Speakers have given permission to post their abstracts/PowerPoint presentations.
To narrow the list below search using keywords in the search fields below.
2011
Abstract
2009
As a winemaker you have very likely decided upon a winemaking style and varietal and possibly whether or not you would prefer French, American or other origin oak barrel.
2012
<p>This is a follow up to the 2011 workshop which provided an overview of a Labour Market Partnership project focusing on human resource issues in the viticulture sector. It includes the findings of a recent Labour Market Information Research project, as well as recommendations to address sector human resource issues.<br />
</p>
2009
Please view attached file.
2012
2011
Istituto di Frutti-Viticoltura, Università Cattolica del
Sacro Cuore, Piacenza, Ital
2012
<p>The topics covered include:</p>
<ul>
<li>
FortisBC – energy rates, energy efficiency programs</li>
<li>
How vineyards/wineries use water and energy (irrigation, refrigeration, cold storage, cleaning equipment, etc.)</li>
<li>
Steps to reducing energy
<ul>
<li>
Energy audit</li>
<li>
Identifying cost-effective measures that reduce energy use and improve system performance</li>
<li>
Irrigation pumping<br />
Refrigeration and coolingC</li>
<li>
ompressed air</li>
<li>
Motors</li>
<li>
Lighting</li>
<li>
Packaging</li>
<li>
Cleaning</li>
<li>
Making upgrades (over time)</li>
<li>
How to access FortisBC incentives and rebates for upgrades</li>
</ul>
</li>
<li>
Examples of best practices and success stories in Okanagan<br />
</li>
</ul>
2012
<p>Have you or your workers ever felt aches and pains during pruning season? Those aches and pains can become more serious and turn into musculoskeletal injuries (MSIs). MSIs can become long-term or permanent injuries. Come and learn about what you can do to prevent and reduce MSIs in pruning.<br />
– Gina Vahlas, Ergonomist, WorkSafe BC<br />
</p>
2009
Vineyard surveys conducted over the last several growing seasons (2007-2009), have identified a significant number of vines showing symptoms of root and trunk disease.
2011
2012
<p>Please see attached presentation on What to Spray, When to Spray, and How to Get It Where You Want It</p>
2011
Labour Market Partnership Project sponsored by the BC Ministry of Jobs, Tourism and Innovation to address labour market issues of the wine and grape sector in BC. Key areas include an overview of the LMPP program and then a close look at the sector’s project including a review of the objectives and outcomes (including an industry assessment to determine the viability of an apprenticeship training program for viticulture/viniculture technicians.).
2011
How acregulatory regime affects all aspects of production, distribution, and consumption of wine in British Columbia.
2009
Since the mid-1980’s winemaking conditions and practices have been evolving rapidly. The practice of delayed harvesting of grapes results in higher must pH and sugars as well as greater nutrient imbalance putting the yeast under extreme conditions.
2011
Spider, rust and bud mites are potential pest problems for Pacific Northwest vineyards and can cause significant economic damage. However, mites are well managed by an assemblage of endemic natural enemies in a low pesticide-input environment.
2011
Plant-parasitic nematodes are recognized to be important pests of grapevine in most major grape-growing regions of the world. This presentation will describe the current state of knowledge about nematodes in vineyards in the Okanagan and other regions, including results from our research. Finally, I will discuss some management options for nematode-infested soils.
2012
2012
2012
<p>A discussion on how membrane technology can be utilized to adjust the pH of wine and some of the advantages over traditional acidulation.</p>
2009
Early winegrowing in Oregon always involved white wines. Although the first grapes were planted by retired French-Canadian fur trappers in the 1840s, many settlers in the second half of the nineteenth century had German heritage, and German white varieties, particularly Riesling, were favored.
2012
2011
Comparison of aromagrams obtained from honey extracts and ones from white wine containing honey
2012
<p>Risk Assessments are the most important part of any Health and Safety Program. This management system is used to identify, assess, and control hazards in any workplace scenario. Walk through a risk assessment based on common hazards in a viticulture/winery setting. The focus of this PowerPoint is will be on hazard identification, evaluation of risk, and selection of risk reduction measures. This is a simple risk assessment tool that can be used for all workplace scenarios. </p>
2012
<p>The aim of this study was to detect the population dynamics of Saccharomyces cerevisiae wine yeast strains during inoculated and spontaneous fermentations in three wineries located in the Okanagan Valley of British Columbia, Canada. In total, 9 guided and 3 spontaneous fermentation tanks containing Vitis vinifera L. var. Pinot Noir berries were sampled from four distinct stages of fermentation (cold-soak, early, mid, and end). A total of 720 yeasts were isolated and identified from the 2010 Harvest year. S.cerevisiae strains were distinguished using PCR amplification of six hyperviariable trinucelotide microsatellite loci and identified upon comparing their genetic fingerprints to a published comparative microsatellite active dry yeast (ADY) database and an ADY database that was constructed for each winery. DNA sequence analysis of the internal transcribed spacer (ITS) and the D1/D2 domain regions of the large subunit of ribosomal DNA were used to identify non-S. cerivisiae spp. Twelve commercial S. cerevisiae strains and 20 unique S. cerevisiae fingerprints, or ‘unknown’ strains, were detected from all three wineries. The detection of ‘unknown’ S. cerevisiae isolates may be due to recombination events of commercial strains generating hybrid S. cerevisiae isolates or they may be of natural origin. Non-Saccharomyces species were the dominant yeasts in the cold-soak stage and S. cerevisiae strains were mainly isolated during early, mid, and end stages of fermentation. At two of the 3 wineries, the commercial S. cerevisiae starter cultures were not necessarily the dominant or finishing strain and a non-inoculant commercial strain, Lalvin ICV-D254, was consistently detected in both guided and spontaneous fermentations. The dominance of Lalvin ICV-D254 appeared to be correlated with whether the winery had used this strain in fermentations of other grape varietals. In only one of the three wineries did spontaneous fermentation have a substantial strain diversity increase as compared with the inoculated fermentations.</p>
<p><strong>Acknowledge of funding sources:</strong><br />
The authors are grateful for financial support received from Natural Sciences and Engineering Research Council (NSERC) and Quails’ Gate Estate Winery.<br />
</p>
2009
Please view attached file.
2009
Please view attached file.
2009
The sensory quality of wines made in 2008 from a study of irrigation and N fertilization of Merlot vines will be evaluated by BCWGC Conference attendees. Treatments in the study included irrigation to provide the same total amount of water but applied daily or every 3 days; and N fertilization at 0 or 15 lb/ac applied at veraison in addition to the normal applications 25 and 20 lb/ac applied at budbreak and bloom, respectively.
2009
The low temperatures experienced in late December 2008 and early January 2009 in the southern interior of British Columbia presented a unique opportunity to study the winter hardiness of commonly grown V. vinifera wine grape varieties. The rare combination of near-lethal threshold temperatures, an established temperature-monitoring network, and a large number of variety blocks within the monitored area created a rich source of data for the study.
2009
A vineyard requires inputs of water and nutrients, it interacts with wildlife, insects and other organisms, it requires human labour, and it produces grapes that are processed into wine and ultimately consumed. How these inputs, interactions and processes are managed is what differentiates a vineyard that is sustainable from one that is not.
