Speakers have given permission to post their abstracts/PowerPoint presentations.
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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.
2009
Please view attached file.
2011
Istituto di Frutti-Viticoltura, Università Cattolica del
Sacro Cuore, Piacenza, Ital
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
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.
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.
2011
Comparison of aromagrams obtained from honey extracts and ones from white wine containing honey
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.
2011
Tannin Management of Red Wines from Washington State
“Over the past 6 years, tannin management has been my primary focus as I have managed the red winemaking program for one of Washington’s largest wineries. I have had the good fortune to be able to approach my winemaking from a similar fashion as one might approach research – conducting numerous trials on multiple lots, and following the evolution of those lots as they age. In this presentation I will walk through the advancement of those trials and give my observations on how different techniques affect tannin expression in red wines. Included amongst those techniques will be everything from harvesting and receiving methods, fermentation and cap management techniques, aging regimes, and everything in between.”
2009
Tannins are polyphenols that are widespread in the vegetal kingdom and are present in various plants and food products (wine, tea, cocoa). Tannins are generally divided into two subgroups: condensed tannins and hydrolysable tannins. In wine, both types of tannins are present.
2011
Abstract
2009
This presentation is a revision of our knowledge and understanding about the chemicals basic of wine aroma. One of the key points of the present knowledge is the surprising aroma- buffering effect played by ethanol and the major volatiles formed by fermentation. Such a system has the ability to suppress the effect of many odourants added to it, particularly of those with fruity characteristics.
