CANADIAN VINEYARD AND WINERY MANAGEMENT MAGAZINE
B.C. wine legend celebrates his 50th vintage
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A look at the Canadian wine industry over the past 150 years (and then some)!
WTO challenges B.C. wines in supermarkets
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6 Editorâ€™s message â€“ Shayna Wiwierski 8 B.C. wine industry legend, Harry McWatters, celebrates his 50th vintage
10 The time for Canadian wines to shine 16 Red and white: A list of Canadian wines, from A to Z(ed)
20 Vision in the valley: Summerhill Pyramid Winery
26 Province stands by its policy as U.S. launches
complaint against B.C. wine industry
28 More of the worldâ€™s grape and wine insiders are coming to Niagara
30 Working safely with tractors and machinery 34 Multispectral: More data from each flight 36 Bringing grape-growing to new levels in the Okanagan
38 Health and safety for vineyards and wineries
40 A single instrument that provides an entire wine lab
42 Innovative tools to manage microbes in winemaking
45 Put science to work for you Also included in the centre is the 2017 CRUSH Directory of vineyards, wineries, and suppliers. 4
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#Canada150 We’re very lucky to get to live in Canada. Earlier this year, I travelled on a three-week vacation to Southeast Asia, and although I loved every moment of it, I couldn’t help but think how fortunate I was to call this nation home. I find I often take Canada for granted. We complain about the cold, the bugs, other miniscule topics, that in the grand hindsight of things, just don’t matter. Our nation is home to so many wonderful things. A robust landscape, the freedom to live however you like, and of course, many kilometres of world-class wine. As we celebrate #Canada150, we take a look into where it all started here in our home and native land. Did you know that Canada’s modern wine history is only about 40 years old? And in those 40 short years, 100 per cent Canadian wines contribute $3.7 billion annually to our economy. In this issue of Crush magazine, we take a look into the history of Canada’s wine industry, as well as a road map, from A to Z(ed) on wineries across our vast nation. We also chat with a
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I would also like to invite you to download the Crush magazine app, available in both the Apple and Google Play stores, which allows you to flip through this issue and past ones on your smart phone or tablet. The digital issues also include interactive features to get you up close to the content we run in our pages. I hope you enjoy this edition of Crush magazine, and as always, if you have any story ideas, comments, or questions, please send them my way. Shayna Wiwierski @DELCommInc
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contributing writers Wendy Bennett Rebecca Dahl Sarah Moore Tammy Schuster
managing editor Shayna Wiwierski firstname.lastname@example.org
production services S.G. Bennett Marketing Services www.sgbennett.com
president & ceo David Langstaff
Canadian wine legend who celebrated his 50th vintage this year, as well as complaints against local wines who rule the market.
art director / design Kathy Cable advertising art Dana Jensen © 2017 DEL Communications Inc. All rights reserved. Contents may not be reproduced by any means, in whole or in part, without the prior written permission of the publisher. Publications mail agreement #40934510 Return undeliverable address to: DEL Communications Inc. Suite 300, 6 Roslyn Road Winnipeg, Manitoba, Canada R3L 0G5 While every effort has been made to ensure the accuracy of the information contained in and the reliability of the source, the publisher in no way guarantees nor warrants the informationand is not responsible for errors, omissions or statementsmade by advertisers. Opinions and recommendationsmade by contributors or advertisers are not necessarily those of the publisher, its directors, officers or employees. PRINTED IN CANADA • 06/2017
CCOVI at Brock University The 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 services
Continuing education Enhancing professional knowledge from Wine Appreciation to Wine and Spirit Education TrustÂŽ programs
Learn more at brocku.ca/ccovi
50 years of McWatters British Columbia wine industry legend, Harry McWatters, celebrates his 50th vintage By Rebecca Dahl By the time he was 18, McWatters’ amateur wines were actually starting to be pretty good. He had learned to make wine from the influence of his Italian friends, who shared their wines with McWatters and his family in exchange for his mother’s baked goods. Fast-forward 56 years, and 72-yearold McWatters is celebrating his 50th vintage. McWatters has become a legend in Canada’s wine industry. He started as a sales manager at Casabello Wines in Penticton in 1968. By 1980, he was the founding chair of the Okanagan Wine Festival Society and had founded Sumac Ridge Estate Winery. Currently, Harry McWatters is the president and CEO of ENCORE Vineyards Ltd., the home of TIME Winery, Evolve Cellars and McWatters Collection wines.
The ‘80s became pivotal for Canada’s wine industry, says McWatters. “Canadians didn’t grow up generally
In 1961 in a small
North Vancouver neighbourhood, a
16-year-old Harry McWatters wasn’t doing typical teen activities; he was making wine in his parents’ home.
on a wine culture,” said McWatters. “It took people travelling abroad and people having a wine background in their families bringing their culture to Canada. And that’s what we really saw through the ‘60s and then the ‘70s – people starting to drink light, sparkling wines.” He founded Sumac Ridge Estate Winery in 1979, nestling the vineyard amongst the rolling hills of Summerland in the Okanagan Valley. It was the first operating estate winery in B.C., and contributed many other firsts to the industry, such as B.C.’s first traditional-method sparkling wine and Canada’s first-ever Meritage.
Download the Crush magazine app or scan the QR code with your smart phone or tablet to meet Harry McWatters.
McWatters was the first to bring Meritage to Canada, making it a truly international term. A Meritage is a blend of two or more of the red or white “noble” Bordeaux grape varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot for the reds, and Sauvignon Blanc, Sémillon and Sauvignon Vert for the whites). “So, if you’re a winemaker or a winery, there’s tremendous opportunity to develop a personal style or a winery style,” said McWatters. “That may be Merlot-based or it may be Cabernet Sauvignon-based, but I think the
Harry McWatters started his professional wine career as the sales manager at Casabello Wines in Penticton in 1968. By 1980, he was the founding chair of the Okanagan Wine Festival Society and had founded Sumac Ridge Estate Winery. PHOTO BY CHRIS STENBERG.
goal for any Meritage producer – and certainly with our wines – is to make
household at all times,” said
mostly to holding Saturday morning
sure that the end result is greater
McWatters. “So being recognized by
wine seminars at the urban winery.
than the sum of the parts.”
the province was a big deal to me. It
McWatters received an honorary doctor of laws degree from Okanagan
was very humbling and I was very
“People will be able to come in on a
Saturday morning and listen to half a dozen winemakers talk about one
University College, something he says
Now, McWatters is the president and
is a highlight of his lengthy career. He
CEO of ENCORE Vineyards Ltd., the
was awarded the Golden (2002) and
home to TIME Winery, Evolve Cellars
Diamond (2013) Jubilee Medals of Her
and McWatters Collection wines. His
that the largest potential audience for
Majesty Queen Elizabeth II. He was
next endeavour is to open the TIME
that may in fact be people working in
made a member of the B.C. Restaurant
Winery facility, Okanagan’s first
the wine industry.”
Hall of Fame in 2005. He was also the
urban winery, in downtown Penticton.
recipient of the prestigious Order of British Columbia in 2003.
particular variety (of grapes) and their philosophy,” said McWatters. “I think
McWatters says he has no intention of
The TIME Winery facility will be
slowing down any time soon and is as
in a former theatre complex. There
dedicated as ever to producing high-
Most recently, McWatters received the
were four theatres originally in
Spirited Industry Professional Award
the complex, three of which will
at the 2017 Vancouver International
now house barrels upon barrels of
Wine Festival, the organization’s
fermenting TIME wine.
“It’s not just a passion for wine; it’s
The last theatre will be maintained
what I do,” said McWatters. “It’s been
“I am a very proud British Columbian
as such, but while movies and
50 years of commitment to lifting the
and my mission in life is to make
entertainers can own the stage
bar and seeing what we can do both in
sure there are B.C. wines in every
occasionally, McWatters looks forward
the vineyard and in the cellars.” o
quality wines that make a “powerful statement”.
T he time for Canadian vines to shine
PHOTOS COURTESY OF THE WINE MARKETING ASSOCIATION OF ONTARIO.
Over three-million visitors experience Ontario’s wine country every year.
A look at the Canadian wine history from coast to coast By Rebecca Dahl On Canada’s 150th birthday, the country would like the world to know: we’re way more than just ice wine. Canada’s vast land wasn’t born with rolling vineyards and its vintages aren’t as historic as the ones in, say, The planting of grapes in Ontario goes back to 1811, when a German-born man transplated Pennsylvanianative labrusca and hybrids on 20 acres in Cooksville, approximately 20 kilometres west of Toronto. Fast-forward to 1974 when the modern era of winemaking began in Ontario when Inniskillin was granted the first new winery licence since 1916 prohibition.
Bordeaux. And for years, sure, Canada was really only recognized for ice wine, the dessert wine derived from frozen grapes. But its world of wine has expanded greatly in recent years, and the evolution is cause for recognition. The beginning It’s been over 400 years since Canadians first started harvesting grapes for wine. In fact, our nation’s wine industry dates back to the 1600s in Nova Scotia,
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The Okanagan Valley is home to British Columbia’s first sub appellation, the Golden Mile Bench, which was created in 2015. Inset: Harvest in Oliver, B.C. The South Okanagan provides ideal conditions for Merlot, Cabernet Sauvignon, Cabernet Franc, and Syrah. PHOTOS COURTESY OF WINES OF BRITISH COLUMBIA.
which was one of the first areas to cultivate grapes in
standard vinifera grapes. The pullout and replacement
North America. But any real success in the wine industry
program led to the creation of the Vintners Quality
here has happened mostly in the past three decades. The
Alliance (VQA) standard of grapes in Ontario in 1988, and
Canadian Vintners Association says that delay is because
in British Columbia two years later. The VQA standard is
it took European settlers a substantial amount of time to
still used to this day.
figure out how to foster healthy grape growing in land that was influenced by such hot, humid summers, and cold, harsh winters.
Harry McWatters is considered a legend in the British
Initially, the grapes that could withstand the ups and
Columbia wine industry. He started as a sales manager at
downs of Canadian weather and the ones that could
Casabello Wines in Penticton in 1968, and by 1980, he was
be used for wine were native species of grapes such as
the founding chair of the Okanagan Wine Festival Society
Labrusca, and crosses such as Niagara, Duchess, and
and had founded Sumac Ridge Estate Winery. McWatters
was a strong presence in the industry throughout all its
In 1988, the signing of the Canada-U.S. Free Trade
With new wine comes new wine culture
Agreement (FTA) changed everything for Canada’s wine
“Canadians didn’t grow up generally on a wine culture,”
industry and made room for growth. The FTA meant
said McWatters. “It took people travelling abroad and
Canada had to adjust to new trade rules and offer more
people having a wine background in their families,
competitive wines. This meant investing in higher-quality
bringing their culture to Canada. And that’s what we really
grapes. The FTA inspired a major pullout of the native
saw through the ‘60s and then the ‘70s – people starting to
grape species, which were then replaced with quality
drink light, sparkling wines.”
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McWatters got his first taste of wine as a young boy. He
making it a truly international term. A Meritage is a blend
grew up in a predominantly Italian neighbourhood in
of two or more of the red or white “noble” Bordeaux grape
North Vancouver, where his Italian family friends would
varieties (Cabernet Sauvignon, Merlot, Cabernet Franc,
share wine in exchange for his mother’s baked goods.
Malbec and Petit Verdot for the reds, and Sauvignon Blanc,
McWatters drank a few ounces with dinner most nights,
Sémillon and Sauvignon Vert for the whites). Today, most
and by the time he was 16, he was making his own wines.
of Canada’s favourite and most notorious red wines are
McWatters said the existing soda pop culture in Canada through to the 1960s was a good gateway to wine culture. It was a transition from Coca-Cola with dinner to light, sparkling wines like Baby Duck, he said. It was an easy transition that made way for drier wines to earn their place in Canadian homes later in the ‘80s.
Meritages. (V)industry at a “tipping point” Today, wines from Ontario, British Columbia, and Nova Scotia are making their way onto the world stage of wine. In Ontario, white wines like Rieslings, Chardonnay and Cabernet Blanc have become well-known internationally.
“The consumer has changed more than anything else,
Nova Scotia makes sparkling wines that have become
and the wine industry just responded very effectively to
a Canadian staple. Out of British Columbia, Cabernet
consumer demands,” said McWatters. “People just evolved,
Sauvignon, Merlot and Pinot Gris have been competing
and so many wine regions have matured, Canadians have
against wines from even California.
expanded their tastes to much broader ranges of wines – especially with red wines.”
“We don’t have the warm sunny California days that vintners have in there or in Australia or South Africa,”
McWatters was the first to bring Meritage to Canada,
said Asha Hingorani, director of government & public
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affairs at the Canadian Vintners Association. “But I would say that it lends to our brand. We’re rooted in these soils and our climate really lends to the quality of wines that we’re showcasing. We’re rooted in cool.”
T hink you know Canadian wine?
Test your knowledge with these questions. 1. Canada’s wine-growing regions are comprised of approximately how many acres? a. 60,000 b. 30,000 c. 90,000 d. 45,000
In Düsseldorf, Germany this year, Canada had 25 wineries participate in the ProWein International Trade Fair for Wines and Spirits. The idea of Canadian
2. In 1990, there were just 17 wineries in British Columbia; today, over how many wineries is the province home to? a. 250 b. 400 c. 310 d. 272
participation in the largest wine show in Europe was to educate an important export market on Canadian wines, said Hingorani. Canada is still considered a new-world wine region, but the wine industry already
3. Canada’s top export markets for wine are all but the following: a. U.S. b. Chin c. Japan d. South Korea
contributes $9 billion annually to the Canadian economy. Creating brand awareness in key export markets like Europe and China is key to further growing that potential, said Hingorani. “I think one of the key things is our industry is evolving. We’re growing,” she said. “So, I think we need to celebrate that in Canada and keep introducing new people with new palates to what our soil has to offer.” o
4. Since the 1970s, Ontario’s wine industry has grown steadily with 17,000 acres and how many VQA wineries? a. 165 b. 210 c. 340 d. 120 5. 100 per cent Canadian wines contribute how much annually to our economy? a. $2.5 billion b. $4 billion c. $900 million d. $3.7 billion Answers: 1.B, 2.D, 3.C, 4.A, 5.D
Did we miss your winery in our summer 2017 directory listings? Visit us online at crushmagazine.ca to get in the next issue.
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Red and white A list of Canadian wines, from A to Z(ed)
Canada is the world’s second-largest country. Our great nation spans over 8,800 kilometres wide, and is home to some of the world’s best wine regions. Although Canada just celebrated its 150th birthday, our grape wine history actually dates back to the 1600s in Nova Scotia, one of the first areas to cultivate grapes in North America. Our modern wine history only goes back 40 years, but 100 per cent Canadian wines contribute $3.7 billion annually to our economy. It’s hard to believe our precious wines bring that much revenue to our nation compared to how small our wine-growing regions are (30,000 acres total and over 671 wineries). British Columbia and Ontario account for 98 per cent of Canada’s premium wine production, however, you’ll find wineries in most provinces. From B.C. to Newfoundland, and everything in between, we wanted to take you on a tour of Canada, from coast to coast, highlighting some of the best wineries our nation has to offer, from A to Z(ed).
Angel’s Gate Winery 4260 Moutainview Road Beamsville, ON L0R 1B2
Jost Vineyards Ltd. 48 Vintage Lane Malagash, NS B0K 1E0
Burrowing Owl Vineyards 500 Burrowing Owl Place Oliver, BC V0H 1T1
Kraze Legz Vineyard and Winery 141 Fir Avenue Kaleden, BC V2A 7K8
Chemin de la Riviere Winery 1087 Chemin de la Riviére Magog, QC J1X 3W5
Liquidity Wines 4720 Allendale Road Okanagan Falls, BC V0H 1R2
Dark Horse Estate Winery PO Box 460, 70665 B Line Grand Bend, ON N0M 1T0
Matos Winery 3156 West River Road St. Catherines, PEI C0A 1H0
Elephant Island Orchard Wines 2730 Aikins Loop, RR#1 S5 C18 Naramata, BC V0H 1N0
North 42 Degrees Estate Winery Inc. 130 County Road 50 East Harrow, ON N0R 1G0
Field Stone Fruit Wines 232 Township Road Strathmore, AB T1P 1J6
Okanagan Crush Pad Winery 16576 Fosbery Road Summerland, BC V0H1Z6
Gaspereau Vineyards 2239 White Rock Road Gaspereau, NS B4P 2R1
Painted Rock Estate Winery 400 Smythe Drive Penticton, BC V2A 8W6
Harwood Estate Vineyards 18908 Loyalist Parkway Hillier, ON K0K 2J0
Quai Du Vin Estate Winery Ltd. 45811 Fruitridge Line RR5 St. Thomas, ON N5P 3S9
Icellars Estate Winery 615 Concession 5 Road Niagara-on-the-Lake, ON L0S 1J0
Rigby Orchards Box 163 Killarney, MB R0K 1G0
Southbrook Vineyards 581 Niagara Stone Road Niagara-on-the-Lake, ON L0S 1J0 Trius Winery at Hillebrand 1249 Niagara Stone Road Niagara-on-the-Lake, ON L0S 1J0 Upper Bench Estate Winery 170 Upper Bench Road S. Penticton, BC V2A 8T1 Vignoble les Murmures 2750 Chemin Noiseux St-Jean-Baptiste, QC J0L 2B0 Willow Springs Winery 237 Salmon Point Road Wellington, ON K0K 3L0 Ziraldo Estate Wine 15468 Niagara Parkway Niagara-on-the-Lake, ON L0S 1J0
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Built of concrete and fiberglass with exact precision, alignment, and facing true north, the pyramid is said to act as a chamber of sacred geometry used to age and clarify wine.
Summerhill Pyramid Winery and the initiative to make the Okanagan Valley organic By Tammy Schuster
Award-winning wine, a thought-provoking philosophy, and a four-storey pyramid. Just a few of the things that set Summerhill Pyramid Winery apart from other wineries in the Okanagan Valley and, quite possibly, the world. Located in the Lakeshore district in Kelowna, Summerhill is Canadaâ€™s largest certified organic winery and B.C.â€™s first certified biodynamic vineyard. Biodynamic farming is based on ecological, social, and economic sustainability. Agriculture that provides for human needs while maintaining a harmonious balance between the earth and ecosystem.
Founder and proprietor Stephen Cipes purchased the winery in 1986 and stopped using chemicals on the vines within the first three weeks. Cipesâ€™ dream is to make the Okanagan Valley completely organic and chemical free.
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“It’s a proactive way of giving back,”
facing true north, the pyramid is
area with his four young sons. “I was
says founder and proprietor Stephen
said to act as a chamber of sacred
given a mask and suit and told to
Cipes. “It’s more than being a steward
geometry used to age and clarify
spray gramoxone on the vines,” he
of the land, it involves working with
wine. The pyramid has become a
says. “When I began looking into it,
the land and enhancing nature in
destination for thousands of curious
I realized these are very stringent
tourists looking to explore, taste, or
toxic chemicals and they are seeping
just to meditate.
into the lake. I didn’t want my
Summerhill is also the only winery to have a gleaming white pyramid on
The idea of going organic came to
site. Built of concrete and fiberglass
Cipes when he first purchased the
with exact precision, alignment, and
winery in 1986 after moving to the
children drinking chemicals.” He says he stopped using chemicals within the first three weeks and began converting to organic. Now, 31 years later, with his sons and wife all involved in the operation of
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the winery, Cipes is grateful for the decision he made and wants to share
Come visit us at booths 62 & 63 at the 18th Annual Enology & Viticulture Conference.
the love of his vision to make the
Wineries & Vineyards Farming Operations Inventory Management Self-Employment Small Business Complex Tax Returns
Cipes says it has always been a
entire Okanagan Valley organic and chemical free.
dream of his to make the valley organic and launched the Organic Okanagan 2020 initiative to help this dream become a reality. The initiative is gaining momentum with
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several thousands of signatures – including celebrities such as Robert Bateman and David Suzuki – and he has received a lot of support and interest from surrounding vineyards. He has also been approached by vineyards and orchards for his expertise on converting to organic, and is keen to share his knowledge. He says converting is less daunting than one may think.
“The Okanagan Valley is the northern-most semi-desert viticulture region in the world and it’s the most northern region you can grow fruit,” he says. “We are protected from the cold by the mountains and the lake, so we have a very special pristine valley here that will support organic growing beautifully.” And being so far north,
Chardonnay in the World at the 2017 Chardonnay du Monde competition in Burgundy, France. “We are a beautiful example of how the flavour of organic wine and food is much better than chemically treated wine and foods,” he says. “It’s easy to go organic here and that’s the beautiful thing.”
there is less of a need for chemicals
because the valley has a lessor
To learn more about the Organic Okanagan 2020 initiative, visit organicokanagan.com. Or to learn more about Summerhill Pyramid Winery, the selection of wine, and the philosophy, go to summerhill.bc.ca. o
amount of pests.
And while people are willing to
The only electronic pruning in the world with an F3015 F301 F3015 interchangeable cutting h
pay more money for organic, Cipes
points out that organic need not be more expensive because it actually doesn’t cost more to produce. He says it may cost more in labour but because you aren’t buying expensive Vest
chemicals, the costs even out. And
the process to become certified
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The storage cells of the battery The storage cells of the battery havetool been choosen their The only electronic pruning havefor been choosen for their Vest Vest ULTRA-COMPACT LITHIUM ION BATTERY reliability and capacity toand deliver reliability capacity to deliver ULTRA-COMPACT LITHIUM ION BATTERY in the world with anintense current. The storage cellscurrent. of the battery intense ULTRA-COMPACT LITHIUM ION battery BATTERY The storage cells of the The only electronic pruning tool have been choosen for their • 120Wh LITHIUM Battery • 120Wh have LITHIUM Battery The only electronic pruning been choosen interchangeable cuttingtool head. The storage cells offor thetheir battery reliability capacity to deliver • and Weight: 810gdeliver reliability capacity The only electronic pruning in world with an tool The only electronic pruning tool have beenand choosen fortotheir • Weight: 810g intense current. in the the world with an • Battery with storage intense current. and capacity to deliver cells • 120Wh LITHIUM Battery • Battery•reliability with storage cells protection and management in the world with an 120Wh LITHIUM Battery in the world with an interchangeable cutting head. intense current. • Weight: 810g interchangeable cutting head.protection and management •• Weight: 810g electronic system (BMS) LITHIUM Battery •120Wh Battery with storage cellscutting head. interchangeable cutting head.electronic interchangeable •• Battery with storage cells • High storage capacity LITHIUM Weight: 810g (BMS) system protection and management and management • protection Battery with storage cells cells High Power Long Life Rapid charging: 90 minutes electronic system (BMS) High storage capacity LITHIUM electronic system (BMS) protection and management Intelligent Battery Technologyranging The F3015 can be fitted with a range of fixed and•telescopic extension poles • High storage capacity LITHIUM • High storage capacity LITHIUM cells High Power Long Life electronic system (BMS) cells High Power Long Rapid charging: 90 90 minutes High Power Long LifeLife Rapid charging: minutes • cells High storage capacity LITHIUM reach of up to 5m above the ground. Intelligent Battery Technology Intelligent Battery Technology
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The philosophy behind the winery
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and biodynamic farming is a connection between earth, nature, body, and spirit. “Our consciousness levels are connected with what charging: says 90 minutes we eat and what weRapid breath,”
Cipes. “To be burdened with all the chemicals we ingest and breath in makes the purpose of our lives very
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Vest charging: 90 minutes Rapid
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Intelligent Technology cells HighBattery Power Long Life
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reach ofmicro-card up to 5m above the ground. Trigger control information is directly centralized by an between electronic housed in the pole. reach of up to 5m above the ground. shears operated the user withswitch single cablein the battery pole. The pruning shear is controlled by a micro housed a sliding handle onand theisthe carbon fibreby tube. TheThe shears cancan bebe operated bybythe user with aasingle cable between the battery and the pole. The pruning shear controlled a micro switch housed in a sliding handle on the carbon fibre tube. The tool’scontrol versatility will beisappreciated by users doing large cuts or overhead work. Trigger information directly centralized byan an electronic micro-card housed ininthe The shears can be operated by the user with a single cable between the battery and the pole. Trigger control information is directly centralized by electronic micro-card housed thepole. pole. The pruning shear is controlled by a micro switch housed in a sliding handle on the carbon fibre tube. The shears can be operated by the user with a single cable between the battery and the pole. The winery also has a 200-seat The tool’s versatility will be appreciated by users doing large cuts or overhead work. Trigger control information is directly centralized by anlarge electronic micro-card in theispole. tool’s versatility will cable be appreciated by users doing cuts or overhead work. Trigger controlhoused information directly centralized by an electronic micro-card housed in the pole. The shears can be operated by the The user with a single between the battery and the pole. The tool’s versatility will be appreciated by users doing large cuts overhead work.will be appreciated by users doing large cuts or overhead work. Theortool’s restaurant, the Sunset Organic Trigger control information is directly centralized by an electronic micro-card housed in theversatility pole. The tool’s by users doing large cuts or overhead work. Micro-Card Mobile Innovation: Electronic Micro-Card Mobile Innovation: Electronic Bistro, which serves foodversatility grown will andbe appreciated Innovation: Electronic ControlMobile System Housedin theMicro-Card Pole Mobile Electronic Control System Housedin the Pole Control SystemInnovation: Housedin theMicro-Card Pole Mobile Innovation: Electronic Micro-Card
raised by local organic producers,
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Overseen by winemaker, Erik von Frosigk, the winery has received many awards, including the
POBox Box 25026 25026 Mission POPO MissionPark Park OKANAGANPOPOKelowna, Kelowna, BC OKANAGAN Box 25026 Park PO PO BCMission PO Box 25026 Mission Park OKANAGAN P: (250) 762-9845 OKANAGANKelowna, VITICULTURE P:Kelowna, (250)BC762-9845 BC VITICULTURE F: (250) 762-9846 P: (250) 762-9845
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Province stands by its policy as U.S. launches complaint against B.C. wine industry By Tammy Schuster In a trade challenge launched with the World Trade Organization (WTO) in January this year, the United States is challenging British Columbia regulations that prohibit imported wine from being sold in grocery stores across the province. The U.S. claims the B.C. regulations, which permit the sale of wine in grocery stores, negatively affect U.S. winemakers by only allowing provincial wines onto B.C. grocery store shelves. The regulations, which were amended in 2015, provides two options for grocery stores to sell wine. One option allows a grocery store to sell wine anywhere within the store, but only B.C. wine. The other option is to set up a store within a store that would allow for any wine to be sold regardless of origin.
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Since the launch of the challenge, the 60-day mandatory consultation period has expired with no resolution and without much activity either. The challenge was made in the last remaining days of the Obama administration and the new administration has faced its own challenges and likely has many issues to deal with before laying eyes on this one. â€œTrade disputes are difficult to
predict at the best of times and I think this particular trade dispute is very tricky,” says Mark Hicken, lawyer at Vintage Law Group in Vancouver. He says with the new administration’s intention to renegotiate NAFTA, it’s quite possible this dispute could complicate matters even further. And now other wine importers have joined the U.S. in this dispute, including the EU, Australia, New Zealand, and Argentina.
would allow for grocery stores to carry wine from any country, it is a more expensive and complicated option and, so far, has not been popular. “On a broader level, the B.C. wine industry should be adopting more of a free-trade stance,” says Hicken. “It’s difficult for B.C. to argue that Ontario and Quebec should open the doors to B.C. wine when we have a grocery store model which is closed to their
So, it might be a while before we see some big bold California reds elbow their way onto grocery store shelves, but in the meantime, the complaint filed with WTO has the potential to gain momentum as more countries join the U.S.’s challenge. o
“If a trade panel is convened, it’s quite possible this dispute could flare into other areas. It could end with an entire host of policies subject to either challenge or broader negotiations.” While the federal government is responsible when a foreign government files a trade complaint, Shirley Bond, Minister of Jobs, Tourism, and Skills Training, told media in a statement released in January the provincial government is not worried. “The B.C. government is confident that we are complying with B.C.’s and Canada’s international trade obligations. We support the growth of the industry, and we will defend it against this challenge.”
wines. It would be a better example if we traded freely and that would serve consumer interests better as well.”
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Miles Prodan, CEO and president of the Wine Institute of B.C., echoes Bond’s response and feels the province is on safe ground. “We, as well as the provincial government, feel that what we’re doing is not trade actionable,” says Prodan. “It’s just a continuation of what we’ve been doing all along. I think the B.C. government policy protects the status quo for our industry and there are options for other wine to get into grocery stores through other means that they’ve made available.” While the store-within-a-store model
More of the world’s grape and wine insiders are coming to Niagara By Sarah Moore
Charles Bénard, a second-year student at AgroSup Dijon, the French national institute for food and agronomic sciences, is completing his internship here in Canada at Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI).
Charles Bénard is close to the wine industry, but far from home. His parents manage the Champagne Bénard-Pitois vineyard and winery in France, and Bénard himself is a second-year student at AgroSup Dijon, the French national institute for food and agronomic sciences. But for his internship he chose to come to Canada, specifically to Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI). “Brock and CCOVI works a lot on wines, and since I am from Champagne, I didn’t see a lot of different methods [at home],” he said. “I saw that Canada makes a lot of wines with different grapes, so I said it would be great to observe this in another country with different methods than in Champagne.” The young French national is a sign of the times. Google the name Denis Bunner, and the deputy cellar manager from France’s renowned Bollinger Champagne pops up in blogs, articles, and conference notes from South Africa to Britain to Finland. Bunner recently came to Canada for the first time when he attended the Shaping Bubbles seminar, where 50 winemakers gathered to hear European industry leaders talk shop about Champagne, Prosecco and other production methods of sparkling wine. The event, sponsored and organized by Nuance Winery Supplies, was part of a growing calendar of industry events held at CCOVI that attract Canadian and global speakers and students from places like Australia, Germany, and France to host workshops, contribute to discussions or participate in seminars. Last summer, CCOVI’s rising profile also helped Canada’s firstever successful bid to host the International Cool Climate Wine Symposium. The event, which will be held at Brock in 2020, takes place
Keynote speakers Denis Bunner, left, and Marcello Galetti clink glasses to celebrate after giving presentations at the Shaping Bubbles sparkling wine seminar held recently at CCOVI this month.
every four years and attracts hundreds of grape and wine researchers, trade professionals and media from wine regions around the world. At the Shaping Bubbles seminar, Bunner – who split keynote duties with Italian winemaker and industry consultant Marcello Galetti – welcomed the opportunity to share his decades-old practices with a Canadian audience, but says he also learned a few things from the industry
brands are rivaling the Europeans. In Ontario, overall sales
here in Ontario, too.
of Ontario VQA sparkling wines are up 13 per cent over last
“I have a culture of sharing knowledge and craftsmanship,” said Bunner, “and I think it’s interesting to show people another way of doing things.
year, and Vintage VQA sparkling wine sales have increased by a remarkable 25 per cent. In this era of new market opportunities, Thierry Lemaire,
“(But) it was also very interesting to see how you prevent frost in your country and the different products you
who owns the Canadian company Nuance Winery Supplies, sponsored the Shaping Bubbles seminar, brought
can have. You are in a good climate position to produce
in the speakers and worked with CCOVI senior oenologist
sparkling wines, you have this freshness and fineness –
Belinda Kemp, who prepared a presentation analyzing the
which are important for sparkling wines.”
rise of Ontario sparkling wines in a bubbling sparkling
Sparkling wine is hugely popular with consumers, and
the Shaping Bubbles seminar examined how Canadian
“CCOVI is the natural place where people come with
products are pushing their way into the spotlight.
questions,” he said. “They are centered in the industry, and
While famous names like Champagne and Prosecco still
a lot is happening here. People recognize that, and they
command a large share of retail shelf space, domestic
want to be a part of it.” o
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Working safely with tractors and machinery By WorkSafeBC
Right: Tractor roll-over protection structures (ROPS) saves lives. Above: Employers are responsible for making sure workers are properly trained in tractor and machinery safety.
It seems like tractor safety is a
Since 2009, in B.C., there have been
ditch, with potentially devastating
recurring and pertinent theme
13 machinery-related fatalities in
consequences for the operator. Even
for articles. Unfortunately, there
agriculture. That means 13 workers
with their ROPS up, tractors are still
continues to be a need to bring
didnâ€™t come home to their families at
dangerous unless the operator is
attention to the hazards of working
the end of the day.
wearing a seatbelt.
The good news is you can prevent
Working safely around PTOs is
injuries and save lives by simply
crucial to avoiding serious injuries or
using your tractorâ€™s roll-over
even fatalities. Ensuring all shields
protective structure (ROPS) and
and guards are in place, and keeping
wearing your seatbelt. Unfortunately,
a safe distance from a rotating PTO
with farm equipment. Even with advancements in technology and an understanding of tractor safety, the tractor continues to be one of the most dangerous aspects of working in agriculture.
there are still many farmers who
Between 1990 and 2012, there was an
operate their tractors without putting
average of over 100 deaths per year
up the ROPS. Take a trip through the
on Canadian farms. The main causes
Okanagan valley on any given day
of these deaths? Workers getting
and youâ€™ll likely see tractors on the
rolled over, run over, or entangled
road without ROPS. If those tractors
in equipment such as tractor power
were to get too close to the edge of
the road, they could overturn into a
could drastically reduce the number of incidents. Also, before getting off the machine, remember to disengage the PTO, turn off the tractor and make sure the parking brake is applied and working properly. Proper education, training, and
Roll-over protective structures (ROPS) and seat belts save lives.
Weâ€™re working with you to make sure all farmers go home safe. For resources and videos on safe equipment operation, visit worksafebc.com/agriculture.
supervision is important as well.
or working around equipment, keep
If you’re an employer, you’re
these safety tips in mind:
responsible for making sure your workers understand the hazards of their job and have been trained on how to operate equipment and tractors safely. Also, check in with your workers to ensure that they’re following safe operating procedures. If you’re the one operating the tractor
• Use the right piece of equipment for the job. • Read and make sure you understand the operator’s manual. • Check to ensure the tractor is in good working condition before you operate it.
• A lways make sure all PTO shields and guards are in place and in good condition. • Ensure the ROPS is up, and always wear your seatbelt. • Ensure the tractor brakes are in good condition, working well in both directions (forward and reverse), and properly locked for higher speeds. • A lways drive at a safe speed, and be familiar with the terrain slopes and conditions. Always review the conditions of your work area for irregularities such as holes or other obstacles. • Ensure all loads are properly secured, including large bales, and objects being raised above the head level of the operator. • Turn on level ground whenever possible, and avoid soft shoulders. • When getting off the machine, disengage the PTO, turn off the tractor, and ensure the parking brake is on and operating effectively before you dismount. • When operating a tractor with a front-end loader, keep the bucket low when travelling and turning. Never leave the tractor seat with the bucket raised. WorkSafeBC can help you and your workers stay safe around tractors and other agricultural equipment. There are a variety of resources that can provide the information and safety advice you need at worksafebc.com/agriculture. While there, have a look at our videos on tractor safety. For hands-on assistance with tractor safety, contact AgSafe at 1.877.533.1789. o
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• Treatment of winery washwater at Greenlane Estates Winery, Beamsville • Ttreatment of winery washwater at Southbrook Winery, Niagar-OnThe-Lake
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Multispectral: More data from each flight
Many companies have been
standard visible-light (RGB) cameras
Agronomeye in New South Wales,
clambering for top spot in the
or consumer cameras converted to
agricultural drone market. Incredible
also collect near-infrared light. That
improvements in robotics and flight
is, until 2016. Now multispectral
technology have created aircraft
sensors have finally come of age and
that can fly further, faster, and
are affordable enough for use on both
longer. They gather data seemingly
field and specialty crops.
autonomously, though for regulatory
Vineyards are using these systems to
visible-spectrum bands, a broader
provide valuable new insight.
near-infrared band, and a narrow
reasons there must always be an authorized pilot in charge for safety
â€œAdding value to the clientâ€™s operation
With the immense pace of change
imagery has gone beyond a pretty
in the aircraft, the development of
picture and we are now delivering
sensors and software did not keep
actionable data that vineyard
up. Most farm unmanned aerial
managers can put to work to produce
systems (UAS) today are using either
a better product,â€? says Stu Adam from
is key. UAV [unmanned aerial vehicle]
The Slantrange 3p used by Agronomeye in Australia (available from LandView in Canada) is a multispectral system that gathers four distinct bands of light: two
red-edge band. There are two key advantages of these multispectral systems: many narrow bands of light give deeper insight, and calibration of the imagery improves comparability over time. The Slantview software, for example,
Previous page: An Agronomeye multispectral mapping mission using a quadcopter. Left: Agronomeye pilot preparing to fly a fixed-wing mission at Tyrrell’s Wines. Above: Vineyard stress map at one-metre resolution with insets at 10-centimetre pixels with soil filtering applied.
can use the four bands of light to
uniformity and producing the
create maps of things as varied as
weed pressure, crop stress, canopy coverage, and yield potential. The sensors are measuring light reflected by plants and soil, but the amount of light reflected varies with the amount and type of ambient light at the time the image was taken. Maps from earlier in the day or under clouds are now comparable to images taken under bright sun at high noon. In addition, the Slantrange starts processing the imagery with an onboard computer
of long-term future planning. Chris Tyrrell, the chief operating
The periodic scans are matched up
officer, suggests that it is less about
to vineyard condition records, daily
making money now.
grape testing, and fermentation levels. The hope is that data tracked throughout the season will
“You’ve got to think about 10, 20, 160 years into the future. So how
provide insight into parameters
does this year’s data affect what we
contributing to better quality. In
do next year, how does that affect
the wine industry, decision-making
what the vineyard is going to be
must go beyond the current year,
doing in 10 years? Every year you’ve
and Tyrrell’s uses the imagery not
got to strive to get better and this is
only for annual management and
another tool to help us do that. We
budgetary direction, but also as part
will definitely expand the service.” o
with access to its own GPS, compass, and accelerometer data to make the maps available within minutes after a flight. Agronomeye provides professional imagery services to the vineyards of Tyrrell’s Wines in Australia (fifthgeneration vineyards; two-million bottles per year). Agronomeye pilots fly custom aircraft of their own design and use the Slantrange sensor to develop a variety of maps. Andrew Pengilly, the vineyard manager,
Providing Canadian Grapevine Solutions
considers the imagery a management tool that assists him in seeing blocks across the entire property instead of just what they could see at ground level. For him, it is about achieving
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Bringing grape-growing to new levels in the Okanagan Gabriel Balint, who earned his PhD at Brock University CCOVI, is the viticulture professor leading delivery of Okanagan College’s new Viticulture Technician diploma.
Long before a cork is popped or a cap is turned on a bottle of wine, there is someone gazing over rows of vines, calculating what needs to be done in the vineyard, examining the science of growing grapes from soil, to water, to sun.
When asked what makes the Okanagan unique, Balint pauses. “The diversity of terroir. The climate is totally different from Niagara, the other great Canadian wine
Gabriel Balint is excited to bring his
region, more predictable with some
knowledge, gained through years
exceptions like this year, as the
of vineyard experience in regions
mountains and the lakes make
and climates around the world, to
the difference. The Okanagan’s
Okanagan College as the viticulture
topography generates a diversity
professor leading delivery of the
of mesoclimates which creates
college’s new Viticulture Technician
conditions to grow diverse grape
diploma, a two-year program that
varieties and make amazing wines.
growing season, students will have
begins this September. With a PhD
And, the volcanic and glacial activity
opportunities to develop and apply
and a sommelier certificate as his
is reflected in the soil diversity found
skills leading to sustainable practices,
in the area. It will be interesting to
and be exposed to the ever-changing
explore and learn about it with the
role nature plays in grape growing.
They will also be required to complete
own credentials, Balint brings much to the role. “The Okanagan region is very appealing, and being part of a plan and vision for this program means I get to help build something new from the ground up. I want to create something that one day leaves a legacy for the industry and serves its needs,” says Balint. “And after consulting for many years, it’s nice to settle down in this unique region.” Balint pursued his viticulture education in Ontario, earning his PhD in viticulture and oenology at Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI). Before researching his doctoral thesis on water stress, he earned a masters of science in Horticulture (IPM) –
Agricultural Sciences and Veterinary Medicine in Iaşi, Romania.
More than five years of labour market research and curriculum development
knowledge so graduates can work as part of the vineyard management team to plan, develop, plant and maintain a vineyard, of course leading to the final product: great wine. Structured around the viticulture
a co-op term, working directly with industry professionals and mentors.
has resulted in this new diploma,
“You do not need to have a farming
which will be delivered at the college’s
background, but you do need a good
Penticton campus, directly addressing the need to have a high level of grape growing expertise in the wine industry.
combination of patience and passion… especially patience,” says Balint, noting that some people go into viticulture to become winemakers,
“Looking at Gabriel’s history, we knew
but those who grow the grapes have a
his own extensive education would
different level of pressure.
be an asset,” says Jonathan Rouse, director of food, wine and tourism at Okanagan College. “Add to that
“But, in the end, everyone wants to make good wine. If the growers
his experience out in the field, quite
are happy and we can have a good
literally, and we knew we had found
impact on the wine community in the
the right person to lead the new
Okanagan, then I will be happy.”
viticulture technician diploma.
The first group of 20 viticulture
jointly delivered by the University
The program is designed to provide
technician diploma students begin
of London, and the University of
hands-on, theoretical and practical
their studies this fall. o
A New Viticulture Technician Diploma Program Coming Fall 2017 With support from British Columbiaâ€™s wine grape growing community, Okanagan College will offer a two-year diploma program beginning in September for those who want a rewarding career in the wine grape industry. The program will provide hands-on, theoretical and practical knowledge to work as part of the vineyard management team. Students will learn to plan, develop, plant and maintain a vineyard for the production of quality wine. An important part of the diploma is a co-op term to ensure students have a comprehensive understanding of the production practices and processes that are critical for success working in the industry, while building connections with employers and influencers in Canadian wine.
Find out more visit okanagan.bc.ca/fwt
Health and safety for
vineyards and wineries By Wendy Bennett, CRSP As of May 2016, British Columbia
experience, and environment, workers
is home to 275 licensed grape
are susceptible to various hazards in
wine wineries and 929 vineyards,
and around their workspace.
employing more than 12,000 people throughout the province .
Some of the most common hazards faced by workers in vineyards and
Many vineyard and winery employees are short-term, six-to-12 months; medium-term, one-to-two years; or long-term, two-to-five years. Depending on their specific work,
r.r #1 Windham Centre,
wineries include: •O perating equipment on hillsides or uneven terrain •P ushing and lifting heavy bins, tubs,
Ontario Canada N0E 2A0
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barrels, pumps, hoses, and mixers • Using pruning shears and picking knives • Working with hazardous chemicals • Entering confined spaces Workplace accidents can have a tremendous impact. For the injured worker, the result is pain and suffering, possible disability, or
Did we miss your winery in our new 2017 directory listings? Visit us online at crushmagazine.ca to get in the next issue.
loss/change of employment. Their coworkers and families are also affected by the stress of dealing with a workplace accident. For employers, large and small, the impact of a workplace accident could result in a significant financial set-back due to increased insurance premiums or fines, interruption in production, property damage, or hiring replacement workers. The serious impacts of workplace accidents on workers, family and company finances can be mitigated or avoided by proper and on-going management of workplace risks. What employers can do: • Establish an occupational health and safety program • Correct any workplace conditions that are hazardous and inform your workers about any remaining hazards
Health and Safety Regulation and other legal requirements. •F ollow established safe work procedures - using any required personal protective equipment •R efrain from activities or conduct that may endanger the safety of others •D o not work if you are impaired by drugs, alcohol or fatigue •R eport hazards, accidents, equipment malfunctions or violations
• Cooperate with your joint health and safety committee (or worker health and safety representative) The best way to stay safe is to be safe. Take all reasonable measures to protect the well-being of employees or co-workers when carrying out work and responsibilities. Implementing a health and safety program is the first step. Wendy Bennett is the executive director of AgSafe. o
Your Success is our Priority Quality Products & Effective Cellar Solutions
• Ensure that your workers know their rights and responsibilities under, and comply with the Occupational Health and Safety Regulation • Provide your workers with the education, supervision, and training specific to your workplace, as well as providing properly maintained protective devices, equipment and clothing, and ensuring workers use them • Consult and cooperate with your joint health and safety committee (or worker health and safety representative) What workers can do: • Be proactive in protecting your health and safety, and that of your co-workers or others who may be affected by your actions
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• Comply with the Occupational
A single instrument that provides an entire wine lab Wineries without their own lab frequently spend a small fortune sending samples to outsourcing labs. Oftentimes the number of samples a winery tests is limited to save on costs with a potential sacrifice to quality. The OenoFoss’ no cost per test, fast analysis, and ease of use changes that. With dozens of installs across Canada, hundreds in the United States, and thousands across the globe, the wine industry has adopted the OenoFoss as its leading analytical platform to drive quality decisions in a fast, cost-effective manner. The OenoFoss is a compact, simple-to-use FTIR-based instrument that provides instant analysis of critical parameters. This compact entry-level platform was first developed about eight years ago and is based upon the same technology FOSS uses in its WineScan platform that has been in use by major facilities, outsourced analytical labs, and university programs for nearly 20 years. It only takes a few drops of juice, fermenting juice or wine and requires no prior lab experience. Two minutes is all it takes to measure the key analytics required to monitor harvest parameters, alcoholic and malolactic fermentation, and general wine quality analytics. With no wear or routine maintenance parts, the OenoFoss requires no PM plans, regular service, or additional costs beyond the purchase. New units feature a dedicated computer, initial reference chemistry to tailor the unit to your specific wines, as well as a full on-site installation and training so you can have an entire lab’s worth of analysis running on day one. Imagine the ability to have immediate and frequent testing during fermentation or testing every barrel instead of a sampling without any additional equipment and no special training. Advanced features can include segmenting analysis profiles by varietal, region, or even customer if being used by contract facilities. This allows the unit’s calibrations to further fine-tune themselves based upon the user’s wines, as well as the tens of thousands of reference data points which make up the FOSS calibrations.
The OenoFoss is a compact, easy-to-use FTIR-based instrument that provides instant analysis of critical parameters. Inset: Two minutes is all it takes to measure key analytics required to monitor harvest parameters, alcoholic and malolactic fermentation, and general wine quality analytics.
Gusmer Enterprises is FOSS’ exclusive distributor and service agent in North America for FOSS wine products. Our experience in the wine industry allows a winemaker’s approach when working with FOSS instruments to make them the perfect solution for our industry. Unlimited testing when you want it, with no cost per test, means better insight to drive quality into the process. o Measurement parameters include: Brix Density Lactic Acid pH Gluconic Acid Residual Sugar Volatile Acidity Malic Acid OD 280 Total Acidity Tartaric Acid Colour NOPA Glucose YAN Fructose Ammonia Ethano
For over 90 years, Gusmer has offered a full range of innovative enological tools that enable your creative expression through unique
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The Revolutionaries Behind Wine’s Visionaries
Innovative tools to manage microbes in winemaking Pre-activated chitosan, a wide spectrum antimicrobial, is a true revolution for the wine industry.
Microbial contaminations can have
charge? Can we use chitosan to
Enartis Stab Micro and Stab
major negative effects on wine
eliminate Brettanomyces and other
Micro M: Microbiological
quality. Capable of developing at any
microorganisms in wine?
control with wide spectrum
These are the questions that
prompted Enartis to work on the
time during the winemaking process, spoilage microbes are opportunist organisms and difficult to control and eliminate. Recent developments offer winemakers new tools to remove undesirable microorganisms through fining, thereby avoiding filtration and reducing the use of anti-microbial
explore its effectiveness against other wine spoilage microorganisms. As result, Enartis developed a “preactivation” process which increases
products, Enartis Stab Micro M and Enartis Stab Micro are selective fining agents that eliminate populations of a wide spectrum of spoilage microorganisms, such
the molecular charge, solubility,
“Pre-activated” chitosan is very
Saccharomyces yeast, lactic acid
effective in eliminating potentially
bacteria and acetic acid bacteria. Both
harmful microorganisms such as
products are vegan and allergen-free
The revolution of microbiological stabilization
and contact surface of the chitosan.
as Brettanomyces, some non-
Chitosan is widely used in food,
acetic acid bacteria, Pediococcus,
alternatives to SO2 and lysozyme for
pharmaceutical, and medical
industries for its microcidal action.
The antimicrobial activity of chitosan
Schizosaccharomyces and other
is attributed to its positive charges
non-Saccharomyces yeast. Its effect
Enartis Stab Micro M (pre-activated
(NH3+ groups) that interfere with
on Saccharomyces cerevisiae is
chitosan and purified activated yeast
the negatively charged residues of
insignificant and does not affect alcoholic fermentation.
hulls) is specifically developed to
macromolecules on microorganism cell walls.
production process of chitosan and
Applications in winemaking
control spoilage microbe populations
It reacts faster and with lower
in turbid environments, such as juice,
Can chitosan’s antimicrobial effect
concentrations than standard
press fractions and fermenting must.
be improved by increasing the
chitosan available on the market.
Applications and dosage rates:
A little bit more about chitosan… Produced from the partial de-acetylation of Chitin (produced
from Aspergillus niger), chitosan is a cationic polysaccharide that interacts with a wide spectrum of microorganisms, alters their cell wall permeability, inhibits cell growth and leads to cell death.
• Prevention of volatile acidity production during grape transport: 75-100 g/ton of Stab Micro M on grapes at harvest; • Prevention of volatile acidity
• Prevent spoilage microbe development during ageing: 2-5 g/ hL of Stab Micro every racking to keep your wine “clean” and remove any microbial contamination;
• Remove a high-level contamination of spoilage microbes: add 10-20 g/ hL of Stab Micro to wine, let settle and rack five to six days after addition. o
production during cold soak: 70 g/ ton of Stab Micro M at crusher or during first homogenizing pump over; • Manage “compromised fruit” and reduce bacterial populations; • Control, delay or avoid malolactic fermentation: 10-20 g/hL of Stab Micro M during fermentation; • Limit the risk of MLF during the “prise de mousse” in sparkling wine: 8-10 g/hL in base wine before tirage. Enartis Stab Micro (pre-activated chitosan) is highly effective in controlling spoilage microorganism development in wine during ageing. Applications and dosage rates:
43 EVQ_STAB MICRO_WBM tr.indd 1
Put science to work for you
The University of British Columbia
in alcoholic and non-alcoholic
to meet your unique needs. Our
(UBC) Wine Research Centre offers
beverages and food products.
mass spectrometry facility has a
a comprehensive range of research services for the food and beverage
UBC is a global centre for research
suite of instruments that provides analytical organic mass spectral
industry, including analyses of
and teaching and consistently
fragrance and aroma compounds,
ranks in the top 40 universities
facility manager, who has more
and flavonoids and anthocyanins
worldwide. Located at UBCâ€™s Point
than 25 years of experience in
in fruits, as well as metabolite
Grey campus, the Wine Research
mass spectrometry and chemical
profiling of small molecules
Centreâ€™s services are customized
techniques, and is overseen by our
Contact: Lisa Rooney @ 604-822-0005 | email@example.com
The University of British Columbia Faculty of Land and Food Systems 2205 East Mall, Vancouver, BC V6T 1Z4 Canada 44
INDEX TO ADVERTISERS A.M.A. Plastics Ltd.............................................................................................21
Okanagan Viticulture Services Inc...................................................................23
Praxair Canada Inc..........................................................................................OBC
Princeton Wood Preservers Ltd.......................................................................25
Applied Compression Systems.........................................................................25
Quercus Concepts Inc.......................................................................................21
Aqua Treatment Technologies..........................................................................33
Ramondin U.S.A. Inc..........................................................................................27
Ben Berg Farm & Industrial Equipment...........................................................32
Raynox 2000 Inc................................................................................................29
Brock University................................................................................................. 7
Redden Net & Rope Ltd......................................................................................21
Bucher Vaslin North America...........................................................................39
Demptos Napa Cooperage................................................................................IBC
Seisland Surveys Ltd...................................................................................18, 19
Town Hall Brands...............................................................................................15
Gintec Shade Technologies, Inc........................................................................38
UBC Wine Research Centre.............................................................................. 44
Gusmer Enterprises, Inc...................................................................................41
Unitech Scientific LLC........................................................................................27
IDL Process Solutions Inc................................................................................. 45
Whatcom Manufacturing Inc...........................................................................14
Landview Drones.............................................................................................. 34
Process Solutions Inc.
Process & Product Development Alcoholic & Non Alcoholic Beverage Industry Equipment Sales
: Wine Analytical Kits : Fining & Treatment Agents : CelluFluxx, EasyLab H Flottweg : Belt Presses : Decanters H R. Wagner : Rapid SO2, TA : Quality Hungarian Oak H Trust : Barrels & Chips H EMD H Erbsloeh
1164 Lee Street, White Rock, B.C. Canada V4B 4P4 Ph: 604-538-2713 • Fax: 604-538-4517 • www.idlconsulting.com
DEL Communications Inc. and you,
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O K A N A G A N
C O L L E G E
FOOD WINE TOURISM
DO YOU ENJOY LEARNING ABOUT WINE AND SHARING YOUR INTEREST WITH OTHERS? Be part of the exciting sales side of the wine industry with the popular Okanagan College
Wine Sales Certificate program. • The most current industry-relevant knowledge and skills required for succeeding in a variety of wine sales settings in the Okanagan and beyond. • An excellent complement to WSET certification. • Take courses in class or by distance education, allowing you the flexibility to access wine sales training from anywhere, any time that suits you. • All students must attend the two in-class weekends at the Penticton Campus, experiencing field trips and wine sensory training.
NEXT INTAKE IS SEPTEMBER 2017
VITICULTURE AND WINE STUDIES Start or further your career in B.C.’s largest grape growing region. Our applied programs include off-campus learning opportunities, guest speakers, work experience placement, and sensory wine tasting in the B.C. Wine Information Society Sensory Centre. In our viticulture and wine studies programs you will gain skills and knowledge to either become a viticulturist, work in a wine cellar, or in business and wine sales.
PROGRAMS INCLUDE: • Viticulture Technician Diploma • Winery Assistant Certificate Program • Wine Sales Certificate Program • Viticulture Certificate • Food, Wine & Tourism Workshops and Courses • BC Wine Server (Free online)
It’s going to be a very good year Wine making isn’t just an art. It’s also a complex chemical process and in today’s modern wineries, compressed gases play an increasingly important role in many aspects of bottled wine.
To find out how Praxair can help make this year a good one contact us at 1-800-225-8247 or email us at firstname.lastname@example.org
Dry ice (carbon dioxide) for cryomaceration Dry ice (CO2) is an ideal way to cool grapes in warm weather. When added during crushing, it can help keep the grape temperature down, which helps control the fermentation process. Praxair also offers self-calibrating CO2 monitors. Argon vs. nitrogen for blanketing Traditionally nitrogen (N2) has been a safe, affordable choice for blanketing in both tanks and bottling. However, experience has shown that it’s not totally inert and can form nitrites. This is why, with Praxair’s help, many wineries are switching to argon (Ar). Argon’s 100% inert composition makes it a better choice for blanketing. Dosing helps extend shelf life Praxair also offers liquid nitrogen (LN2) dosing which helps reduce the headspace oxygen in wine bottles and can extend shelf life by minimizing oxygen levels.
Published on Jun 28, 2017