1:30PM-3:00PM) 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.

GRAPEVINE VIRUSES: A MULTITUDE OF DIVERSE SPECIES WITH SIMPLE BUT POORLY ADOPTED SOLUTIONS (1:30PM-2:00PM) Marc Fuchs, Plant Pathology and Plant-Microbiology Section, School of Integrative Plant Science, Cornell University, 15 Castle Creek Drive, Geneva, NY 14456, USA Corresponding email: marc.fuchs@cornell.edu Purpose. More than 80 viruses have been isolated to date from grapevines worldwide. Close to half of them are associated with major diseases. Managing virus diseases in the vineyard relies on the adoption of tailored tactics to prevent outbreaks and mitigate impacts. Solutions are simple but their adoption is overall low. Some of the factors that hinder the implementation of virus disease management tactics are captured here and options to enhance their adoption by growers and vineyard managers are discussed.

Methodology/Results/Conclusions. Grapevines host the most viruses among cultivated crop species (Martelli 2018). The occurrence of a multitude of viruses, e.g. more than 80 different species, is likely explained by (i) a very long history of domestication and coexistence, (ii) a sparsity of resistance sources, and (iii) an extensive exchange of germplasm on a global scale. About 34 grapevine viruses are associated with major disease complexes such as fanleaf, leafroll, red blotch, leaf mottling and deformation, rugose wood, and fleck (Martelli 2017, 2018). In North America, leafroll and red blotch diseases are widespread and of economic relevance (Cieniewicz et al., 2019).

Management of virus diseases has prevention and reduction of virus inoculum, eventually in combination with the control of insect vector populations, as main goals. Preventing the introduction of viruses in new parcels is primarily achieved by carefully selecting and establishing clean, planting material, while virus inoculum reduction in diseased parcels is essentially achieved by rogueing and removal of entire vineyards. These virus disease management solutions are realized at the estate or regional scales, and often require the integration of tailored tactics. The successful implementation of tailored tactics to mitigate the impacts of leafroll viruses has been elegantly documented in South Africa and New Zealand (Pietersen et al., 2017).

Disease management practices are often difficult to implement. This is more so if awareness of a virus disease problem among grower’s communities is low and solutions are poorly communicated. For instance, a disconnect between the perception and the reality of how challenging a virus disease problem is can profoundly influence the likelihood of a successful management. Indeed, it is fairly common for a vineyard manager to take no action to mitigate the impacts of virus diseases because a crop is still harvested. The fact that chemicals are futile to combat viruses and no cure exists in vineyards adds uncertainties on how to best manage virus diseases; all the more so because The International Cool Climate Wine Symposium • Abstracts and Posters

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impacts of viruses on fruit production and quality can vary from year to year (Mannini and Digiaro, 2017). Also, uncertainty about the success of a management tactic can hinder the implementation of management actions. For example, applying insecticides against mealybugs is by itself not sufficient to control leafroll disease; a combination of removal of the virus inoculum and vector control is needed to mitigate the impacts of leafroll viruses.

Another factor that contributes to a low adoption of virus disease management strategies is a lack of trust in current policies aimed at mitigating the presence of viruses in the propagation material and at preventing viruses to cross regulatory boundaries (Golino et al., 2017). This is creating uncertainties that reduce the adoption rate of management tactics in the vineyard. Indeed, it is often perceived that little has been done to reduce the extent of new outbreaks, as recently illustrated with the emergence of red blotch disease in North America, and that certification programs are not satisfactorily addressing the needs of growers. Furthermore, a perceived high cost of solutions prevents actions, in spite of several studies that convincingly support economically attractive virus disease management tactics. In addition, a distinct perception of a high-quality crop between a vineyard manager and a winemaker can also create uncertainties on how to optimally act. Finally, it is often admitted that a neighboring vineyard manager who does not take any action compromises proximal vineyards, thus limiting a desire to act at a local or a regional scale. This means that the scope of the management goals can dictate the achievability of management solutions.

Uncertainties are a critical aspect of virus disease management actions that need to be recognized as they can be detrimental to the implementation of mitigation measures. Addressing uncertainties helps to provide a stronger foundation for effective and sustainable management strategies. To improve how uncertainties are captured and enhance the adoption of solutions, it is necessary to (i) clearly circumscribe the disease and understand its cause, (ii) devise tailored scenario-based disease management tactics that are entrusted in ecology-driven and economically-attractive evidence (Cieniewicz et al., 2019), and (iii) engage with all stakeholders to set realistic and meaningful goals. This is critical to improve collaborative efforts between researchers from varied disciplines, growers, vineyard managers, vintners, marketing personnel, nurseries, extension educators, regulators and policy makers for enhancing the adoption of research-based virus disease management solutions. Such collaborative efforts should be led by virologists and driven by growers to strategically foster the participation of all stakeholders, and be impactful.

Keywords: Disease, management, uncertainties, virus, Vitis References Cieniewicz EJ, Qiu W, Saldarelli P and Fuchs M. 2019. Seeing is believing: Lessons from emerging viruses in grapevine. Journal of Plant Pathology, in revision.

Golino D, Fuchs M, Al Rwahnih M, Farrar K, Schmidt A and Martelli GP. 2017. Regulatory aspects of grape viruses and virus diseases: Certification, quarantine and harmonization. In: Grapevine viruses: Molecular biology, diagnostics and management. Meng B, Martelli GP, Golino DA and Fuchs M (eds), Springer Verlag, Cham, Switzerland, pp. 581-590.

Mannini F and Digiaro M. 2017. The effects of viruses and viral diseases on grapes and wine. In: Grapevine viruses: Molecular biology, diagnostic and management. Meng B, Martelli GP, Golino DA and Fuchs M (eds), Springer Verlag, Cham, Switzerland, pp. 453-482 Martelli GP. 2017. An overview on grapevine viruses, viroids and the diseases they cause. In: Grapevine viruses: Molecular biology, diagnostic and management. Meng B, Martelli GP, Golino DA and Fuchs M (eds), Springer Verlag, Cham, Switzerland, pp. 31-46.

Martelli GP. 2018. Where grapevine virology is heading to. In Proceedings of the 19th Congress of the International Council for the Study of Virus and Virus-Like Diseases of the Grapevine (ICVG), Santiago, Chile, 9-12 April 2018.

Pietersen G, Bell VA and Krüger K. 2017. Management of grapevine leafroll disease and associated vectors in vineyards. In: Grapevine viruses: Molecular biology, diagnostic and management. Meng B, Martelli GP, Golino DA and Fuchs M (eds), Springer Verlag, Cham, Switzerland, pp.

531-560.

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GRAPEVINE VIRUS DISEASES IN CANADA: ADVANCED DIAGNOSTICS AND THEIR ROLE IN DISEASE EPIDEMIOLOGY. (2:00PM-2:30PM) Sudarsana Poojari1*, José Ramón Úrbez-Torres2, Tony Wang1, Wendy McFadden-Smith3, Debbie Inglis1, Anna-Mary Schmidt4, Patricia Bowen2, Carl Bogdanoff2, D. Thomas Lowery2 and Debra L. Moreau5 1 Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, L2S 3A1, Canada 2 Agriculture and Agri-Food Canada, Summerland Research and Development Centre, Summerland, British Columbia V0H1Z0, Canada 3 Ontario Ministry of Agriculture, Food and Rural Affairs, Vineland Station, Ontario L0R 2E0, Canada 4 Canadian Food Inspection Agency, Centre for Plant Health, Sidney Laboratory, Sidney, British Columbia V8L1H3, Canada 5 Agriculture and Agri-Food Canada, Kentville Research and Development Centre, Kentville, Nova Scotia, B4N1J5, Canada Corresponding email: spoojari@brocku.ca Purpose. Grapevine virus diseases pose economic constraints for the sustainability of the Canadian wine and grape industry, which contributes over CAD$ 9 billion in economic impact on the Canadian economy (Rimerman 2017). A previous survey (MacKenzie, et al. 1995) reported the presence of four grapevine viruses from commercial vineyards in Canada. Change in climate coupled with the identification of additional viticultural areas that are recognized and certified by the Vintners Quality Alliance system (VQA) has led to a significant increase in the production system and invited huge diversity in varietals being planted since 1990. The huge influx of planting material increases the risk of introducing grapevine viruses of economic importance which cannot be ignored. This study reports the role of molecular diagnostic methods for virus detection, preliminary results of the large-scale survey for major grapevine viruses infecting both Vitis vinifera and interspecific hybrid cvs. from commercial vineyards of British Columbia (BC), Ontario (ON), Nova Scotia (NS) and Quebec (QC). Epidemiological aspects of grapevine leafroll and grapevine red blotch diseases in the cool-climate conditions were also discussed.

Methodology. Virus-specific PCR-based diagnostic protocols were developed for major grapevine viruses. To access the relative incidence of grapevine viruses in natural conditions, commercial vineyards were randomly selected with no preference given to the appearance of virus-like symptoms. A 4 × 5 quadrat sampling strategy with a stratified quadrant distribution (Fuchs et al. 2009) was followed with minor modifications. Majority of sampling was conducted during 2014-2018 in composites consisting of four leaves with intact petioles from four cardinal directions from each vine covering 5 vines. A total of 6,153 random-composite samples were tested for the presence of Grapevine leafroll-associated virus 1 (GLRaV-1), GLRaV-2, GLRaV-3, and GLRaV-4, Grapevine fan leaf virus (GFLV), Grapevine red blotch virus (GRBV) and Grapevine Pinot gris virus (GPGV) by PCR/RT-PCR (Rowhani et al. 2000; Poojari et al. 2017a; Poojari et al. 2017b) using virus-specific primers. Comparative studies between PCR and digital-droplet PCR (ddPCR)-based diagnostics were discussed. Mealybug and soft scale insects were also collected in a limited number of vineyard blocks from BC, ON and NS and species characterized by sequencing the partial gene of mitochondrial cytochrome oxidase c subunit 1 (COI). Similarly, partial heat shock protein gene of GLRaVs and full-genomes of GRBV were characterized from the representative isolates by cloning the PCR amplicons into pTOPO2.1 vector (Invitrogen) and sequences were analyzed. Phylogenetic relations were established (Kumar S et al, 2018) to infer the evolutionary relationships among the virus species. Preliminary studies on spatial distribution and the roles of insect vectors for grapevine leafroll and grapevine red blotch diseases were studied under natural conditions.

Results and Conclusions. PCR and RT-PCR based diagnostic protocols were standardized for major grapevine viruses using virus-specific primers and comparative studies were carried out with ddPCR-based diagnostics for sensitivity and accuracy. PCR and RT-PCR based diagnostic test results indicated the prevalence of two major viruses, viz., GLRaV-3 and GRBV in the four provinces of Canada, although GLRaV-1, -2 -4, GPGV, GFLV were found is very low levels. Overall, out of 6,153 composite samples tested, 464 (7.5%) tested positive for GRBV and 1236 (20.1%) tested positive for GLRaV-3 indicating the prevalence of these two viruses in the commercial vineyards of all four (BC, NS, ON, QC) provinces. GLRaV-1, -2, -4, GFLV and GPGV tested positive in less than 4% of the total number of the samples tested in this study.

Provincial differences in the prevalence of viruses were observed. Spatial distribution studies indicated the spread of GLRaV-3 ranged from 0 to 20% in three continuous growing seasons. Insect characterization studies revealed the presence of Pseudococcus maritimus, Parthenolecanium corni in BC, ON and NS provinces but other Pulvinaria species were suspected. Phylogenetic analysis of GLRaV-1, -2, -3 and -4, GPGV and GRBV revealed the presence of global variants. The development of sensitive molecular diagnostics and their use in large-scale virus and insect surveys provided critical epidemiological framework for the management of grapevine leafroll and red blotch diseases in the The International Cool Climate Wine Symposium • Abstracts and Posters

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cool-climatic regions of Canada. This study also highlights the need to develop regional-based management strategies to minimise secondary transmission in the existing vineyards and the importance of adopting protocols of the Canadian Grapevine Certification Network (CGCN-RCCV) to prevent primary transmission of grapevine viruses through vegetative propagation.

Acknowledgements. This study is supported by a research grant awarded by the British Columbia Wine Grape Council and with matching funds provided by Agriculture and Agri-Food Canada’s Agri-Innovation Program (AIP)-Industry-led Research and Development Stream. Additional funding sources include, Ontario Grape and Wine Research, Inc. (OGWRI), Canadian Grapevine Certification Network (CGCN) under the Canadian Agricultural Partnership’s AgriScience Cluster and AAFC A-base Initiative. We thank the grape growers of BC, ON, NS and QC for allowing access to their vineyards for sample collection for this study.

Keywords: cool-climate regions, molecular diagnostics, insect vectors, and red blotch virus References Kumar S., Stecher G., Li M., Knyaz C., and Tamura K. (2018). MEGA X: Molecular Evolutionary Genetics Analysis across computing platforms.

Molecular Biology and Evolution 35:1547-1549.

MacKenzie,DJ., Johnson,RC.,Warner,C. (1996). Incidence of four important viral pathogens in Canadian vineyards. Plant Disease 80: 955-958.

Poojari S, Boulé J, DeLury N, Lowery DT, Rott M, Schmidt AM, Úrbez-Torres JR (2017a). Epidemiology and Genetic Diversity of Grapevine Leafroll-Associated Viruses in British Columbia. Plant Disease 101: 2088-2097 Poojari S, Lowery T, Rott M, Schmidt AM, Úrbez-Torres JR (2017b). Incidence, distribution and genetic diversity of Grapevine red blotch virus in British Columbia, Canadian Journal of Plant Pathology, 39:201-211 Rimerman AF (2017). The Economic Impact Of The Wine And Grape Industry In Canada 2015. Study commissioned by the Canadian Vintners Association, Winery and Grower Alliance of Ontario, British Columbia Wine Institute, Winery Association of Nova Scotia.

Rowhani, A., Biardi, L., Johnson, R., Saldarelli, P., Zhang, Y.P., Chin, J., and Green, M., (2000). Simplified sample preparation method and onetube RT-PCR for grapevine viruses. Extended Abstracts of the 13th Meeting of the International Council for the Study of Virus-like Diseases of the Grapevine, Adelaide, Australia. 82.

PRELIMINARY STUDIES ON POTENTIAL INSECT VECTOR SPECIES OF GRAPEVINE RED BLOTCH VIRUS (GRBV) IN ONTARIO (2:30PM-2:50PM) Sudarsana Poojari2, Wendy McFadden-Smith3, Justin Renkema1 1 Agriculture and Agri-Food Canada, Vineland Research Farm, Ontario, L0R 2E0, Canada.

2 Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, L2S 3A1, Canada.

3 Ontario Ministry of Agriculture, Food and Rural Affairs, Vineland Station, Ontario, L0R 2E0, Canada.

Purpose. The cool-climate region of Ontario is home to a diverse group of common grape vine, Vitis vinifera and French-American hybrid cultivars. There are over 17,000 acres of vineyard in Ontario with a total farm gate value exceeding $63.59 million in 2015 making grapes (GGO, 2010). Viral diseases are considered as limiting factors for sustainable grape production across the grape growing regions of the world and major economic threat to viticulture production. Grapevine red blotch virus (GRBV) the causal agent of red blotch disease has been reported from many grape growing regions of North America (Cieniewicz et al. 2018; Poojari et al. 2017; Sudarsana et al. 2015). GRBV affects the profitability of vineyards by delaying fruit ripening and reducing fruit quality (Cieniewicz et al. 2017; Sudarshana et al. 2015). The three-cornered alfalfa treehopper, Spissistilus festinus (Say) (Hemiptera: Membracidae) was reported to transmit the virus in greenhouse conditions from infected to healthy vines (Bahder et al. 2016). A recent study by Cieniewicz et al. (2018) detected GRBV in leafhopper species Colladonus reductus and Osbornellus borealis, a planthopper species Melanoliarus sp. and in S. festinus. in California. The aim of this study is to identify insects in Ontario vineyards that have the potential to acquire GRBV in natural vineyard conditions.

Methodology. During June to September of 2019, ten vineyard blocks with GRBV incidence were surveyed for potential insect vector spe cies of GRBV. The cultivars include Baco Noir, Vidal Blanc, Cabernet Franc, Riesling, Chardonnay, Cabernet Franc and Sauvignon Blanc. At

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each vineyard block, three-vine panels on the edge row and three in the centre row were selected. At each panel, three yellow sticky cards were placed on a weekly interval. Insects (leafhoppers, planthoppers and treehoppers) trapped on cards were identified to genus or species, counted, removed, and stored at -200C until DNA was extracted using DNeasy Blood & Tissue kit (Qiagen). DNA from insects testing for GRBV using primers targeting coat protein (CP) and replicase-associated protein (RepA) gene fragments (Poojari et al. 2017) is in progress.

Insects were identified based on morphological as well as molecular characterization of partial mitochondrial cytochrome oxidase subunit I (COI) gene.

Results. The majority of insect species found on yellow sticky cards were Osbornellus borealis (Hemiptera: Cicadellidae) and Melanolarius sp. (Hemiptera: Cixiidae); these species were reported to be tested positive for GRBV (Cieniewicz et al. 2018). Insect species belonging to the genus Scaphoideus (Hemiptera: Cicadellidae) were also found in large numbers in specific vineyard blocks. Potato leafhoppers Empoasca fabae (Hemiptera: Cicadellidae) and grape leafhopper species in the genus Erythroneura (Hemiptera: Cicadellidae) were abundant. The membracid Buffalo treehopper, Stictocephala bisonia, is also found in abundance in limited vineyard blocks. Testing of GRBV in the insect spp. is in progress. By identifying insects that carry GRBV, field and greenhouse-based transmission assays will be developed to further evaluate the transmission capacity of the insect spp. that could serve as vectors of GRBV. References Bahder, B.W., Zalom, F.G., Jayanth, M. and Sudarshana, M.R., 2016. Phylogeny of geminivirus coat protein sequences and digital PCR aid in identifying Spissistilus festinus (Say) as a vector of grapevine red blotch-associated virus. Phytopathology, 106(10): 1223-1230.

Cieniewicz, E. J., Perry, K. L., and Fuchs, M. F., 2017. Grapevine red blotch: Molecular biology of the virus and management of the disease (pp.

303-314). In Grapevine Viruses: Molecular biology, Diagnostics and Management. Springer, Cham.

Cieniewicz E.J., Loeb G., Pethybridge S., Perry, K.L., and Fuchs, M.F., 2018. Insights into the ecology of grapevine red blotch virus in a diseased vineyard. Phytopathology, 108: 94-102.

GGO (Grape Growers of Ontario). 2010. Industry Facts. Ontario’s Grape & Wine Industry. Retrieved from the website: https://www.grapegrowersofontario.com/ontarios-grape-and- wine-industry [accessed on Sept 7th 2019] Poojari, S., Lowery, D.T., Rott, M., Schmidt, A.M., and Úrbez-Torres, J.R., 2017. Incidence, distribution and genetic diversity of Grapevine red blotch virus in British Columbia. Canadian Journal of Plant Pathology, 39(2): 201-211.

Sudarshana, M. R., Perry, K. L., and Fuchs, M. F., 2015. Grapevine Red-Blotch associated virus, an emerging threat to the grapevine industry.

Phytopathology, 105: 1026-1032 Keywords: Grapevine associated virus, Hemipteran insects, Pest, Vectors, Vineyard Acknowledgements. Thanks to Ontario Grape and Wine Research Inc. (Grape Growers of Ontario, Ontario Craft Wineries, Winery & Grower Alliance of Ontario); Canadian Grapevine Certification Network (CGCN), St. Catharines, Ontario; Agriculture and Agri-Food Canada (AAFC), London Research and Development Centre, Vineland Research Farm, Ontario; Ontario Ministry of Agriculture, Food and Rural Affairs, Vineland Station, Canada; Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario.

YEAST, BACTERIA AND NUTRIENTS (2:15PM-3:00PM) Session chair: Ross Wise MW, Black Hill Estate Winery, British Columbia

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BIOPROTECTION OF WHITE AND ROSE WINES WITH PICHIA KLUYVERI – A NATURAL SOLUTION FOR LOW AND NO SO2 WINES (2:15PM-2:30PM) Sofie Saerens1, Nathalia Edwards1, Lorenzo Peyer1, Nicolas Prost2, David Spector3 and Anne-Claire Bauquis4 1 Department of Wine and Fermented Beverages, Chr Hansen A/S, Boege Allé 10-12, 2970 Hoersholm, Denmark, 2Wine and Fermented Beverages, Technical Sales, Chr Hansen A/S, 92 Avenue des Baronnes, 34730 Prades-le-Lez, France, 3 Wine and Fermented Beverages, Technical Sales, Chr Hansen A/S, 9015 W Maple St, Milwaukee, WI 53214, United States and 4 Wine and Fermented Beverages, Commercial Development, Chr Hansen A/S, Le Moulin d’aulnay, 91180 Saint-Germain-lès-Arpajon, France.

Corresponding email: dksos@chr-hansen.com Purpose/Aim. Bioprotection is the art of using natural microbial food cultures to inhibit unwanted contaminants resulting in preventing food spoilage and enhancing food safety. In wine, spoilage during fermentation originates typically from unwanted fungi, yeast and bacteria. Several factors affect the risks of a possible contamination with unwanted micro-organisms: • The wine making process itself: use of a high moisture raw ingredient without pasteurization leads to a danger of undesirable micro-organisms • Weather conditions and time from harvest to start of fermentation • Use of high-risk processes like uncontrolled fermentation with indigenous flora The highest risk with these unwanted micro-organisms is the production of toxins like biogenic amines and the production of off-flavors. These unwanted micro-organisms are present especially when using low to no SO2 during the whole winemaking process. Bioprotection of the winemaking process with natural solutions is therefore getting more and more important, as there is an increased focus on allergens and toxins in wine, both from consumers and regulatory institutes and due to the negative health effect of e.g., histamine, mycotoxins and SO2. Histamine is the most allergenic biogenic amine, especially in combination with ethanol. SO2 is giving an allergic reaction in sulfite sensitive individuals like flushing, hypotension, abdominal pain, asthmatic reactions etc. That is why it is important to ensure that these toxins and allergens are kept to a minimum in commercial wines. Therefore, micro-organisms with a bioprotective effect to prevent spoilage yeast and bacteria from proliferating in the early stages of winemaking is discussed here. One of the best bioprotectant yeasts is Pichia kluyveri, when it is used as a pre-fermentative yeast. Pichia kluyveri has two main bioprotective effects: 1) Pichia kluyveri is inhibiting unwanted yeast and bacteria to proliferate and 2) as Pichia kluyveri is an oxidative yeast, it prevents grape must oxidation. Results will be presented where Pichia kluyveri is used as a pre-fermentative yeast in both white and rosé wines from cooler climate wine areas. Pichia kluyveri prevents coloring of white and rosé wines by its antioxidative effect, resulting in more bright wines. Pichia kluyveri also inhibits unwanted flavors and enhances fruity flavors, resulting in fruit forward lifestyle wines.

Methodology. Results will be shown on several white and rosé wines where Pichia kluyveri is used as a pre-fermentative yeast. In the studies shown, FrootZen™ from Chr Hansen A/S was used. In the first study on white wine, the inhibiting effect of Pichia kluyveri on unwanted micro-organisms is shown. The inhibiting effect is analyzed with metagenomic analysis during the fermentation. The samples have been sent to Wineseq for this purpose. Final flavor analysis of these wines is measured with GC-MS. The GC-MS results are obtained from the Laboratorio de Analysis del Aroma y Enologia in Zaragoza.

The second study on rosé wines without added sulfites will highlight the effect of Pichia kluyveri on the color of the final wine versus the use of two other non-Saccharomyces yeast. The winemaking protocol will be explained as well as the final color measurement. The color is measured by spectrocolorimetric measurement of the lightness, chroma and hue value. Turbidity is measured as well and given as NTU value.

Results. When grape juice enters the winery, unwanted micro-organisms have already manifested themselves. Grape juice from a Spanish white Airen grape is compared during two different years, a dry and a wet year. Several spoilage bacteria and yeast are already present when the juice enters the winery. The bacteria most present are acetic acid bacteria, with the highest concentrations in a rainy year. Foryeast and fungi, high concentrations of Botrytis and Hanseniaspora uvarum are detected. Pichia kluyveri is used as pre-fermentative yeast in first white

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wine example, meaning that first Pichia kluyveri is added and 2-3 days later, a Saccharomyces cerevisiae is added to finish the alcoholic fermentation. No SO2 is added at the start of alcoholic fermentation. During the alcoholic fermentation, Pichia kluyveri has dominated the initial stages of fermentation as a significant part (almost 70%) of the fungal diversity is Pichia kluyveri DNA. It is also clear that spoilage yeast like Hanseniaspora uvarum are kept to a minimum by adding the Pichia kluyveri. More results from the Northern hemisphere 2019 vintage are expected to show the same result. In the second rosé example, wine was made in a similar way as described for the white wine example (also no SO2 was added). Pichia kluyveri was added as a pre-fermentative yeast and compared to two other non-Saccharomyces yeast added which were added in a similar way. The color of the final wines was measured, resulting in a darker and more intense yellow color in the samples with the two other non-Saccharomyces yeast. The wine where Pichia kluyveri was added was lighter and brighter in color, and less cloudy compared to the other two wines. This result indicated that Pichia kluyveri has worked as an anti-oxidant and can be used when lower or no amounts of SO2 are added to the grape juice. The final flavor profile of wines fermented with Pichia kluyveri have higher concentrations of fruity compounds like esters and thiols. Pichia kluyveri can thus be used for fruit forward lifestyle white and rosé wines.

Conclusions. Pichia kluyveri can be added as a bioprotectant to white and rosé wines, limiting the need to add SO2 during the winemaking process. The results clearly highlight lower amounts of unwanted micro-organisms, leading to wines with less off-flavor and better color stability. Pichia kluyveri would therefore be recommended for wines with a light character, like the lifestyle white wines as well as more complex rosé wines.

Keywords: Yeast, Pichia kluyveri, fermentation, bioprotection, white wine SACCHAROMYCES UVARUM YEAST ISOLATE CONSUMES ACETIC ACID DURING FERMENTATION OF HIGH SUGAR JUICE AND JUICE WITH HIGH STARTING VOLATILE ACIDITY (2:30PM-2:45PM) Jennifer M. Kelly1, Stephanie A. van Dyk3, Lisa K. Dowling2, Gary J. Pickering2,3, Belinda Kemp2 and Debra L. Inglis1,2,3 1 Centre for Biotechnology, Faculty of Math and Science, Brock University, St. Catharines, ON L2S3A1, Canada.

2 Cool Climate Oenology and Viticulture Institute, Brock University 3 Department of Biological Sciences, Faculty of Math and Science, Brock University Corresponding email: jkelly@brocku.ca Purpose/Aim: Winemaking using the appassimento technique involves post-harvest dehydration of wine grapes, and subsequent processing when desired starting sugar concentrations are reached. Important for wine quality, oxidation compounds such as acetaldehyde, acetic acid and ethyl acetate may increase during dehydration of the grapes, which can negatively impact the organoleptic profile of the final wine when present at elevated concentrations (Bellincontro et al., 2004; Kelly et al., 2018). Fermenting must with high starting sugar concentrations can also present quality challenges to winemakers due to overproduction of potentially unfavourable compounds like acetic acid, due to the increased osmotic stress placed on the yeast (Heit et al., 2018; Pigeau and Inglis, 2005). In Ontario, Canada, wine made from partially dehydrated grapes is regulated by the Vintners Quality Alliance of Ontario (VQAO). VQA Ontario has outlined permissible limits of volatile acidity (VA) for Vin de Curé (wine made from partially dehydrated grapes), based on starting Brix. Thus, adhering to legally imposed limits on such quality parameters are important considerations for this wine style. A Saccharomyces uvarum isolate was assessed for its ability to metabolize acetic acid present in juice and during the course of fermentation of partially dehydrated grapes. The impact on other yeast metabolites was also compared between an S. uvarum isolate and an S. cerevisiae wine yeast. Additionally, grapes infected with sour rot containing a high concentration of acetic acid (0.48 g/L) were vinified with this yeast to determine its ability to moderate the acetic acid in the final wine.

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Methodology: Cabernet franc grapes were partially dehydrated to three different post-harvest sugar targets (24.5°Brix, 26.0°Brix and 27.5°Brix) along with non-dehydrated grapes (21.5°Brix control). Musts from all treatments were vinified with either the S. uvarum isolate CN1 or S. cerevisiae EC1118. Sour rot infected Pinot noir grapes with high starting concentration of acetic acid were vinified with both yeast strains.

Differences between variables were determined by XLSTAT statistical software (Addinsoft Version 7.1). Statistical methods used were analysis of variance (ANOVA) with mean separation by Fisher’s Least Significant Difference (LSD) test (p< 0.05) and Student’s t-Test (p<0.05, p<0.01, p<0.001).

Figure 1: Acetic acid concentration during fermentation of musts at (A) 21.5°Brix (control), (B) 24.5°Brix, (C) 26.0°Brix and (D) 27.5°Brix.

Results: All wines using partially dehydrated grapes were successfully vinified to less than 5 g/L residual sugar. Fermentation kinetics between the two yeasts were similar for all wines other than 27.5°Brix, where CN1 took three days longer. During fermentation with CN1, acetic acid peaked on day two, then decreased in concentration, resulting in final wine acetic acid lower than that measured on day two. Wines fermented with EC1118 showed an increase in acetic acid over the time course of fermentation (Figure 1). Significantly lower wine oxidative compounds (acetic acid, acetaldehyde and ethyl acetate) and higher glycerol resulted in wine produced with CN1 in comparison to EC1118. Both yeasts produced comparable ethanol at each Brix level tested. Further studies showed CN1 lowered acetic acid 7-fold from 0.48 g/L in juice to 0.07 g/L in wine whereas EC1118 reduced acetic acid to 0.18 g/L. In an additional study (Kelly et al., 2022), a consumer preference test (n = 153) comparing liking scores of wines made from withered grapes fermented with S. uvarum CN1 to a commercial yeast (S. cerevisiae EC1118) revealed no difference in preference.

Conclusions: S. uvarum CN1 consumption rate of acetic acid was faster than its production during fermentation resulting in low acetic acid, acetaldehyde and ethyl acetate in wine in comparison to a commercial S. cerevisiae yeast while consistently producing higher glycerol. The S. uvarum yeast isolate is able to metabolize acetic acid during fermentation to significantly lower acetic acid, ethyl acetate and acetaldehyde in wine. It is able to reduce acetic acid 7-fold from the starting juice to the finished wine showing application for managing sour rot arising in the vineyard or during the dehydration process in making appassimento-style wines. Utilization of the S. uvarum isolate CN1 yeast represents an opportunity to regionally tailor this wine style so as to offer consumers a signature style that is suited to the climate and varietals available to industry.

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Acknowledgements: This project was funded by an Ontario Research Fund–Research Excellence grant (ORF RE-05-038) including financial contribution from Ontario Grape and Wine Research Inc., a grant from the Canadian Grapevine Certification Network (ASC-012, activity 14B), and a grant from the Natural Sciences and Engineering Research Council of Canada (NSERC 238872-2012). We would like to thank Pillitteri Estates Winery and Hughes Vineyards for the donation of the grapes, Cave Spring Cellars of the use of their facility for drying of the grapes and Fei Yang for technical support.

Keywords: acetic acid; oxidation compounds; wine quality; Saccharomyces uvarum; partially dehydrated grapes References: Bellincontro, A., De Santis, D., Botondi, R., Villa, I., & Mencarelli, F. (2004). Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production. Journal of the Science of Food and Agriculture, 84(13), 1791-1800.

Heit, C., Martin, S.J., Yang, F., & Inglis, D.L. (2018). Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid. Journal of Applied Microbioogy.

Kelly, J., Yang, F., Dowling, L., Nurgel, C., Beh, A., & Di Profio, F. et al. (2018). Characterization of Saccharomyces bayanus CN1 for fermenting partially dehydrated grapes grown in cool climate winemaking regions. Fermentation, 4(3), 1-14.

Kelly, J., Inglis, D., Dowling, L., & Pickering, G. (2022). Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes. Australian Journal of Grape and Wine Research, 1-11.

Ontario Regulation 406/00 Rules of Vintners Quality Alliance Ontario Relating to Terms for VQA Wine. Retrieved from: https://www.ontario. ca/laws/regulation/000406/v27.

Pigeau, G.M, & Inglis, D.L. (2005). Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation. Journal of Applied Microbiology, 99(1), 112-125.

PHENOLIC AND AROMA MANAGEMENT (3:20PM-4:00PM) Session chair: Debbie Inglis, Brock University, Ontario, Canada.

EFFECT OF GRAPE STEM INCLUSION FERMENTATION ON PINOT NOIR WINE COMPOSITION (3:20PM-3:35PM) Pradeep Wimalasiri*, Kenneth Olejar, Roland Harrison, Richard Hider, Bin Tian Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand *Corresponding email: pradeep.wimalasiri@lincolnuni.ac.nz Purpose/ Aim. Whole bunch fermentation with grape stems is believed by some winemakers to increase complexity, freshness, aromatic expression and textural smoothness in resultant wine, but may also impart green, herbal and earthy characters. However, there is limited published research focused on the impact of including stems during fermentation on Pinot noir wine composition. In this study, different proportions of whole bunches were included in the winemaking, and the resultant wines were analysed for general oenological parameters, phenolic composition and volatile aromatics with the aim to investigate the effect of stem inclusion fermentation on Pinot noir wine composition. Results of this study can be used to aid winemakers to produce Pinot noir wines in different styles.

Methodology. Five treatments were examined in this study: 100% destemmed and crushed grapes (DS), 100% destemmed and crushed grapes with stems added back (DS100), 30% whole bunches (WB30), 60% whole bunches (WB60), and 100% whole bunches (WB100).

Triplicate ferments of each treatment were done using a standard winemaking protocol, which included 5 days cold maceration at 4 0C and 4 days post-fermentation maceration at room temperature. Total soluble solids (TSS), pH, titratable acidity (TA), alcohol content, and residual sugar content were analysed. A range of phenolic and tannin assays was performed: total tannin was determined using the 1 mL assay of the methylcellulose precipitation (MCP) method, Folin-Ciocalteau colourimetry for total phenolic content, modified Somers method for total anthocyanin and colour evaluation (Mercurio et al., 2007), and solid-phase extraction (SPE) was used to separate monomeric phenolics The International Cool Climate Wine Symposium • Abstracts and Posters

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and polymeric phenols before HPLC analysis Jeffery et al. (2008). The monomeric phenolics fraction was analysed using the method described

by Gómez-Alonso et al. (2007). Headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to determine selected aroma compounds in prepared wine samples as per the method described by Tomasino et al. (2015). In all cases, ANOVA was performed with the Tukey comparison test to compare means with a 5% level for rejection of the null hypothesis.

Results. Stems were included into treatments either by adding stems (DS100) or whole bunches (WB30, WB60, WB100). Both stem inclusion and whole bunch addition caused a decrease in alcohol concentration compared to DS treatment. The pH values were significantly higher in whole bunches/stems added treatments compared to DS treatment. The effect of stem inclusion was evaluated by comparing DS100 and DS treatments, since the presence of stems in the DS100 treatment was the only difference. Stem inclusion increased tannin and total phenolic concentrations, but when comparing DS100 treatment with WB100 treatment (both contain the same amount of stems), total phenolics and tannin concentrations were higher in WB100. Tannin and phenolic concentration were increased with the rate of whole bunch addition (WB30, WB60, and WB100) compared to DS treatment. Stem inclusion and whole bunch addition caused a decrease in anthocyanin concentrations with the DS treatment being highest and the DS100 lowest. Whole bunch/stem inclusion caused an increase in the degree of ionisation of anthocyanin, and hue compared to DS treatment. Lowest SO2 resistant pigments was recorded in DS100 treatment and highest recorded in WB60 and WB100 treatments. It has been shown that anthocyanins can adsorb into stems during cold maceration as well as extract tannins from stems that may react with free anthocyanin to form pigmented polymers (Suriano et al., 2015). However, in most of the analysis results from oenological parameters and colour assessment results, WB30 was not sufficient to result in a significant difference compared to DS treatment. Concentrations of catechin, gallic acid, caftaric acid, cis-coutaric acid, caffeic acid, and resveratrol in resultant wines were increased with incremental whole bunch addition treatments compared to DS treatment respectively. However, in most cases, WB30 was not enough to result in a significant increase compared to DS treatment. When examining the contribution of stems, DS100 had values between WB60 and WB100 treatments, indicating that stems alone did not account for the increases. Ethyl 2-methylbutyrate, diethyl succinate, ethyl cinnamate, phenol, eugenol concentrations were increased with the rate of whole bunch/stem addition and decreased the concentrations of 2-methylbutyl acetate and hexyl acetate in resultant wines. Aroma compounds of cinnamon, vanilla, woody, fusel, spiritous characteristics were prominent in WB100 and DS100 treatments and fatty, cheesy, fruity and floral aroma compounds were prominent in DS, WB30 and WB60 treatments.

Conclusion. Stem inclusion and whole bunch addition affected oenological parameters, monomeric phenol composition, and aroma profiles of resultant wines. The effect of stem inclusion evaluated by comparing DS and DS100 treatments, stem inclusion did significantly reduce alcohol, and total anthocyanin concentrations and significantly increased pH, tannin, phenols and hue. Wines fermented with higher proportion of whole bunches/stems showed lower alcohol content, and higher pH, MCP tannin, and total phenols compared to DS treatment. In most cases, 30WB showed no change to basic oenological parameters, wine colour and monomeric phenol composition to DS, but did significantly increase pH, and total anthocyanin compared to DS treatment. Both whole bunch addition and stem inclusion treatments resulted in cinnamon, vanilla, woody, fusel, and spiritous compounds.

Keywords: aroma, phenols, Pinot noir, stem, tannin, whole bunch References GÓMEZ-ALONSO, S., GARCÍA-ROMERO, E. & HERMOSÍN-GUTIÉRREZ, I. 2007. HPLC analysis of diverse grape and wine phenolics using direct injection and multi-detection by DAD and fluorescence. Journal of Food Composition and Analysis, 20, 618-626.

JEFFERY, D. W., MERCURIO, M. D., HERDERICH, M. J., HAYASAKA, Y. & SMITH, P. A. 2008. Rapid isolation of red wine polymeric polyphenols by solid-phase extraction. Journal of agricultural and food chemistry, 56, 2571.

MERCURIO, M. D., DAMBERGS, R. G., HERDERICH, M. J. & SMITH, P. A. 2007. High throughput analysis of red wine and grape phenolics-adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format. Journal of agricultural and food chemistry, 55, 4651.

SURIANO, S., ALBA, V., TARRICONE, L. & DI GENNARO, D. 2015. Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines. Food Chemistry, 177, 382-389.

TOMASINO, E., HARRISON, R., BREITMEYER, J., SEDCOLE, R., SHERLOCK, R. & FROST, A. 2015. Aroma composition of 2‐year‐old New

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Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests.

Australian Journal of Grape and Wine Research, 21, 376-388.

THE AROMALOCTM METHOD TO IMPROVE WINE QUALITY (3:35PM-3:50PM) Richard L. Jones1* and Gary J. Pickering2 1 Professor Emeritus, Department of Medicine, University of Alberta and President of AromaLoc Inc., Naramata, British Columbia. 2Departments of Biological Sciences and Psychology, and Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada. *Presenting and Corresponding Author: dick@aromaloc.com Purpose/Aim. Dozens of trials in the South Okanagan area of British Columbia over the past eight years suggest that the AromaLoc method increases wine quality and does so by selectively retaining the yeast-derived fruity esters (Jones, 2020). This study reports the findings from wineries located in other areas of North America to determine if unsupervised use of AromaLoc can be as effective as previously found. AromaLoc is a non-invasive method to reduce stripping of aromas by the CO2 released during primary fermentation (Morakul et al., 2013). It does this by treating the escaping headspace gas above fermenting wine with a membrane and a process called vapor permeation.

Hydrophobic aroma compounds, plus some CO2, permeate the membrane and are pumped back to the headspace to preserve the aromas that would normally be lost to the atmosphere (Ferreira et al., 1996). Permeated aromatic compounds return to the headspace and result in an increase in these compounds in the fermenting wine below. The membrane is made of polydimethylsiloxane (PDMS), commonly known as silicone, formed into hollow fibers which allow a large diffusion surface area. Aromas permeate PDMS via a solution-diffusion mechanism, meaning the permeating compounds must first dissolve in the PDMS before they can diffuse across. Since PDMS is hydrophobic, the hydrophobic aromas dissolve better into PDMS than hydrophilic compounds (Auner et al,. 2019). The driving force for diffusion is the chemical potential gradient (CPG), determined by concentration and pressure differences between the feed and permeate sides of the hollow fibers. A vacuum pump assists to increase the CPG by creating a partial vacuum.

Methodology. Wineries in British Columbia (n=2), Ontario (n=1), and California (n=1) volunteered to perform trials of AromaLoc with either white or red varietals. The wineries were asked to make any routine nutrient or pH adjustments to the juice, inoculate with yeast and mix before splitting the juice into two fermenters of near equal volume and the same temperature. One tank was the control, treated as the winery normally treats fermenting wine, while the other tank had a gas-tight lid to which the AromaLoc machine was attached. For white wine, this set-up is simple but for red wine, where punch downs are required, it is more complicated, especially if the fermentation is conducted in an oak barrel. The California winery did a red wine fermentation in oak barrels with AromaLoc-designed lids fabricated by TN Coopers of Chile that kept the headspace gas-tight. The lid had a built-in punch down tool that could submerge the cap without opening the headspace to atmosphere. For all trials, AromaLoc headspace recirculation was started near peak fermentation and continued until near the end of fermentation. Following fermentation, the AromaLoc machine was removed and the wine was treated in the winery’s customary way. Bottled samples of each wine were analyzed for 23 volatile organic compounds representative of the major chemical groups important to wine quality using multi-dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS) (method adapted from Botezatu et al., 2016). Compound concentrations were converted into % change from the control for each AromaLoc-treated wine and each compound. Due to the small sample size, only descriptive statistics were applied to the data.

Results. All results were expressed as the hydrophilicity (logP) of the aroma compound plotted against the % change from control concentration for each of the measured aroma compounds. The general finding for both white and red varietals was that aromas having a logP < 1.8 (more hydrophilic) changed very little or tended to decrease with AromaLoc-treatment while compounds with logP > 1.8 tended to increase.

Conclusions. The AromaLoc method was tested and reported as easy to use by the winemakers. In trials where there were no technical difficulties, such as loss of vacuum or a leaking tank lid, the AromaLoc-treated wines had increased average concentrations of hydrophobic aromas, which should translate into fruitier aroma and flavour profiles than control wines. The tendency for hydrophilic aromas, such as the fusel alcohols, to decrease with AromaLoc treatment is also expected to improve the wine’s flavour. These findings were expected since The International Cool Climate Wine Symposium • Abstracts and Posters

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PDMS has low solubility to compounds with a logP <1.8, but solubility is excellent for compounds with logP >1.8 (Auner, 2019). In summary, the AromaLoc method to preserve fermentation aromas appears to preferentially retain the generally more desirable hydrophobic aromas and discard the generally less desirable hydrophilic compounds.

Key Words: Hydrophobic and hydrophilic wine aroma compounds, wine quality, AromaLoc References Jones, R.L. (2020) Apparatus and method for preserving the aroma of a fermentable beverage. International patent application. WO 2020/160644 A1.

Auner, A.W., Tasneem, K.M., Markov, D.A., McCawley, L.J., Hutson, M.S. (2019). Chemical-PDMS Binding Kinetics and Implications for Bioavailability in Microfluidic Devices. Lab Chip, 19(5): 864-874.

Botezatu, A., Kemp, B.S., Pickering, G.J. (2016). Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine. Molecules, 21, 1238; doi:10.3390/molecules21091238.

Ferreira, V., Pena, C., Escudero, A. (1996). Losses of volatile compounds during fermentation. Z Lebensm Forsch; 202: 318-323.

Jones, R.L. (2020) Apparatus and method for preserving the aroma of a fermentable beverage. International patent application. WO 2020/160644 A1.

Morakul, S., Mouret, J-R., Nicolle, P., Aguera, E., Sablayrolles, J-M., Athés, V. (2013). A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations. Food Bioprocess Technol 6:818–827 Acknowledgments. The authors thank all the winemakers who participated in this study. Funding from NRC/IRAP. Thank you to Shufen Xu, and the Analytical Lab at the Cool Climate Oenology and Viticulture Institute, Brock University.

WINE ANALYSIS AND TECHNOLOGY (3:20PM-4:00PM) Session chair: David Stasiuk, Nuance Winery Supplies Ltd, Canada.

IMPACT OF FLASH DÉTENTE TREATMENT ON MERLOT JUICE AND WINE COMPOSITION. (3:20PM-3:35PM) Belinda Kemp1, 2, Fred Di Profio3, David Stasiuk4, Thierry Lemaire4 and Debra L. Inglis1,2,5 1 Cool Climate Oenology and Viticulture Institute, Brock University 2 Department of Biological Sciences, Faculty of Math and Science, Brock University 3 Pondview Winery, Niagara-on-the-Lake, Ontario 4 Nuance Winery Supplies, St. Catharines, Ontario 5 Centre for Biotechnology, Faculty of Math and Science, Brock University, St. Catharines, ON L2S3A1, Canada Corresponding email: bkemp@brocku.ca Purpose/Aim: Consumer demand in Ontario for robust, fuller-bodied red wines, coupled with the high consumption of imported red wine compared to Ontario wines means that winemakers are increasingly interested in new, effective red winemaking techniques. Processes like Flash Détente that can alter the chemical composition of red wine to create wine styles that fulfil consumer demands, is currently of great interest to Canadian winemakers. Flash Détente involves heating the must grapes to a high temperature (usually around 85°C) then sending the hot grapes to a high vacuum chamber. Here the temperature decreases rapidly so the water in the skin cells evaporates, resulting in the water in the berries to turn to steam. The aims of this study were to establish the impact of Flash Détente treatment on standard juice and wine chemical composition, yeast assimilable nitrogen (YAN mg N/L) and tannin concentrations in the wine after bottling and during aging.

Methodology: Merlot grapes were machine harvested at Pondview Estate Winery (Niagara-on-the-Lake, Ontario) in October 2021. Six vessels (25 kg each) of machine harvested (MH) must and six of Flash Détente (FD) (25 kg each) had Zimared Plus enzyme (0.04 g/L) added, then fermented with D254 yeast (Lalvin, Nuance Winery Supplies), at 28 °C. After malolactic fermentation (VP41 bacteria (0.01g/L) (Lallemand,

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Scottlabs, Niagara-on-the-Lake), and chemical analysis, the wines were blended to produce two further treatments. Three MH wines were blended by % with three corresponding wines from the Flash Détente treatment resulting in four treatments in triplicate: 1) machine harvest (control) wines (C), 2) Flash Détente treated wines (FD), 3) 50 % of FD with 50% MH, and 4) 30% FD with 70% MH. Data was statistically analysed (analysis of variance (ANOVA) and Student T tests) using XLSTAT statistical software (Version 2021.1.1, Addinsoft, New York, USA).

Results: Flash Détente increased pH, TA (g/L), °Brix, YAN (mg N/L), and amino acids (mg N/L) (p > 0.05). After fermentation, before wines were blended into their final treatments, wine analyses was conducted. FD had an effect on every chemical parameter measured ((TA g/L), acetic acid (g/L), malic acid (g/L) and residual sugar (g/L)), except for pH level. At this stage in production, FD wines had higher levels of malic acid, acetic acid and TA (g/L) than MH wines. A difference (p > 0.05) in pH and (TA g/L) in the blended wines was found. FD had a significant effect on tannin concentrations in the red wines (Figure 1). Concentrations decreased as the percent of Flash Détente treated wine (L) decreased.

Figure 1. Tannin concentration (µg epicatechin/ mL) in wines post fermentation and blending 2021.

Conclusions: Differences in phenolic compounds including tannins, and differences in standard chemical analyses of juice and red wine have been reported in previous studies concerning Flash Détente treatment1. However, this is the first time that an effect on YAN (mg N/L) due to an increase in amino acids has been reported. Further investigation of the effect on amino acids from Flash Détente is required due to their influence on volatile aromatic compounds (VOCs), particularly “fruity” esters, in the final wines. Increased concentrations of aromatic esters have been reported in FD treated wines but the reason for their increase is currently unknown1.

Keywords: Flash Détente, Merlot, tannin, colour, amino acids.

Acknowledgements: This project was funded by a grant from the Canadian Grapevine Certification Network (CGCN Activity 14B). We would like to thank Leah de Felice Renton and Dan Greaves for the chemical analyses of juice and wines.

References: Ntuli, R.G., Saltman, Y., Ponangi, R., Jeffery, D.W. Bindon, K and Wilkinson, K.L. (2022). Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins. Food Chemistry. 369, 130861, 1-13. https://doi.org/10.1016/j.foodchem.2021.130861

LOOSE BOOZE: PERVAPORATION, ANOTHER GENTLE MEMBRANE TECHNOLOGY FOR ALCOHOL ADJUSTMENT. (3:35PM-3:50PM) Thierry Lemaire, Nuance Winery Supplies, Canada.

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WHY WINE CONSUMERS BUY WHAT THEY BUY (3:20PM-4:00PM) Annamma Joy, University of British Columbia-Okanagan, Canada The answer to this question is as complex as it is elusive, we argue in this paper. Our approach is systematic, however; we ask a series of information-gathering questions: what, who, when, where, and how, which all lead to the “because” of this paper—the answer to the thorny question of consumer choice. The first questions we ask are “what?” and “who?” Specifically, what kinds of wine do customers buy and who is buying what? Different segments of the population (from Baby boomers to generation Z and from experts to novices) gravitate towards different wines to support different lifestyles. Our findings suggest that what is selected and for what purpose is deeply entwined with lifestyle and the sociocultural hierarchies made visible through the performance of “good taste.” Another key question we pose is “when?” This paper investigates what occasions motivate these purchases. Relatedly, we investigate “where?”—both where the wine was purchased and where it was imbibed, some wines being chosen for special occasions. We then move into the “How?” or praxis of wine consumerism. In short, how exactly does the consumer make their choice? Wine practices, as we discuss in this paper, are knowledge-dependent and shaped by myriad information channels. Cumulatively, the answers to these questions underscore the symbolic purpose of wine consumption, which can establish and confirm social status, enhance social cohesion, and play a key part in identity-formation, and upward social mobility.

DEVELOPMENTS IN CONSUMER WINE SENSORY ANALYSIS (4:00PM-5:30PM) 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.

VITICULTURE FLASH TALKS (4:00PM-5:00PM) Seminars on a broad range of viticulture topics.

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 Purpose. Vitis vinifera L. cv. Pinot noir grapevines are grown primarily in ‘cool’ to ‘moderately warm’ growing regions. Vines grown in cool regions are photosynthetically limited due to reduced solar radiation (if at higher latitudes) and lower temperatures that reduce photosynthesis rates and slow vine phenological development relative to vines grown in warm climates (Reeve et al., 2018). Pinot noir grapes and wines are inherently low in phenols (Harbertson et al., 2008), which results in wines that are perceived as light in color and astringency (Cliff et al., 2007). As color is one of the main drivers of perceived wine quality, viticultural practices such as cluster thinning are often applied to Pinot noir grapes in an attempt to influence fruit polyphenol composition by lowering vine crop load (Reynolds et al., 1994). The timing of cluster thinning may also have an impact on vine physiology and fruit composition. For example, it has been hypothesized that removing crop at bloom may lead to lower leaf transpiration rates, and therefore lower leaf photosynthesis rates (Naor et al., 1997), which could negate the desired effect of enhanced berry ripeness. In addition, if photosynthesis rates remain unchanged but the source/sink ratio increases upon cluster thinning, the increased photo-assimilates may stimulate vegetative growth, counteracting or negating the benefits of the decreased crop load (Smart et al., 1990). In the present study, the effect of crop load reduction by cluster thinning was studied on Pinot noir grapes (clone 115) and wines grown in the cool climate conditions of the Edna Valley of the Central Coast (San Luis Obispo county) of California (USA). The objectives of this study were to evaluate the effect of the timing of cluster thinning crop reduction on vine capacity, berry composition, and wine composition over two consecutive seasons.

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Methodology. A three-year study was conducted at a commercial vineyard site in California’s Edna Valley AVA to evaluate the physiological and agronomic effects of cluster thinning timing on Vitis vinifera L. cv. Pinot noir (clone 115) grapevines. Vines were head-trained, canepruned on 2.75 x 1.52 m in the north-south direction. Vines were thinned to one cluster per shoot at three selected time- points during the growing season (bloom, bloom + 4 weeks, bloom + 8 weeks, bloom + 12 weeks), and fruit from each treatment was harvested and made into wine. Wines were also evaluated by an overall difference sensory test.

Results. Across all growing seasons, yield decreased 43% in thinned vines relative to un-thinned control vines. No effect of cluster thinning or interaction with growing season was found in vine shoot diameter, internode length, fruit zone light level, or cluster weight. Growing season affected more fruit and wine parameters than did cluster thinning treatment, with interactions between treatment and growing season found in fruit Brix, titratable acidity, and anthocyanins, as well as wine anthocyanins and wine b* (yellow component). For example, bloom + 8 and bloom + 12 thinning treatments advanced Brix in 2017 but had no effect in 2018. Cluster thinning treatments increased berry anthocyanins by 43% in 2017 and by 103% in 2018 relative to the control. Similarly, cluster thinning increased berry total phenolics by 87% in 2017 and by 140% in 2018 relative to the control, with no significant differences found between the different thinning treatments. However, the levels of anthocyanins and total phenolics were generally not affected by cluster thinning treatment in the resulting wines.

Conclusions. No effect of cluster thinning or variations in the timing of crop reduction was observed. The environmental conditions of the growing season had a greater effect than thinning treatment for most parameters, suggesting that rather than cluster thinning treatment being affected by seasonal variation, seasonal variation itself was the primary driver of differences in fruit and wine composition. There was no overall sensory difference detected between the control (non-thinned vines) and the cluster thinned treatments. This study suggests Pinot noir vineyards on the Central Coast of California can support crop loads resulting in Ravaz Index values of larger than 3.23 and potentially up to 6 without negatively impacting ripening potential of the vines, so long as there are no severe decreases in growing degree day accumulation. Thus, growers could potentially elect to eliminate crop thinning without resulting adverse effects on berry or wine quality.

Keywords: Cluster thinning, Vine balance, Crop load References Cliff, M. A., King, M. C., & Schlosser, J. (2007). Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines. Food Research International, 40, 92–100.

Harbertson, J. F., Hodgins, R. E., Thurston, L. N., Schaffer, L. J., Reid, M. S., Landon, J. L., … Adams, D.O. (2008). Variability of tannin concentration in red wines. American Journal of Enology and Viticulture, 59, 210–214.

Naor, A., Gal, Y., & Bravdo, B. (1997). Crop load affects assimilation rate, stomatal conductance, stem water potential and water relations of field-grown Sauvignon blanc grapevines. Journal of Experimental Botany, 48, 1675–1680.

Reeve, A. L., Skinkis, P. A., Vance, A. J., McLaughlin, K. R., Tomasino, E., Lee, J., & Tarara, J. M. (2018).Vineyard floor management and cluster thinning inconsistently affect ‘Pinot noir’ crop load, berry composition, and wine quality. HortScience, 53, 318–328.

Reynolds, A. G., Price, S. F., Wardle, D. A., & Watson, B. T. (1994). Fruit environment and crop level effects on Pinot noir. 1. Vine performance and fruit composition in British Columbia. American Journal of Enology and Viticulture, 45, 452–459.

Smart, R. E., Dick, J. K., Gravett, I. M., & Fisher, B. M. (1990). Canopy management to improve grape yield and wine quality - principles and practices. South African Journal of Enology & Viticulture, 11, 3–17.

Acknowledgements. Funding was generously provided by the California State University Agricultural Research Institute, the Baker Koob Endowment, the Office of Graduate Education Assistantship Program, the American Society of Enology and Viticulture, the Friends of the California State Fair, the National Restaurant Association Educational Foundation, the College of Agriculture, Food, and Environmental Sciences, the Summer Undergraduate Research Program, and Crimson Wine Group.

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HORMONE APPLICATION STRATEGIES FOR MODULATING RIPENING AND IMPROVING TERPENE ACCUMULATION IN COOL CLIMATE REGIONS OF BRITISH COLUMBIA Simone Diego Castellarin, Junfang Wang Wine Research Centre, The University of British Columbia, 2205 East Mall, Vancouver, BC, Canada Corresponding email: simone.castellarin@ubc.ca Purpose/Aim. Vancouver Island and the Gulf Islands are two cool climate wine regions in British Columbia. In cooler years, fruit ripening can be slow and the achievement of optimum grape quality challenging. Terpenes determine the aroma of several wines and are generally accumulated at late stages of ripening (Martin et al. 2012). Advancing ripening could generate considerable benefits to the wine industry in cool climate regions by favouring an optimal accumulation of terpenes. Hormones play a major role in regulating ripening and fruit metabolism. Although the relationship between plant hormones, ripening, and grape quality has been studied considering parameters such as sugars, anthocyanins, and terpenes (Böttcher et al. 2012; Jia et al. 2016; D’Onofrio et al. 2018), a comprehensive, vineyard-level understanding on the impact of hormones on fruit composition is still lacking. This study aimed to investigate the effect of exogenous hormone (abscisic acid, ABA; jasmonic acid, JA; ethylene, ETH; indoleacetic acid, IAA; and methyl jasmonate, MeJA) applications on ripening and the biosynthesis of terpenes in Gewürztraminer grapes grown in a vineyard in Vancouver Island (BC). Our study revealed that, despite ABA accelerates ripening at early stages of ripening, jasmonic acid and methyl jasmonate affect terpene without stimulating ripening.

Methodology. The experiments were conducted during 2017 and 2018 seasons in a Gewürztraminer vineyard (Saison Market Vineyard) located in North Cowichan, (BC). Grapevines were grown in a vertical shoot positioning training system accordingly to a Guyot system with two canes per vine. Each treatment was replicated five times accordingly to a randomized block design. In 2017, hormones (ABA, JA, ETH, IAA) were applied three times at 48, 60 and 72 days after anthesis (DAA). In 2018, hormone (ABA, JA, ETH, MeJA) applications were conducted at 75 and 82 DAA. Berry samplings were randomly carried out at four time points throughout berry ripening, and berry samples were used for total soluble solid (TSS) determination. Additional berry samples were collected for gene expression (during ripening) and terpene analyses (at harvest).

Extraction and quantification of free and bound terpenes using solid- phase microextraction/liquid-gas chromatography-mass spectrometry (SPME/LI-GC-MS) was performed as previously described (Wang et al. 2019). Expression analysis of terpene genes was performed accordingly to previously published protocols (Savoi et al. 2017).

Results. ABA markedly advanced berry ripening at 73 DAA in 2017 as measured by changes in TSS level (Fig. 1A). In 2018, ABA had no effect on TSS, while ETH and MeJA inhibited TSS (Fig. 1B). Total free (Fig. 2A and B) and bound terpenes were significantly induced in JA and MeJA-applied berries. On the other hand, ABA/ETH/IAA had no effect on total free and bound terpenes. JA and MeJA applications markedly increased the expression of several terpene genes, indicating that those two hormones directly affect the terpene biosynthesis.

Conclusions. Our study shows that hormone applications have a transient effect on ripening but do not affect the sugar levels at harvest, with the exception of MeJA that actually impairs sugars. JA and MeJA strongly promote terpenes. Further studies should focus on how to increase jasmonate levels in grapes via viticultural practices in order to obtain better aromatic accumulation in seasons when the climate limits ripening and terpene accumulation.

Keywords: Aroma, Berry Ripening, Cool Climate, Hormones, Terpenes.

References Böttcher C, Boss PK, Davies C (2012) Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters. Funct Plant Biol 39:745. doi: 10.1071/FP12132 D’Onofrio C, Matarese F, Cuzzola A (2018) Effect of methyl jasmonate on the aroma of Sangiovese grapes and wines. Food Chem 242:352– 361. doi: 10.1016/J.FOODCHEM.2017.09.084 Jia H, Wang C, Zhang C, et al (2016) Functional Analysis of VvBG1 During Fruit Development and Ripening of Grape. J Plant Growth Regul. doi: 10.1007/s00344-016-9597-y Martin DM, Chiang A, Lund ST, Bohlmann J (2012) Biosynthesis of wine aroma: transcript profiles of hydroxymethylbutenyl diphosphate

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reductase, geranyl diphosphate synthase, and linalool/nerolidol synthase parallel monoterpenol glycoside accumulation in Gewürztraminer grapes. Planta 236:919–29. doi: 10.1007/s00425-012-1704-0 Savoi S, Wong DCJ, Degu A, et al (2017) Multi-Omics and Integrated Network Analyses Reveal New Insights into the Systems Relationships between Metabolites, Structural Genes, and Transcriptional Regulators in Developing Grape Berries (Vitis vinifera L.) Exposed to Water Deficit. Front Plant Sci 8:1–19. doi: 10.3389/fpls.2017.01124 Wang J, Abbey T, Kozak B, et al (2019) Evolution over the growing season of volatile organic compounds in viognier (Vitis vinifera L.) grapes under three irrigation regimes. Food Res Int 125:108512. doi: 10.1016/j.foodres.2019.108512 Acknowledgements. We thank the Wine Islands Grape Growers Association and NSERC for supporting the project Viticultural strategies for improving the ripening and aromatics in Gewürztraminer grapes.

Figure 1 Impact of hormone applications on total soluble solids (TSS) in 2017 (A) and 2018 (B). The grey arrows indicate the time of the first hormone application during the season. Asterisks indicate statistical significance accordingly to a one-way ANOVA test.

Figure 2 Impact of hormone applications on free terpenes in 2017 (A) and 2018 (B). Different letters indicate statistical difference accordingly to one-way ANOVA and Tukey HSD tests.

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HIGH TUNNEL TABLE GRAPES FOR NEBRASKA AND THE MIDWEST Paul Read University of Nebraska, Lincoln, Nebraska, USA Purpose. Because production of table grapes has been subjected to environmental stresses such as hail, wind and vertebrate pests, field production of table grapes has proved to be uneconomical for Nebraska vineyards. It was therefore proposed that growing grapes in a high tunnel should be evaluated to determine economic feasibility of the alternative of growing table grapes in a high tunnel.

Methods. Five seedless table grape cultivars were evaluated for potential production of high quality fruit that would be potentially profitable for marketing to local supermarket produce departments and to enable diversification for farmers market vendors. Cultivars tested included Canadice, Marquis, Mars, Somerset Seedless and Thomcord established in a polyethylene-covered high tunnel with no supplemental heat.

Three replicates of five own-rooted vines per replicate were established directly into an existing silt loam field soil in a randomized complete block experimental design in April, 2017. Temperature control was maintained by opening/closing side vents and end doors of the high tunnel.

Results. Although it was not anticipated that Thomcord would be sufficiently hardy to be economically productive, it ultimately proved to have the highest first-year (third growing season, 2019) yield of over 32 pounds (14.5kg) per plant when harvested at 19 degrees Brix, 3.14 pH and 9.3 TA. Mars, Somerset and Marquis produced what was considered a good first year yield (16, 14 and 9.4 pounds per plant, respectively).

Canadice yields were drastically reduced by vertebrate pest depredation, but quality of fruit was excellent and judged to be of acceptable market quality. Additional data acquired based upon modified Eichhorn-Lorenz stages were timing of bud break, dates of 50% cap-fall, and fruit set at two weeks post cap-fall; these data were correlated with growing degree days (GDD), base 50F. Pruning weights were all high, probably because of the high fertility of the existing soil.

Current and Future Research. Winter survival rate and second year fruit set and yield potential will also be evaluated. Anticipated profitability and estimated break-even point (year) will be determined based upon yield potential, projected market price, cost of high tunnel construction and maintenance, crop management costs and longevity of the high tunnel and the vines. Based upon these first-year results, we are optimistic that growing table grapes in a high tunnel should be considered by commercial growers on a trial basis. Future research will also include evaluation of the potential for growing classic wine grape cultivars that require a longer growing/ripening season than found in much of the Midwest USA in a similar high tunnel scenario.

Acknowledgements. Funding support for this project was received from the USDA Block Grant Program administered by the Nebraska Department of Agriculture, the Nebraska Grape and Wine Board, the University of Nebraska Agriculture Research Division and the NIFA Multistate Hatch project (NEB-22-391).

LATE BUNCH STEM NECROSIS IN MARQUETTE WINE GRAPES: A CASE STUDY OF A CLIMATE-SENSITIVE PHYSIOLOGICAL DISORDER Harrison Wright, Keith Fuller, Jeffrey Franklin, Charles Forney, Jun Song, Shawna MacKinnon, Susan Carbyn and Debra Moreau, Agriculture and Agri-Food Canada (AAFC), Kentville Research and Development Centre (KRDC), 32 Main St., Kentville, Nova Scotia, Canada.

Corresponding email: harrison.wright@canada.ca Purpose/Aim. Bunch stem necrosis in wine grapes is a climate-sensitive physiological disorder where the rachis supporting the fruit becomes necrotic before the berries reach maturity. Although poorly understood, late bunch stem necrosis (LBSN) (Figure 1), as opposed to early, has been correlated with cool, wet seasons, vine vigour and cultivar-specific nutritional imbalances (Cline, 1987; Klodd et al., 2018; Pickering et al., 2007). The Marquette wine grape, developed at the University of Minnesota, is a winter hardy red hybrid capable of reliable yields, high sugars and complex wines. The cultivar, recently approved by VQA Ontario, has become popular in many cool climate regions since its introduction in 2006. Arguably, the greatest failing of this otherwise attractive cultivar is its propensity for LBSN. Aside from climate, further yet unknown factors play an important role for Marquette as sites with a history of the disorder sometimes neighbour others where the disorder is only rarely observed.

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In this study, a soil amendment trial (control, N, K, Ca and Mg) is set up at a Marquette vineyard with a history of LBSN over two years. Nutritional status of the soil and vines, crop load, fruit chemistry, vegetation indices, vigour and other vine parameters are tracked alongside of disorder incidence. Incidence of LBSN in Marquette was found to be correlated with various nutrient levels, chlorophyll and vine vigour.

Methodology. Forty panels (panel = 5 vines) of Marquette were separated into 4 blocks. A buffer panel separated each treatment panel both within and across rows.

Two reps of 5 soil amendments (1. Control, 2. Calcium (391 g CaCl2 / m2), 3. Nitrogen (71 g NH4NO3 / m2), 4. Magnesium (316 g MgSO4 / m2), 5. Potassium (91 g KCL / m2) were randomly assigned to panels in each block and applied in spring for 2 years. Half the amendments were applied with lime (200 g / m2). Nutrient status (soil, leaf, fruit & rachis), crop load, canopy, fruit chemistry, chlorophyll content, drone imagery (Orix GeoScience, Canada) using a Micasense (WA, USA), and LBSN disorder status were tracked. The nutrient status of the rachis and fruit were also measured in the 10 healthy and 10 necrotic clusters from four high disorder panels and 10 healthy clusters from four low disorder panels. The same number of clusters were collected to measure °Brix and titratable acidity (TA). ANOVA, regression and principle component analyses (PCA) were performed using R (R Core Team, 2018) to assess the results.

Figure 1. An image showing two Marquette clusters. The cluster on the left experienced high fruit abortion, but has a healthy green rachis. The cluster on the right is a fuller cluster, but the rachis grew necrotic before harvest.

Results & Discussion. While 2018 saw insignificant levels of LBSN in the soil amendment study (< 5%), high levels of disorder (≈ 25% of clusters) were observed in 2019.

The lone soil amendment that suggested a difference in disorder level was nitrogen.

Panels that received nitrogen had ≈ 50% more stem necrosis (35%) than the average incidence found across the other 4 treatments (22%) (p = 0.08). Disorder levels varied greatly across and within blocks. PCA analyses supported this finding: variables associated with vigour (e.g., leaf and petiole N, cane mass, chlorophyll levels, YAN) correlated positively with disorder levels. Additionally, drone imagery performed 8 weeks prior to harvest, when no disorder was present, showed chlorophyll and vigour indices correlated strongly with stem necrosis incidence at harvest (p < 0.001). Stem necrosis levels were also negatively correlated with fruit Ca and Mg levels and leaf P levels; fruit Ca levels were negatively correlated with leaf levels (data not shown). Brix levels were unchanged in necrotic vs healthy fruit; however, acidity levels were higher in necrotic (2.1%) vs healthy (1.4%) clusters (p < 0.001). Several nutritional differences in the rachis were noted between necrotic and healthy clusters in high and low disorder incidence panels (Table 1). In particular, the interplay between N and Mg appears important. The negative correlation between B and LBSN may be linked to observations of fruit set differences; differences in Mn were particularly striking and require more study.

Table 1. Rachis nutritional status in high and low disorder panels and necrotic and healthy looking clusters.

Averages represent 4 panels x 10 clusters each.

N (%)

Ca (%)

K (%)

Mg (%)

P (%)

B (ppm) Cu (ppm)

Mn (ppm)

high disorder-necrotic

2.26a

0.71b

3.3b

0.15b

0.73b

38.1a

9.3ab

62b

high disorder-healthy

1.66b

0.69b

3.7ab

0.16b

0.84ab

39.2a

8.0b

63b

low disorder-healthy

0.89c

0.88a

4.1a

0.27a

0.95a

32.2b

10.3a

399a

*Averages with similar letter groupings within a column are not significantly different.

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Conclusions. Clusters with stem necrosis had significantly higher acid levels relative to healthy ones. Aside from climate, which remains poorly understood, vine vigour and balance, N, P, Ca and Mg have the highest explanatory power in their relationship with Marquette LBSN. Reigning in vigour via aggressive hedging, as well as rootstocks with their possible impact on nutrient uptake, should be explored.

Keywords: Bunch stem necrosis, climate, physiological disorder, water berry References Cline, R.A., 1987. Calcium and magnesium effects on rachis necrosis of interspecific hybrids of euvitis grapes cv. canada muscat and cv. himrod grapes. J. Plant Nutr. 10, 1897-1905.

Klodd, A., Clark, M., Thull, J., 2018. Potential bunch stem necrosis in Minnesota grapevines, Univeristy of Minnesota online.

Pickering, A.H., Warrington, I.J., Woolley, D.J., Wünsche, J.N., 2007. A reduction in vine vigor of cabernet sauvignon (vitis vinifera l.) decreases bunch stem necrosis, Acta Horticulturae, pp. 687-692.

R Core Team (2018). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. URL https://www.R-project.org/ Acknowledgements. This research was supported by the Nova Scotia Department of Agriculture (NSDA).

THE IMPACT OF PROJECTED CLIMATE CHANGE ON KEY INDICATORS AND CRITICAL THRESHOLDS FOR GRAPE GROWTH AND WINE PRODUCTION IN ONTARIO (CANADA): A PROVINCE-WIDE ASSESSMENT Micah J. Hewer* and Mathieu Brunette Department of Physical and Environmental Sciences, University of Toronto at Scarborough, 1265 Military Trail, Toronto, ON. Canada, M1C 1A4. *Corresponding email: micah.hewer@utoronto.ca Purpose/Aim. There is a strong relationship between weather and climate variability with grape growth and wine production (Jones et al.

2005; Schultz & Jones 2010). Meanwhile, global and regional climates are changing under anthropogenic climate change (Zhang et al. 2000).

Thus, there is a clear need for regional climate change impact assessments on the grape and wine industry, especially in a Canadian context.

Despite the significant contribution of the grape and wine industry to both national and provincial economies in Canada, there remains a dearth of climate change impact assessments within the existing academic literature. Most studies to date have only examined historical changes in climate and assessed the impacts of these changes on grape growth and wine production across various regions (Jones 2012; Holland & Smit 2014; Rayne & Forest 2016; Shaw 2017). Nonetheless, these foregoing historical studies have already reported several observed climate change impacts on grape and wine regions across Canada; laying the foundation for the current study which is designed to assess the impact of projected climate change on the future of grape growth and wine production across the Canadian province of Ontario.

Methodology. This study identified key indicators and critical thresholds defining the relationship between weather and climate with grape growth and wine production, from with the existing academic literature. Observed historical and projected future changes in these indicators and thresholds of climatic suitability and climate risk were assessed for the three principal wine regions in Ontario: Niagara Peninsula, Lake Erie Northshore and Prince Edward County. Linear regression analysis was used to identify historical trends in these indicators and thresholds (along with nonparametric statistics when even the conditions for linear regression were not met). The selective ensemble approach (Hewer & Gough 2019) was used to define seasonal global climate model (GCM) climate change projections. The Statistical Down-Scaling Model (SDSM) version 5.2 (Wilby et al. 2001), was used to create local point, daily time scale, climate change scenarios, being forced by the selective ensemble of seasonal GCM projections. Changes in key indicators and threshold were assessed on the daily time scale and then presented as average annual changes over three delta periods: 2020s (2011-2040), 2050s (2041-2070), and 2080s (2071-2100), for both a medium (RCP4.5) and high (RCP8.5) emissions scenario.

Results. Regional climates across Ontario are projected to get considerably warmer and potentially wetter as a result of global climate change. In this study, we emphasize the climate change projections for which there has been a historical precedence already set, that is, through observed climate changes. The greatest magnitude of observed and projected climate change impacts is likely to affect the Niagara

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Peninsula and Lake Erie Northshore wine regions. These impacts include warmer average growing season temperatures, increased growing degree days, warmer minimum temperatures and fewer extreme cold days. Niagara Peninsula can also expect to experience warmer minimum temperatures in September and fewer nights with temperatures below 14°C. Whereas, Lake Erie Northshore can expect to experience less accumulated precipitation during both the growing season and the ripening period along with fewer heavy rain days leading up to harvest. The main findings for Prince Edward County relate to an increased occurrence of extreme heats days and a decreased occurrence of extreme cold days.

Conclusions. In general, projected climate change impacts are positive for grape and wine in Ontario but will require adaptation measures to capitalise on opportunities and minimise risks. The key adaptation strategy will be gradually phasing out cold hardy varieties (Chardonnay, Riesling, Pinot Gris), that are more sensitive to extreme heat and less suitable for warmer climates and rely more on growing Europeans varieties (Merlot, Cabernet Sauvignon, Sauvignon Blanc) that can thrive in a warmer climate and are more resilient to heat stress. A transition away from white wine varieties towards red wine varieties will be an appropriate adaptation strategy, as has already been observed among vineyards and wineries in similar regions of France (Burgundy, Bordeaux). For Prince Edward County, it will be more appropriate to shift the focus of adaptation strategies away from protecting against freeze damage and more towards avoiding heat stress (i.e less burying of vines and lighting fires to more increasing shade and pruning leaves).

Keywords: Grape growth, Wine production, Climatic suitability, Climate risks, Climate change impacts References Hewer, M. and Gough, W. (2019). Using a multi-year temporal climate analogue approach to assess climate change impacts on park visitation. Weather, Climate, and Society, 11, 291-305.

Jones, G.V., White, M.A., Cooper, O.R., & Storchmann, K. (2005). Climate change and global wine quality. Climatic Change, 73, 319-343.

Jones, N. K. (2012). The influence of recent climate change on wine regions in Quebec, Canada. Journal of Wine Research, 23(2), 103-113.

Holland, T. and Smit, B. (2014). Recent climate change in the Prince Edward County winegrowing region, Ontario, Canada. Regional Environmental Change, 14, 1109-1121.

Rayne S., & Forest K. (2016). Rapidly changing climatic conditions for wine grape growing in the Okanagan Valley region of British Columbia, Canada. Science of the Total Environment, 556, 169-178.

Schultz, H. R., & Jones, G. V. (2010). Climate induced historic and future changes in viticulture. Journal of Wine Research, 21(2-3), 137-145.

Shaw, A.B. (2017). Climate change and the evolution of the Ontario cool climate wine regions in Canada. Journal of Wine Research, 28(1), 13–45.

Wilby, R., Dawson, C., & Barrow, E. (2001). SDSM – a decision support tool for the assessment of regional climate change impacts. Environmental and Modeling Software, 17, 145-157.

Zhang, X., Vincent, L. A., Hogg, W. D., & Niitsoo, A. (2000). Temperature and precipitation trends in Canada during the 20th century. Atmosphere-Ocean, 38, 395-429.

Acknowledgements. We would like to acknowledge the help, guidance and research funding provided by Professor William A. Gough, the Vice Principal (Academic) and Dean at the University of Toronto (Scarborough).

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Figure 1. Baseline conditions (1981-2010) for key indicators and thresholds of climatic suitability across the three principal wine regions in Ontario (NP, LENS & PEC)

Figure 2. Climatic suitability of growing season temperatures under projected climate change (RCP4.5 & RCP8.5) over the 21st century (2020s, 2050s, 2080s) across Ontario’s wine regions.

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MOLECULAR TOOLS FOR DETECTING DROSOPHILA SUZUKII IN TRAP SAMPLES Justin Renkema1, Shu Chen2, Erica Pate3 and Wendy McFadden-Smith3, 1Agriculture and Agri-Food Canada, Vineland, ON, Canada, 2University of Guelph, Guelph, ON, Canada, 3Ontario Ministry of Agriculture, Food and Rural Affairs, ON, Canada Corresponding email: Justin.renkema@canada.ca Purpose/Aim. Spotted wing drosophila (SWD) (Drosophila suzukii) is primarily a pest of soft-skinned berries and stone fruits but has a wide host range, including fruiting plants that may border crops. If perimeter hosts are left unmaintained, populations may increase as SWD adults move from host to host with different ripening times. Late season crops are at a highest risk of infestation because populations peak after late July, however early crops can also be affected. SWD has become a chronic pest in berries in Ontario and has also been problematic in tart cherries, causing rejections of most loads in 2017 that weren’t already rejected due to hail injury. SWD is a pest of grapes in other regions, (Kerlhi, P. et al., Rouzes et al. 2012; Van Timmerman and Isaacs, 2014; Weydert and Bourgouin, 2012). but its importance as a grape pest has not been confirmed in Ontario. SWD move from wild hosts to berries to stone fruit to grapes as these crops ripen through the growing season.

Visual determination of SWD flies in liquid-baited traps is difficult and time-consuming, given typical large numbers of Drosophila spp. by-catch (Landolt et al., 2012) PCR methodologies have been reported for the detection of SWD (e.g. Dhami and Kumarasinghe, 2014).

However, the reported methods either lack specificity or not suitable for quantitative detection of SWD in field samples. This project aimed to develop and validate a real-time PCR (qPCR) method to quantify SWD. Here we present results-to-date of a readily-implementable qPCR method to detect SWD in trap samples based on highly specific and sensitive primers and probes.

Methodology. A quantitative PCR (qPCR) methodology was developed by the group of Dr. Shu Chen, University of Guelph, Agriculture and Food Laboratory. This methodology was confirmed to be specific and sensitive and allows for the quantification of SWD. A single D. suzukii with 2000 other Drosophila spp. flies was consistently detected. A detection limit was reached with one D. suzukii and 100 other Drosophila spp. flies in soapy water stored at constant 30 °C for 7 days. A calibration curve was established based on spiked insect samples containing 1000 flies of mixed species with ratios of SWD/total insects being 1/1000, 5/1000, 10/1000, 50/1000 and 100/1000. The non-SWD flies included Drosophila melanogaster, D. simulans and D. hydei. Three replicate samples were prepared and stored in 70% ethanol prior to testing. The DNA was extracted from the mixed insect samples with the addition of an internal control, and 50 ng of DNA was tested in each PCR reaction. The results were used to generate the calibration curve. The established calibration curve was applied to test a sub-set of the field samples that were counted during the growing season and frozen.

Results. The calculated number of SWD flies from qPCR results correlated with the physical SWD counts (Figure 1). A subset of 71 samples with 10 or fewer counted SWD is shown separately to illustrate the accuracy of the qPCR method when SWD counts were low (Figure 2).

In 2019, 4 samples with low (1, 3, 3 and 5 SWD flies) were false negatives – SWD DNA not detected by PCR (Figure 2). The false negative results were likely due to DNA degradation in these samples. The calibration formula is being refined to relate physical counts to PCR results more precisely by creating a curve from degraded samples in water or an alternative liquid. Alternative collection media are being investigated to optimize the quality of the DNA and improve the consistent accurate quantification of SWD.

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Figure 1. Physical counts of SWD flies in 132 trap samples from various Ontario fruit fields during summer of 2019 compared to calculated SWD counts using qPCR and a calibration curve.

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Figure 2. Physical counts of SWD flies (< or = 10) in 71 trap samples from various Ontario fruit fields during summer of 2019 compared to calculated SWD counts using qPCR and a calibration curve. Purple dots are 4 false positives at counts of 1, 3, 3, and 5 SWD flies.

Conclusions. A method for quantifying SWD in field samples has been developed. This will allow the identification and quantification of SWD in vineyards and assist grape growers with optimizing the timing of prophylactic sprays as well as determine the effectiveness of spray programs.

Keywords: Spotted Wing Drosophila, molecular detection References Dhami, M.K. and L. Kumarasinghe. 2014. A HRM Real-Time PCR Assay for Rapid and Specific Identification of the Emerging Pest Spotted-Wing Drosophila (Drosophila suzukii). PLoS ONE 9(6): e98934. doi:10.1371/journal.pone.0098934 Kehrli, P., Richoz, P., Linder and C. Baroffio, C. 2014. The importance of Drosophila suzukii for grapevine production. IOBC/WPRS Bulletin 2014 Vol.105 pp.211-218 Landolt P.J., Adams T. and Rogg H., 2012. Trapping spotted wing Drosophila, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), with combinations of vinegar and wine, and acetic acid and ethanol. J. Appl. Entomol., 136,148154.

Rouzes R., Delbac L., Ravidat M.L., Thiery, D. (2012) First occurrence of Drosophila suzukii in the Sauternes vineyards. J Int Sci Vigne Vin 46: 145–147.

Van Timmerman, S. and R. Isaacs. 2013. Drosophila suzukii in Michigan vineyards, and the first report of Zaprionus indianus from this region.

J. Appl. Entomol. 138:519–527. doi 10.1111/jen.12113 Weydert C. and Bourgouin B., 2012. Drosophila suzukii menace l’arboriculture fruitière et les petits fruits. Phytoma - La Défense des Végétaux, 650, 16-20.

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Acknowledgements. Canadian Agricultural Partnership, Niagara Peninsula Fruit and Vegetable Growers Association, Ontario Tender Fruit Growers, Eastern Ontario Berry Growers, Ontario Grape and Wine Research Inc. MITIGATION OF INFESTATIONS OF MULTI-COLOURED ASIAN LADY BEETLE IN ONTARIO VINEYARDS Erik Glemser1 and Wendy McFadden-Smith2* 1 University of Guelph, Guelph, Ontario, Canada. Email: glemsere@uoguelph.ca 2 Wendy McFadden-Smith, Ontario Ministry of Agriculture, Food and Rural Affairs, Vineland, Ontario, Canada. *Email: Wendy.McFadden-Smith@ontario.ca Abstract: Multicoloured Asian lady beetle (MALB) is a serious pest in wine and juice grapes in North America as beetles enter vineyards in the autumn and are harvested along with the grapes. When disturbed or crushed during grape processing, MALB release methoxypyrazines that taint the juice. If a single MALB is observed in a vineyard at harvest, most wineries require that it be treated with insecticides. Methods for controlling MALB in vineyards are largely limited to the use of insecticides. This researched project (2017-2019) evaluated alternative methods for removing MALB from vineyards and harvested material.

Before harvest, behavior-modifying chemicals, such as repellents, can be used to discourage MALB from aggregating in vineyards. Alternatively, removal of MALB during harvest and sorting is a possibility and technologies exist that promise to do so, but these have not been thoroughly evaluated for MALB or their impact on methoxypyrazines Thirteen alternative compounds for managing MALB were evaluated under controlled laboratory conditions. Many of the products tested successfully reduced berry feeding activity by MALB when evaluated within 2 hours of treatment. Two products were highly effective and reduced MALB feeding by >90%, 2 hours after application. Based on these results, the most repellent products were tested for long-term repellency (3 days) in the laboratory. Many of these products continued to reduce berry feeding activity by MALB with varying degrees of effectiveness.

Alternative compounds were applied in 2 commercial vineyards with high MALB populations in 2017, a Riesling block in the Beamsville Bench DVA and a Pinot Noir block in the Creek Shores DVA. Treatments were applied using CO2 backpack sprayers. The number of MALB on vines was counted at two time periods, 2-6 hours (day 0) and 24-28 hours (day 1) after spraying. Three alternative compounds significantly reduced the number of MALB on vines 1 day after spraying.

In 2018 and 2019 (pending), an optical sorter was evaluated for efficacy in removing MALB from commercially harvested fruit artificially infested with MALB. The system reduced the number of MALB in “clean” fruit compared to the initial sample before sorting.

The final research objective of this project is to develop best management practices for MALB in Ontario vineyards by providing growers with recommendations on different methods for control MALB before harvest, and during harvest and sorting.

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WEDNESDAY, JULY 20TH WINE BUSINESS KEYNOTE: THE BUSINESS OF WINERY SUSTAINABILITY: BUILDING A SUSTAINABLE WINE BUSINESS: PEOPLE, PLACE AND PROFIT? (9:00AM-10:15AM) Keynote Speakers: Miguel Torres, Jr. (Familia Torres, Spain) and Donald Ziraldo (Niagara, Canada) 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.

Van Leeuwen, C., & Darriet, P. (2016). The Impact of Climate Change on Viticulture and Wine Quality. Journal of Wine Economics, 11(1), 150-167. doi:10.1017/jwe.2015.21 CBS 60 Minutes. Effects of climate change taking root in the wine industry [Video file]. (2021, December 26). Retrieved from https://www. cbsnews.com/ CBS 60 Minutes. Europe’s wine industry being altered by climate change [Video file]. (2021, December 27). Retrieved from https://www. cbsnews.com/ TERRITORIAL BRANDING AND MANAGEMENT: SENSE OF PLACE, AUTHENTICITY, CHARACTER, AND MORE (10:30AM-11:30AM) Bradley Rickard (Cornell University, New York, USA) and Florine Livat (Kedge Business School, Bordeaux, France).

The first presentation in this session (namely, Peer Reviews and Territorial Reputation: Category Leaders and the Home Bias) explores the role of peer reviews, a phenomenon that has become particularly relevant for experience goods such as wine. We developed a survey and collected experimental data to examine the (own- and cross-) effects of peer reviews on consumers’ willing to pay (WTP) for sparkling wines from different regions (France, Spain, and New York). Our results indicate the presence of a negativity bias associated with low peer reviews in two ways. First negative peer scores have statistically significant own-effects for all wines whereas a positive peer score only had a significant own-effect for the New York wine. Second, negative peer scores have important spillover effects; low peer reviews led to a statistically significant increase in the WTP for the other wines in all cases but one. The second presentation (namely, Do Denominations of Origin Provide Useful Quality Signals? The Case of Bordeaux Wines) investigates whether existing Denominations of Origin (DOs) provide useful quality signals for wine consumers. We investigate the patterns of co-movement among average monthly wholesale prices for red wines from the 11 main DOs in Bordeaux between 1999 and 2014. Our results indicate that consumers substitute among these wines according to the similarity of semantic elements in the names of DOs on the labels, and not according to prices or terroir that could reflect intrinsic quality. This finding suggests that the current DOs are too numerous and complex to provide helpful quality signals to consumers. A substantial reduction of the number of DOs might be warranted to better address the broader informational issue in wine markets.

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GREEN FLAVOUR IN RED WINE (10:30AM-11:30AM) Session chair: Emma Garner, Senior Winemaker, Andrew Peller Limited, Ontario, 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.

OLFACTORY INTERACTIONS OF SUBTHRESHOLD OFF-FLAVOUR COMPONENTS ENHANCE PERCEPTION OF GREEN FLAVOURS IN RED WINE (11:10AM-11:25AM) Marianne McKay & Astrid Buica, Department of Viticulture & Oenology, Faculty of Agrisciences, Stellenbosch University, Stellenbosch, 7600, Western Cape, South Africa.

Corresponding email: marianne@sun.ac.za Purpose/Aim. Factors influencing the olfactory perception of wine include (but are not limited to) the nature and concentration of compounds in the wine, the genetic make-up and experience of the assessor and the specific wine matrix in which the compounds are embedded (Ferreira, 2012). Odour may also change when compound concentrations vary, and with a slight variation in matrix composition, leading to different descriptors for the same compound in different wine matrices. In many cases, the effects of off-odour compounds have not been formally characterised in wine, and if they have, it is often at levels far above the odour detection threshold (ODT). It is well-known that 3-isobutyl-2-methoxypyrazine (IBMP) is responsible for ‘herbaceous’ and ‘bell pepper’ aromas in wine (Roujou De Boubée, et al., 2000), but wines may exhibit ‘green’ attributes, even when IBMP is at very low levels (Suklje et al., 2017). In order to investigate the effects of very low levels of off-flavour compounds on the qualitative sensory perception of red wine, individual, binary and complex mixtures were tested at zero, sub- and peri-threshold levels in a single red wine matrix. In the initial study, a trained panel used descriptive analysis (DA) to explore the perceptual olfactory effects of different combinations of compounds on the aroma of the wine. Olfactory interactions of so many off-flavour compounds had not been investigated previously. A follow-on study used projective mapping (PM) by the same panel to test the olfactory effects of two of these compounds at sub-threshold levels on four different cultivars.

Methodology. ODTs were confirmed for the five compounds. In the first study, combinations of all five compounds: guaiacol (‘burnt’), ortho-cresol (‘phenolic/tar’), 4-EP (‘leather/barnyard’), IBMP (‘green pepper/herbaceous’), and 2,4,6-trichloroanisole (‘cork taint/ mouldy’) were spiked into a clean, partially de-aromatised red wine matrix at zero, sub-, and peri- threshold levels using a partial D-optimal statistical design. Samples were then characterised sensorially using DA by a trained panel of eleven judges (McKay et al., 2019). For the second part of the study, four different red cultivar wines (Shiraz, Cabernet Sauvignon, Merlot and Pinotage) were spiked at subthreshold levels with two of the off-flavour compounds (o-cresol and 4-EP) were evaluated sensorially by the same panel using PM. All data was analysed using Statistica (TIBCO Data Science, Palo Alto, USA) to give PCAs, correspondence analysis, and surface response plots. Chi-square analysis yielded histograms of responses per treatment against each attribute.

Results. In the first study, controls and samples with less complex composition were associated with fruity attributes, and samples with a more complex spiking regime were associated with ‘cooked veg’, ‘earthy/dusty/potato skin’, ‘herbaceous’, ‘ashtray’ and ‘tar/BR’ attributes.

Unusual perceptual effects were noted, for example, the interaction of guaiacol (‘burnt’) with TCA (‘cork-taint’) to increase the perception of greenness (‘herbaceous’) (Figure 1). In samples containing subthreshold levels of IBMP, the attributes ‘cooked veg’, ‘herbaceous’, ‘smoky’ and ‘tar/BR’ increased, which has implications for winemaking.

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Figure 1: Fitted surface plot for ‘herbaceous’ attribute means showing interaction effect of guaiacol with TCA. In the second study, although there were marked similarities between the cultivars for certain aspects, there were also subtle but important differences in sensory profiles of the spiked samples.

Positive sweet/fruity attributes were used to describe in solutions containing fewer off-flavour compounds, and combinations of the two volatile phenols caused perception of ‘vegetal’, ‘green’, ‘dusty’ and ‘smoky’ attributes (Figure 2 a and b)

Figure 2 a/b: Correspondence analysis plots of olfactory effects of combinations of volatile phenols o-cresol and 4-ethyl phenol on aroma attributes a) Merlot and b) Cabernet Sauvignon Conclusions. Results in both studies indicated that complex mixtures of very low level off-flavour compounds in red wine elicit an olfactory response that cannot be predicted from the attributes of single compounds. Even at subthreshold levels, off-flavour compounds can have a marked effect on the perception of attributes in different cultivars, and low level interactions may lead to the generation of unexpected attributes, including ‘herbaceousness’ and ‘greenness’ even when IBMP is not present. This study has direct implications for wines made from cultivars that are known to contain these compounds, and add to the understanding of the behaviour and impact of very low levels (peri- and sub-threshold) of volatile phenols, IBMP, and TCA derived from various sources during winemaking. This study emphasises the need to carefully consider the composition of the matrix when determining and comparing olfactory perceptual interactions in wine, and the effects of treatments on wine aroma.

Keywords: Herbaceousness, perceptual olfactory effects, sensory evaluation, matrix effect, red wine, volatile phenol

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References Ferreira, V. 2012. Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A review. Flavour Fragr. J. 2012, 27, 124–140 McKay, M., Bauer, F.F., Panzeri, V., Mokwena, L. & Buica, A., 2019. Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes.

South African J. Enol. Vitic. 40, 2.

Roujou De Boubée, D., Van Leeuwen, C. & Dubourdieu, D., 2000. Organoleptic Impact of 2-Methoxy3-isobutylpyrazine on Red Bordeaux and Loire Wines. Effect of Environmental Conditions on Concentrations in Grapes during Ripening. J. Agric. Food Chem. 48, 4830–4834.

Suklje, K. Gobler, N. Coetzee, Z. Lisjak K. & Deloire ,A. 2017. Methoxypyrazines and greenness in wines: myth or reality? A few perspectives.

Available at: https://www.wineland.co.za/methoxypyrazines-greenness-wines-myth-reality-perspectives/ Acknowledgements. Initial volatile phenol work was sponsored by Winetech, SA. The enzymatic study was sponsored by Oenobrands, who also contributed enzymes, yeast hulls and mannoprotein products. The DA panel was led by Ms Valeria Panzeri, and statistical analysis was assisted by Dr Jeanne Brand and Prof Martin Kidd of Stellenbosch University.

CONNECTING RESEARCHERS TO BUSINESSES TO SOLVE WINE INDUSTRY CHALLENGES. (10:30AM-11:30AM) MITACS FUNDING WORKSHOP FOR NATIONAL AND INTERNATIONAL RESEARCHERS, AND BUSINESSES. Speaker: 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.

DATA VISUALIZATION: AN INTRODUCTION TO ANALYSIS USING PROGRAMMING TOOLS: PYTHON (11:00AM-12:00PM) Speaker: 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.

PLACING COOL CLIMATE WINES ON THE MARKET: HOW TO BALANCE TRADITION WITH INNOVATIONS (11:30AM-12:30PM) Pieter Raeymaeker (Vinetiq, Belguim) and Damien Wilson (Sonoma State University, California, USA) This session has been designed to be an opportunity for attendees to engage with the presenters on the challenges faced by cool climate wine producers in tackling a modern wine market with a traditional and variable product. Attendees will have the opportunity to interact with the presenters by asking questions and posing examples that require customized marketing and business model solutions.

The presenters will open with a summary of the unique challenges faced in production and distribution of cool climate wines, coupled with the ever-present need to generate appeal with newer and less frequent wine consumers. The emerging market of the 21st Century introduces new wine consumers who are increasingly distracted, while concurrently demanding greater authenticity in aesthetic consumption. The cool climate wine producer has both the potential, and opportunity advantage with this consumer when these conditions meet an alert practitioner.

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Pieter and Damien will present cases of cool climate wine brands and distributors having achieved recent success, with supporting explanations of how those wineries’ examples can be applied to other owners of cool climate wine brands. For those joining this session, be prepared to contribute to the workshop, as you’ll be invited and welcomed to do so.

COOL CLIMATE WINE INDUSTRY’S OPPORTUNITIES AND CHALLENGES FOR SMALL AND MEDIUM-SIZED WINERIES (3:20PM-4:00PM) PANEL DEBATE SKIN FERMENTED WHITE WINE. (11:30AM-12:30PM) Session chair: Gavin Robertson, Niagara College, Ontario, Canada.

Ulrich Fischer, Weincampus Neustadt, Germany.

White wine grapes 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.

PRECISION VINEYARD MANAGEMENT (11:30AM-12:30PM) 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.

ASSESSING VINEYARD VARIABILITY USING GROWER FRIENDLY DIGITAL TOOLS (11:30AM-12:00PM) Roberta De Bei*1, Sigfredo Fuentes, Oli Madgett, Cassandra Collins 1 The University of Adelaide, School of Agriculture, Food and Wine, Waite Research Institute, PMB 1 Glen Osmond, 5064, South Australia.

Australia 2The University of Melbourne, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences. Parkville, 3010.

Victoria. Australia 3The Madgett’s Block, Willunga, South Australia, 5172. Australia * Corresponding author: roberta.debei@adelaide.edu.au Purpose/Aim. Monitoring within vineyard differences in canopy size is a useful way to identify problems that could be related to pests and disease, water status, nutrient status etc. Once vineyard variability is known, it can be exploited or reduced and both strategies can significantly increase vineyard profitability. Vineyard variability can be assessed by simple visual observations or via remote sensing through satellite multispectral imagery however, it was found that, in Australia, the use of these techniques was limited by their cost, the lack of technical advice, and the complicated tools and software required (Bramley, 2013).

Previous research has shown that canopy size and porosity (gaps within the canopy) can be accurately measured through the analysis of canopy images taken using a smartphone and the VitiCanopy app (De Bei et al., 2016). Moreover, all images taken using VitiCanopy are georeferenced so that when enough images are taken for a specific vineyard block, the spatial distribution of the Plant Area Index (PAI) and other parameters, such as canopy porosity, can be mapped and assessed. In this study, a trial was carried out to determine the suitable number of images to be taken to accurately evaluate vineyard variability using VitiCanopy.

Methodology. A 0.7 ha Cabernet Sauvignon vineyard block located in the McLaren Vale region of South Australia was assessed for this study. Images were taken by two operators using the VitiCanopy app on two iPhones 8 (Apple Inc., Cupertino, CA, USA). Every vineyard row was imaged (by a different operator) and two images per panel were taken. The results were then mapped using ArcGIS as follows: i) using all the images (n= 1184), ii) using images from one iPhone/operator so that every second vineyard row was included in the mapping (n=592), iii) using images from one iPhone/operator and only one image per panel (n=296).

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Results. Values of PAI in the McLaren Vale vineyard varied from 0.9 to 2.6 with areas of lower PAI found in proximity to trees surrounding the vineyard and higher PAI values through the middle part of the vineyard, likely due to differences in soil type (Figure 1). Moreover, the three maps with different image density showed very similar features (Figure 1 a-c). An expected decrease of resolution can be observed when 296 images were taken (Fig 1c) however, the areas of low and high PAI are still easily identified. Negligible differences were observed between the maps generated from 1184 (Fig 1a) and 592 images (Fig. 1b), which indicates that in this vineyard, images taken every second row could be considered sufficient to map the block variability in PAI. Figure 1: Plant Area Index (PAI) maps generated from the collection and analysis of canopy images using VitiCanopy in a 0.7 ha vineyard in the McLaren Vale wine region of South Australia. a) Two images per panel were taken by two operators in all rows (n=1184); b) two images per panel were taken by one operator in every second row (n=592); c) one image per panel was taken by one operator in every second row (n=296).

Conclusions. The number of images required to visualise the variation in a vineyard block will depend on the level of resolution needed. Once a high-resolution map is obtained, areas of different performance can be identified, and future assessments can be performed only on a selection of benchmarking areas within the vineyard. In this study, two operators took about 30 minutes to image the whole block (>1000 images) and few differences were observed in the maps when this number was halved. VitiCanopy can be also used as a tool to assess canopy management outcomes, measure canopy growth throughout the season, estimate vineyard water requirements, and create a history of canopy growth (De Bei et al., 2019). Practitioners can rely on vineyard PAI maps as an accurate decision-making tool for management strategies to meet production goals.

References Bramley R. 2013. Wine sector attitudes to the adoption of Precision Viticulture. Wine and Viticulture Journal 28 (5), 69-73.

De Bei R., Fuentes S., Gilliham M., Tyerman S., Edwards E., Bianchini N., Smith J. and Collins C. 2016. VitiCanopy: A free computer App to estimate canopy vigor and porosity for grapevine. Sensors 16(4): 585.

De Bei, R., Fuentes, S. and Collins, C., 2019. Vineyard variability: can we assess it using smart technologies? IVES Technical Reviews, vine and wine.

Acknowledgments. This research was supported by funding from Wine Australia. Wine Australia invests in and manages research, development and extension on behalf of Australia’s grape growers and winemakers and the Australian Government. The development of the VitiCanopy is supported by Adelaide Enterprise with funding from the University of Adelaide’s Commercial Accelerator Scheme.

MAPPING THE COMPLEX PATTERNS OF PEPPER FLAVOUR IN AUSTRALIAN SHIRAZ (12:00PM-12:20PM) Sheridan Barter1, Rob Bramley2, Mark Krstic1, Kristina Nobis1,3, Tracey Siebert1, Markus Herderich1.

1 The Australian Wine Research Institute, Waite Campus, PO Box 197, Glen Osmond, SA 5064, Australia. 2CSIRO, Waite Campus, Locked Bag 2, Glen Osmond, SA 5064, Australia. 3Technical University Dresden, Department of Chemistry and Food Chemistry, Dresden, Germany.

Corresponding email: sheridan.barter@awri.com.au Purpose/Aim. The aroma of ‘black pepper’ is a highly desirable and distinctive character of many premium cool- climate Shiraz wines, albeit it is highly variable between vineyards and vintages. The ‘peppery’ aroma is imparted by the impact aroma compound, rotundone which has an aroma detection threshold of just 16 parts per trillion in red wine (Wood 2008). Rotundone is an oxygenated sesquiterpene produced in the grape berry late in the harvest period and remains stable and unchanged through winemaking and storage. Rotundone’s putative precursor, α-guaiene, has no aroma and can be converted to rotundone enzymatically or by simple aerial oxidation (Huang 2014, Takase 2016).

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Large differences in rotundone concentrations have been seen across individual vineyards and this variation is distinctly spatially structured within a high-pepper site (Bramley et al. 2017, Scarlett et al. 2014). Seasonal variation is also substantial, with Bramley et al. (2017) noting a 40-fold variation in mean berry rotundone concentration over a four year period in a single vineyard. In general, cooler and prolonged ripening periods and limited bunch exposure to solar radiation appear to favour the accumulation of rotundone in Shiraz grapes. Yet it appears unlikely that seasonal conditions, temperature and bunch exposure alone can explain the magnitude of the observed differences in rotundone.

Hence, our research aims to identify environmental factor(s) which may shape grape composition and wine flavour in cool-climate Shiraz.

Methodology. Vineyards in the cool-climate regions of the Adelaide Hills in South Australia and the Grampians region of Victoria, Australia were selected for their prevalence of peppery grapes. Samples were taken throughout the ripening period and at the Adelaide Hills site, more than 140 geo-referenced vines were sampled immediately prior to commercial harvest. The grape samples were analysed by GC-MS and multidimensional GC-MS for rotundone, rotundone’s putative precursor a-guaiene, and a range of other volatile grape metabolites. These sesquiterpenes were then ‘mapped’ producing a visual representation of the spatial patterns across the vineyards.

Results. For the first time we demonstrated that in grapes it is the concentration of the flavour-inactive precursor, α-guaiene, which primarily determines the final grape rotundone concentration. The oxidation of α-guaiene to rotundone contributes some variability, but overall appears not to be limiting to its formation. In addition, sampling across the ripening period established that the onset of α-guaiene and rotundone accumulation are closely synchronised. Through non-targeted analysis of volatile grape metabolites, it was also determined that a range of sesquiterpenes also accumulate in similar concentration patterns compared to rotundone and α-guaiene.

Conclusions. The results demonstrate that formation of a broad range of volatile grape compounds, including rotundone, can be upregulated in response to a specific environmental event(s) relatively late in the grape ripening period. From a practical perspective, the findings emphasize the importance of late harvest timing on the development of rotundone in cool-climate Shiraz grapes. Identification of the environmental switch(es) which are responsible for the on-set of grape sesquiterpene in grapes is the subject of on-going research.

Keywords: Pepper, Rotundone, Shiraz, Sesquiterpenes, viticulture References Bramley, R. G. V., Siebert, T. E., Herderich, M. J. & Krstic, M. P. 2017, ‘Patterns of within‐vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year’, Australian Journal of Grape and Wine Research, 23, 42-47.

Huang, A. C., Burrett, S., Sefton, M. A. & Taylor, D. K. 2014, ‘Production of the pepper aroma compound, (-)- rotundone, by aerial oxidation of alpha-guaiene’, Journal of Agricultural and Food Chemistry, 62, 10809-15.

Scarlett, N. J., Bramley, R. G. V. & Siebert, T. E. 2014, ‘Within-vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard’, Australian Journal of Grape and Wine Research, 20, 214-222.

Takase, H., Sasaki, K., Shinmori, H., Shinohara, A., Mochizuki, C., Kobayashi, H., Ikoma, G., Saito, H., Matsuo, H., Suzuki, S. & Takata, R. 2016, ‘Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (-)-rotundone’, Journal of Experimental Botany, 67, 787-98.

Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Eggers, M., Meier, M., Vössing, T., Widder, S., Krammer, G., Sefton, M. A. & Herderich, M. J. 2008. ‘From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound’, Journal of Agricultural and Food Chemistry, 56, 3738-3744.

Acknowledgements. This work is supported by Australia’s grapegrowers and winemakers through their investment body, Wine Australia, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

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TACKLING WINE FRAUD: METHODS TO AUTHENTICATE WINE. (1:30PM-2:15PM) 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.

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. (1:30PM-2:15PM) 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.

STORYTELLING ON INSTAGRAM: HOW WINE BRANDS CREATE EPIC STORIES ONE IMAGE AT A TIME (1:30PM-2:15PM) Joacchim Scholz1, Jacob A. Gigliotti2, Antonia Mantonakis1 1 Goodman School of Business, Brock University 2 Cool Climate Oenology and Viticulture Institute, Brock University Brands have embraced storytelling to create relationships with customers and stimulate sales, and social media has become one of the primary channels through which brand managers aim to tell their stories. Yet, brand storytelling on social media is not as easy as it sounds: Stories are traditionally told through continuous narratives that feature an easily identifiable beginning, middle, and end. Such sequential structure is best achieved through videos; however, less than 15% of content posted on Instagram is video based. Most of the content on Instagram – over two-thirds of branded posts – are single still images. How should storytelling look like when most content is only a single image at a time?

This presentation develops a new perspective of how marketers should tell stories on social media: Branded content should present the brand as a distinct character that consumers can incorporate into their own stories about themselves and the world. In this customer-centric approach to storytelling, the goal of social media marketing is to create and post single-image content that consistently expresses a certain character archetype.

Based on interviews with wine managers and a content analysis of over 1,200 branded posts on Instagram, we developed a framework that guides marketers’ content creation efforts. We show how brands differ in the extent to which they consistently embrace a specific character archetype, and we provide materials and a process that help brand managers choose and consistently express a character archetype through single-image social media content.

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DISEASE MANAGEMENT (1:30PM-3:00PM) 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.

EMERGING TECHNOLOGIES FOR ASSESSING DOWNY MILDEW INCIDENCE IN GRAPEVINE (1:30PM-2:00PM) Sara Ceballos1, Inés Hernández1, Miriam Alonso1, Salvador Gutiérrez2, Umberto Calvo1, Ignacio Barrio1, Fernando Palacios1, Silvia Laura Toffolatti3, Giuliana Maddalena3, Siham Tabik4, Francisco Herrera4, María P. Diago1, Javier Tardaguila1 1 Televitis Research Group. University of La Rioja, 26007 Logroño, Spain, 2Department of Computer Science and Engineering, University of Cádiz, 11519 Puerto Real, Spain, 3Università degli Studi di Milano, Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio e Agroenergia, 20133, Milano, Italy, 4Soft Computing and Intelligent Information System Research Group, University of Granada, 18071 Granada, Spain Corresponding email: javier.tardaguila@unirioja.es Aim. Downy mildew is a key disease in world viticulture. Nowadays, the evaluation of disease severity was based mostly on visual assessment of the leaves or histological analysis at laboratory (Toffolatti et al., 2016). New, non-invasive sensing technologies could be used for plant disease detection (Oerke et al., 2016). The aim of this study is to adapt non-invasive sensing technologies and deep learning for monitoring the downy mildew incidence in grapevine leaves. Machine vision was applied to assess visual symptoms while hyperspectral imaging (HSI) was used to explore an early detection of this disease.

Methodology. Leaf disks from Vitis vinifera plants (cv. Pinot noir) were placed in Petri dishes with the abaxial side up. Two groups of study were defined: one group was infected with the downy mildew agent (Plasmopara viticola) and the other group was used as control. Images were taken in the laboratory every day until seven days after inoculation (dai) with three different sensors: a digital RGB camera, the hyperspectral Visible (VIS) camera (spectral range from 400 to 1000 nm), and the hyperspectral near infrared-short wave near infrared (NIRSWIR) camera (spectral range from 1000 to 2500 nm) as can be observed in Figure 1.

Figure 1. Non-invasive sensing technologies used for monitoring the downy mildew incidence in grapevine: Machine vision was used for analysing the visual symptoms, and hyperspectral imaging (HSI) for the early detection of the disease.

Machine vision techniques were used to estimate downy mildew severity (visual symptoms) in the leaves (Figure 2). The leaf disks were classified in eight discrete classes (0–7) according to the estimated percent area showing sporulation by visual assessment.

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Figure 2. Machine vision was used to estimate the level of disease severity (visual symptoms) on the RGB images of the leaf disks. This methodology consists of three main steps: pre-processing of the image, application of a filter for visualizing the downy mildew infection, and calculation of infected pixels per leaf disk using new algorithms.

For VIS and NIR-SWIR hyperspectral images, a two-stage machine learning analysis was designed for (i) the detection of spectra belonging to leaves (segmentation) and (ii) modelling and prediction using the leaf spectra as input. The segmentation of the leaves was carried out by manually selecting spectra belonging to the positive class (leaf spectra) and negative class (spectra from the background elements). From these data, a binary classifier was trained using Support Vector Machines (SVMs) and applied for the automated segmentation of all the images. The modelling for the pathogen detection was done after leaf spectra extraction in the previous step (thus generating the samples) and training machine learning models according to the eight disease class labelling. Both SVMs and Multilayer Perceptrons (MLPs) were tested at model training, using a 5-fold cross validation.

Results. The results indicated that machine vision can be applied for assessing and quantify visual symptoms of downy mildew in leaves.

Moreover, both VIS and SWIR hyperspectral imaging can be applied also for an early detection of this disease in grapevine, before visual symptoms appearance. Additionally, machine learning algorithms can be very useful for disease detection in viticulture.

Conclusions. These new technologies and data analysis have shown promising results, both for monitoring and early detecting the downy mildew disease, that should be further investigated.

Keywords: Grapevine, downy mildew, non-invasive phenotyping tools, imaging, machine learning.

References Oerke, E.C., Herzog, K., Toepfer, R., 2016. Hyperspectral phenotyping of the reaction of grapevine genotypes to Plasmopara viticola. J. Exp. Bot. 67, 5529–5543.

Toffolatti, S.L., Maddalena, G., Salomoni, D., Maghradze, D., Bianco, P.A., Failla, O., 2016. Evidence of resistance to the downy mildew agent Plasmopara viticola in the Georgian Vitis vinifera germplasm. Vitis 55, 121–128.

Acknowledgements. This work has been developed as part of the project NoPest (Novel Pesticides for a Sustainable Agriculture), which received funding from the European Union Horizon 2020 FET Open program under Grant agreement ID 828940.

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INNOVATIVE TECHNIQUES FOR DETECTING, STUDYING AND CONTROLLING ESCA (2:00PM-2:30PM) Moustafa Selim, Beate Berkelmann-Löhnertz, Department of Crop Protection, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany Corresponding email: moustafa.selim@hs-gm.de Purpose/Aim. Esca, one of the major grapevine trunk diseases (GTDs), is an economically important problem in many viticultural regions around the world. It represents a major threat to viticulture due to its increasing incidence within vineyards, especially with no resistant varieties and no effective chemical treatment available so far. Research on GTDs is challenging due to several reasons; different pathogens are involved, simultaneous infection with many pathogens and long latency period (asymptomatic appearance despite infection), which make field trials difficult. To overcome these problems, a micro-pathosystem that allows establishment of infection with subsequent rather fast symptom expression in potted vines was developed. Moreover, an X-ray based technique was tested for detection of Esca disease in asymptomatic vines.

Methodology. The micro-pathosystem was used to infiltrate cuttings with different Esca pathogens (alone or combined) using a vacuum pump to establish infection and expression of symptoms in a short period. In addition, biological or alternative control agents such as plant extracts, bacterial and fungal antagonists were used to infiltrate cuttings in the presence or absence of Esca pathogens. Concerning detection of asymptomatic vines, a non-destructive X-ray CT technology based method was used to detect external asymptomatic Esca-infected vines. This method relies on the difference in density between healthy (dense) and infected (less dense) wood.

Results. Esca-related symptoms were established in cuttings within few weeks after infiltration (Fig. 1). This shortens the time needed to study pathogen-related typical symptoms and the development of the disease. The micro-pathosystem allowed us also to test the efficiency of the different control agents. Results showed that some infiltrated agents helped reducing/mitigating the symptoms. Cuttings infiltrated with only pathogen (alone or combined) will help us to assign different symptoms to different pathogens and understand the role of each pathogen in this complex pathosystem.

Results from that X-ray imaging showed that Esca disease in external asymptomatic Esca- infected vines could be detected (Fig. 2).

In addition, X-ray imaging could potentially allow us to check at early stages if the wood of grafted vines is free of Esca pathogens or inhabitants.

Fig. 1: Cross section of infiltrated cuttings: C: not treated (no infiltration), T 1: Ringer‘s solution only, T 2: Trichoderma harzianum T 58, T 3: Trichoderma sp., Streptomyces sp. and Bacillus sp., T 4: Licorice extract, T 5: Phaeomoniella. chlamydospora, T 6: P. chlamydospora and Trichoderma harzianum T 58, T 7: P. chlamydospora, Trichoderma, Streptomyces and Bacillus, T 8: P. chlamydospora and licorice extract.

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Fig. 2: X-ray images of intact trunks (not cut open) differentiating between healthy (left), apparently healthy (middle) and infected (right) vine.

Conclusions. The short latency period of infiltrated cuttings allows studying the etiology of Esca and screening for innovative control agents in situ. The system may probably serve as a basis for Esca-free propagation material in nurseries. X-ray CT technology allows non-destructive detection of Esca symptoms in the wood, which may facilitate screening for Esca-free rootstock/scion before grafting.

Keywords: Grapevine trunk diseases, Esca, X-ray CT technology, bacterial and fungal antagonists ETIOLOGY AND EPIDEMIOLOGY OF SOUR ROT IN ONTARIO, CANADA (2:30PM-3:00PM) Wendy McFadden-Smith1, Cristina Huber2 and Debra Inglis2,3 1 Ontario Ministry of Agriculture, Food and Rural Affairs, ON, Canada, 2 Department of Biological Science, Faculty of Math and Science, 3Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, L2S 3A1, Canada Corresponding email: wendy.mcfadden-smith@ontario.ca Purpose/Aim. Sour rot is a late-season bunch rot that can affect whole bunches and cause significant yield loss and load rejection at wineries (Gravot et al., 2001). Cultivars with thin skins and tightly packed clusters, such as Pinot Noir and Riesling, can be particularly susceptible to injury and therefore sour rot (Zoecklein et al., 2000). The symptoms of sour rot are associated with yeasts and bacteria including Hanseniaspora uvarum, and species of Candida, Pichia and acetic acid bacteria, Gluconobacter and Acetobacter (Barata et al., 2012; Bisiach et al., 1986; Gravot et al., 2001). The microbial populations are impacted by rainfall, temperature, grape variety, and agrochemicals, and tends to localize around would sites and/or juice leakage (Loureiro and Malfeito-Ferreira, 2003). Wet weather during preharvest periods tends to promote the disease (Loureiro and Malfeito-Ferreira, 2003), but there is no research indicating the precise weather parameters or phenological stage of grape berry development under which sour rot infection is initiated. The present study employs population sampling and pathogenicity assays to determine which bacterial and yeast species are the causal agents of sour rot in the Niagara Region, Ontario and the contribution each makes towards the symptoms of sour rot. The impact of grape berry development, temperature and rainfall are explored.

Methodology. Grape clusters infected with sour rot were collected from vineyards across the Niagara region, Ontario. A total of 67 sites were

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sampled over a 2-year period. Berries were surface sterilized then macerated in sterile peptone water prior to plating on selective media. After 5 days, colonies were grouped according to microscopic morphology, yeast isolates were identified through the amplification and sequencing of ITS1 and ITS2 and the 5.8S rRNA gene and bacterial isolates were identified through the amplification and sequencing of a fragment of the 16S rRNA gene. Pathogenicity assays were run using suspensions of each representative isolate applied to surface sterilized grape berries. Inoculated berries were incubated under high humidity at 20-26⁰C for 14 days. Symptoms of sour rot were quantified using a 0-4 scale (0=0% infected area on berry, 1 = <10% infected area, 2 = 10-25% infected area, 3 = 25-75% infected area, 4 = >75% infected area). After incubation, microbes were re-isolated from the berries onto medium. A subsample of the infected grapes was also crushed and the acetic acid concentration of 4 replicates was determined. Temperature and rainfall, grape phenology, and incidence and severity of sour rot were monitored on a weekly basis in a Riesling vineyard over three years. In vitro trials evaluated the effect of temperature on sour rot development on surface sterilized berries using suspensions of Gluconobacter oxydans or Hanseniaspora uvarum from sour rotted fruit . Symptoms of sour rot were quantified daily using the 0-4 scale. To evaluate the effect of berry maturity on sour rot infection, healthy Pinot noir berries were tested at various maturity levels, surface-sterilized, injured and inoculated with a mixed suspension of each of H. uvarum, C. zemplinina, A. malorum, and G. oxydans. Berries were incubated under high humidity and sour rot was evaluated daily. ANOVA was performed on data for incubation trials using XLSTAT, and Student Newman–Keuls post-hoc analysis was employed for means separations.

Results. The most frequently recovered organisms were acetic acid bacteria, predominately Gluconobacter oxydans and, less frequently, Acetobacter malorum. The yeasts Hanseniaspora uvarum and Candida zemplinina were also frequently recovered. When isolates were inoculated on injured table grapes, only the acetic acid bacteria and Hanseniaspora uvarum were considered strong pathogens with an average pathogenicity rating of 4 (Figure 1). Disease in berries co-inoculated with G. oxydans and H. uvarum was slightly more severe than with either organism alone. In the 3 years of field observations, significant sour rot did not develop until after berries were over 15⁰Brix.

In vitro inoculations of Pinot noir revealed a significant 2.5-fold increase in disease severity between berries at 13 and 15⁰Brix. In vitro, the development of sour rot started earlier and was fastest at 20-25⁰C; however, symptoms eventually developed at temperatures as low as 5-10⁰C.

Figure 1: Pathogenicity of organisms isolated from grape berries infected with sour rot.

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Conclusions. The primary causal agents for sour rot in Ontario vineyards are the acetic acid bacteria, Gluconobacter oxydans and the yeast, Hanseniaspora uvarum. Disease severity was greatest when the two organisms were co-inoculated. Berries became more susceptible to infection as they ripened over 13⁰Brix.

Keywords: Sour rot, Gluconobacter oxydans, Hanseniaspora uvarum, berry maturity, temperature References Barata, A. et al. 2012. The microbial ecology of wine grape berries. Int. J. Food Microbiol. 153: 243-259.

Bisiach, M. et al. 1986. Possible integrated control of grapevine sour rot. Vitis 25: 118-128 Gravot, E. et al. 2001. Sour rot I - etiology: research into causes of this form of rot in bordeaux vineyards. PHYTOMA 543: 36-39.Loureiro and Malfeito-Ferreira, 2003 Zoecklein, B.W. et al. 2000. Effect of sour rot on the composition of white Riesling (Vitis vinifera) grapes. Small Fruits Rev. 1: 63-77.

DATA VISUALIZATION: AN INTRODUCTION TO ANALYSIS USING PROGRAMMING TOOLS: R (2:00PM-3:00PM) Speaker: 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.

AROMA INQUIRIES: A DIY APPROACH TO SOURCING AND CREATING AROMATIC REFERENCE MATERIALS FOR SELF-DIRECTED TRAINING. (2:00PM-3:00PM) 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.

INTEGRATING WEATHER AND CLIMATE SCIENCE INTO VITICULTURE AND WINE PRODUCTION INVESTMENTS. (2:15PM-3:00PM) 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.

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LEARNING AND MANAGING CONSUMER PERCEPTIONS OF COOL CLIMATE WINES AND GRAPE VARIETIES (2:15PM-3:00PM) Kathleen Marie Kelley (Pennsylvania State University, USA) and Kate Biggs (Matrix Sciences, Brampton, Ontario, Canada) Emotions influence a majority of consumer purchasing behaviors. Specific to wine, emotions consumers experience when reading about wine on websites or back wine labels (Danner et al., 2017), for example, can influence willingness to pay. The type of emotion felt can also likely differ based on wine consumption behavior (Calbo-Porral et al., 2020). For a marketing campaign to be successful, it is not enough to merely state that wine can elicit an emotional response. Instead, the type of emotion, associated descriptors, and intensity need to be understood to resonate with end-users.

In this session, we will explore a consumer taste study that centered around Riesling from six Cool Climate Old and New World wine regions, and the sensory characteristics, emotions (selected from the EsSense Profile (King and Meiselman, 2010)), and purchase intent evoked by each. This research will confirm that “not all Riesling’s make you happy” and that marketing varietally similar wines to all evoke happiness, may become problematic as a split response could indeed hold true. During our discussion, we will outline the results and implications of the following questions: 1. What emotions are associated with Riesling wines blind and when made regionally aware?

2. Is there a linkage between liking, sensory attributes and any elicited emotions?

3. How can producers of Riesling or other varietals, leverage this learning in communication?

Danner, L., Johnson, T.E., Ristic, R., Meiselman, H.L., & Bastian, S.E.P. (2017). “I like the sound of that!” Wine descriptions influence consumers’ expectations, liking, emotions and willingness to pay for Australian white wines. Food Research International, 99(1), 263-274. https://doi. org/10.1016/j.foodres.2017.05.019.

Calvo-Porral, C., Lévy-Mangin, J-P., & Ruiz-Vega, A. (2020). An emotion-based typology of wine consumers. Food Quality and Preference, 79, https://doi.org/10.1016/j.foodqual.2019.103777.

King, S. C., and Meiselman, H. L. (2010). Development of a method to measure consumer emotions associated with foods. Food Quality and Preference, 21 (2): 168-177.

ECONOMIC CONSEQUENCES AND BUSINESS IMPLICATIONS OF CLIMATE CHANGE (3:20PM-4:00PM) Steve Dorling (Weatherquest Ltd, UK) The business of climate change and extreme weather events is touching us all. Around the world the pace of climate change is demanding wide ranging and rapid responses in the face of both heightened risks and new opportunities. Extreme weather events are happening thick and fast and, even if we are spared the worst in our local area, supply chains may not be. Agility, resilience, sustainability and climate-smart are just some of the business attributes which are strongly in focus and the challenges stretch from short-term operational stresses right across reputational risk, brand and on to long-term investment decision-making.

This session will be deliberately international in outlook and with viticulture and wine-making the key target sector. At the same time, we will also draw upon specific recent experience in the UK as well as learn from how other sectors are rising to the climate challenge and supporting a just transition. The discussion will draw strongly on the recently published Third UK Climate Change Risk Assessment (CCRA3) for multi-sector inspiration. We’ll also focus on the findings emerging from the extensive stakeholder engagements which we completed in our Climate Resilience in the England and Wales Wine Sector (CREWS-UK) project.

Whatever your personal involvement and interest in the wine sector, this session seeks to provide food for thought, support your own decision-making and provide a platform for you to share your own perspectives.

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INFLUENCE OF MALOLACTIC FERMENTATION ON RED WINE COLOR. (3:20PM-5:00PM) 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.

WINE INDUSTRY AND THE GROWTH OF MANY HOME-GROWN INDUSTRIES (4:00PM-5:00PM) Panel Debate BUILDING A SUCCESSFUL BEVERAGE TOURISM FOR COOL CLIMATE DESTINATION: A DEEP DIVE INTO WINE TOURISM TRENDS AND WAYS TO TRANSFORM AND EMBRACE NEW OPPORTUNITIES. (4:00PM-5:00PM) 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.

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THURSDAY, JULY 21ST SCIENCE COMMUNICATION KEYNOTE SPEAKER (9:00AM-10:15AM) Kimberly Nicholas, Lund University, Sweden.

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.

WOMEN AND OTHER NEW FACES IN THE COOL CLIMATE WINE WORLD: INNOVATORS, TRAILBLAZERS, AND MORE (10:30AM-11:30AM) Panel Debate MEDIA SESSION: COMMUNICATING CLIMATE CHANGE. (10:30AM-11:50AM) Session chair: Steve Dorling, University of East Anglia, UK Jim Handman, Science Media Centre of Canada, Toronto, Canada.

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).

NEW TECHNOLOGIES FOR VINEYARD MANAGEMENT (10:30AM-11:30AM) 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 NEW TECHNOLOGIES FOR VINEYARD MANAGEMENT María-Paz Diago1,2* 1 Televitis Research Group. University of La Rioja, 26007 Logroño, Spain. 2Instituto de Ciencias de la Vid y del Vino. Ctra. Burgos Km 6, 26007, Logroño, Spain.

Corresponding email: maria-paz.diago@unirioja.es Purpose/Aim. Most decisions taken by today’s grapegrowers are based on a combination of visual inspection, own experience and background, as well as on external recommendations. However, in the actual context, where global challenges related to grape production, such as climate change, worldwide competitivity, food security, labour shortage, and sustainability have to be considered, past and current practices may not be efficient enough to address these hurdles (Bergerman et al. 2016). Therefore, it is necessary to adopt alternative strategies for both decision-making and vineyard operation. Towards this end, the fast development of new technologies and applications in the last decade for vineyard monitoring and management can be of valuable help to perform a more precise, efficient and sustainable viticulture.

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Methodology. Precision viticulture (PV) (as a branch of precision agriculture) can be defined as a “management strategy that gathers, processes and analyzes temporal, spatial and individual data and combines it with other information to support management decisions according to estimated variability for improved resource use efficiency, productivity, quality, profitability and sustainability of viticultural production” (ISPAG 2019). One step forward may lead us to the concept of Digital viticulture (DV). DV refers to the use of sensing technologies to acquire high resolution grapevine data, which will be analysed using trending data science methods and artificial intelligence, and transformed into relevant knowledge about the physiological and agronomical status of the plants to drive and implement vineyard management decisions (Gutiérrez-Salcedo 2019).

Nowadays, emerging technologies for both vineyard monitoring and differentiated management are available or prototyped. The accurate knowledge about the plants’ condition at different levels, such as their nutritional status, disease incidence, water content, ripening progress or yield assessment, and their spatial-temporal variability within and inter vineyards, can be gathered using non-invasive technologies for field monitoring. Among these technologies, computer vision, multispectral and hyperspectral imaging, laser imaging detection and ranging (LiDAR), 3D-scanning, spectroscopy and thermography can be listed. Sensors based on these technologies can be mounted on proximal (ground-based or terrestrial) platforms, such as conventional agricultural vehicles and machinery or autonomous ground vehicles (AGV), and remote platforms, including satellites, aircrafts and unmanned aerial vehicles (drones).

Some examples of the applications of these sensing technologies used for vineyard monitoring to diagnose the plant status can be outlined: RGB computer vision can provide useful information on yield estimation (Nuske et al. 2014; Liu et al. 2017; Aquino et al. 2018), canopy elements (Diago et al. 2019), pruning weight (Demestihas et al. 2018; Millan et al. 2019).

Spectroscopy can provide information of fruit composition (Barnaba et al. 2014; Fernández-Novales et al. 2019) and plant water status (Fernández-Novales et al. 2018) Multispectral and hyperspectral imaging has been mostly used for vigour assessment (Khaliq et al. 2019), plant water status (Rodriguez-Perez et al. 2007), grape composition (Gutierrez et al. 2018, Fernández-Novales et al. 2021) and plant health appraisal (Oerke et al. 2016; Bendel et al. 2020; Pérez-Roncal et al. 2022).

LiDAR and 3D scanning can yield accurate knowledge on canopy size and volume (Tagarakis et al. 2018, Llorens et al. 2011) Thermography has demonstrated its suitability to assess plant water status (Jones and Leinonen 2003; Jones et al. 2009; Bellvert et al. 2016; Gutiérrez et al. 2019, 2021; Fernández-Novales et al. 2021) and potentially disease incidence (Stoll et al. 2008) From the operational side, the information gathered by these sensing technologies can be read and used by the new generation of machinery embedded with variable rate technology (VRT). This VRT equipment is capable of implementing a variable application (either of a chemical or a natural resource) or a viticultural practice, in previously delineated homogeneous zones (two or three usually), based on the massive data retrieved by the sensors. As a result, savings on chemicals, optimized use of natural resources and environmental protection, can lead to improved profitability and sustainability of grape cultivation (Gil et al. 2013).

A final step towards the adoption of new technologies in viticulture is given by robotics. The use of robotics in agriculture is growing steadily.

So far, the main applications have focused on automated guidance systems, which have been developed and installed in most agricultural vehicles. The main goal of agricultural robots is to relieve heavy and manual tasks from growers, by the application of robotics and automation.

Likewise, some applications in viticulture are currently under study, such as crop monitoring, pruning, automated spraying, weed management or harvesting. Some vineyard robot prototypes are Vinerobot, Vinescout, VinBot, ElWobot, Wall-Ye pruner, Rovitis, Shrimp, GRAPE, RoboCopter RMax, TED, CSIR Robotic platform, SavSar, AgriRobot, Bakus, VitiRover, etc.

Results. Vineyard management decisions driven by the knowledge gathered using these sensing technologies and data science include selective harvest, optimized fertilization and spraying (using VRT sprayers), optimized irrigation scheduling and fruit sorting, among others. The final, and desired goal from this new way of vineyard management (implementation of precision or digital viticulture), that is increased profitability and sustainability, has been demonstrated in several works so far (Balafoutis et al. 2017). However, the PV or DV approach combined with the VRT application cannot be routinely implemented in all vineyards, as some considerations related to: a) the presence and extent of the spatial variability within the plot, b) the diagnosis of the limiting or constraint factor driving the spatial variability and c) the return rates from VRT and PV implementation have to be thought of.

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Conclusions. A wide range of technologies for vineyard monitoring and management are nowadays or will be in a short term available to run a more profitable and sustainable viticulture in century XXI, to better cope with the existing and forecast global challenges. Toward this end, the breech between the current state of the technology and its adoption by the growers has to be diminished by education and the release of even more efficient equipment.

Keywords: precision viticulture, variable rate technology, robotics, vineyard variability, grapevine monitoring, sensing technologies and applications.

References Aquino, A., Millán, B., Diago, M.P., Tardaguila, J. 2018. On-the-go automated early yield prediction in vineyards. Comput. Electron. Agr. 144, 26-36.

Balafoutis, A. T., Koundouras, S., Anastasiou, E., Fountas, S., Arvanitis, K. 2017. Life cycle assessment of two vineyards after the application of precision viticulture techniques: a case study. Sustain. 9, 1997.

Barnaba, F.E., Bellincontro, A., Mencarelli, F. 2014. Portable NIR-AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, in-field monitoring of Sangiovese grape quality. J. Sci. Food Agric. 94, 1071-1077 Bellvert, J., Zarco-Tejada, P., Marsal, J., Girona, J., González-Dugo, V., and Fereres, E. 2016. Vineyard irrigation scheduling based on thermal imagery and water potential thresholds. Aust. J. Grape Wine Res. 22, 307-315.

Bendel, N., Kicherer, A., Backhaus, A., Klück, H-C., Seiffert, U., Fischer, M., Voegele, R. T., and Töpfer, R. 2020. Evaluating the suitability of hyper-and multispectral imaging to detect foliar symptoms of the grapevine trunk disease Esca in vineyards. Plant Methods 16, 142.

Bergerman, M., Billingsley, J., Reid, J., Van Henten, E. 2016. Robotics in agriculture and forestry. In Springer Handbook of Robotics, pp. 14631492. Springer.

Diago, M.P., Aquino, A., Millan, B., Palacios, F., Tardáguila, J. 2019. On‐the‐go assessment of vineyard canopy porosity, bunch and leaf exposure by image analysis. Aust. J. Grape Wine Res. 25, 363-374.

Demestihas, C., Debuisson, S., Descotes, A. 2018. Decomposing the notion of vine vigour with a proxy detection shoot sensor: Physiocap®.

E3S Web of Conferences 50, 03003. XII Congreso Internacional del Terroir. Zaragoza (Spain) Fernández-Novales, J., Tardaguila, J., Gutiérrez, S., Marañón, M., Diago, M.P. 2018. In field quantification and discrimination of different vineyard water regimes by on-the-go NIR spectroscopy. Biosys. Eng. 165, 47-58.

Fernández-Novales, J., Tardáguila, J., Gutiérrez, S., Diago, M.P. 2019. On-The-Go VIS + SW − NIR Spectroscopy as a Reliable Monitoring Tool for Grape Composition within the Vineyard. Molecules 2019, 24(15), 2795 Gil, E., Llorens, J., Llop, J., Fàbregas, X., Escolà, A., and Rosell-Polo, J.R. 2013. Variable rate sprayer. Part 2 - Vineyard prototype: Design, implementation, and validation. Comput. Electron. Agr. 95, 136-150.

Fernández-Novales, J., Barrio, I., and Diago, M.P. 2021. Non-invasive monitoring of berry ripening using on-the-go hyperspectral imaging in the vineyard. Agronomy 11, 2534.

Gutiérrez- Salcedo, S. 2019. Artificial intelligence in digital viticulture. Towards in-field grapevine monitoring using non-invasive sensors. PhD Thesis. Universidad de La Rioja. https://dialnet.unirioja.es/servlet/tesis?codigo=231534 Gutiérrez, A. 2021. Assessing and mapping vineyard water status using a ground mobile thermal imaging platform. Irrig. Sci. 39, 457-468.

Jones, H.G., Leinonen, I. 2003. Thermal imaging for the study of plant water relations. J. Agric. Meteorol. 59, 205–217.

Jones, H.G., Serraj, R., Loveys, B.R., Xiong, L., Wheaton, A., Price, A.H. 2009. Thermal infrared imaging of crop canopies for the remote diagnosis and quantification of plant responses to water stress in the field. Funct. Plant Biol. 36, 978–989.

Khaliq, A., Comba, L., Biglia, A., Aimonino, D.R., Chiaberge, M., Gay, P. 2019. Comparison of satellite and UAV-based multispectral imagery for vineyard variability assessment. Rem. Sens. 11, 436.

Liu, S., Cossell, S., Tang, J., Dunn, G. Whitty, M. 2017. A computer vision system for early stage grape yield estimation based on shoot detection. Comput. Electron. Agr. 137, 88–101.

Llorens, J., Gil, E., Llop, J., Escolá, A. 2011. Ultrasonic and LIDAR sensors for electronic canopy characterization in vineyards: Advances to improve pesticide application methods. Sensors 11, 2177-2194 Millan, B., Diago, M. P., Aquino, A., Palacios, F., Tardaguila, J. 2019. Vineyard pruning weight assessment by machine vision: towards an onthe-go measurement system. OENO One, 53(2).

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Nuske, S., Wilshusen, K., Achar, S., Yoder, L., Narasimhan, S., Singh, S. 2014. Automated visual yield estimation in vineyards. J. Field Robot. 31, 837–860.

Oerke, E.C., Herzog, K., Toepfer, R., 2016. Hyperspectral phenotyping of the reaction of grapevine genotypes to Plasmopara viticola. J. Exp. Bot. 67, 5529–5543.

Pérez-Roncal, C., Arazuri, S., López-Molina, C., Jarén, C., Santesteban, L.G., López-Mastresalas, A. 2022.Exploring the potential of hyperspectral imaging to detect Esca disease complex in asymptomatic grapevine leaves. Comput. Electron. Agic. 196, 106863.

Rodríguez-Pérez, J.R., Riaño, D., Carlisle, E., Ustin, S., and Smart, D.R. 2007. Evaluation of hyperspectral reflectance indexes to detect grapevine water status in vineyards. Am. J. Enol. Vitic. 58, 302-317.

Stoll, M., Schultz, H.R., Berkelmann-Loehnertz, B. 2008. Exploring the sensitivity of thermal imaging for Plasmopara viticola pathogen detection in grapevines under different water status. Func. Plant Biol. 35, 281-288.

Tagarakis, A.C., Koundouras, S., Fountas, S., Gemtos, T. 2018. Evaluation of the use of LIDAR laser scanner to map pruning wood in vineyards and its potential for management zones delineation. Precis. Agric. 19, 334-347.

EXPLORING THE NEXUS BETWEEN WINE CONSUMERS AND TERROIR (11:30AM-12:30PM) Nathalie Spielmann (NEOMA Business School, Reims, France) The taste of terroir, a sense of place, unique features, an authentic product. All these phrases have easily found themselves in wine tasting notes, advertised in sales pitches, or been spoken by winemakers and marketers. But what exactly do consumers understand about terroir and products with (and without) terroir? Do consumers truly understand this concept and what does it mean for them? This session will provide an overview of the consumer behavior literature on terroir and present research findings on the true perceptions of the term by consumers. The objective of this presentation is to help those in the wine industry grasp a wider understanding of the conceptual nature of this word, how it can be leveraged, and when and how it be can used most relevantly.

COMMUNICATING SCIENCE TO GROWERS AND WINEMAKERS. (12:00PM-12:30PM) 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 Columbia, 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).

THE SCIENCE OF CANNING WINE AND THE PRACTICAL CONSIDERATIONS IN THE WINERY. (1:30PM-2:30PM) Session Chair: Dean Stoyka, Stratus Winery, Niagara-on-the-Lake, Ontario, Canada.

Speaker: 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

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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.

REDUCING AND MITIGATING COLD DAMAGE (1:30PM-2:30PM) 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 will be presented.

RECENT ADVANCES IN MITIGATING FREEZE INJURY IN A COOL CLIMATE REGION. (1:30PM-1:50PM) James J. Willwerth*1,2, Andreanne Hébert-Haché1, Alexandra Gunn1, Linxue Zhang1, Stephanie Bilek2 Belinda Kemp2, Debra Inglis1,2 1 Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1 Canada 2 Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1 Canada *Corresponding author: jwillwerth@brocku.ca Purpose: Grapevine freeze injury is an ongoing threat to grape production in many cool climate regions including Ontario, Canada. Freeze mitigation strategies are critical to ensure sustainable production and consistent grape and wine quality. This is particularly true in regions that have their industry built on Vitis vinifera cultivars such as Ontario, Canada. Over the past decade, cold hardiness research and outreach in Ontario has focused on developing new technologies to mitigate freeze injury and understanding how grapevine plant material can influence freeze tolerance and hardiness dynamics.

Methodology. Cultivar, clone and rootstock cold tolerance. Cold tolerance was determined using differential thermal analysis (DTA) in many different genotypes grown in Ontario vineyards (Hébert-Haché et al. 2021). These included a wide range of Vitis vinifera cultivars, interspecific hybrids as well as different V. vinifera clones and commonly used rootstocks (Riparia Gloire, SO4, C3309 and 101-14) to the region. Different genotypes and seasonal hardiness were compared as well as genotype x environment interactions and the effects of hardiness dynamics. Viticultural parameters such as differences in yield, vigour, and crop load were also utilized to determine any impacts on hardiness as well. Cold hardiness data were further used for outreach programs such as the CCOVI VineAlert cold hardiness monitoring program.

Exogeneous plant growth regulator applications. In recent years, studies have indicated that Abscisic acid and Abscisic acid analogs can impact cold tolerance including improving maintenance of dormancy and delay in cold deacclimation and budbreak. Different forms and concentrations of ABA and ABA analogs were used to examine their impact on improving cold tolerance. Applications of S-ABA, 8’-acetylene ABA and tetralone ABA were applied exogenously post-harvest in multiple cultivars including Sauvignon blanc and Merlot. Cold hardiness was monitored throughout dormancy using DTA and grapevine phenology was monitored to determine if these growth regulators could improve cold tolerance and reduce freeze injury.

Results. Research in Ontario has demonstrated that grapevine cultivar, clone and rootstock can impact cold tolerance as well as yield and fruit quality (Barker 2019; Hébert-Haché et al. 2021; Zhang 2022). Cold hardiness is a complex trait and factors such as genotype and environmental conditions can impact cold hardiness and how resilient a grapevine may be to erratic or extreme weather. Selection of grapevine plant material can impact cold hardiness significantly. It has been well established that different grapevine species and cultivars can vary with respect to their cold tolerance, particularly their maximum cold tolerance. However, with more years of study, and with increased variation in winter temperatures, new information has been gained with respect to genotype x environment interactions. There can be can a profound difference in the timing and rates of acclimation and deacclimation for some cultivars and this can make some cultivars, such as V. Riparia hybrids, much less cold tolerant under certain temperature regimes, particularly during deacclimation. Therefore, the impacts of climate variability, erratic weather and overall warming may make some cultivars less sustainable from a cold tolerance standpoint due to climate change. In addition, clone, rootstock, and their interactions can also impact cold tolerance (Hébert-Haché et al. 2021), albeit some results may be inconsistent (Zhang 2022). Since hardiness can vary, proper clonal and rootstock selection cannot be ignored for grape cultivars, nor the specific site cultivar x clone x rootstock interactions. It does appear that some clones may perform better when grafted to certain rootstocks under Ontario conditions, but this must be further elucidated.

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Aside from plant material through cultivar, clone and rootstock selection, the use of plant growth regulators may also be a potential mitigation strategy to abiotic stress like freezing stress. Abscisic acid analogs have been shown to act as a cold hardiness promoter and maintain hardiness in grapevine. Thus, these plant growth regulators may constitute a novel and practical way to improve cold hardiness in grapevines without negatively impacting fruit composition or quality as well as a convenient tool to study cold hardiness pathways and determine key signatures related to ABA which is involved in many aspects of cold hardiness and dormancy. Data suggests that these ABA analogs improve, or maintain, cold tolerance, particularly during the deacclimation phase (Bowen et al. 2016, Dami et al. 2015, Willwerth and Abrams 2018).

ABA analogs have the potential to maintain dormancy by up to 7°C and delay bud break up to 2 weeks in Merlot grown in Ontario (Willwerth and Abrams 2018). At different stages of dormancy ABA analogs impacted hardiness in grapevines by maintaining cold tolerance especially while vines were ecodormant. Data from multiple years of studies support these results, particularly with respect to maintenance of hardiness during the deacclimation phase. However, in some recent years with very atypical acclimation and winter periods the results have not been as consistent. Overall, ABA analogs may be very beneficial in terms of mitigating the effects of temperature fluctuations that commonly occur during Canadian winters and for greater freeze tolerance for tender V. vinifera cultivars or varieties very susceptible to cold deacclimation such as V. riparia-based varieties such as Marquette.

Conclusion. Preventing and mitigating freeze injury consists of a multi-pronged approach. Appropriate cultivar, clone and rootstock selection can be used as an adaptation strategy to prevent freeze protection for a cool climate region. Further management strategies and mitigation tactics may include the use of wind machines, geotextiles, or plant growth regulators such as Abscisic acid analogs. Climate change will exacerbate the effects of deacclimation by more erratic weather and large temperature swings. This may result in reduced cold tolerance as well as earlier bud break that can result in freeze injury. Therefore, freeze adaptation and mitigation strategies are critical for future sustainable production in Ontario and cool climate regions worldwide.

Keywords: Cold hardiness, Vitis vinifera, clone, rootstock, abscisic Acknowledgments. The authors would like to acknowledge funding by NSERC-CRD, Ontario Grape and Wine Research Inc, and the Canadian Grapevine Certification Network.

CORRELATION BETWEEN DEHYDRIN-LIKE PROTEINS AND COLD HARDINESS OF GRAPEVINES (1:50PM-2:10PM) Andréanne Hébert-Haché1, James. J. Willwerth1,2, Belinda Kemp1, 2 and Debra Inglis1,2 1 Department of Biological Science, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, L2S 3A1, Canada 2 Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1, Canada Corresponding email: ah10uq@brocku.ca Purpose/Aim. The winter survival of Vitis vinifera in cool climate viticultural areas can be jeopardized by inadequate cold hardiness, resulting in crop reduction and financial losses.The presence and role of dehydrins in grapevine cold hardiness of buds is still unknown. Dehydrins are a family of proteins commonly found in plant tissue in response to dehydration stress and cold exposure. They share certain amino acid segments in varying numbers of repeats, including a K-segment consensus sequence (EKKGIMDKIKEKLPG) found in all dehydrins (Close et al., 1996). Dehydrins accumulate in overwintering structures of many plants such as Siberian spruce (Picea obovate) (Kjellsen et al., 2013) amongst others. Four dehydrin genes have been identified in the grapevine genome as well as spliced and unspliced transcripts (Fernandez-Caballero et al., 2012; Navarro et al., 2015). This project monitored proteins that react with an anti-dehydrin antibody in dormant buds of V. vinifera cv. Sauvignon blanc and Riesling over the winter. Changes in protein concentration were correlated to grapevine bud cold hardiness to evaluate the potential roles of the identified proteins.

Methodology. To identify dehydrins in grapevine tissue and determine their relationship to cold hardiness in overwintering grapevine structures, compound buds of Sauvignon blanc (clone 242, 297, 376, and 530 on SO4 rootstock) and Riesling (clone 49 and 239 on Riparia gloire rootstock, clone 239 on SO4 rootstock) were sampled from a commercial vineyard at regular intervals throughout the 2016-2017 dormant season. Duplicate cane samples were collected from six vines per block (3 blocks per clone) on 12 sampling days from October to April. The

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duplicate samples were separated and used for either cold hardiness measurements by differential thermal analysis (DTA) following the method of Mills et al. (2006) or dehydrin quantification by immunoblotting. DTA was performed on 30 buds per block, for a total of 90 buds per clone and analyzed using the BudProcessor software (Version 1.7.2; Brock University, St. Catharines, ON).

Temperature lethal to 50% of buds (LT50) was used to calculate % maximum hardiness where . For dehydrin analysis, protein was extracted from freeze-dried buds and precipitated following Shin et al. (2015). Proteins in 20 μL extracts were separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, transferred to nitrocellulose and detected by immunoblot using polyclonal rabbit anti-dehydrin (Agrisera, Vannas, Sweden) and goat anti-rabbit IgG horseradish peroxidase conjugate serum (BioRad, Hercules, CA). Band signal was developed with the Clarity Enhance chemiluminescence substrate reagents (Bio-Rad, Hercules, CA), quantified using the Image Lab software (version 6.0.0; Bio-Rad, Hercules, CA) and normalized to total protein stain. To reduce error from blotto-blot variation, all 12 sampling dates for a single block were evaluated in one gel. Pearson’s correlation analysis between normalized band intensity and % maximum hardiness was calculated with XLStat version 2018.3 (Addinsoft, France). The bands at 23, 41, 48 and 90 kDa were excised from SDS gels and sent to the Southern Alberta Mass Spectrometry Facility (Cumming School of Medicine, University of Calgary, Calgary, AB) for identification by liquid chromatography with tandem mass spectrometry (LC-MS/MS) following tripsin digestion. Resulting peptides were searched on the UniProt Knowledge based (UniProtKB ; https://www.uniprot.org/) database and compared to known dehydrin sequences.

Results. The development of cold hardiness over the 2016-2017 winter followed the expected patterns of acclimation, maximum hardiness, and deacclimation (Fig.1). Six bands were identified in all seven V. vinifera clone x rootstock combinations sampled at molecular weights of 23, 26, 35, 41, 48, and 90 kDa (Fig. 2). The fluctuation of proteins throughout the dormant season is illustrated for Sauvignon blanc clone 530 (Fig. 1). The concentration of the 23, 26 and 35 kDa proteins peaked immediately prior to deacclimation, whereas the concentration of the 41 and 48 kDa peaked during maximum hardiness in February and the 90 kDa plateaued during the same period. Maximum hardiness and relative dehydrin band intensity were positively correlated for all dehydrins (p < 0.05), and particularly for the 41 and 48 kDa proteins (p < 0.0001). The bands at 23, 41, 48 and 90 kDa were confirmed as dehydrins by LC-MS/MS analysis.

Fig. 1: Relative band intensity of six proteins blotted with the k-segment antibody and % max cold hardiness for dormant buds of Sauvignon blanc clone 530 over the 2016-2017 dormant season.

Fig. 2: Blot of timecourse for Sauvignon blanc clone 530 over the 2016-2017 dormant season. Lanes are: 1) Ladder, 2) corn positive control, 3-14) 12 sampling dates from Oct. to Apr.

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Conclusions. At least six protein bands were detected by immunoblot using an anti-dehydrin antibody against the K-segment of dehydrin, and four of those were confirmed as dehydrin by LC-MS/MS analysis. The different accumulation patterns and relationship to cold hardiness indicates that these proteins might not all be regulated by the same molecular processes and could play different roles in cryo-protection throughout the winter in grapevine buds.

Keywords: Cold hardiness, dehydrin, immunoblotting, differential thermal analysis, Vitis vinifera References Close, T. J. (1996) ‘Dehydrins: Emergence of a biochemical role of a family of plant dehydration proteins’, Physiol. Plantarum, 97(4), pp.

795–803.

Fernandez-Caballero, C. et al. (2012) ‘Unraveling the roles of CBF1, CBF4 and dehydrin 1 genes in the response of table grapes to high CO2 levels and low temperature’, J. Plant Physiol. 169(7), pp. 744–748.

Kjellsen, T. et al. (2013). Dehydrin accumulation and extreme low-temperature tolerance in Siberian spruce (Picea obovata). Tree Physiol., 33(12), pp. 1354–1366.

Mills, L. J. et al. (2006) ‘Cold-hardiness evaluation of grapevine buds and cane tissues’, Am. J. Enol. Viticult., 57(2), pp. 194–200.

Navarro, S. et al. (2015) ‘Differential regulation of dehydrin expression and trehalose levels in Cardinal table grape skin by low temperature and high CO2’, J. Plant Physiol. 179, pp. 1–11.

Shin, H. et al. (2015) ‘Differences in cold hardiness, carbohydrates, dehydrins and related gene expressions under an experimental deacclimation and reacclimation in Prunus persica, Physiol. Plantarum, 154(4), pp. 485–499.

Acknowledgments. The authors would like to acknowledge funding by NSERC-CRD, Ontario Grape and Wine Research Inc, and the Canadian Grapevine Certification Network.

A NOVA SCOTIA WINE GRAPE DEEP FREEZE EVENT: CLIMATE TRENDS, CONSIDERATIONS AND PRUNING (2:10PM-2:30PM) Two notable and lethal winter low temperature events have occurred in Nova Scotia over the past three years. On February 15, 2020, and January 22, 2022, temperatures across much of Nova Scotia dropped below -20 °C and in some areas, below -25 °C. Location, topography, the direction of a slight breeze, tidal influence and other factors determined the minimum temperature reached at each site. In some cases, vineyards separated by only a few hundred metres saw nighttime lows differ by several degrees. Such variability is typical of a thermal inversion event, a condition where cool, dense air is allowed to settle near the ground and warmer air is found above. Instrument readings for the February 15, 2020 event showed that temperatures at 9 m (≈ 30’) above the ground were roughly 5 °C warmer than temperatures at 1 m (≈ 3’) above the ground in the KRDC vineyard.

Deep Freeze Fallout • Bud mortality (Figure 1) was observed in many vineyards in the wake of both the February 15, 2020 and the January 22, 2022 events. Some sites were minimally impacted, while in others, losses approached 100%.

• Secondary and tertiary buds are typically more hardy (and smaller), but less fruitful than primary buds.

• Time will tell how the 2022 deep freeze event will affect the overall Nova Scotia crop load this year, but yields were notably down in the wake of the 2020 event.

The level of mortality varied depending on the minimum temperature reached and the grape variety, in addition to unknown factors requiring more research. Preliminary studies at the KRDC have found, somewhat surprisingly, that the crop load (at least in hybrids*) does not appear to have a strong influence on bud hardiness; however, harvest timing was found to have a moderate effect on both a hybrid and a vinifera.

Data obtained from the Nova Scotia bud hardiness survey have shown that bud hardiness levels for a given variety can vary by a few degrees between sites. As the authors of the biweekly bud hardiness report, explaining this site variability remains a topic of great interest. Research that investigates the impact of nutrient status could yield insights into how to grow hardier grapevines in Nova Scotia.

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Winter Minimum Temperatures in a Changing Climate Regardless of the length of the growing season or the amount of heat the vineyard receives, it only requires one night of lethal cold temperatures to wipe out a grape crop in a given year. The historical weather data (1913–2022) for Kentville, NS, show the following trends over this defined time period: • The growing season has increased by roughly 40 days, and the number of base 10 °C growing degree days (GDD) from April 1 to October 31 has increased by 27%.

• The yearly average temperature has increased by by 1.9 °C (Figure 2A).

• The coldest temperature experienced each year has increased by an average of 6 °C, from -25.9 °C in 1913 to -19.9 °C in 2022 (Figure 2B).

• A -22 °C event would likely cause moderate damage to many vinifera sites, while a -25 °C event would devastate most vinifera sites and cause moderate damage to less hardy hybrid sites.

• The probability of either a -22 °C or -25 °C event occurring in a given year has decreased (Figure 2C).

In summary, our winters are growing disproportionately warmer relative to the overall warming trend; however, this also means our protective snow cover is becoming less reliable. Despite the overall warming trend, the year-to-year weather variability remains high, and a cool season or a damaging winter freeze, though less likely, remain possible in any given year. Furthermore, a warming climate has emboldened growers to increasingly push the envelope with what can be grown in Nova Scotia. Less winter-hardy wine grape varieties are increasingly being grown successfully in Nova Scotia, but with an elevated level of risk; 100 years ago, most vinifera varieties, and less hardy hybrids, would have experienced winter damage nearly every year (Figure 2C).

Pruning After a Deep Freeze Event It is important to understand the level of bud mortality before beginning to prune grapevines. Waiting until the coldest temperatures have passed reserves the option to lay down additional nodes, if necessary. In the wake of the February 15, 2020 event, which saw temperatures drop below -25 °C in the KRDC vineyard, a post-deep freeze pruning trial was conducted on both Chardonnay and Vidal vines. The primary and secondary bud mortality rates of the Chardonnay both exceeded 98%, while the hardier Vidal buds were slightly less damaged, with primary and secondary bud mortality levels of 76% and 66%, respectively. Four different pruning strategies were implemented: 1. 10-bud spur (minimal pruning), 2. 3-bud spur, 3. double cordon (i.e., 4 cordons, double the usual number), and 4. pruned back to the head (maximum pruning). Six panels (i.e., 24 vines) of each variety / pruning treatment were trialled using a randomized design. The effects of the treatment strategies can be found in Table 1.

• Spur pruning yielded a heavier crop for both varieties, but none of the pruning strategies produced a crop worth harvesting among the more heavily damaged Chardonnay.

• Spur pruning (10-bud + 3-bud) produced fewer shoots emanating from the head / fewer cordon options in the subsequent year (i.e., 2021).

• Double cordon and head treatments resulted in more vigour at the head.

• Overall vine vegetation, measured as dormant pruning mass (excludes cordons + spurs), was lower with the head treatment.

• Yields bounced back nicely in year 2, with no strong differences between pruning treatments.

Other considerations in this trial included the ease of converting the vines from spur pruning back to cane pruning. In the year after the deep freeze event, the vines that were spur pruned required a number of large cuts, and it was difficult to remove the three-year-old cordon / spur material from the trellis system compared to the “double cordon” and “head” treatments. While numbers are too low to draw implications, six vines died during the course of this two-year study: four “10-bud”, one “double” and one “head” treatment.

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Acknowledgements This report was produced by the KRDC Plant Physiology Program. Funding for this work was provided through an AgriScience Program Cluster project (J-001930, “ASC-12 Grape Wine Cluster Activity 7 - Grapevine evaluation and cold hardiness program to ensure superior plant material for the Canadian Grapevine Certification Network and to improve the sustainability of the Canadian Grape and Wine Industry”). If you have any questions or comments, please feel free to reach out to the KRDC Plant Physiology Program using the contact information listed above.

This report, and others, can be found on the Canadian Grape Certification Network (CGCN) webpage at https://www.cgcn-rccv.ca/site/coldhardiness-and-climate-change.

WHITE WINE TROPICAL FLAVOUR. (1:30PM-2:30PM) Session Chair: Simone Castellarin, University of British Columbia, Canada ADDITIVES MADE AT HARVEST THAT ENCHANCE VARIETAL THIOLS IN PINOT GRIS, CHARDONNAY AND SAUVIGNON BLANC WINES Xiaotong Lyu1, Leandro Dias Araujo1, Wessel Du Toit2, Paul A. Kilmartin1* 1 School of Chemical Sciences, University of Auckland, New Zealand 2 Stellenbosch University, Stellenbosch, South Africa *Corresponding email: p.kilmartin@auckland.ac.nz Purpose/Aim. The effects of harvesting conditions upon levels of 3-mercaptohexanol (3MH) and its acetate ester (3MHA) in Sauvignon blanc wines are well established. This includes positive effects of antioxidants, including sulfite, ascorbic acid and glutathione, applied at harvest to well macerated fruit (Makhotkina et al., 2013, Makhotkina et al., 2014). The addition of elemental sulfur, which can be present as residues from fungical applications, also increases the concentration of these thiols (Araujo et al., 2017), acting as a source of H2S early in ferment (Harsch et al., 2013). However, much less is known about Pinot Gris and Chardonnay, despite the popularity of these wines and interest in the range of styles that can be produced. The aim of this study is to compare the impacts of antioxidant and elemental sulfur additions at harvest on the three white wine varieties.

Methodology. Sauvignon blanc, Pinot gris and Chardonnay grapes were hand-picked from three sites each, from the Auckland and Marlborough grape growing regions of New Zealand. Each lot of grapes was subject to three types of additions immediately after crushing and destemming: (1) a control with no additions, (2) 50 ppm SO2 + 100 ppm ascorbic acid, (3) the same antioxidants plus 100 ppm elemental sulfur (S). Fermentation was conducted using EC1118 yeast in 1.5 L bottles at 15 oC. Concentrations of varietal thiols 3MH and 3MHA, and reductive sulfur compounds, were determined using established GC-MS methods (Makhotkina et al., 2014). A Descriptive Analysis sensory panel of 16 postgraduate Wine Science students was trained for three weeks using established Sauvignon blanc descriptors and associated chemical references (Kilmartin et al. 2015).

Results. There was no measurable 3MH or 3MHA in any of the nine wines when antioxidants were not applied at harvest. The levels of 3MHA and 3MH were similarly high in the Pinot gris (PGris) and Chardonnay (Chard) wines as with the Sauvignon blanc (Sauv) wine (Figure 1). A considerable increase in 3MH and 3MHA across all three varieties occurred with added elemental sulfur.

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14000

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Sauv 2

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Figure 1: Concentrations of 3MHA and 3MH in the wines from nine different sites.

Wines without additions showed higher “banana lolly” aromas, while higher thiol-related aromas such as “passionfruit” was found in Sauvignon blanc wines with antioxidant and elemental sulfur additions. Pinot gris wines in each case were higher in “perfume/floral” notes. Some wines, but not all, developed reductive “burnt rubber” aromas following additions of elemental sulfur, and these wines had higher concentrations of methanethiol, carbon disulfide and S-ethylthioacetate.

Conclusions. High levels of the thiols 3MH and 3MHA were produced in Pinot Gris and Chardonnay wines when additions of antioxidants were made at harvest, consistent with previous results obtained for Sauvignon blanc. Nevertheless, the Pinot Gris and Chardonnay wines retained their own sensory characters and antioxidant additions can be considered to create a more fruity style of these wines. On the other hand, pinking can be a problem with Pinot gris, and classic Chardonnay styles are typically produced with a lower varietal thiol characters.

The findings of this research can also be used to ensure that a low thiol wine can be produced, by limiting antioxidant additions pre-fermentation. Even higher varietal thiol levels were obtained after inclusion of elemental sulfur, but reductive notes were a problem in some wines, and these should be carefully checked and managed during winemaking.

Keywords: Harvesting, varietal thiols, sulfur, antioxidants, aroma

References Araujo, L.D., Vannevel, S., Buica, A., Callerot, S., Fedrizzi, B., Kilmartin, P.A. and Du Toit, W.J. (2017). Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine. Food Research International, 98: 79-86.

Harsch, M.J., Benkwitz, F., Frost, A., Colonna-Ceccaldi, B., Gardner, R.C. and Salmon, J.M. (2013). New precursor of 3-mercaptohexan-1-ol in grape juice: Thiol-forming potential and kinetics during early stages of must fermentation. Journal of Agricultural and Food Chemistry, 61: 3703-3713.

Kilmartin, P.A., Makhotkina, O., Araujo, L.D. and Homer, J.A. (2015). Influence of antioxidant additions at harvest on Sauvignon blanc wine aroma, ACS Symposium Series 1203: 217-227.

Makhotkina, O., Herbst-Johnstone, M., Logan, G., Du Toit, W. and Kilmartin, P.A. (2013). Influence of sulfur dioxide additions at harvest on polyphenols, C6-compounds and varietal thiols in Sauvignon blanc. American Journal of Enology and Viticulture, 64: 203-213.

Makhotkina, O., Araujo, L.D., Olejar, K., Herbst-Johnstone, M., Fedrizzi, B. and Kilmartin, P.A. (2014). Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide. American Journal of Enology and Viticulture, 65: 388-393.

Acknowledgments. Dr Frank Benkwitz and Joanne Brady, Constellation Brands New Zealand Ltd, for the supply of grapes and wine.

PhD scholarship for Xiaotong Lyu from the Chinese Scholarship Council.

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AROMA INQUIRIES: A DIY APPROACH TO SOURCING AND CREATING AROMATIC REFERENCE MATERIALS FOR SELF-DIRECTED TRAINING. (2:00PM-3:00PM) 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.

COMMUNICATING WINE ADDITIVES, ALLERGENS AND LABELLING. (3:20PM-4:00PM) 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.

“IS COOL CLIMATE HOT? CHALLENGES, OPPORTUNITIES AND ROUTE TO MARKET FOR COOL CLIMATE WINE REGIONS AND WINERIES IN A COMPETITIVE INTERNATIONAL MARKETPLACE. (3:20PM-4:00PM) Room STH204 (Panel debate) 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.

SUSTAINABILITY PROGRAMS IN BRITISH COLUMBIA AND ONTARIO. (3:20PM-4:00PM) 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.

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Wine pairs best with moderation.

As wine producers we care about our consumers and believe it is important to provide you with the information to make informed personal choices about wine consumption.

Learn what is the right amount for you at therightamount.ca

The national voice of wine in Canada.

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Poster Abstacts OENOLOGY: THE EFFICACY OF MUSHROOM-DERIVED CHITOSAN AS A FINING AGENT FOR SPARKLING WINE JUICE Jacob Medeiros1,*, Gary Pickering1, 2 and Belinda Kemp1, 2 1 Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St Catharines, ON, L2S 3A1, Canada 2 Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, L2S 3A1, Canada *Corresponding Author: jmedeiros@brocku.ca Purpose/Aim. Chitosan is a naturally synthesized biopolymer derived from crustacean exoskeletons and the cell walls of fungi 1. In the field of winemaking, chitosan (produced from Aspergillus niger) is now available commercially for use as an antimicrobial agent, though it also possesses absorbent and antioxidant properties, which could expand its utility in winemaking applications 2,3. In model wine solutions, chitosan has been found to reduce polyphenol content and metals, thereby contributing to a reduction in non-enzymatic browning 4,5. The aim of this study was to determine the ability of chitosan produced from Agaricus bisporus (button mushrooms) to reduce the concentration of specific phenolic (bitter) compounds (caffeic and caftaric acid) from sparkling base wine juice, as well as its influence on total hydroxycinnamic acids (HCAs), browning pigmentation, and turbidity.

Methodology. Pinot noir (clone 667, 3.5 t/acre) grapes were harvested on August 30th, 2021, from a vineyard located in Niagara-on-the-Lake, Ontario. Grapes were hand harvested, stored at 10°C overnight, and whole-bunch pressed the following morning. The pressed juice was separated into 15 separate 11L carboys and stored at 10°C for 18 hours with the following treatments: No addition control, Bentonite/activated charcoal positive control at 1 g/L, <3kDa (Low MW) chitosan at 1 g/L, 250kDa (Medium MW) chitosan at 1g/L, and 422kDa (High MW) chitosan at 1 g/L. All chitosan products used had a degree of deacetylation (DD) > 97%. Grape must was racked, settled, inoculated with IOC-2007 yeast, and fermented to dryness in eight days.

Results. The Low MW chitosan treatment decreased caftaric acid (p < .001) but increased the amino acid concentration (p < .001) (Figure 1).

Medium MW chitosan decreased total HCA estimation (p < .001), turbidity (p < .001), and degree of browning (p < .003) compared to the control treatments. Additionally, lower residual sugar levels were observed in all treatments relative to the control (p < .05) after fermentation.

Conclusions. This research shows that the direct addition of fungi-derived chitosan to grape must as a pre-fermentation fining agent is a viable mechanism for reducing the concentration of some prominent phenolic compounds responsible for browning, as well as turbidity and degree of browning, when compared to the bentonite/activated charcoal industry standard.

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Analyte Concentration (mg/L)

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Figure 1. Analysis of caffeic (light grey) and caftaric (dark grey) acid concentrations of wine samples treated with fining agents at the must stage. Error bars represent standard deviation of sample means (n = 6). Different letters represent the difference between means as determined by one-way ANOVA followed by Tukey’s HSD (honestly significant difference) test at p < .05.

Keywords: Sparkling wine, Pinot noir, mushroom chitosan, phenolics, hydroxycinnamic acids References 1. Nwe N, Furuike T, Tamura H. (2011) Production, properties and applications of fungal cell wall polysaccharides: chitosan and glucan.

Adv Polym Sci.;244:187-208. doi:10.1007/12_2011_124 2. Vendramin V, Spinato G, Vincenzi S. (2021) Shellfish chitosan potential in wine clarification. Appl Sci.. 1(10). doi:10.3390/app11104417 3. Castro Marín A, Colangelo D, Lambri M, Riponi C, Chinnici F. (2020) Relevance and perspectives of the use of chitosan in winemaking: a review. Crit Rev Food Sci Nutr. Published online. doi:10.1080/10408398.2020.1798871 4. Chinnici F, Natali N, Riponi C. (2014) Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutions. J Agric Food Chem, 62(40):9868-9875. doi:10.1021/jf5025664 5. Marín AC, Riponi C, Chinnici F. (2020) Chitosan in sparkling wines produced by the traditional method: Influence of its presence during the secondary fermentation. Foods, 9(9). doi:10.3390/foods9091174 Acknowledgements. Funding was provided from the Ontario Grape and Wine Research Incorporated (OGWRI) Marketing Vineyard Improvement Program (MVIP) 336-074-052 to Dr. Belinda Kemp. Pinot noir grapes were donated by Andrew Peller Limited. We would like to thank Shufen Xu for her assistance with the collection and analysis of all HS-SPME-GC-MS and LC-MS data, as well as Leah De Felice Renton and Hannah Charnock for their help during harvest and winemaking.

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OENOLOGY: INFLUENCE OF SOUR ROT AND BOTRYTIS CINEREA ON ACETIC ACID AND HONEY OFF-FLAVOURS IN L. CV. PINOT NOIR RED WINE. Liying Shao1, Jeff Moote2, Debra Inglis1,2,3, Rachel Gerroir2, Leah de Felice Renton, Wendy McFadden-Smith4, Belinda Kemp2,3 1 Centre for Biotechnology, Faculty of Math and Science, Brock University, St Catharines, ON, L2S 3A1, Canada 2 Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, L2S 3A1, Canada 3 Department of Biological Science, Faculty of Math and Science, Brock University, St Catharines, ON, L2S 3A1, Canada 4 Ontario Ministry of Agriculture (OMAFRA), Food and Rural Affairs, Vineland Station, ON Corresponding email: bkemp@brocku.ca Purpose/Aim. Two honey off-flavor compounds, phenylacetic acid (PhAA) and ethyl phenylacetate (EPhA), resulting from grapes infected with Botrytis cinerea (2019) or sour rot (2020) were studied in red wines made from Pinot noir grapes. Grape sour rot can be caused by various factors, among which several yeasts and the bacteria Acetobacter play an important role1. In the study by Barata et al. (2011) regarding the aroma compounds in wines produced from sour rot grapes (Portuguese variety Trincadeira), volatile acidity, PhAA and EPhA were found to be significantly higher in wines made with sour rot infection. EPhA has been found to show a clear relationship with honey-like, mustry, dusty off-flavour in Aglianico del Vulture wine from the Italian wine region of Basilicata2. The main aim of the study was to monitor concentrations of EpHA, PhAA, and acetic acid from juice to wine and assess their impact on the corresponding wines produced from the differing levels of Botrytis or sour rotten grapes.

Methodology. Sour rotten or Botrytis-infected grapes were hand picked then infected berries removed from the rachis by hand. Clean fruit was crushed/destemmed into vessels. Each fermentation weighed 25 kg and included the control wines (no addition of rotten grapes (0% Botrytis/sour rot)), and two treatments that contained 20% (5kg), and 40% (10 kg) of Botrytis (2019) or sour rot (2020) infected grapes.

Wines were fermented with EC1118 yeast at 18 °C and all wines then underwent malolactic fermentation (MLF). Wine chemical analysis included °Brix, pH, TA (g/L), malic acid (g/L), residual sugar (g/L), acetic acid (g/L), free and total SO2 (ppm), alcohol, gluconic acid (g/L) and glycerol (g/L) and ethyl acetate. EPhA and PhAA were analysed using by HS-SPME-GC-MS and SPME-GC-MS respectively. Standard deviation, t-test, two-way ANOVA and Tukeys honest significant difference test were calculated using XLSTAT (Addinsoft 2021. New York, USA).

Results. For the main compounds analysed, EPhA and PhAA concentrations were found at significantly higher concentrations in the wines produced from grapes infected with Botrytis in 2019 compared to those wines produced from grapes infected with sour rot in 2020 (Figure 1). In contrast, acetic acid levels (g/L) were 30% higher in wines produced from the sour rotten grapes (2020) compared to those with Botrytis infection (2019). PhAA increased in concentration as the percent rot increased, regardless of the type of infection.

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Figure 1. Comparison of acetic acid (g/L) in wine fermented by EC1118 yeast in 2019 (Botrytis infection) and 2020 (sour rot infection). Tukeys HSD tests were carried out between treatments within the same year; standard deviation bars with different letters show significant difference (α<0.05). * (α<0.05) and *** (α<0.001) show significant difference between treatments.

Conclusion. The consumer rejection threshold for the two compounds combined in red wines is EPhA 140 μg/L and PhAA 700 μg/L3.

However, in this study, both of the compounds when combined were found to be lower than the consumer rejection threshold in red wines.

Depending on the sensory analysis and final chemical analysis, it might be possible to use a percent of Botrytis/sour rotted grapes in red wine production without any detrimental effect on wine quality with respect to these compounds, depending on the winemaking techniques used.

Keywords: Honey Off-flavor Compounds, Sour Rot, Acetic Acid, Sparking Wine, Pinot Noir.

References Barata, A., Campo, E., Malfeito-Ferreira, M., Loureiro, V., Cacho, J. & Ferreira, V. (2011). Analytical and sensorial characterisation of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: Identification of key aroma compounds. J. Agric. Food Chem. 59, 2543–2553.

Tat, L., Comuzzo, P., Battistutta, F. & Zironi, R. (2007). Sweet-like off-flavor in Aglianico del Vulture wine: Ethyl phenylacetate as the mainly involved compound. J. Agric. Food Chem. 55, 5205–5212.

Campo, E., Saenz-Navajas, M.P. Cacho, J. & Ferreira, V. (2012). Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet like off odour in wines made from sour rotten grapes. Aus. J. Grape & Wine Res 18, 280–286.

Pickering, G., Pickering, H., Small-Kelly, S, Blake, A., Bowen, A., Inglis, D. & Kemp, B. (2019). Detection and consumer rejection thresholds of honey off-flavour in sparkling wine. Australian Wine Industry Technical Conference (AWITC), Adelaide Convention Centre, Adelaide, South Australia. 21st- 24th July 2019.

Acknowledgements. The authors wish to acknowledge funding from Ontario Grape and Wine Research Inc. and AAFC CGCN Grape & Wine Science Cluster ASC-012 Activity 14B. The authors wish to thank the following people for their in-kind grape contributions: Malcolm Lawrie, Andrew Peller Ltd and Roger Vail. We also wish to thank Alex Gunn, Hannah Charnock, Tom Willwerth, Mark Willwerth and all those that helped with the sour rot grape harvest.

OENOLOGY: AN ACCEPTABLE PREMIUM CONCORD WINE? SENSORY AND CHEMICAL ANALYSES OF WINES PRODUCED FROM NANOFILTRATION-RESIN (NF-R) DEODORIZED CONCORD JUICE Demetra M. Perry, Ana Gabriela Ortiz-Quezada, and Gavin L. Sacks Department of Food Science, Cornell University, 411 Tower Road, Stocking Hall, Ithaca, NY 14853, United States Corresponding email: dmp237@cornell.edu Purpose/Aim. Concord is the most widely planted grape in New York, but one of the most inexpensive grapes (dollar per ton) due to the declining juice consumption in the United States. Consequently, Concord has the potential to be a cost-effective blending grape for winemakers. Descending from Vitis labrusca parentage, however, the grape has a characteristic “foxy, grapey” aroma due to methyl anthranilate and other compounds that limits its appeal to some consumer segments (Perry et. al, 2016, Perry et. al, 2019). Nanofiltration-based approaches are currently used for selective remediation of faults in finished wines (e.g., treatment of wine afflicted with volatile acidity), but the approach has not been extended to juice or must. Here, we evaluated use of a two-step nanofiltration-resin treatment (NF-R) approach on juice to selectively remove characteristic odorants from Concord juice prior to wine production.

Methodology. Concord concentrate was diluted and treated by NF-R to reduce methyl anthranilate below its published sensory threshold (<0.1 mg/L). NF-R treated Concord, control Concord, and two V. vinifera juices were inoculated with ICV-D80 and fermented to dryness (<0˚Brix) at room temperature. Wines were then cold stabilized, bottled, and stored at ambient temperature until instrumental and sensorial analysis. Wines were presented to semi-trained panelists, who were asked to rate the intensity of wine attributes (e.g., grapiness) of the finished wines after a training session to standardize vocabulary. Significance was determined using one-way ANOVA (α = 0.05) and other similar statistical tests of power, as needed.

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Results. Wine produced from NF-R treated Concord had [MA] <10 µg/L, well below both the rejection threshold of MA in wine (130 µg/L) and typical MA concentrations in Concord juice and wine (1 - 3 mg/L) (Perry et. al, 2019).

All four juices fermented to dryness (<0 ˚Brix). The V. vinifera juices, Ruby Cabernet and Vino Rosso, completed fermentation in 30-45% of the time required for the Concord juices, but negligible differences were observed in the fermentation kinetics of the NF-R and control juices.

Though informal sensory evaluation of wines recorded marked differences in the amount of “native, grapey” character between the wines, there were no significant differences between the control and NFR treated Concord wines for rated “grapiness” character (a > 0.05) by the semi-trained panel. Potentially, other Concord odorants beyond MA are critical to consumer recognition of Concord-like character.

Figure 1: Fermentation kinetics. Fermentation progress of four inoculated juices (n=3) were monitored by measuring total soluble solids (°Brix), with confidence intervals (a = 0.05) shown as error bars.

Conclusions. Processing by NF-R significantly (p < 0.05) reduced levels of methyl anthranilate while still retaining 95% of original color (λ=520 nm). However, additional fermentations and sensory are necessary in order to align results confirmed by instrumental analysis (GCMS) versus observational analysis (human sensory). Nonetheless, Concord juice treated by NF-R processing can be used as a low-cost alternative to French-American hybrids and scarcely available red V. vinifera varieties for producing premium red table wines. The impact of this work extends to wine producers all over the United States, but particularly for bulk producers seeking to lower cost without reducing quality, as well as producers in AVAs where growing and/or purchasing of traditional red Vitis vinifera grapes are too pricey or unobtainable.

Keywords: Dearomatization, Membrane Filtration, Concord, Methyl anthranilate References (1) Perry, D.M. and Hayes, J.E. (2016). “Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2- Aminoacetophenone. Foods, 5(2), 35.

(2) Perry, D.M., Byrnes, N.K., Heymann, H., Hayes, J.E. (2019). “Rejection of labrusca-type aromas in wine differs by wine expertise and geographic region.” Food Quality and Preference, 74, 147-154.

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Acknowledgements The authors thank Welch’s Inc. for providing the Concord juice and concentrate for analyses and fermentation.

Funding sources: NY State Department of Ag & Markets, NY Wine & Grape Foundation, Welch’s Inc. OENOLOGY: REINVENTING THE WHEEL: USING PARTICIPATORY ACTION RESEARCH IN WINE AROMA TRAINING Marianne McKay and Jeanne Brand, Department of Viticulture & Oenology, Faculty of Agrisciences, Stellenbosch University, Stellenbosch, 7600, Western Cape, South Africa.

Corresponding email: marianne@sun.ac.za Introduction and/or Background information. The human olfactory system must constantly extract relevant information from highly complex chemical mixtures, often unconsciously. The perception of specific odours, however, is under cognitive control with perceptual learning contributing to the improvement of ability to extract information from the environment (Thomas-Danguine, et al, 2014). In order to learn to identify aromas, it is therefore necessary to build on experience, and form ‘odour-objects’ which then become identifiable. It is also known that the process of odour-object formation is enhanced when the odour is associated with an emotion. Human and animal studies show that odour perception is modulated by experience and that some odours can arouse emotion and memories (Kadohisa, 2013).

Participatory Action Research. Participants in research are increasingly conceptualized as collaborators in the process, and participatory action research (PAR) has gained prominence as an approach to scholarship and advocacy (Gubrium & Harper, 2013). PAR draws on the work of phenomenologists who expand the breadth and importance of experience when they argue that humans cannot describe and object in isolation their experience (Baum, et al, 2004). Participatory methods produce rich multimodal and narrative data guided by participant experience and allow for greater access to knowledge beyond that of the literature. The balance of ‘power’ in the learning environment is also shifted so that both teacher and students share in learning.

Purpose/Aim of the study. Aromas and the descriptors used in wine evaluation are frequently completely unfamiliar to students, especially those from communities where wine is not part of everyday culture. It therefore seemed prudent, as wine educators, when training South African students in formal aroma identification, to call on their previous experiences and emotions associated with odours to inform the process of their learning. In this project, we used PAR methods to draw out learners’ experiences of odour and their emotional associations. This begins the process of odour-object formation. By linking aromas and descriptors familiar to the students to families of aromas used commonly in formal wine evaluation, we hoped to enable students to access the terminology more easily and enhance their learning.

Methodology. Ethical clearance and informed consent were obtained for the study (Protocol number: SU-HSD-001289). Students from two different programmes (partner college students on a year-long training course, and undergraduates doing oenology) took part in the study.

Three years’ worth of pictures, reflections, descriptors and results was collected from both groups forming a valuable body of data built around the experience and learning of South African students regarding aroma training for wine evaluation.

In the initial ‘training’ sessions in the first year of study, both groups of students were asked to think about the ‘smell landscape’ of their home environments, and to submit photographs of sources of strong or familiar smells. In the subsequent year of the study, the next group of students were asked to reflect on their experiences of smell in their environments and lives, and link these to “aroma families”. They were then asked to use both Noble’s (1987) aroma wheel and the student aroma wheel to assess wine and reflect on which worked for them and reflect on the experience. Reflections were coded and processed using AtlasTi, Excel and Statistica, and informed the following actions in the study.

In the third iteration of this PAR project, the following group of students were asked to write down their most familiar smells, and those that were associated with strong emotion. Words and reflections were submitted anonymously. Class discussion of words and emotions followed, and groupwork in which students assigned “smell families” to their words, emotions and reflected on how they could build their learning about wine aroma on these.

Results and Discussion. Results from the first year of the study gave a rich and varied body of data. Pictures were printed out (n=350), and The International Cool Climate Wine Symposium • Abstracts and Posters

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shuffled between groups in the class, which students grouped into “aroma families (Figure 1a) A simplified aroma wheel was devised (Fig 1b), based on aroma families assigned by the class, which was then discussed with the class to finalise the design. Students were able to assign aroma families relatively easily, but connecting these ‘familiar’ families to wine aroma was less simple.

Figure 1a) initial sorting of student photos into aroma families b) simple aroma wheel based on families created by the class.

Reflections indicated that students found the process of wine aroma identification hard as a result of unfamiliarity (Fig 2a) but learning aromas was “easier” when they had a basis to work from that was grounded in their own experience, which led to confidence(Fig 2b) and an accurate identification of aromas.

Conclusions. This research has had some unintended consequences for researchers around their own assumptions concerning the primacy of Western knowledge systems, and the importance of lived experience in meaning making. As educators, we learned from the students, and became far better equipped to facilitate the aroma training sessions. The research has also highlighted issues around culture and the familiarity and lack thereof of exposure to certain smells, and words that are ‘taken for granted’ as correct descriptors for wine attributes. Anecdotal evidence suggests that students who have gone through this training programme perform very well as wine evaluators and sommeliers. This research may act as encouragement to other oenology and wine evaluation trainers to use participatory methods in their programmes.

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Figure 2. Reflections coded before (a) and after (b) the training intervention involving identification of familiar aromas, the use of the student aroma wheel and reflection on their learning.

Data from the second and third years of the study are still being processed and have revealed interesting and important issues around associations with smell, and the aspirational nature of wine within our student groups.

Keywords: Aroma training, learning, participatory action research, students, wine sensory evaluation; aroma wheels References Baum, F. MacDougall, C., Smith, D. 2004. Participatory action research. J of Epidemiology and Community Health, Vol 60, Issue 10.

Gubrium & Harper, 2013. Participatory visual and digital methods, Routledge, New York.

Kadohisa, M. 2013. Effects of odor on emotion, with implications. Front Syst Neurosci. 2013; 7: 66.

Thomas-Danguin, T., Sinding,C. Romagny, S. El Mountassir,F. Atanasova,B. Le Berre,E. Le Bon,A. and Coureaud, G. 2014. The perception of odor objects in everyday life: a review on the processing of odor mixtures. Front Psychol. 5: 504.

Acknowledgements The students of our programmes for their enthusiastic participation and willingness to share their experiences, and reflect on their learning. Ms Valeria Panzeri assisted with the facilitation of classes and data processing in the initial year of the project.

OENOLOGY: THE IMPACT OF JUICE AND MESOCARP ON THE RECOVERY OF TANNIN FROM CONTROLLED EXPERIMENTS WITH LOW TANNIN CULTIVARS Erin L. Norton*,1, Keren Bindon2, Joey N. Talbert3, Aude A. Watrelot3, Gavin L. Sacks4 1Midwest Grape and Wine Industry Institute, Iowa State University, Ames, IA, 50011, USA 2The Australian Wine Research Institute, Glen Osmond, South Australia 5064, Australia 3Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, USA 4Department of Food Science, Cornell University, Ithaca, New York, 14853, USA Corresponding email: elnorton@iastate.edu Aim. The aim of this work was to investigate the interactions that exogenous tannins have with macromolecules present in either the juice or mesocarp of various Vitis cultivars that contain low tannin concentrations. It is reported that interspecific hybrid cultivars have low tannin concentrations in their wines due to inherent low tannin present in the grapes, and also poor extraction and retention of tannins during and after fermentation (Springer and Sacks, 2014, Nicolle et al., 2019). The cause of the poor extraction has been hypothesized to be interactions with protein that is in high concentrations in these cultivars (Springer et al., 2016b). It is also known that polysaccharides present in cell wall material are capable of interactions with tannin (Le Bourvellec and Renard, 2012). In this work, juice and mesocarp from several cultivars are separated from skins and seeds and exogenous commercial tannin is added to investigate the tannin recovery from the two fractions. The polysaccharide and protein components of these materials will be characterized to better understand the nature of the interactions causing loss in tannin recovery. It is hypothesized that the protein concentration in the mesocarp is substantial, compared to other V. vinifera cultivars, and is responsible for increased tannin adsorption occurring in the mesocarp fraction for hybrid cultivars. Pretreatment of the juice or mesocarp with bentonite can affect tannin recovery for both juice and mesocarp fractions.

Methods. Grapes of three cultivars (Marquette-Mq, Frontenac-Fr and Pinot noir-PN) were harvested at physiological ripeness and dissected to separate the skins and seeds from the pulp material. The pulp was then centrifuged to separate the juice from the solid mesocarp fractions.

The mesocarp was homogenized, washed, and dried to a powder form. Tannin recovery experiments were performed on several dilutions of the juice and mesocarp. A solution made from commercial tannin was added to the juice or mesocarp samples at a rate of 2 g/L and the mixture was incubated for 1 hr at 25°C. The mixture was centrifuged, and tannin was measured in the supernatant using solid phase extraction followed by phloroglucinolysis and HPLC-DAD. Soluble protein concentrations were analyzed for the juice and mesocarp fractions after tannin incubations using an ethanol precipitation/dialysis/acid hydrolysis/amino acid derivatization protocol recently published (Kassara et al., 2022).

Characterization of the mesocarp material for protein and polysaccharide concentrations are ongoing. Bentonite pretreatment of the juice and mesocarp was performed at several rates of bentonite addition (0.36 g/L, 0.54 g/L and 0.72 g/L) for 1 hr at room temperature before the tannin incubation step.

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Results. The tannin recovery for all cultivars was higher for the juice fractions as compared to the mesocarp fractions. For Mq the difference in recovery for mesocarp to juice was 24% to 70% respectively. The soluble protein measured in both mesocarp and juice showed that the fractions had similar concentrations of protein for either control samples or tannin incubation samples (control-151.2 ug/g pulp, 153.6 ug/g pulp; tannin incubation-39.7 ug/g pulp, 49.6 ug/g pulp respectively). The bentonite pretreatment experiments using Mq, showed a 22% improvement (70% to 92%) in tannin recovery for the juice fraction, while there was a 6-10% improvement (24% to 40%, 30% and 30%) for the three bentonite treatment rates (0.36 g/L, 0.54 g/L, 0.72 g/L) respectively for the mesocarp fraction.

Conclusions. The tannin recovery across all three cultivars indicates that the mesocarp material is responsible for a more substantial amount of tannin adsorption compared to the juice. Based on the soluble protein concentrations, it was concluded that this difference between juice and mesocarp is not due to soluble protein, but instead due to insoluble material within the mesocarp. The characterization of the solid material may indicate if there is a higher proportion of protein present in hybrid cultivars, or low tannin cultivars, and this protein may be responsible for this increased adsorption. Future experiments will be conducted to test this hypothesis with a high tannin cultivar like Cabernet Sauvignon. The bentonite experiments help to understand why previously reported experiments observed that bentonite treatment of juice decreased protein concentration but did not improve tannin extraction (Springer et al., 2016a).

Keywords. Tannin interaction, hybrid cultivars, protein, polysaccharide References KASSARA, S., NORTON, E., MIERCZYNSKA-VASILEV, A., LAVI SACKS, G. & BINDON, K. A. 2022. Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: implications for wine tannin concentration and colloidal stability. Food Chemistry, 132658.

LE BOURVELLEC, C. & RENARD, C. M. G. C. 2012. Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms. Critical Reviews in Food Science and Nutrition, 52, 213- 248.

NICOLLE, P., MARCOTTE, C., ANGERS, P. & PEDNEAULT, K. 2019. Pomace limits tannin retention in Frontenac wines. Food Chemistry, 277, 438-447.

SPRINGER, L. F., CHEN, L. A., STAHLECKER, A. C., COUSINS, P. & SACKS, G. L. 2016a. Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation. Journal of Agricultural and Food Chemistry, 64, 8191-8199.

SPRINGER, L. F. & SACKS, G. L. 2014. Protein-Precipitable Tannin in Wines from Vitis vinifera and Interspecific Hybrid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding. Journal of Agricultural and Food Chemistry, 62, 7515-7523.

SPRINGER, L. F., SHERWOOD, R. W. & SACKS, G. L. 2016b. Pathogenesis-Related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines. Journal of Agricultural and Food Chemistry, 64, 1309-1317.

Acknowledgements. This work had no external funding. Authors would like to acknowledge the fruit donations from Black Star Farms (Suttons Bay, MI, USA) and University of Minnesota’s Grape Breeding and Enology team (Excelsior, MN, USA). Additional acknowledgements to the Protein Facility and the W.M. Keck Metabolomics Lab for their help with protein measurements.

OENOLOGY: CHARACTERIZATION AND SELECTION OF INDIGENOUS YEASTS ISOLATED FROM NOVA SCOTIA VINEYARDS Fan, L., Doucette, C., Song, J., Forney, C., Kernaghan, G., Marcia, E., Vinqvist-Tymchuk, M., Jordan, M., Munro-Pennell, K. Kentville Research and Development Centre, Agriculture and Agri-Food Canada (AAFC), Kentville, NS, B4N 1J5, Canada Lihua.fan@agr.gc.ca Purpose/Aim. The natural microflora of the grape of the viticulture region significantly contributes to the unique and important quality characteristics of wine (Knight et al., 2015). Yeasts involved in the fermentation process metabolize grape sugars and other components into ethanol, carbon dioxide and various secondary metabolites, and strongly influence wine quality. Indigenous yeasts are active at early fermentation stage and can influence alcohol content, pH, viscosity, colour, the concentrations of sulfur compounds, phenolic compounds and volatile

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metabolites with the potential for strong influences on specific flavor and aroma of the final product (Capozzi et al., 2015). Currently, there has been limited research reports on indigenous yeasts from Nova Scotia vineyards. The objectives of this study were to isolate, characterize and select indigenous yeast strains for wine fermentation, and conduct lab-scale natural fermentation to determine wine quality attributes.

Methodology. Characterization of indigenous yeast strains: grape cultivars of L’Acadie, and Pinot Noir grown at multiple vineyard sites in Nova Scotia were harvested at commercial ripeness. Yeast colonies were isolated and purified on YM agar. The isolates were identified using molecular techniques based on DNA sequencing analysis. Identified yeast strains were screened for oenological characteristics. Yeasts’ alcohol tolerance was tested at 0, 2, 3, 5, 7, 8, 10, 12, 15 and 20% alcohol levels in yeast nitrogen base (YNB) media using a Bioscreen instrument.

Optical density (OD) was recorded every 60 min at 25°C for 72 hours. Yeasts surviving the alcohol concentration were determined based on the growth curve parameters and statistical analysis of data. SO2 tolerance trials were conducted as described by Domizio et al. (2011) with modification. Yeast strains were inoculated into test tubes containing YPD broth with varying concentration of free SO2 at 0, 10, 20, 30, 40, 50 and 60 mg/L. The samples were incubated at 25°C for 72 hours and the OD value at 600nm was measured using a spectrophotometer. β-glucosidase activity test was performed on culture media containing YNB, arbutin and agar. Yeast strains grown on YM agar for 48 hours were inoculated on the media in radial streaks and incubated at 25°C for 8 days to determine the color changes, while commercial yeast starter EC-1118 was used as the control. For H2S production, yeast samples were spiral plated on biggy agar and incubated at 30°C for 72 hours.

The production of H2S was indicated by a brown colour in the colonies which became darker with increased H2S production. An arbitrary scale of 1-5 ranging from white to dark brown was used.

Natural fermentation trials: grape must from each vineyard was divided into 5 sub-samples in 1L sterile bottle each and closed with fermentation locks. The progress of fermentation at 22˚C was monitored by measuring weight loss due to the evolution of CO2. Fermentation samples were taken on day 0, 4, 7, 10, 14, 18, 21, 25, 28 up to day 42. YM agar or Tryptic Soy Agar (TSA) was used for yeast population or total plate counts, respectively. Lysine media was used to evaluate the non-Saccharomyces population and MRS agar modified with 5g/L of calcium carbonate was used for the detection of lactic acid bacteria. All fermentation samples were collected for chemical analysis including sugars, organic acids and phenolics using HPLC, and volatile compounds using GC-MS. Results. Characterization and selection of indigenous yeast strains: Alcohol tolerance tests revealed that some Saccharomyces yeasts grew well at alcohol concentration less than 12% and survived at 15%, while selected non-Saccharomyces yeasts were able to tolerate alcohol level up to 8%. Promising yeast strains were selected based on the criteria of ethanol tolerance >6%, free SO2 tolerance >20 mg/L, β-glucosidase activity and low hydrogen sulfide production. Saccharomyces yeasts such as Saccharomyces cerevisiae, and non-Saccharomyces species such as Hanseniaspora sp., Pichia sp., Zygotorulaspora sp. were selected for co-fermentation and sequential fermentation trials.

Natural fermentation: We found that non-Saccharomyces yeasts were active at early fermentation stage, but decreased with ongoing fermentation. Some dominant fungal species in pre-fermented musts were replaced by Saccharomyces species in successful natural fermentations. Chemical analysis showed that residual sugars, ethanol, glycerol, certain phenolic compounds and volatiles were different in natural fermented wine samples suggesting that differences in indigenous microbial communities among vineyards resulted in differences in wine quality.

Conclusions. More than two hundreds of indigenous yeast strains from grapes and musts were isolated and identified for our long-term research use. Characterization of yeast strains revealed a wide biodiversity within each genus/species. Lab-scale mixed and sequential fermentation are being conducted using selected yeast strains and commercial starter yeasts. The research results provide useful information on natural fermentation as well as utilizing the indigenous yeast strains in wine fermentations.

Keywords: Indigenous yeasts, wine quality, natural fermentation

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References Capozzi, V., Garofalo, C., Chiriatti, M.A., et al., 2015. Microbial terroir and food innovation: the case of yeast biodiversity in wine. Microbiological Research. 181:75-83.

Domizio, P., Romani, C., Lencioni, L., et al., 2011. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. International Journal of Food Microbiology. 147:17080.

Knight, S., Klaere, S., Fedrizzi, B., et al., 2015. Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir. Scientific Reports. 5:1-10.

Acknowledgements This research was supported by Agriculture and Agri-Food Canada, Canadian Grapevine Certification Network (CGCN) and the Grape Growers Association of Nova Scotia (GGANS).

OENOLOGY: EVALUATION OF GLYCEROL PRODUCTION BY COMMERCIAL YEASTS IN LA CRESCENT WINE Maureen Moroney, Midwest Grape and Wine Industry Institute, Research Associate in Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA Corresponding email: mmoroney@iastate.edu Purpose/Aim. Cold-hardy hybrid wine grape cultivars grown in the upper Midwest are typically very high in acid, and the tart flavor of the wines often needs to be balanced with sweetness in the form of residual sugar (RS). Unfortunately, RS in the wines can contribute to microbial instability, including re- fermentation and spoilage. Glycerol is a sweet-tasting trihydric alcohol and is generally recognized as safe (GRAS) as a food additive (Morrison, 2000). It is produced in small quantities by wine yeasts during normal fermentation, and some types of yeast produce more than others. In particular, the commercially available yeast hybrid S6U (Saccharomyces cerevisiae x Saccharomyces bayanus) is marketed as a high producer of glycerol (Lallemand, 2014). This study was conducted to determine whether yeast selection would influence glycerol content in La Crescent wine. If a significant difference in glycerol production was observed among the yeast strains, a further goal was to determine whether a higher glycerol content was correlated with positive sensory attributes in the wine, such as a perception of sweetness (without additional RS) and pleasant mouthfeel (Gawel et al., 2007). Four commercial wine yeast strains were selected to represent a range of glycerol production rates. The finished wines were analyzed by HPLC to quantify glycerol concentration. The expected high glycerol producing yeast, S6U, did not produce the highest glycerol content. No sensorially-significant difference in glycerol concentration was observed.

Methodology. La Crescent juice was treated with 1g/hL Rapidase Clear Extreme, 40 g/hL Bentolact S, and 60 ppm SO2 and settled 3 nights at 31°F before racking. YAN was measured at 403 ppm for racked juice; no nitrogen addition was made. Juice was split into 4 treatments (inoculation with T-306, R-HST, Cross Evolution, or S6U yeast), with 3 gallons per treatment. Treatments were inoculated following the rehydration and inoculation protocol for the yeasts, using 25 g/hL yeast plus 30g/hL GoFerm nutrient. Each treatment was split into 3 replicates (0.75 gallons each). Fermentations were conducted in one- gallon glass carboys at an ambient temperature of 62°F, and brix and temperature of each fermentation were recorded daily. At one-third brix depletion, 10 g/hL inactive yeast hulls were added. At dryness (< 2 g/L glucose + fructose), wines were racked, received an addition of 50 ppm SO2, and had their headspace gassed with nitrogen before sealing.

Wines were placed in freezer (0°F) for 5 hours, then moved to refrigerator (40°F). Wines were racked, received additions of 20 ppm SO2, and stored at 40°F for 24 days. Wines were bottled in 375ml glass bottles, with an additional 15ppm SO2 pre-bottling. Chemical analysis was performed on all wines, including glycerol quantification by HPLC. Results. Average glycerol concentrations for finished wines were 5.51 g/L for Cross Evolution, 4.52 g/L for T-306, 5.06 g/L for R-HST, and 5.20 g/L for S6U (Table 1). Sweetness difference threshold for glycerol in white wines is estimated at 5.2 g/L (Noble and Bursick, 1984).

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Table 1: Glycerol by HPLC. Figure 1: La Crescent Fermentation Curves Conclusions. Under typical La Crescent winemaking conditions, the commercial yeast S6U did not live up to claims that it produces significantly elevated levels of glycerol in the wine compared to other commercial yeast strains. The treatments did have notably different fermentation curves (Fig. 1) and were anecdotally observed to produce distinctive aromatic profiles. Strikingly, the wines fermented by S6U had higher levels of residual glucose than of residual fructose, which is atypical and was not the case for the other treatments. The results of this study do not support the use of yeast strains marketed as high glycerol producers to be a viable strategy for Midwest winemakers who would like to balance tart acid in their hybrid cultivars with a perception of sweetness. Further investigation into manipulation of stress factors for yeast such as high temperature or high brix (Zhao et al., 2015) could potentially produce different results, with yeast strain as a contributing factor.

Keywords: Yeast, Glycerol, La Crescent, Hybrid, Sweetness References Gawel, R., Sluyter, S.V., Waters, E.J., 2007. The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines.

Australian Journal of Grape and Wine Research 13, pp. 38–45.

Lallemand Inc., 2014. Glycerol and Winemaking. [pdf] Available at: <http://www.lallemandwine.com/wp-content/uploads/2014/12/Wine-Expert-120321-WE- Glycerol-and-WInemaking.pdf> [Accessed 27 June 2016].

Morrison, L.R., 2000. Glycerol. In: Kroschwitz, J.I., Kirk, R.E., Othmer, D.F., eds. 2004. Kirk-Othmer encyclopedia of chemical technology.

Hoboken, N.J.: Wiley InterScience.

Noble, A.C., Bursick, G.F., 1984. The Contribution of Glycerol to Perceived Viscosity and Sweetness in White Wine. American Journal of Enology and Viticulture, 35(2), pp. 110-112.

Zhao, X., Procopio, S., Becker, T., 2015. Flavor impacts of glycerol in the processing of yeast fermented beverages: a review. Journal of Food Science and Technology, 52, pp. 7588–7598.

Acknowledgements. Midwest Grape and Wine Industry Institute and Soldier Creek Winery, Nicole Eagin, Kelsey Dyball, Chelsea Nelson, Somchai Rice, Erin Norton.

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OENOLOGY: ORGANIC WINES: WHEN EMOTIONS SPEAK LOUDER THAN FLAVOURS! Mylena Romano, Mahesh Chandra and Manuel Malfeito-Ferreira, Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa. Corresponding e-mail: mmalfeito@isa. ulisboa.pt Purpose/aim. The drivers of consumer acceptance concerning organic wines are not well understood (Schäufele and Hamm, 2017). Apaolaza et al. (2017) reported that consumers rated the same wine with higher liking scores when they were informed about its organic mode of production. Wine critics seem to rate better organic wines (Delmas et al, 2016). In addition, among wine professionals there are anecdotal evidences claiming that consumers accept off-flavours in this type of wines that would not be tolerated if the wines were conventionally produced. Despite all research performed to date there are no reports concerning the acceptance of clearly tainted organic wines by tasters able to recognize off-flavours.

The aim of this study was to assess the influence of the organic mode of production on the liking and sensory profile of wines tasted by an expert and knowledgeable cohort of individuals of several nationalities.

Methodology. A knowledgeable and trained panel consisting of 48 students of the second year of the Vinifera EuroMaster of Viticulture and Oenology characterized several organic and conventional wines by free descriptive sensory analysis and provided their degree of liking and willingness to pay (WTP) towards 4 red and 4 white wines. Wines were selected according to their mode of production and presence or absence of off-flavours. Tastings were organized in 3 different sessions and the 8 wines were accompanied by other 4 different wines used as distractors. The information given to tasters was different in each session: (i) all wines were told to be conventional; (ii) all wines were told to be organic, and (iii) tasters were asked to guess the mode of production. A group of 48 consumers with different knowledge and cultural backgrounds rated the same wines in an informed organic session.

Results. The results showed that wines were significantly better rated and valued in the “organic” session, while the lowest scores were provided by the “conventional” tasting. The liking scores increased 76.5% and the willingness to pay 98.7%, when the tasters thought the wines were organic. The “guess” session yielded intermediate results.

Individuals adequately recognized the flavour descriptors of all wines but used different frequency of citation in the 3 tasting sessions. An increased utilization of positive fruity and oaky flavours was observed when tasters thought that were tasting only organic wines. However, when they had to guess the mode of production, organic wines were linked to the presence of negative flavours like animal and earthy. Flawless wines were considered more likely to be conventional. Moreover, the emotional response “unpleasant” was mostly used in the “guess” session and worked as a cue to define the mode of production (Figure 1). Liking and WTP provided by consumers without formal training showed that organic wines were less appreciated and valued when compared with the scores given by the knowledgeable tasters.

Conclusions. The results showed that experienced and knowledgeable tasters were prone to prefer and value organic wines more than common consumers. This behavior may be explained by the psychological halo effect where the organic label elicited better liking judgements and corresponding WTP. The novelty of this work stands in evidencing that even clearly tainted wines were not depreciated. Moreover, under the effect of this strong emotional attachment, off-flavours and disagreeableness worked as a cue for the recognition of organic wines supporting the claim by Yeshurun and Sobel (2010) that pleasantness in an integral part of the sense of smell.

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Figure 1. Word cloud of sensory and emotional descriptors elicited by one organic red when tasters were informed about the mode of production.

Keywords: Wine tasting, liking, willingness to pay, organic wine, emotional sense, halo effect.

References Apaolaza, V., Hartmann, P., Echebarria, C. and Barrutia, J.M. (2017). Organic label’s halo effect on sensory and hedonic experience of wine: A pilot study. Journal of Sensory Studies, 32, 1, e12243.

Delmas, M. A., Gergaud, O. and Lim, J. (2016). Does Organic Wine Taste Better? An Analysis of Experts’ Ratings. Journal of Wine Economics, 11, 329-354.

Schäufele, I. and Hamm, U. (2017). Consumers’ perceptions, preferences and willingness-to-pay for wine with sustainability characteristics: A review. Journal of Cleaner Production, 147, 379-394.

Yeshurun, Y. and Sobel, N. (2010). An odor is not worth a thousand words: from multidimensional odors to unidimensional odor objects. Annual Review of Psychology, 61, 219-241.

Acknowledgements The research was funded by Fundação para a Ciência e Tecnologia (FCT) trough project UID/AGR/04129/2013 (LEAF project).

OENOLOGY: GRAPEVINE RED BLOTCH ASSOCIATED VIRUS (GRBAV) IMPACT ON OREGON PINOT NOIR QUALITY Samuel Hoffman1, Robert Martin3, Patty Skinkis2, Elizabeth Tomasino1, James Osborne1 1Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97330, USA. 2Department of Horticulture, Oregon State University, Corvallis, OR, 97330, USA. 3Department of Botany and Plant Pathology, Oregon State University, Corvallis, OR, 97330, USA. Correspondence: James.Osborne@oregonstate.edu Purpose/Aim. Grapevine Red Blotch-associated Virus (GRBaV) poses a major economic threat to the United States wine industry due to the impact on grape ripening and metabolism (Blanco-Ulate et al., 2017). Grapes produced from GRBaV infected vines often have reduced Brix and anthocyanins, but it is unknown what impact this will have on the sensory characteristics of wines produced from these grapes. The purpose of this study is to examine the impact of GRBaV on Oregon Willamette Valley Pinot Noir wine sensory characteristics and investigate possible vineyard treatments that could mitigate these affects.

Methodology. Two different vineyard treatments aimed at reducing the impact of GRBaV on grape ripening: leaf removal and application of abscisic acid (ABA) were investigated. The leaf removal treatment consisted of 100% leaf removal of all cluster zone leaves and was conducted pre-bloom (BBCH 68). This was compared against an industry standard leaf removal treatment (mechanical leaf removal of eastern side fruit zones) of vines that were also GRBaV positive (control). In a separate block, ABA was applied to both GRBaV positive and negative vines The International Cool Climate Wine Symposium • Abstracts and Posters

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at a rate of 300mg/L on August 11th and 25th, 2018. Once grapes were mature, all treatments were harvested and made into wine following standard red wine making procedures. Basic juice parameters were measured at harvest, while at the completion of malolactic fermentation, wine color density and polymeric pigment were assessed according to Levengood and Boulton (2004).

The impact of treatments on wine sensory will be determined using two different sensory panels. An expert winemaker panel evaluated differences in color, balance and provided descriptive information on aroma and mouthfeel. Just About Right (JAR) questions, and check-allthat-apply (CATA) will also be used. A consumer panel evaluated color and balance using JAR, but also evaluated changes in aroma, taste and mouthfeel parameters using CATA, and temporal dominance of sensation (TDS).

Results. For vines with ABA treatments, grapes harvested from GRBaV positive vines had significantly lower Brix at harvest than grapes from GRBaV negative vines. Wines made from GRBaV grapes with ABA treatments contained significantly lower color density and polymeric pigment content. The application of ABA did not improve the color or polymeric pigment content of wines made from GRBaV positive vines.

The treatment of 100% leaf removal did not impact the Brix or pH of the grapes but did increase wine color density and polymeric pigment content. Additional anthocyanin and tannin analysis is ongoing and wines produced in 2018 will undergo sensory evaluation.

Conclusions. Grapes harvested from GRBaV positive vines had reduced Brix and wines produced from these grapes had reduced color and polymeric pigment. The application of ABA to vines infected with GRBaV did not counter the effect of GRBaV on sugar accumulation and measured wine color. Pre- bloom 100% leaf removal improved measured wine color and polymeric pigment content and shows promise as a vineyard treatment that could be applied to counter the impact of GRBaV on wine color. Sensory analysis using consumer and industry panels will provide additional information on the impact of GRBaV on wine sensory attributes i.e., can the measured color differences be perceived by the average consumer. This information will better illustrate the potential impact of GRBaV on wine quality and give guidance to potential viticulture and/or winemaking procedures that could be employed to minimize any potential effect of this virus on wine quality.

Keywords: Leaf removal, Abscisic acid, Wine color, Sensory, JAR References Blanco-Ulate, B., Hopfer, H., Figueroa-Balderas, R., Ye, Z., Rivero, R.M., Albacete, A., Pérez-Alfocea, F., Koyama, R., Anderson, M.M., Smith, R.J., Ebeler, S.E., Cantu, D., 2017. Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripening. J. Exp. Bot. 68, 1225–1238. https://doi.org/10.1093/jxb/erw506 Levengood J., and R. Boulton. 2004. The variation in color due to copigmentation in young Cabernet Sauvignon wines. In Red Wine Color. A.L. Waterhouse and J.A. Kennedy (eds.), 886:35-52. ACS Symposium Series. American Chemical Society.

Acknowledgements. Funding was provided by the Oregon Wine Research Institute and industry collaborators.

OENOLOGY: OPTIMIZATION OF COLOR AND MOUTHFEEL BY TANNIN AND ENZYME ADDITION IN PINOT NOIR WINE MADE IN ONTARIO (CANADA) Charlène Marcotte1, Belinda Kemp1, 2, Debra Inglis1,2, 1 Department of Biological Sciences, Faculty of Math and Science, Brock University, St Catharines, ON, L2S 3A1, Canada.

2 Cool Climate Oenology and Viticulture Institute (CCOVI) Brock University, St Catharines, ON, L2S 3A1, Canada.

Corresponding email: dinglis@brocku.ca Purpose/aim. Pinot noir wines are often light in colour due to lack of skin tannin required for colour stabilization and astringent from seed tannin extraction (Del Rio et al., 2006). Measuring seed and skin tannin in red grape varieties in Ontario and then tailoring wine-making procedures based on this tannin profile is essential to optimize skin tannin extraction during winemaking without over extracting seed tannin.

This project aims to measure skin and seed tannin values in grapes at harvest, categorize them as low, medium or high and test winemaking techniques to improve the balance and mouthfeel of Pinot noir produced in Ontario. Skin tannin addition and enzyme addition are the focus of this study. Results show that pectinase addition caused a positive increase in tannin extraction in wines as well as in color intensity.

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Methodology. Pinot noir grapes were hand-picked from a commercial Ontario vineyard in both 2019 and 2020. Each year, grapes were separated into twelve samples of 25Kg/fermentation for 4 treatments in triplicate. For each sample, skins and seeds were manually separated from the grapes and tannins extracted from the skins in 50% ethanol and from the seeds in 12% ethanol, HCl pH 3.0. The extracted supernatant was stored at -20°C and analyzed for tannins using the methylcellulose precipitation (MCP) assay (Sarneckis et al. 2008). Juice and wine tannin levels pre and post fermentation were measured using the same MCP assay. Four fermentation treatments (25kg/fermentation) were conducted each year and fermented using S. cerevisiae EC1118 (0.3g/L): 2019 included control; skin tannin addition (0.4g/L UVA’TAN Soft, Scottlab, Pickering, Canada); pectolytic enzyme addition (0.05g/L LAFASE HE GRAND CRU, LAFFORT, France); skin tannin and enzyme addition. Treatments in 2020 included control; pectolytic enzyme addition (0.05g/L LAFASE HE GRAND CRU, LAFFORT, France); cellulosic enzyme addition (0.04 g/L ULTRASI DarkBerry, A.O. Wilson, Kelowna, Canada); and both enzymes. Tannins and enzymes were added on the second day post inoculation. Punch downs were done twice daily. Wines underwent malolactic fermentation after the primary fermentation followed by SO2 addition (30 ppm).

Results: Skin and seed tannin distribution in Pinot noir at harvest using grapes from 4-6 different sites between 2015 to 2020 is displayed in Figure 1. Separating tannin into low, medium and high categories based on the 33rd and 66th percentile resulted in the following ranges in Table 1: Table 1. Skin and seed tannin ranges (µg epicatechin content/berry) of Pinot noir, 2015-2020.

Low

Medium

High

2019 Pinot noir for winemaking

2020 Pinot noir for winemaking

Skin

187-492

493-681

682-1326

562

697

Seed

160-952

953-1793

1794-3269

3124

798

The fruit from 2019 was categorized with medium skin tannin and high seed tannin whereas in 2020, the fruit was high skin tannin and low seed tannin (Table 1).

A.

B.

Figure 1. (A.) Compiled skin tannin levels at harvest for Pinot noir between 2015 and 2020. (B.) Compiled seed tannin levels at harvest for Pinot noir between 2015 and 2020.

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Wine treatments in 2019 did not show any impact in extractable tannin values from skin tannin addition but the pectolytic enzyme addition did increase wine tannin (data not shown). In 2020, both enzyme treatments on their own and in combination had a position impact on increasing the extractable tannin values in wines and the tannins in these wines were more stable 6 months post press in comparison to the control (Table 2). All wines had comparable colour density, colour hue, degree of red pigment coloration, and estimate of SO2 resistant pigments across all treatments in each year 6 to 9 months post pressing.

Table 2. Comparison of extractable tannin concentration (epicatechin ug/ml) between treatments at three different timepoints in the 2020 Pinot noir wines. The extractable tannins from four treatments were compared in the initial pressed wine, at 3 months and at 6 months. The data shown are the mean values ± SD where n=3. Analysis of Variance (ANOVA) comparing treatments (p=0.05) and Tukey post hoc were performed. Different letters in each column represent significant differences between treatments at a given timepoint.

Treatments

Pressed wine

3 months post press

6 months post press

Control

563±37b

624±57B

391±26b

He Grand Cru addition

926±14a

822±12A

704±25a

DarkBerry addition

808±21a

719±12AB

622±31a

He Grand Cru + DarkBerry addition

784±51a

787±27A

703±47a

Conclusions. Results indicate the addition of pectolytic and cellulosic enzymes during fermentation leads to increased in tannins in wines whereas skin tannin addition had no impact. Tannin retention over time was also improved with enzyme addition.

Keywords: Pinot Noir, winemaking, skin tannin, enzymes, cool climate References 1. Del Rio, J. L. P., & Kennedy, J. A. (2006). Development of proanthocyanidins in Vitis vinifera L. cv. Pinot noir grapes and extraction into wine. Am. J. Enol. Vitic. 57(2), 125–132.

2. Sarneckis, C. J. et al., (2008). Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis. The Australian Journal of Grape and Wine Research, 12(1), pp. 39-49.

Acknowledgements. The authors wish to acknowledge funding from the Natural Sciences and Engineering Research Council Collaborative Research and Development Fund, Ontario Grape and Wine Research Inc. and Agriculture and Agri-Food Canada for the Canadian Grapevine Certification Network Grape & Wine Science Cluster ASC-012 Activity 12. We also thank the in-kind grape contributions from Chateau des Charmes, Falk Farms, Henry of Pelham, Hughs Vineyards, Lawrie Vineyards, Schenck Farm and Greenhouses, and the technical assistance from Leah de Felice Renton, Rachel Gerroir, Tom Willwerth and Mark Willwerth.

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OENOLOGY: ICEWINE INDUCED HYPEROSMOTIC STRESS IN WINE YEAST: THE RELATIONSHIP BETWEEN GLYCEROL, ACETIC ACID AND CYTOSOLIC REDOX STATUS Robert Allie1 and Debra L. Inglis1,2,3 1) Department of Biotechnology, Brock University, St. Catharines, ON L2S 3A1, Canada; 2) Department of Biological Sciences, Brock University; 3) Cool Climate Oenology and Viticulture Institute, Brock University Corresponding email: dinglis@brocku.ca Purpose/Aim. Icewine is a sweet dessert wine of critical importance to the Canadian wine industry and for international trade, valued at $100 million (VQA Ontario 2019). It is made from grapes naturally frozen on the vine, which are then pressed, trapping ice within the skins, releasing juice twice as concentrated in solutes as table wine juice (Inglis and Pickering, 2013). Concentrated solutes (sugars and salts) place wine yeast under increased hyperosmotic stress, leading to reduced cell growth, altered metabolism, 2-fold higher glycerol production to act as an internal osmolyte for cell survival, 10-fold higher acetic acid production, fermentation difficulties and sometimes organoleptic faults in the wine (Kontkanen et al, 2004). Glycerol and acetic acid production appear linked to the cytosolic NAD+ and NADP+ cofactor systems to maintain cellular redox balance (Yang et al 2017). The glycerol transporter Stl1p in Saccharcomyces cerevisiae wine yeast K1-V1116 allows uptake of glycerol from Icewine juice, reducing reliance on producing glycerol internally and, in turn, potentially reducing production of acetic acid. The aim of this project was to first compare glycerol and acetic acid production between wine yeast K1-V1116, K1-V1116 ΔSTL1 and low acetic acid producer S. uvarum isolate CN1 (Kelly et al, 2020), and to then relate differences in metabolite production to the redox status of the cofactor systems in the yeasts.

Methodology. Since K1-V1116 ΔSTL1 and CN1 are not in a freeze-dried form, starter cultures for all three yeast strains were established from plated yeasts by inoculating Vidal Icewine juice diluted to 2° Brix and growing the cultures for 24 hours to prepare them for fermentation.

Cells were concentrated by centrifugation prior to inoculating into 1L of 40°Brix Vidal Icewine juice. Samples (100 mL) were removed from the fermentation immediately after inoculation, six hours post inoculation, and every 24 hours for the next 6 days to measure the redox status of the cells as per Yang et al. (2017) using AAT Bioquest kits. Sugar consumption, cell viability and yeast metabolites were measured in the fermenting juice every day for the first week, every other day from day 7-14 and every third day afterward until the brix reading did not change. Glycerol, acetic acid, and sugar were measured using the Megazyme kits (Ireland) and cell viability was assessed by haemocytometry.

Ferments were performed in triplicate and assayed in duplicate.

Results. K1-V1116 wild-type, K1-V1116 Δstl1 knockout, and CN1 showed different kinetics of glycerol and acetic acid production during Icewine fermentation. The K1-V1116 wild-type consumed the most sugar during the fermentation (199 g/L) while the knockout consumed the least (114 g/L) with CN1 in between (179 g/L). Although glycerol production as a function of time did not vary among the three yeast strains in the first week of fermentation, when normalized to sugar consumed, K1V1116 Δstl1 produced the most glycerol (95 mg glycerol/g sugar consumed) followed by CN1 (57 mg glycerol/g sugar consumed) and then K1-V1116 (51 mg glycerol/g sugar consumed). K1-V1116 Δstl1 was found to produce the highest amount of acetic acid as a function of sugar consumed at 14.5 mg acetic acid /g sugar consumed) compared to 8.2 mg acetic acid/g sugar consumed for the wildtype. This increased acetic acid production correlated to the increased glycerol production by the knockout yeast. CN1 produced the lowest amount of acetic acid as a function of sugar consumed at 5.9 mg acetic acid/g sugar consumed despite producing higher glycerol than the wild type K1 V1116 yeast. While there was no statistical difference in the NAD(H) redox system ratios between the three yeasts to account for the differences in glycerol and acetic acid production, the S. uvarum CN1 yeast showed a statistically lower amount of oxidized NADP+ to total NADP(H) compared to both of the S. cerevisiae K1 strains, indicating that an NADP+-dependent aldehyde dehydrogenase may have a lower contribution to acetic acid production in CN1 resulting in lower concentrations in the wine.

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Table 1. Juice and Wine Metabolites. Initial juice and final wine metabolite values and then presented as consumption/production values along with normalized to the consumption of sugar. Analysis of variation was tested using ANOVA followed by a post-hoc test with Tukey’s HSD where merited. The same letter for a given metabolite and column indicates no statistical difference was found between the values using Tukey’s HSD (p<0.05). Data represents the mean value ± standard deviation of duplicate measurements of triplicate fermentation samples.

Metabolite

Species

Pre-Fermentation Juice

Post-Fermenta- Sugar Contion Juice sumption or Metabolite Production

Sugar (g/L Glucose and Fructose)

K1-V1116

443 ± 3 b

244 ± 1 c

199 ± 3 a

K1-V1116 Δstl1

446 ± 5 b

332 ± 4 a

114 ± 4 c

CN1

460 ± 7 a

281 ± 12 b

179 ± 6 b

K1-V1116

8.6 ± 0.1 a

18.8 ± 0.2 a

10.2 ± 0.3 a

51 ± 2 b

K1-V1116 Δstl1

8.2 ± 0.8 a

19 ± 0 a

10.8 ± 0.7 a

95 ± 7 a

CN1

8.7 ± 0.5 a

18.9 ± 0.3 a

10.2 ± 0.7 a

57 ± 3 b

K1-V1116

0.05 ± 0 a

1.68 ± 0.09 a

1.63 ± 0.09 a

8.2 ± 0.5 b

K1-V1116 Δstl1

0.05 ± 0 a

1.7 ± 0.08 a

1.65 ± 0.08 a

14.5 ± 1.2 a

CN1

0.05 ± 0 a

1.12 ± 0.01 b

1.06 ± 0.01 b

5.9 ± 0.3 c

K1-V1116

0±0

66.5 ± 1.5 a

66.5 ± 1.5 a

333 ± 9 a

K1-V1116 Δstl1

0±0

26 ± 4 c

26 ± 4 c

227 ± 28 b

CN1

0±0

45.5 ± 1.3 b

45.5 ± 1.3 b

254 ± 11 b

K1-V1116

1.3% ± 0% a

12.4% ± 0.4% a

11% ± 0.5% a

5.5% ± 0.2% per 100g a

K1-V1116 Δstl1

1.3% ± 0% a

8.2% ± 0.4% c

6.9% ± 0.4% c 6.0% ± 0.4% per 100g a

CN1

1.3% ± 0% a

9.8% ± 0.4% b

8.4% ± 0.4% b

Glycerol (g/L)

Acetic Acid (g/L)

Acetaldehyde (mg/L)

Ethanol (% vol/vol)

Normalized to sugar (mg metabolite / g sugar consumed)

4.7% ± 0.1% per 100g b

Conclusions: Three yeast strains, K1-V1116, K1-V1116 ΔSTL1 and CN1 all show different kinetics of glycerol and acetic acid production during the fermentation of Icewine and therefore, can be used to test the hypothesis that increased glycerol production increases intracellular NAD+ concentration that in turn, stimulates acetic acid production.

Keywords: Icewine, Saccharomyces, Redox Status, Volatile Acidity, Hyperosmotic Stress.

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References Inglis, D.L. and Pickering, G.P. (2013) Vintning on thin ice – the making of Canada’s iconic dessert wine. In The World of Niagara Wine. Ed. Ripmeester, M., Mackintosh, P. and Fullerton, C. pp. 229-248. Waterloo: Wilfrid Laurier University Press.

Kelly, J.M., S. A. van Dyk, L. K. Dowling, G.J. Pickering and D.L. Inglis. (2020). Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity. OENO One, vol. 54, pp. 199–211, 2020.

Kontkanen, D. et al. (2004) Effect of yeast inoculation rate, acclimatization, and nutrient addition on Icewine fermentation. AJEV 55:363-370.

Muysson, J. et al. 2019. The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation. Fermentation 5, 93.

Yang, F. et al 2017. Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation.

Fermentation 3, 61.

Acknowledgements: This research was funded by the Natural Sciences and Engineering Research Council grant DDG-2018-00007.

The authors would also like to thank Jared Muysson for the creation of the K1-V1116 ΔSTL1 strain.

OENOLOGY: 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 Renton1, Debra Inglis1,2,3 and Belinda Kemp2 1 Centre for Biotechnology, Faculty of Maths and Science, Brock University, St Catharines, ON, L2S 3A1, Canada.

2 Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University, St Catharines, ON, L2S 3A1, Canada.

3 Department of Biological Sciences, Faculty of Math and Science, Brock University, St Catharines, ON, L2S 3A1, Canada.

Corresponding email: dinglis@brocku.ca Purpose/Aim. Tannins are one of the most defining components of red wine quality. Knowledge of grape tannin concentration and composition at harvest and understanding how to best manage winemaking techniques accordingly, are important steps towards improving red wine quality in cooler climates. Achieving the necessary colour, flavour and tannin for consumer acceptance of red wine can be a challenge during some growing seasons, which can be problematic for some cultivars, as tannin and anthocyanin content is influenced by temperature and sun exposure1. Poor accumulation of these compounds may lead to unfavourable characteristics in the final wine (less fruity flavours, lighter colour, more green flavours and increased astringency)2. Red wine fermentation and management can be conducted in a variety of ways.

Anecdotally, pressing at different pressures is thought to extract different types of tannins, but the impact of different pressures has not been scientifically demonstrated. Applying incremental pressures post fermentation, we demonstrate the relationship between Cabernet franc grape tannin concentrations; wine tannin concentration; wine tannin evolution post fermentation; and the respective correlations between treatment and consumer preference using sensory evaluation. Investigations into pre-fermentation techniques promoting tannin extraction led to the development of technology known as accentuated cut edges (ACE), which has been shown to increase extractable tannins of Pinot noir grapes3, 4. Saignée is a technique used in wine production as a way of concentrating colour and flavour of red wines. Investigations demonstrate saignée method increases total phenolic and tannin concentration4. Our 2019 winemaking experiments used saignée methods, combined with pre-pressing of the grape berries following crush and de-stemming operations, to mimic the conditions achieved by ACE technology. The aim of this project was to investigate the impact of pre or post-pressing treatments on tannin concentrations and consumer preference of Cabernet franc wines produced using grapes from two different sites with varying skin and seed tannin profiles at harvest.

Methodology. Monitoring of grape berries and winemaking of Cabernet franc grapes was conducted in 2018 and 2019 for two vineyard areas (SITE F and SITE L) in the Niagara wine region of Ontario, Canada. Total extractable tannin concentrations were measured using the methylcellulose precipitation (MCP) assay5 in grape skins and seeds during ripening, until harvest. In both years, grapes were hand harvested (300kgs from each site) at the same commercial ripeness levels of the vineyards. In 2018, 12 fermentations (25 kg each) were conducted, followed by three different post-fermentation pressing treatments in triplicate (1.0BAR PRESS; 1.5 BAR PRESS and 2BAR PRESS) against a control (NO PRESS) to assess the impact of pressing on total extractable tannin in wine. Tannins were measured in the wines using MCP post fermentation The International Cool Climate Wine Symposium • Abstracts and Posters

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(POST PRESS) and at two additional time points post pressing (3MONTHS & 6MONTHS). In 2019, 12 fermentations (25 kg each) were conducted following three pre-fermentation treatments which included pre-pressing of the berries in combination with juice removal (saignée), against a control, all performed in triplicate. Tannins were measured in the wines using MCP post fermentation and will be measured at two additional time points in February (3MONTHS) and May (6MONTHS) 2020. In both years, statistical analysis was run on the juice, wine and tannin data using one-way analysis of variance (ANOVA) and Tukeys (HSD) post-hoc tests. Consumer preference of the 2018 wine treatments were evaluated using a consumer group (n=132). Data was analysed using agglomerative hierarchical clustering (AHC) and one way ANOVA. Depending on the normality, Welsh’s statistic and Games-Howell post-hoc test, or Type III Sum of Squares (SS) statistic and Tukeys (HSD) post-hoc tests were applied and evaluated.

Results Differences in grape tannin at harvest between the two sites were significant. Site F had an average total of 1455.48 (± 30.77) µg Tannin/berry and Site L had an average total of 946.88 (± 34.12) µg Tannin/berry. Immediately post fermentation, despite the different press treatments, there was no significant difference in tannin concentration across all treatments in wines from Site F as well as Site L. This relationship also held at 3MONTHS, but at 6MONTHS, tannin in the control treatment of Site F was significantly less than in the other treatments. Tannin evolution within each treatment showed a different response in Site F wines vs Site L wines. In the Site L wines, tannins decreased over time whereas in Site F wines, only the control treatment showed a decrease in tannin from 3 to 6 months. Tannin stability was observed in the press treatments in Site F wines.

Figure 1a - b. Total extractable tannin concentrations in wines measured at three time points: post fermentation (POST PRESS), 3 months post fermentation (3MONTHS) and 6 months post fermentation (6MONTHS) in all treatments (1.0BAR, 1.5BAR and 2.0BAR) plus control (NO PRESS) from Site F and Site L. Significant differences within treatments over time are represented by lower case letters. Within treatments, time points displaying different letters indicate significant difference.

Conclusions. Different post-fermentation press treatments have little impact on the total extractable tannin concentrations in wines produced from Cabernet franc grapes grown in Niagara. Observed trends over time suggest treatments have an influence in the behavior of tannin polymerization and stability, but are site specific. This suggests that Cabernet franc varietal wines can be produced using low press-treatments without compromising the concentration of total tannins. This may contribute to improved wine quality. Consumer preference of the 2018 Cabernet franc wines will be compared to the total extractable wine tannin values to determine if any correlations exist.

References Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., & Ewert, B. (1999). Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. Journal of Agricultural and Food Chemistry, 47(10), 4009–4017.

Sparrow, A. M., Smart, R. E., Dambergs, R. G., & Close, D. C. (2016a). Skin Particle Size Affects the Phenolic Attributes of Pinot noir Wine : Proof of Concept, Am. J. Enol. Vitic. 1, 29-38.

Sparrow, A. M., Holt, H. E., Pearson, W., Dambergs, R. G., & Close, D. C. (2016b). Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines. Am. J. Enol. Vitic. 2, 169–178.

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Lukic, I. Budic, I., Bubola, M., Damijanic, K. & Staver, M. (2017). Pre-fermentative cold maceration, saignée , and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine, Food Chemistry. 224, 251–261.

Sarneckis, C. J., Dambergs, R. G., Jones, P., Mercurio, M., & Herderich, M. J. (2002) Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis. Aus. J. Gr. Win. Res. 12, 39-49 Keywords: Tannins, pressing, extraction, methylcellulose, consumer preference Acknowledgements The authors wish to acknowledge funding from Ontario Grape and Wine Research Inc., the Natural Sciences and Engineering Research Council Collaborative Research and Development grant and Agriculture and Agri-Food Canada for the Canadian Grapevine Certification Network Grape & Wine Science Cluster grant ASC-012 Activity 12. The authors would also like to acknowledge the technical assistances of Sampa Shakya, Fei Yang, Tony Wang, Rachel Gerroir, Shufen Xu and Lisa Dowling as well as the fruit donations from Lawrie Vineyards and Fielding Estate Winery.

OENOLOGY: INFLUENCE OF ISOLATED INDIGENOUS YEAST (CN1) ON MANAGING SOUR ROT IN GRAPES FOR PINOT NOIR SPARKLING AND STILL RED WINES Liying Shao1, 2, Belinda Kemp1, 3, Jeff Moote3, Jennifer Kelly1, Rachel Gerroir1, Wendy McFadden-Smith4, Debra Inglis1, 2, 3 1 Cool Climate Oenology and Viticulture Institute 2 Centre for Biotechnology, Faculty of Math and Science, Brock University, St Catharines, ON, L2S 3A1, Canada 3 Department of Biological Sciences, Faculty of Math and Science, Brock University, St Catharines, ON, L2S 3A1, Canada 4 Ontario Ministry of Agriculture, Food and Rural Affairs, 4890 Victoria Avenue N, Vineland Station, ON, L0R 2E0 Corresponding author email: dinglis@brocku.ca Purpose/Aim. Fruit rots often determine harvest date of grapes and influence grape quality, which in turn, impact wine aroma, flavour, quality and aging potential1, 2. Sour rot in grape can lead to high acetic acid in fruit due to infections from bacterial and yeast complexes. In the Niagara region of Ontario, Canada, wineries reject grapes when acetic acid is greater than 0.2 - 0.24 g/L, leading to significant economic losses in years when weather conditions, such as rain and hail, promote sour rot infection. Sour rot infected fruit can negatively impact the organoleptic quality of wine due to elevated acetic acid, ethyl acetate and acetaldehyde as well as other sour rot- associated compounds. Of the many tools available to the winemaker in influencing final wine composition and quality, yeast strain choice can be particularly important3,4, 5.

The Ontario locally isolated yeast CN1 proved capable of reducing acetic acid levels during appassimento winemaking. Our current study compares Saccharomyces uvarum CN1 to commercial S. cerevisiae EC1118 in fermenting sparkling base wine using fruit with increasing amounts of sour rot. The aim was to establish whether this indigenous yeast could ferment sparkling base wine while reducing off-flavours associated with sour rot, acetic acid, phenylacetic acid (PhAA) and ethyl phenylacetate (EPhA)6.

Methodology. Sparkling wine treatments for base wine production consisted of a control (0% sour rot), and four treatments (10%, 20%, 30% and 40% v/v sour rot juice). Grapes were whole bunch pressed and each treatment (8L) fermented in triplicate at 18°C followed by malo-lactic fermentation (MLF). Still red wine treatments consisted of a control (0% sour rot), and two treatments (20% and 40% w/v sour rot fruit). Treatments from 25 kg of destemmed and crushed fruit were fermented in triplicate in 50 L containers followed by MLF. Yeast starter cultures for all fermentations were prepared by inoculating a yeast colony from YPD plates into sterile, diluted juice at 10°Brix and grown to 2 x 108 cells/mL prior to inoculation into fermentations. Acetic acid was analyzed by Megazyme enzymatic kits (Bray, Ireland). Ethyl acetate and alcohol were measured by GC-FID and EPhA and PhAA by GC-MS. Standard deviation, t-test, Two-Way ANOVA and Tukeys honest significant difference were calculated using JASP (Version 0.7.5.6, University of Amsterdam, Netherlands).

Results: Acetic acid was measured in juice prior to fermentation and in sparkling base wines after fermentation with EC1118 (Figure 1a) and CN1 (Figure 1b) before MLF. CN1 consumed acetic acid during fermentation of all treatments, resulting in significantly lower acetic acid in all wines compared to starting juice, whereas EC1118 did not show any significant drop in acetic acid between juice and wine. Within EC1118 wine samples, base wine produced from 40% sour rot had higher acetic acid compared to 0%, 10% and 20%, whilst for CN1 base wines, no The International Cool Climate Wine Symposium • Abstracts and Posters

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difference was found between 10%, 20%, 30% and 40% treatments, with all values below 0.07 g/L acetic acid. Similar results were observed in red still wine where wines produced with CN1 had less acetic acid in comparison to wine produced with EC1118 (data not shown).

Figure 1. Comparison of acetic acid (g/L) on juice and wine fermented by EC1118 yeast (A) and by CN1 yeast (B). Tukeys HSD tests were done between treatments of each stage; bars with different letters show significant difference (α<0.05). Standard deviation is presented. ** (α<0.01) and *** (α<0.001) show significant difference within the two bars of the same percentage of sour rot.

Conclusions. For both sparkling base wine and red table wine, wines fermented by CN1 yeast reduced acetic acid concentration compared to wines fermented with commercial EC1118 yeast. Our results show that CN1 yeast has the capacity to consume acetic acid (in white base wine fermentations) or inhibit the generation of acetic acid (in still red winemaking) during fermentation from fruit containing sour rot. This implies that this indigenous yeast has a potential application to mitigate the impact of sour rot in white or red wine production. Base wines fermented with CN1 that underwent secondary fermentation with EC1118 did not show normal yeast settling during riddling indicating base wines fermented with CN1 may not be useful for secondary fermentation.

Keywords: Sour Rot, Yeast, Acetic Acid, Sparking Wine, Pinot Noir.

References 1 Barata, A. et al. (2011). Influence of sour rotten grapes on the chemical composition and quality of grape must and wine. European Food Research and Technology, 233(2), 183-194.

2 Barata, A. et al. (2011). Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds. J. Agric. Food Chem. 59, 2543–2553.

3 Lambrechts, M., & Pretorius, I. (2000). Yeast and its importance to wine aroma - A review. South African Journal of Enology & Viticulture, 21(1), 1-33. doi: 10.21548/21-1-3560 4 Blanco, P. et al. (2014) Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains. Journal International des Sciences de la vigne et du vin, 48(1) 63-74.

5 Petrovic, G. et al (2019). Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics. OENO One, 2. 107-127. doi: 10.20870/oeno-one.2019.53.2.2371 6 Tat, L. et al (2007). Sweet-like Off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the Mainly Involved Compound. J. Agric. Food Chem. 55, 5205–5212.

Acknowledgements: The authors wish to acknowledge funding from Ontario Grape and Wine Research Inc. and AAFC CGCN Grape & Wine Science Cluster ASC-012 Activity 14B. The authors wish to thank the in-kind grape contributions from Malcolm Lawrie, Andrew Peller Ltd and Roger Vail alongside Alex Gunn, Hannah Charnock, Tom Willwerth, Mark Willwerth and all those that helped with the grape harvest.

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VITICULTURE: DETECTION OF VIRAL SIGNATURES USING HYPER SPECTRAL IMAGING Balaji Devatha Venkatesh* and Sudarsana Poojari Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, L2S 3A1, Canada *Corresponding Author: spoojari@brocku.ca Purpose/Aim. Detection of grapevine viral diseases is important for making strategic decisions to reduce the negative impact on berry quality and composition. Hyperspectral remote sensing can potentially detect viral infections in a non-destructive manner 1. Hyperspectral imaging is gaining traction in the area of early intervention/detection of viral indicators due to the availability of handheld hyperspectral imaging devices (such as Specim IQ camera)2, 3 and ease of processing the imaging data using software such as ENVI. The aim of this study was to determine the use of hyperspectral imaging using a Specim IQ camera to detect/study different spectral signatures on a viral symptomatic grapevine in comparison with a non-symptomatic grapevine.

Methodology. Specim IQ camera was used to image the mature leaves of Vitis vinifera cultivars viz. Pinot Noir (PN), Cabernet Sauvignon (CS) and Chardonnay (CH) for both symptomatic and non-symptomatic vines (NS). These vines were tested for the presence of multiple grapevine viruses by PCR and RT-PCR methods using virus-specific primers. The symptomatic leaves in all three cultivars were tested positive for grapevine red blotch virus (GRBV). For imaging, the mature leaves at the bottom portion of the canopy, the camera was placed on a Tripod about 1-1.25 m away from the vine with the white calibration block placed in the focal view of the image. Specim IQ camera captures images at wavelengths between 400 nm and 1000 nm at a resolution of 3 nm. The captured images were post-processed using the software ENVI. A curve of intensity (on the Y-axis) to wavelength (on the X-axis) was the result of such post-processing using ENVI. The data in the processed curves were analyzed for various indices3 that are known to indicate the health/stress in plants/vines. The indices namely Anthocyanin Index (AntGitelson)4, Chlorophyll Index5 (CI), Optimized Soil-Adjusted Vegetation Index (OSAVI)6, Plant Senescence Reflectance Index (PSRI), Normalized Pheophytization Index (NPQI) and Fluorescence Ratio Index (FRI 1,2,3,4) were evaluated using the Specim IQ Hyperspectral imaging data.

Results. Anthocyanin Index values were higher in the symptomatic wines compared to the non-symptomatic vines similar to PSRI values. The chlorophyll indices were higher in the non-symptomatic vines similar to NPQI and OSAVI. The results indicated that symptomatic plants had lower chlorophyll, and higher anthocyanin pigments in them and also displayed a higher senescence index.

Conclusions. This research shows that Hyperspectral imaging using handheld devices such as Specim IQ could be potentially used as a tool to detect GRBV signatures in symptomatic grapevine leaves by correlating the spectral data with different indices that have been studied extensively using other methodologies. The calculated indices do show differences between the symptomatic positive viral vines and non-symptomatic vines. Further studies are in progress in identifying the spectral signatures in asymptomatic infections.

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Figure 1. Hyperspectral imaging data using post processing software showing the intensity values to different wavelengths in (a) Pinot noir and Cabernet sauvignon and (b) Chardonnay. Symptomatic (S); Asymptomatic (NS).

Keywords: Hyperspectral imaging, Red blotch, early detection, Pinot noir, Cabernet sauvignon Acknowledgements. Funding was provided from the OMAFRA’s OAF-2020-101014 under the Canadian Agricultural Partnership program.

We would like to thank Minh Vu and Tony Wang for their assistance with the PCR testing of samples.

References 1. Mehrube, M.; Keith, O.; Michael, J. Z.; Wesley, A. Detecting red blotch disease in grape leaves using hyperspectral imaging. In Proc.SPIE, 2016; Vol. 9840. DOI: 10.1117/12.2223814.

2. Behmann, J.; Acebron, K.; Emin, D.; Bennertz, S.; Matsubara, S.; Thomas, S.; Bohnenkamp, D.; Kuska, M. T.; Jussila, J.; Salo, H.; et al. Specim IQ: Evaluation of a New, Miniaturized Handheld Hyperspectral Camera and Its Application for Plant Phenotyping and Disease Detection.

Sensors 2018, 18 (2). DOI: 10.3390/s18020441.

3. Nguyen, C.; Sagan, V.; Maimaitiyiming, M.; Maimaitijiang, M.; Bhadra, S.; Kwasniewski, M. T. Early Detection of Plant Viral Disease Using Hyperspectral Imaging and Deep Learning. Sensors 2021, 21 (3). DOI: 10.3390/s21030742.

4. Gitelson, A. A.; Gritz †, Y.; Merzlyak, M. N. Relationships between leaf chlorophyll content and spectral reflectance and algorithms for non-destructive chlorophyll assessment in higher plant leaves. Journal of Plant Physiology 2003, 160 (3), 271-282. DOI: https://doi. org/10.1078/0176-1617-00887.

5. Gitelson, A.; Merzlyak, M. N. Quantitative estimation of chlorophyll-a using reflectance spectra: Experiments with autumn chestnut and maple leaves. Journal of Photochemistry and Photobiology B: Biology 1994, 22 (3), 247-252.

6. Rondeaux, G.; Steven, M.; Baret, F. Optimization of soil-adjusted vegetation indices. Remote sensing of environment 1996, 55 (2), 95-107.

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VITICULTURE: USING GEOTEXTILE TO MODIFY THE GRAPEVINE WINTER MICROCLIMATE IN QUÉBEC, CANADA Andréanne Hébert-Haché*, Alexander Campbell and Caroline Provost.

Centre de recherche agroalimentaire de Mirabel, 9850 rue Belle-Rivière, Mirabel, Qc. Canada, J7N 2X8 *Corresponding e-mail: ahebert-hache@cram-mirabel.com Purpose/aim. Cool climate grape growers have several challenges to overcome. Cold injury to grapevines is an important problem, especially at the northern limit of culture where extensive damage to bud and cane tissues can result in severe economic losses (Fennell 2004). Grapevine health and productivity are a function of the site and climatic conditions during the growing season but also during the dormant period.

Several abiotic and biotic factors can influence the cold hardiness phenotype, but its maximum potential remains limited by the genotype (Dami et al. 2016). Therefore, cold injury is the primary threat to Vitis vinifera production in eastern North America and inadequate cold hardiness is a limiting factor to the growth of cold tender cultivars in colder climates like the one of Québec, Canada. Cold hardiness is gained in the fall by acclimation and is lost in the spring during deacclimation. Vines are in a maximum hardiness phase during the coldest months of the winter, and additional protection must be implemented in cold regions.

To reduce winter injury, several methods are available like wind machines, insulation with snow or soil by hilling up, or covering them with geotextiles (Zabadal et al. 2007). However, these methods must be adapted to the regions they are used in and to the cultivars they protect.

Presently, geotextiles are used by several Québec grape growers without guidelines and information on proper usage and end results. The main objective of this project was to characterize the influence of three commercially available geotextiles on the grapevine microclimate and determine their impact on winter injury, vine phenology and yields.

Methodology. Three types of geotextiles (Hibertex 2.2 mm, Hibertex 3 mm and Texel Arbo Pro) were evaluated on two V. vinifera cultivars (Chardonnay and Pinot noir) and interspecific hybrid (Vidal). The geotextiles were installed on four 10-vine replicates in a randomized complete block design. The experiment was replicated in six vineyards across the Quebec viticultural areas between 2018 and 2022 for a total of two or three years at each vineyard. Bud survival, timing of phenological stages, lignification, yield per vine, berry chemistry were recorded every year and compared between the different types of geotextiles.

Results. Vines covered by geotextile were successfully protected from the cold, except following the 2021-2022 winter when significant winter damage occurred on some sites. Until that winter, protection using geotextiles increased temperature under material to levels above the theoretical limits of cold hardiness of all cultivars tested. All three types of geotextiles provided higher mean temperature around the vines compared to the ambient temperature (Fig. 1). In some cases, differences as high as 10°C were observed between the geotextile and the ambient environment. The presence of a snow cover was an important insulation factor, reducing the daily temperature fluctuations under the geotextile regardless of the ambient temperatures. Preliminary statistical analysis has not revealed any significant differences in grapevine phenology or yields between the three types of geotextiles.

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Figure 1. Mean temperatures under the three types of geotextiles and outside on a Pinot noir site, winter 2020-2021.

Keywords: Cold hardiness, geotextile, Vitis vinifera, interspecific hybrid, winter protection Conclusions. Increased knowledge about geotextiles will provide growers with a reliable and effective method of winter protection. Damage caused by winter frost generates significant losses each year. At the end of this project, grape growers will be better equipped to reduce cold injuries and improve yields and fruit quality.

References Fennell, A. (2004). Freezing tolerance and injury in grapevines. Journal of Crop Improvement, 10: 201-235.

Dami, I.E., Li, S., Zhang, Y. (2016). Evaluation of primary bud freezing tolerance of twenty-three winegrape cultivars new to the Eastern United States. American Journal of Enology and Viticulture, 67: 139-145.

Zabadal, T. J., Dami, I. E., Goffinet, M. C., Martinson, T. E., & Chien, M. L. (2007). Winter injury to grapevines and methods of protection.

Extension Bulletin E, 2030, 106.

Acknowledgements. The authors wish to thank Louis Thomas, Conseil des vins du Québec, Stefano Campagnaro and all collaborating producers to their technical support. Funding for this project has been provided in part through the AgriScience program-cluster on behalf of Agriculture and Agri-Food Canada and with a financial support from the Conseil des vins du Québec.

VITICULTURE: COULD BRITTANY BECOME A NEW COOL CLIMATE REGION FOR VITICULTURE IN FRANCE? Valérie Bonnardot1*, Maria Zavlyanova2, Cornelis van Leeuwen2, Nathalie Ollat2 & Hervé Quénol1 1 UMR 6554 LETG CNRS, Université Rennes, 2 Place du Recteur le Moal, 35043 Rennes Cedex, France; 2EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, F-33882 Villenave d’Ornon, France *Corresponding email: valerie.bonnardot@univ-rennes2.fr Purpose/aim. Brittany is situated at ~48°N to the North West of France and experiences a cool and humid oceanic climate, qualified as “very cool” for viticulture. The region is not a wine-growing territory recognized by the French wine industry although the presence of vines before the phylloxera crisis is proven in the region (Musset, 1917). Looking at low resolution climate change projections, this region now

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appears among the “new” regions suitable for viticulture (Hannah et al., 2013), although the “nomad” scenario focusing on relocation of vineyards as a means to face climate change is unanimously not the preferred one for the French wine industry as it may jeopardize the existing wine appellations (Aigrain et al., 2019). However, since 2016 and the new regulation that allows plantation for the production of wines without geographical indication (Legifrance: décret n°2015-1903), commercial vineyards are establishing in Brittany while preliminary climate studies showed that climate change could improve grapevines growing and ripening in this region (Bonnardot & Quénol, 2020). This present study was conducted with the aim to develop higher resolution knowledge on the future regional climate conditions and to test a methodology to assess the thermal potential of this emerging wine-growing region for the maturity of different grape varieties. Results are extracted and adapted from the Master Thesis of Maria Zavlyanova (2020) led under the ACCAF-LACCAVE project research.

Methodology. The Grapevine Flowering and Véraison index-GFV (Parker et al, 2013) was used to calculate the date of véraison (BBCH85) for four cultivars i.e Chardonnay, Chenin, Pinot noir and Cabernet Sauvignon. The GFV index corresponds to the cumulative daily mean temperature above 0°C starting as from the 1st of March (Northern hemisphere). The thermal requirements in degree-days for these four cultivars to reach vérasion are respectively: 2547, 2712, 2511 and 2689, as found in Parker et al. (2013). Using a set of climatic data at a spatial resolution of 8 km originating from the CNRM-Aladin63 climate model (http://www.drias-climat.fr/ the 2014 simulations dataset), the projected dates of véraison were calculated for Brittany on average for different future periods under the climatic conditions of various greenhouse gas emissions (RCP scenarios). Moreover, given that in the northern hemisphere, the ripening window for grapevine closes around October 15 (van Leeuwen et al, 2006) and that grape ripening, starting at véraison, requires approximately 45 days to be achieved, the 1st of September was used as a threshold date for véraison to be reached with the objectives to produce dry wines. The mean values above each thermal requirement reached on 1st of September were then mapped for the different periods and RCP scenarios in order to identify suitable areas for these cultivars to ripen in the region. Results for the 2031-2060 period under the RCP4.5 scenario is presented here as an example.

Results. Figure 1 identifies the areas in Brittany where Chardonnay, Chenin, Pinot noir and Cabernet Sauvignon are projected to reach véraison on the latest on the 1st of September, on average for the 2031-2060 period, using the thermal conditions simulated under the RCP 4.5 emissions scenario. The early grape varieties, Chardonnay and Pinot Noir, would reach véraison on this date in most of the region, except in the interior and to the extreme North-West. Chenin and Cabernet Sauvignon, both greater heat-demanding grape varieties than Chardonnay and Pinot noir, would reach véraison on this date in a more reduced part of the territory situated to the East and South of the region. At the edge and beyond these sectors, véraison by September 1st at the latest could be possible depending on the year, making the activity economically fragile.

a)

b)

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c)

d)

Figure 1. Locations within Brittany where a) Chardonnay, b) Chenin, c) Pinot noir and d) Cabernet Sauvignon cultivars are projected to reach véraison on the latest on 1st September (average for the 2031-2060 period) under the RCP4.5 scenario.

Conclusion. Disregarding all other environmental and structural factors in this region, the calculation and mapping of the GFV index for some cultivars is as a useful method to identify suitable areas for ripening of selected cultivars. It shows that Brittany has the thermal potential to become a new cool climate wine region. Projections for the end of the century would be even more favourable and further use of the grape sugar ripeness index allows targeting various objectives of wines production.

Keywords Climate Change, viticulture, GFV index, Brittany, France.

References Aigrain P., Bois B., Brugiere F., Duchene E, de Cortazar-Atauri I.G., Gautier J., Giraud-Heraud E., Hammond R., Hannin H., Ollat N. & Touzard JM., 2019. Using foresight exercise to design adaptation policy to climate change: The case of the French wine industry. 41st World Congress of Vine and Wine. BIO Web Conf (12).

Bonnardot V. & Quénol H., 2020 : Viticulture en Bretagne : challenge ou opportunité ? Quelques indices bioclimatiques régionaux, in Proc of 33rd conference of AIC, Rennes, France, 127–132.

Hannah L., Roehrdanz P., Ikegami M., Shepard A., Shaw R., Tabor G., Zhi L., Marquet P. & Hijmans R., 2013. Climate change, wine and conservation. PNAS, 110 (17) 6907-6912.

Musset R., 1917. Le Bas Maine. Étude géographique, Thèse, Paris, Armand Colin, 496p.

Parker A. et al., 2013: Classification of varieties for their timing of flowering and véraison using a modelling approach: a case study for the grapevine species Vitis vinifera L., Agricultural and Forest Meteorology, 180, pp. 249–264. doi: 10.1016/j.agrformet.2013.06.005. van Leeuwen C. & Seguin G., 2006: The concept of terroir in viticulture. Journal of wine research, 17(1), 1-10.

Zavlyanova M., 2020 : Faisabilité climatique de la viticulture en Bretagne dans le contexte du changement climatique : spatialisation d’indices bioclimatiques et identification des régions viticoles potentielles. Mémoire de fin d’études. Bordeaux Sciences Agro. 50p.

Acknowledgement. ACCAF-LACCAVE & IRP Vinadapt projects for financial support.

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VITICULTURE: IDENTIFICATION OF CLONE X ROOTSTOCK EFFECTS ON COLD HARDINESS AND RELEVANT DEHYDRINS CHANGES IN CABERNET FRANC (VITIS VINIFERA L.) Linxue Zhang1, Andreanne Hébert-Haché1, Debbie Inglis1,2, Jim Willwerth1,2 1 Department of Biological Science, Faculty of Math and Science, Brock University, St Catharines, ON. L2S 3A1, Canada. 2Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON. L2S 3A1, Canada.

Corresponding email: lzhang@brocku.ca Purpose/Aim. The wine industry plays a significant role in the Canadian economy at $9 billion (Rimerman 2017). There is a high risk of winter damage to grapevines due to a number of factors: freeze injury from extremely low temperatures in winter; frosts in late spring and early autumn; the increase in frequency of unpredictable cold events during the dormant winter months; and a decrease in protective snow cover on the grapevine because of the greenhouse effect (Shaw 2011; Willwerth, Ker, & Inglis, 2014). Consequently, reducing cold injury of grapevines is important to reduce economic losses. Cold hardiness is the ability of grapevine tissue to survive during exposure to low temperatures (Burke et al. 1976). Few studies have taken into consideration the grapevine’s cold hardiness of different clones, rootstocks and their interaction, which alone or in combination, may have the potential to improve cold hardiness through direct or indirect ways. Dehydrins, which are necessary for plant responses to abiotic stresses such as water deficit, cold temperature, salinity and drought conditions (Dure and Galau 1981; Liu et al.

2016), could be associated with cold hardiness. Two questions were asked in this project: 1. Do clones, rootstocks and clone x rootstock combinations influence cold hardiness of Cabernet franc?

2. Does dehydrin protein expression change during stages of cold hardiness in Cabernet franc and is that protein expression correlated to cold hardiness?

Methodology. Dormant bud samples from four clone/rootstock combinations (214/101-14, 327/101-14, 327/3309, 327/Riparia Gloire) of Cabernet franc were collected during the winters in 2018 and 2019. For each grapevine combination, six experimental blocks were randomly selected within the vineyard, and within each block, 3 vines were randomly selected for cold hardiness and dehydrin measurements. Low-Temperature Exotherm (LTE) is a small release of energy that results when intracellular water of bud freezing occurs during a lethal event. LTE50 is the temperature that causes 50% bud mortality. Maximum hardiness (%) was calculated as LTE50 at any given date divided by maximum LTE50 for the year. ANOVA (analysis of variance) in XLSTAT (Addinsoft 2021. New York, USA) was used to compare the bud hardiness data between the grapevines to determine if there were impacts from clone, rootstock or combinations of both. Dehydrin bands were assessed by Western blot using an anti-dehydrin antibody and imaged by chemiluminescence. All band intensities were normalized to the highest band intensity of the 23 kDa band. Normalized band intensity throughout the dormant period was plotted as a function of the cold hardiness response at each time point, calculated as the % maximum response, to look for correlations using XLSTAT (Addinsoft 2021. New York, USA).

Results. The bud hardiness of Cabernet franc clone 327 grafted onto three rootstocks (101-14, 3309 and Riparia Gloire) were compared. The three rootstocks induced significant differences in LTE50 at the stage of maximum hardiness and deacclimation during the 2018 dormant season (Figure 1) and at the stage of deacclimation during the 2019 dormant season. During the 2018 dormant season, there were a number of dates where the LTE50 differed significantly between all three rootstocks as noted in Figure 1. Clone 327 was compared to clone 214 on 101-14 rootstock but there were no differences in cold hardiness between the two clones in the 2018 and 2019 dormant seasons. The combination of clone and rootstock had similar impacts on cold hardiness as rootstock alone indicating the differences were largely driven by rootstock.

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LTE50 for three rootstocks of Cab Franc during 2018 dormant season

-10

Figure 1. Differences in LTE50 in three rootstocks of Cabernet franc grapevines in the Beamsville Bench sub-appellation during 2018 dormant season (*:p < 0.05; **: p<0.01;***: p<0.001)

Temperature(℃ )

-12 -14 -16 -18 -20 -22 -24 -26

23/10/18

06/11/18

23/11/18

11/12/18

09/01/19

29/01/19

28/02/19

19/03/19

03/04/19

10/04/19

Sampling Date 327/101-14

327/3309

327/Riparia

Five protein bands were detected with the anti-dehydrin antibody at 62, 57, 41, 30 and 23 kDa. The increase of some dehydrin bands and the decrease of LTE50 occurred simultaneously early in acclimation, however, there was no overall positive correlation found between individual dehydrin bands and % maximum hardiness over the entire dormant period (Table 4.1 in 2018). Similar results were observed in 2019 (data not shown). The relationship between dehydrins and cold hardiness may not be regarded only as a simple linear relationship over the dormant period.

Table 1. Correlation analysis between relative band intensity and the % maximum hardiness during 2018 dormant season

Conclusions. There were no clonal differences observed between Cabernet Franc 327 vs 214 in cold hardiness. Rootstock (101-14, 3309, and Riparia Gloire) and the interaction between clone and rootstock did impact cold hardiness in the 2018 and 2019 dormant seasons. There was not a positive correlation between dehydrin bands in Cabernet franc and cold hardiness as previously observed in Sauvignon blanc (HébertHaché, unpublished).

Keywords: Cold hardiness, Clone, Rootstock, Dehydrins, Cabernet franc References Burke, M. J., L. V Gusta, H. A. Quamme, C. J. Weiser, and P. H. Li. 1976. “Freezing and Injury in Plants.” Annual Review of Plant Physiology 27(1):507–28.

Dure, Leon and Glenn A. Galau. 1981. “Developmental Biochemistry of Cottonseed Embryogenesis and Germination.” Plant Physiology 68(1):187–94.

Liu, Y., Jianan L., Liping S., Xinghong Y., and Dequan L. 2016. “Group 3 LEA Protein, ZmLEA3, Is Involved in Protection from Low Temperature Stress.” Frontiers in Plant Science 7(2016JULY):1011.

Rimerman, F. 2017. The Economic Impact of the Wine and Grape Industry in Canada 2015.

Shaw, A.B. 2011. “The Niagara Peninsula Viticultural Area : A Climatic Analysis of Canada’s Largest Wine Region.” 1264.

Willwerth, J., Ker, K., and Inglis, D.L. 2014. “Best Management Practices for Reducing Winter Injury in grapevines.” 81. Research-Best-Practices-Manual-Winter-Injury.pdf (brocku.ca)

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Acknowledgements: This research was funded by grants from the Natural Sciences and Engineering Research Council Collaborative Research and Development Fund, Ontario Grape and Wine Research Inc, and the Canadian Grapevine Certification Network Cluster grant through the Agriculture and AgriFood Canada CAP program.

VITICULTURE: DELAYING VITIS VINIFERA L. CV. MERLOT BUD BREAK WITH ABSCISIC ACID (ABA) ANALOGS – SEASONAL INFLUENCE ON COLD HARDINESS AND DORMANCY STATUS Alexandra Gunn1, James J. Willwerth1,2* 1 Department of Biological Sciences, Faculty of Mathematics and Sciences, Brock University 2 Cool Climate Oenology and Viticulture Institute, Brock University 1812 Sir Isaac Brock Way, St. Catharines ON L2S 3A1, Canada *Corresponding email: jwillwerth@brocku.ca Purpose/Aim. The sustainability of Vitis sp. grapevine cultivation is threatened by climate change with pressure mounting on low temperature stress adaptations. Abscisic acid (ABA), a growth-limiting phytohormone, is hypothesized to act as a central mediator of dormancy status and cold tolerance of overwintered grapevine buds (Kovaleski and Londo 2019). The metabolism of ABA on endodormancy release signifies the relief of growth arrest (Zheng et al. 2018); however, without the inhibitory function of endogenous ABA, unseasonably warm winter conditions will favour the premature loss of cold tolerance and advance the progression of ecodormancy. ABA turnover may be slowed with structural analogs like 8’-acetylene ABA (Culter et al. 2000) and tetralone ABA (Nyangulu et al. 2006). ABA analogs have been demonstrated to influence grapevine bud cold hardiness and delay in-field bud break (Bowen et al. 2016). This study seeks to exploit the research potential of ABA analogs in uncovering the influence of ABA metabolism on dormant grapevine bud cold stress responses.

Methodology. This research was conducted over two consecutive dormant seasons (2020-2021, Year 1; 2021-2022, Year 2) on mature V. vinifera L. cv. Merlot. 8’-acetylene ABA and tetralone ABA were provided by ABAzyne Biosciences Inc. (Saskatoon, SK). Treatments were applied to whole canopies with a backpack sprayer following the commercial grape harvest in a triplicate randomized block design. 8’-acetylene ABA was applied at rates of 0.5 g/L and 0.25 g/L and compared against a negative distilled water control throughout Year 1. In Year 2, these rates were compared against both the water control and ProTone® (Valent Biosciences, Libertyville IL), a commercially available ABA formulation. Tetralone ABA was also compared in Year 2 at rates of 0.5 g/L and 0.25 g/L. Agral-90 (Syngenta Canada Inc. Guelph ON) was used as a surfactant for each treatment at a rate of 5% (v/v). Canes were collected every three weeks from the time of spray application to bud swell to execute differential thermal analysis on 15 compound buds per treatment replicate (n=45) in an environmental chamber set to a programmed temperature decline of 4°C/hr to -40°C. Cold tolerance is represented as the temperature terminating 50% of the primary bud population, or LT50. Additional samples were collected every three weeks in line with hardiness observations in Year 2 for the empirical analysis of dormancy status. 10 single-node cuttings per treatment replicate were incubated at 25/15°C day/night temperature under 16-hour light, and evaluated twice weekly for the first appearance of green tissue for a maximum of 60 days. Segments that have not exhibited bud outgrowth by this time-to-event threshold will be dissected to assess viability, and the population will be adjusted in downstream analysis. In-field bud break observations were conducted on May 17th in 2021 and May 16th in 2022.

Results. In Year 1, no significance was detected in LT50 between either rate of 8’-acetylene ABA and the water control at any point in deacclimation, and treatments did not differ in the progression of bud break. In Year 2, 0.5 g/L 8’-acetylene ABA improved bud cold tolerance at late deacclimation (April 19th) when compared to either the control or ProTone® (p ≤ 0.001); treatment with 0.5 g/L tetralone ABA resulted in buds hardier than ProTone® (p ≤ 0.001) but not the control. Neither analog trialed at 0.25 g/L resulted in improved deacclimation kinetics.

Dormancy status observations to-date indicate a shift in the timing to growth resumption under forcing conditions with the application of both 8’-acetylene ABA and tetralone ABA. Conclusions. ABA analogs do not consistently improve deacclimation kinetics of treated Merlot grapevines in Year 1 and 2 of this study, suggesting seasonal differences in environmental conditions may factor in the maintenance of cold stress tolerance late-winter. Data from this study also suggests 8’-acetylene ABA and tetralone ABA may shift the timing of internal dormancy release, providing an additional explanaThe International Cool Climate Wine Symposium • Abstracts and Posters

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tion for delayed in-field bud break with analog treatment. Attributing the responses in bud dormancy status and cold hardiness profiles to modified hormonal catabolism with ABA analogs is currently under investigation by LC-MS/MS analysis. This research lays the foundation to explore the physiological hallmarks of grapevine bud dormancy and molecular mechanisms of cold tolerance coordinated by ABA and develop an optimized frost mitigation strategy for cool-climate grape growers.

Keywords. Abscisic acid (ABA), 8’-acetylene ABA, tetralone ABA, deacclimation, endodormancy, V. vinifera References Bowen, P., Shellie, K. C., Mills, L., Willwerth, J., Bogdanoff, C., & Keller, M. (2016). Abscisic acid form, concentration, and application timing influence phenology and bud cold hardiness in Merlot grapevines. Canadian Journal of Plant Science, 96(3), 347-359.

Cutler, A. J., Rose, P. A., Squires, T. M., Loewen, M. K., Shaw, A. C., Quail, J. W., ... & Abrams, S. R. (2000). Inhibitors of abscisic acid 8’-hydroxylase. Biochemistry, 39(44), 13614-13624.

Kovaleski, A. P., & Londo, J. P. (2019). Tempo of gene regulation in wild and cultivated Vitis species shows coordination between cold deacclimation and budbreak. Plant Sci., 287, 110178.

Nyangulu, J. M., Nelson, K. M., Rose, P. A., Gai, Y., Loewen, M., Lougheed, B., ... & Abrams, S. R. (2006). Synthesis and biological activity of tetralone abscisic acid analogues. Org. Biomol. Chem., 4(7), 1400-1412.

Zheng, C., Acheampong, A. K., Shi, Z., Mugzech, A., Halaly‐Basha, T., Shaya, F., ... & Or, E. (2018). Abscisic acid catabolism enhances dormancy release of grapevine buds. Plant Cell Environ., 41(10), 2490-2503.

Acknowledgements. This research has been supported by the Natural Sciences and Engineering Research Council of Canada (NSERC), Ontario Grape and Wine Research Inc., Canadian Grapevine Certification Network, and Agriculture Agri-food Canada’s Agri-Science Cluster. We gratefully acknowledge Schenck Farms and Greenhouses for their support in this research project.

SCIENCE COMMUNICATION: DEFINING ‘COOL CLIMATE’ RESEARCH: A BIBLIOGRAPHIC ANALYSIS Ian D. Gordon*, Science Librarian, James A. Gibson Library, Liaison Services, Brock Libraries, Brock University, St. Catharines, ON, L2S 3A1, Canada.

Betty Galbraith, Science Librarian, Owen Science Library, Research Services, WSU Libraries, Washington State University, Pullman WA, 99164-5610, United States.

Chris Savino, Office of Finance & Administration, College of Agriculture and Life Sciences, Cornell University, Ithaca NY, 14853, United States. *Corresponding/Presenting author: igordon@brocku.ca Purpose/Aim. What counts as “cool climate wine” research? Researchers as oenologist, viticulturists or just wine lovers (Gardner 2016; Puckette 2018) continue to deliberate this question acknowledging that cool climate scholars have equally diverse research interests, backgrounds and opinions. Using a bibliographic analysis of cool climate scholarly papers and their journals, this study helps to provide data and more clarity to what constitutes “cool climate” wine research.

Study investigators created three distinct cool climate bibliographic citation datasets to list and quantifiably rank current cool climate scientific and applied journals, identify core titles, subject areas, and their impact. Additionally, researchers completed additional analyses to further comment on trends in cool climate transdisciplinary research, open access publishing, coverage in indexing/abstracting databases and visualize these findings in creative and interesting ways. Bibliometric studies are a valuable tool that provide a critical evaluation of research trends of scholarly areas. Although bibliographic tools have been used extensively in other fields, only a few papers have used this methodology in wine-related areas. This bibliometric study of “cool climate” wine scholarly papers and their journals is truly unique in its analysis and findings.

Study findings included lists of top journals, impact ratings, analyses of scientific disciplines, and subject areas that encompass cool climate wine research.

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Methodology. Three datasets were created: 1) SciVal database Benchmarking Topic Cluster TC.544 Wines; Vitis: Grapes search, 2) Scopus database “cool climate” [(wine* or grape* or oenolog* or viticulture or vitis*) and “cool climate*” and PY=2014-2018] search, and 3) scholarly published 2014-2018 papers by researchers at or connected with Brock’s CCOVI, Cornell’ Viticulture and Enology, and Washington State’s Viticulture & Enology programs. Data analysis was not limited to, but included metrics from InCites 2018 Journal Citation Reports (JCR), Altmetric Explorer, SCImago SJR, SciVal, Google Scholar, Harzing.com Publish or Perish, Bibliometrix R Package, and CWTS Journal Indicators databases. Data visualization software explored for this study included MALLET, Gelphi, VOSviewer, SciMAT, WordClouds, Voyant Tools, Sci2 and other relevant platforms.

Results. Datasets included the downloading, verification, and citing of over 7012 papers derived from 1127 journals, including 562 aggregated papers from 232 journals by Brock (17.6%), Cornell (50.5%), and WSU (33.5%) cool climate researchers. Selective findings: a significant majority (79.9%) of papers came from a minority (21.2%) of academic journals; the top 25 “cool climate” journals and their impact in ranked order are listed in Table 1; a derived cool climate journal mean 5-year aggregated Impact Factor (2.681) is very similar to other scientific disciplines, Horticulture (1.597), Food Science & Technology (2.851), Biology (3.181), Ecology (3.385), and Plant Sciences (4.414); indexing and abstracting databases varied widely in the coverage of cool climate papers, AGRICOLA (35.8%), FSTA (36.3%), PubMed (44.5%), AGRIS (46.3%), SciFinder (49.8%), Vitis Vea (51.2%), Biosis (70.3%), and WofS (85.9%); 24.3% of cool climate papers were published in open access journals; cool climate researchers published on average 3.21 papers per year, WSU (2.35), Brock (3.96), and Cornell (4.04), cool climate journals comprised of 96 different scientific subject areas/categories/clusters as visualized in Figure 1, of which, the top six (36.3%) in ranked order included, Food Science (9.6%), Agronomy (8.3%), Plant Science (7.1%), Horticulture (4.9%), Insect Science (3.4), and Ecology (2.9%); and, only 3.8% of papers involve non-science areas. Researchers are currently investigating different software platforms to best visualize data relationships to be included in a forthcoming ICCWS poster.

Journal Title

Impact

13

Molecules

9.36

1

Australian Journal of Grape and Wine Research

37.40

14

Academy of Management Journal

7.24

15

Food Chemistry

34.72

Journal International des Sciences de la Vinge et du Vin

6.90

2 3

Scientia Horticulturae

28.60

16

HortScience

5.84

4

Journal of Agricultural and Food Chemistry

25.08

17

Journal of Applied Microbiology

5.76

5

American Journal of Enology and Viticulture

21.00

18

Annual Review of Entomology

5.20

19

Journal of Economic Entomology

5.15

6

Frontiers in Plant Science

15.96

20

Fermentation

5.04

7

LWT – Food Science and Technology

14.40

21

European Journal of Agronomy

4.95

8

Journal of Pest Science

14.08

22

Vitis – Journal of Grapevine Research

4.77

9

Journal of the Science of Food and Agriculture

12.00

23

European Journal of Research and Technology

4.70

10

PLoS ONE

11.20

24

4.68

11

South African Journal of Enology and Viticulture

10.53

International Journal of Food Microbiology

25

HortTechnology

4.48

12

Food Research International

10.43

Table 1. Cool Climate Journals.

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Figure 1. Cool Climate Subjects Conclusions. Cool climate research papers published in scholarly journals are an important means of scientific communication. Bibliometrics is a powerful tool that can quantify cool climate research productivity and impact. Cool climate researchers are very productive, delve mainly in science-based research, involve a wide array of subject areas, publish papers in journals with relatively low impact, and are indexed in a wide variety of Internet search databases. Cool climate wine research is interdisciplinary, international, mainly agricultural, an important, and emerging scientific discipline.

Keywords: Bibliometrics, Citation analysis, Impact factor, Scholarly periodicals, Data modeling/visualization References Gardner, D. M. ‘What is Enology?’ (2016) Penn State Extension Wine & Grapes U., Available at: https://psuwineandgrapes.wordpress. com/2016/01/15/what-is-enology/ Puckette, M. ‘Wine Term: Cool Climate.’ (2018) Wine Folly. Available at: https://winefolly.com/tutorial/cool-climate-wine Acknowledgements. Thanks to the participation of Brock, Cornell and WSU researchers, staff, colleagues and database experts for their insights, patience and expertise. This research did not require ethics clearance, outside funding, or have any competing interests.

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The International Cool Climate Wine Symposium • Abstracts and Posters

GRAPEVINE TRUNK DISEASE IN NEBRASKA AND THE MIDWEST Paul E. Read, Benjamin A. Loseke, Stephen J. Gamet University of Nebraska Viticulture Program, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68583-0724 Corresponding email: pread@unl.edu Purpose/Aim: Yields of hybrid wine grapes in Nebraska and the Midwest USA have been experiencing a gradual decline, especially as vines matured. Such reductions were increasingly observed for vines that were ranging from 10 to 20 years of age. Although this decline was initially attributed to aging, winter injury or other environmental stresses, indications of possible trunk diseases being the cause or partial cause led our research team to evaluate trunk disease incidence in vines from a 20-year-old research vineyard.

Methodology: Vines of more than 30 hybrid high wire double cordon trained grapevine cultivars ranging in age from 12 to 20 years were harvested by severing the trunks at two to four inches (5 to 10cm) above the soil line and transverse cuts were made at four additional locations: mid-trunk, junction of trunk and cordon, mid cordon and six inches (15cm) from the distal end of the cordon. Staining as being indicative of infection by trunk disease fungi was visually rated on a scale from one (no visible staining) to 10 (complete staining) and recorded numerically and photographically for a minimum of two vines per cultivar Results: All cultivars examined exhibited trunk disease symptoms (staining) and in several cultivars had very high trunk disease scores.

Examples included Vignoles and Lemberger (rating of 10) and Lacrosse, St. Croix, and Sabrevoix all of which had staining scores of approximately 6. Some of the staining symptoms were text-book examples of the symptoms reported for Eutypa and various Botryosphaeria fungi.

We have continued to examine other vines from commercial vineyards and from our research vineyards with similar results. Although disease symptoms occurred in all cultivars evaluated, crop yields did not necessarily correlate to the severity of symptoms. Norton and Brianna both continued to produce acceptable to high yields in spite of the probability of their infection being of a long-term nature.

Future Research: Anecdotal evidence suggests that regrowth of new trunks can help alleviate the grapevine trunk disease problem; we will therefore assess additional vines’ disease severity and compare various vine replacement strategies. We also will continue to monitor native (wild) grapevine plants to determine the frequency and severity of infection and attempt to relate to the likelihood of such vines serving as a serious source of inoculum for grapevine trunk disease. Growers will be encouraged to employ fungicide sprays at pruning to aid in combating the problem of grapevine trunk diseases. Efforts will also be made to identify the species of “wild” grapevines commonly found in Nebraska and nearby states.

References: Smart, R., E. Barriault, P. E. Read and D. Volenberg. 2019. Trunk diseases and winter injury in NE America, How are they related? Wine Business Monthly, November, pp. 76-83.

Smart, R. and White, M. 2019. Trunk diseases confirmed in the Midwest and everywhere grapes are grown! The Grapevine, Mar-Apr: 57-59.

Acknowledgements: Funding for this project was partially from the Nebraska Department of Agriculture Grape and Wine Board, the University of Nebraska Agricultural Research Division and the USDA NIFA Multistate Hatch project (NE-22-391).

Keywords Grapevine trunk disease, hybrid grapevines, Botryosphaeria, replacement trunks, fungicide protectents

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Thank you!

Dr. David Heatherbell (left) with André Tchelistcheff (right) at the ICCWS 1984 at Oregon State University

A special thank you to Dr. David Heatherbell, who in 1984 established the International Cool Climate Wine Symposium.

Since the inaugural event (pictured above), every four years a community of international scientists and industry professionals comes together to focus on issues surrounding the production of wine in cool climates.

The ICCWS 2022 represents the 10th installment of the symposium.

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INTERNATIONAL COOL CLIMATE WINE SYMPOSIUM 2022 Brock University 1812 Sir Isaac Brock Way St. Catharines, ON L2S 3A1 Canada 905 688 5550 facebook instagram twitter @iccws2022

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