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Atlantic Canadian Wine Industry Partnering Forum

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									Atlantic Canadian
  Wine Industry
Partnering Forum
  Insect Behavior and Chemical Ecology
• Targets:                • Goals:

  – Moth pests, honeybees,   – Insect pest
    beetles, maggots           management
                             – Monitoring and
  –   Blueberries              control
  –   cranberries,           – Reduced pesticide
  –   Lingonberries            application
  –   Corn                   – Increased crop
  –   cole crops
                             – Novel, cost
  –   Forestry                 effective
  –   And Grapes!              management tools

      Kirk Hillier, PhD
   Integrated Pest
 Management in Nova
  Scotia Vineyards
• Technician: Jose Lefebvre
• Protocol:
  – Grower Survey
  – Survey regional insect distributions
  – Trapping and monitoring across
  – Seasonality and forecasting
  – Verification and damage
  – Publish results online to develop a
    knowledge base for growers
           Future Directions
• Identify key problems in NS vineyards
• Develop/deploy methods for monitoring
  pest distributions
• Set baseline for invasive species
• Establish regional forecasts and reporting
  through internet
• Foster research links for continued
    What’s in your wine?
             Anthony Z. Tong, Ph.D.
         Department of Chemistry, Acadia
                            Tastes very nice, why?
                        Your tongue vs. my instruments

                         Advantages of
                         instrumental analysis:
                         - Accurate
                         - Reproducible
                         - Quantitative
                         - Versatile
12% alcohol + water?
Analytical Centre for Wines

Gas Chromatography –      Liquid Chromatography –
Mass Spectrometry         Tandem Mass Spectrometry
                          What can I help?
                          - Quality control
                          - Flavour pattern analysis
     Photo-spectrometer   - Product optimization
                          (wine, grape, water, etc.)
Analytical methods developed:
- Alcohol (Ethanol and Methanol)
- Free and total Sulfur Dioxide (SO2)
- Organic acids (Tartaric acid, Malic acid, Citric acid, Lactic
acid, etc.)
- Dissolved Oxygen (O2)
- Turbidity, pH, Ammonium, Conductivity and some metals

Analytical methods to be developed:
- Sugars (Glucose, Fructose and Sucrose)
- Poly-phenols (antioxidants)
- Glycerol
- Acetaldehyde and Ethyl Acetate
- Yeast culture
                       Dr. Scott Follows
                F. C. Manning School of Business
      Education: A Virtual Learning Environment
Use text, images, video, and user interactions to create an engaging and
  fun learning experience.

Key to selling wine successfully is education (for Licensees, Servers and
                            For example: Servers

How to sell wine                                How to serve wine
•Providing information to customers             •Temperatures
•Making customers feel comfortable about        •Glasses
ordering wine                                   •How to open bottles
•Encouraging customers to ask questions and     •How to pour properly
experiment                                      •Cleaning up spills and stains
•Using proper wine descriptions
•Pairing wine with food
•The Selling Process
       Dr. Scott Follows
F. C. Manning School of Business
       Dr. Scott Follows
F. C. Manning School of Business

          Learner progresses through a linear
          virtual learning environment.

          The Guide (Sommelier) provides
          information and feedback to learner.
       Dr. Scott Follows
F. C. Manning School of Business

        Wine service temperatures.
        Serving wine at the correct temperature
        will greatly enhance the enjoyment on
        offer. If served at high temperatures a
        white wine will taste oily and lose
        character, and if over-chilled will taste of
        nothing at all. ……..
                                    Correct, L’Acadia
                                    is a white wine…..

                                     Incorrect, L’Acadia
                                     is a white wine….
                                     Please try again.
       Dr. Scott Follows
F. C. Manning School of Business

       When pouring wine….

       serve the host first,   serve women before
       then move clockwise     men.
       pouring women
       before men
                               move clockwise
       the order of pouring
                               pouring women before
       does not matter.
                               men, serving the host
 In Pursuit of Organic
Viticulture and Winery
        by Martin Tango, PhD, P.Eng
   School of Engineering, Acadia University

Growing grapes where Organic
calcium plays a role in recycling             Backyard viticulture 1

organic matter as simple
chemicals that are utilized by
                                              Backyard viticulture 2
 Outreach to Viticulture
The role of nutrients availability and its effect
on regulating vine growth and grape quality.
   Determine conditions that support efficient
  nutrient uptake.
   Modify physico-chemical characteristics of the
  soil and microrhizae environment.
   Use natural Calcium (NB’s-Aquamedia) to
  regulate soil buffering capacity (pH) as well as
  favour conditions to promote assimilation of
            Services Available
Soil sampling, analyses and evaluation of mineral constituents:
  Identify mineral concentrations and recommend actions.
  Assess essential microbial consortium that promotes vibrant
   vine growth.
Assess plant integrity
  Budding, leaf texture, stem stability, fruiting quality.
  Extent of fungus, mildew and rot on vine plants.
Formulate strategies for the application frequency and dosage of
natural antimicrobial formulations from Aquamedia.

                                        Source: metronews.ca, Halifax April 26,   Courtesy: Petite Riviera Vineyard and
Courtesy: Petite Riviera Vineyard and                                             Winery, 2010
Winery, 2010                            2010
SEM’s of Soil Samples
Future Opportunities

Lime Vs AquaMedia   Source:

                       Ultimate Success
                       Healthy soil nurtures
                       Vibrant Plant that yields
                       Enriched fruits which produce
                       Quality fruit extracts; juices, raisins, wines
                       Need to Diversify value-added products
                       Search for valuable inter-row compatible
Lime Vs AquaMedia   plants
    Shelley MacDougall, PhD
 F.C. Manning School of Business
• Research & expertise in finance
  – Strategic capital investment decisions
  – Carbon credits, cap & trade systems
  – Published research on
     • Strategic investments in manufacturing technology,
       intellectual capital, small business investment
     • pedagogy
     • classroom case studies (including “Sainte Famille
       Wines,” 1992).

                     Shelley MacDougall, PhD
 Student – Community Projects
• BBA Core program
  – 2nd year students study:
    •   Marketing
    •   Finance
    •   Management Accounting
    •   Operations Management
    •   Management Science
    •   Organizational Behaviour
    •   Organizational Theory.

                      Shelley MacDougall, PhD
  Integrative Real-life Projects
• Students engage and apply theory to
• Businesses receive free consulting by
  students, guided by professors
• Project possibilities:
  – Evaluation of company expansion, new
    product introductions, acquisitions, product
    contribution analysis, financial health, new
    marketing campaigns.

                    Shelley MacDougall, PhD
  Dave Kristie, Department of Biology
• Expertise in plant growth and development, but have
  broad interests in “physiological problems”
• Have a long family history of grape growing in
• Currently have one Honours student working on a
  project at Muir Murray Winery
• I frequently have students looking for Honours
  research projects who could work on physiologically
  related projects in NS viticulture
• Need to identify possible physiological
  problems/issues relevant to the NS industry
  One possible area of cooperation:

The Australian & New Zealand Grapegrower & Winemaker
www.winebiz.com.au September 2009 – Issue 548
Atlantic Canadian
  Wine Industry
Partnering Forum
             Dr. Balakrishnan Prithiviraj

Associate Professor
Department of Environmental Sciences, NSAC.

Marine Bio-products
Plant Stress Physiology
Plant Disease Management
Current Marine-Bioproducts Research at
                  Plant growth promoting effects
                             Disease resistance
                               Salinity tolerance
                                 Frost tolerance
                               Insect resistance
              Plant Growth-Promoting activity

Better root growth
Enhanced shoot growth, more leaf area      Better crop
Increase in net photosynthesis
              Frost Tolerance

Contr   ANE    EtoAc
Disease resistance
Thank You
Best Nutrient Management
 Practices in Wine Grape

                 Mehdi Sharifi, PhD
    Nova Scotia Agricultural College
Mehdi Sharifi, PhD, PAg

• Department of Environmental
• Assistant Professor
• Nutrient Management
  Research Chair
• Located at AFHRC Kentville,
Research Area
• Nutrient management in arable and horticultural

• Manure and compost management in
  agricultural systems

• Sustainable agricultural cropping systems

• Agricultural waste management
Research Interest Related to Wine Industry

• Nutritional requirements for maintenance of
  healthy vines and highest quality grapes

• Fertilization for optimizing wine grape

• Organic nutrient management in wine grape

• Sustainable production of high quality wine
  Kris Pruski, Ph.D.
Associate Professor,
   Fruit Horticulture
Nova Scotia Agricultural College
Fruit Horticulture Programme
•   Small fruits
•   Tree fruits
•   Research and Teaching
•   Research Projects – small fruits:
    • Evaluation of new raspberry hybrids (A.
      Jamieson, AAFC Kentville)
    • Strawberry cultivar trials (K. Best)
Research Projects – small fruits
• Evaluation for organic production (NSAC
   • New grape hybrids (A. Jamieson, AAFC Kentville)
   • Haskap (Lonicera caerulea) (B. Bors, U of Sask.)
• Micronutrient (boron) management in New York
  Muscat grapes (Jost Vineyards)
• Determination of fermentable Nitrogen levels in
  grape juice and/or wine (L’Acadie Vineyards)
Haskap at
NSAC orchard

                  Grapes at
               NSAC orchard
 Research Interests
• Ecological approaches to management of grape
  production (OACC)
• Fermentable N analysis standards for grapes (J.
• Nutrient management in grapes
• Fruit wines (new crops, i.e.haskap)
 Past experience with grapes
• Wine testing ! Wine making !
• Work in vineyards in France in 1980s (Menerbes –
  Provence/Luberon; Monmartre – Paris)

                 THANK YOU
David Percival, PhD
Associate Professor
Department of Environmental Sciences
Nova Scotia Agricultural College
• B.Sc.Agr. (Horticultural Science), M.Sc. (Plant
  Physiology specializing in viticulture) and Ph.D.
  (Plant Physiology specializing in carbon
  assimilation and metabolism).
• Experience/Training/Specialization
   • Canopy management
   • Berry/disease interactions
   • Berry composition
 Nova Scotia Research (2007 to 2009)
• cv. De Chaunac
• Factors examined:
  – Polyethylene sleeves
  – Fruit zone leaf removal
  – Reflective groundcover
• Factors examined:
  – Changes to physical environment
  – Vine growth, development and berry yield
  – Berry and must composition and wine stability
                                     Fuel                     Transport                                     Microwave/Ultrasonic/UV
                                                                                   Pruning (Mow)
                                                                                                       GHG’s, net energy

                               Real Time Soil and Plant
                           Characterization (Duel EM, Ultrasonic
                                 and VIS/NIRS Technologies)
                                                                          GHG’s, NH4,
                                                                          net energy

Agrochemical                                        Agrochemical                    Vegetation/
 production                  Transport               application                      Crop
                                                                                                       GHG sequestration

                                                                                                          Harvest Recovery,
  IPM Technologies                                                                                       Quality Assessment
                                        NIRS/CASI                                                          and Traceability
Implementation of New
        Bio- and
Env. Friendly Pesticides
                                Variable Rate Applications                              Crop Harvest                Berry Yield

                                                                                                       Residual N
            Teaching and Training
• NSAC/Brock Viticulture and Oenology Initiative
• Introduction to Viticulture course
• Canada/EU TAPVO initiative
  – Transatlantic Curricula in Agricultural Principles
    applied to Oenology, Viticulture, Natural Products
  – Brock University, NSAC, University of Udine,
    University of Victor Segalen Bordeaux 2 and Instituto
    Superior de Agronomia

                  Thank You!
Atlantic Canadian Wine Industry Partnering Forum
                Acadia University
                  June 3rd, 2010

          Atlantic BioVenture Centre
            Nova Scotia Agricultural College
                         Richard F. Ablett, Ph.D.
 • Richard Ablett, Ph.D.
 •   CEO, Atlantic BioVenture Centre
 •   Food Scientist
 •   Bio-resource conversion opportunities
 •   Value addition of agri-food and seafood
 •   IP generation
 •   Economic development with R&D input


                            Create New Wealth and
                             Optimized Value from
                            Atlantic Bio-resources

“Development requiring Research”
 Involved in “specialty niche” product, process
       and technology developments…

                       By-product conversion
                       new natural products

Economic Development
                                                     Brokerage of
                                                BioEconomy Companies
  Research Content         Outputs of               New products &
   New products &
                             ABVC                   Business units

                         Value Chain Addition
                         New crops/products
                             & processes
              Developing “modular micro-factory systems” to process
                    food and bio-products in rural communities.

Modular Micro-Factory Systems

                                               Atlantic Systems Manufacturing Inc.
“VidaBerry Bioactives” Processing

                           2 US patents applied June -09
Small berry pomace by-product extraction for
anti-oxidant functional ingredients…
       ...blueberry, cranberry, grape, saskatoon berry
  Developing the “brand” and moving products to private sector…

   “Premium” markets      “Daily dose” markets
                                                    “Functional ingredient”
“Cosmeceutical” markets

                                                 CEDIF offering in process
                                                 to privatize this work…
                   Many other value chain conversion
                    opportunities in Nova Scotia…


Apple by-product         Rose-hips

                                                       Wild mushroom

                      Blueberry leaves
            A “one stop shop” for new agri-business
                   development in needed…
                       Atlantic Center for Agri-Innovation

                                  HYBRID MODEL

                               Programs and Services

                 Incubation        Acceleration           Attraction

                Early-Stage         Mid-Market             Established
                Companies           Companies              Companies

Incubation of new products                                               Attraction of new

                 Acceleration of new technology
“Atlantic Centre for Agri-Innovation”

 Food and Bio-products
 Development Laboratory

 Pilot plant – equipment testing and
 development facility – food and bio-products

 Business incubation processing units

 Financing and business mentorship services

 Marketing support services and programs
                                                     Spring, 2011
            ”Nova Scotia Bioeconomy” emerges with higher
               value added and enhanced sustainability

                                         Thank you
Atlantic Canadian
  Wine Industry
Partnering Forum
Mapping the Meteorological Landscape for
         Agricultural Advantage

          Excerpts of a presentation at the
             Atlantic Agricultural Forum
          April 22, 2010 Truro, Nova Scotia

                 David Colville
      Applied Geomatics Research Group
     Centre of Geographic Sciences, NSCC
Annapolis Valley Temperature Mapping Project …

  More than six years of results
     88 data loggers deployed
    (79 in the Annapolis Valley)
Half the Valley loggers have been in
 place for six full growing seasons
                      July 2009
Comparison of
the past three
months of July …

 Software tools now   July 2008
 exists to automate
  the processing of
  decades of GOES

   Monthly            July 2007
 3.16 to 5.11
Phyterra Yeast Inc
      The Innovators in Wine Yeast
Low- H2S yeast
                          MET5, MET10
                        H 2S                 H 2S


             Cysteine           Methionine

                  Nitrogen pool
               urea and alcohol
               combine to form
               ethyl carbamate
                                  ethyl carbamate

Low Ethyl carbamate yeast
The Bioenergy and Bioproducts
 Applied Research Laboratory

         CESAB Grand Falls
     CCNB Campus d’Edmundston
                       Yeast and Fermentation
                                        Applied Research
•   Currently the research groups main focus is on industrial ethanol production from a wide
    range of crops and organic wastes for fuel ethanol, but some research on beverage ethanol
•   Projects and Partners all over the region (NS, NB and PEI) + National and USA
•   Strong Research and Technology Network in the enzyme and yeast sector (try to find the
    write researcher or technology to provide solutions)
•   Short projects: Private sector 1-6 months; researcher groups 6months to 2 years

•   Fermentation Process Control (Quality) – Maximizing Product Quality
     – Yeast activity
           •   Physiology: environmental conditions; nutrition; yeast strain selection-commercial or research
           •   Monitoring Technology: Luminultra Technologies Inc. (Yeast activity ATP)
     – Contamination identification and control
     – Analysis of juice or wort chemistry – effect on fermentation
•   Process Waste disposal
     –   Biogas etc.
•   Product Development
     –   Analysis of ingredients (sugars, proteins, antioxidants, vitamins etc.)
     –   Potato beer
     –   Vodka from Potatoes with Coloured Flesh (red and blue)
     – High ethanol (20-25%) fermented beverages
       (emerging market)
           •   Maple syrup + other tree saps
      Expanded Fermentation and
  Biorefinery Infrastructure 2010-2013
• Pilot scale fermentation process development
   – 30-1000 litres (8-250 gallons) fermentation capacity
   – All Computer and sensor controlled automation
       • IR spec for monitoring (sugars, amino acids (FAN), ethanol etc.)
   – Distillation
   – Membrane Filtration, inline-centrifuge etc. (other down stream
     processing technologies)
• To be used by both researchers and private sector
• Total Investment of $2.3 million

  Fact Sheets Available on Research Lab and Luminultra`s Yeast
                       Monitoring Technology
        Contact Info: Kevin.Shiell@gnb.ca or 506-475-4029
Grape breeding at AAFC in
Dr. Andrew R. Jamieson
Atlantic Food and Horticulture Research Centre
 The breeding
Cross year No. crosses   No. seedlings No. selections
                                         and year
  1983         26            2311            11
  1988          2             98             5
  1990          6            352             7
  1991         25            1117           30
The favourites

                 KW94-2   Seyval x KW87-1

                 KW95-2   St. Pepin x L’Acadie

                 KW96-2   St. Pepin x Siegerrebe

                 KW96-4   St. Pepin x L’Acadie

                 KW97-2   St. Pepin x Ortega

                 KW97-4   St. Pepin x Ortega
The wine
Post-Harvest Research on Wine grapes at the
Atlantic Food and Horticulture Research Centre
R.K. Prange and J.M. DeLong
Atlantic Food and Horticulture Research Centre (AFHRC)
Kentville, Nova Scotia, Canada

                   Research Capacity

 At AFHRC there are field and laboratory facilities and full-time
researchers, technicians and lT support

 Access to wine and grape research expertise at AAFC Research
Centres in other parts of Canada, e.g. B.C., Ontario, Quebec

 Contacts in wine growing regions of the world

                Examples of current research

 Factors affecting flesh browning of grapes after harvest

 Improvement of wine quality:

   •cultivar evaluation

   •Use of natural slow drying methods to increase grape quality
   before pressing (for sweet dessert and high-quality dry wines)

   •Use of non-destructive sensing to monitor and control carbonic
   maceration process (for Beaujolais style wines)

        Examples of current research
Slow Dehydration

Carbonic Maceration

Potential climate impacts on the
 Atlantic Canada Wine industry

                Alvaro Montenegro

           St. Francis Xavier University
           Department of Earth Sciences
     Environmental Sciences Research Centre

   Atlantic Canadian Wine Industry Forum – June 3 2010
     Host and outbreak climatology
                 Spruce Budworm – Temperature


      Increase in outbreaks    Decrease in outbreaks
    Host and outbreak climatology
                 Spruce Budworm – Temperature


          Increase in outbreaks
                     Future Predictions
Global models – about 200x200 km

                           Regional models – about 50x50 km

Statistical and physical downscaling   altitude

Atlantic Canadian
  Wine Industry
Partnering Forum
      National Research Council
Industrial Research Assistance Program
             (NRC - IRAP)
       The Innovation Network
 Stimulating Technological Innovation in
             Canadian SMEs
                               What is NRC-IRAP?

• National Research Council - Industrial Research Assistance
  Program (NRC-IRAP)

• Canada-wide program

• Assists SMEs across Canada from offices situated in:
   – NRC research institutes
   – Universities
   – Provincial and Federal government research centres and
   – Business service centres

                     What does NRC-IRAP do?

• Provides science & technology advisory services to small
  and medium-sized enterprises (SMEs)

• Maintains a strong technology network with other groups
  within government involved with science and technology

• Facilitates national and international technology
  networking opportunities

• Where appropriate, provides financial contributions
  towards the personnel costs of SME R&D activities

                                                   NRC-IRAP value
                      Stimulate Wealth Creation for Canada

                                       Improved Performance
                                             of SMEs

               Increased Skills,       Improved      Enhanced        Increased    Improved
                 Knowledge,           Management     Linkages       Innovation    Financial
                Competencies           Practices                                 Performance

                                       Increase the innovation
Objective                          capabilities of Canadian SMEs

Actions                      Advice           Networking        Contributions
competencies                 Technology & Innovation Management

                              How are services
                              delivered to SMEs?

Customized service delivered by:

   • 235 Industrial Technology Advisors (ITAs) located in
     more than 100 communities across Canada

   • Expertise in all industrial sectors

   • Assisted by business advisors and information

   • Special arrangements with Universities to provide
     technical assistance directly to firms – troubleshooting
     and problem solving

                              advisory services

NRC-IRAP provides advice to SMEs on:

    • Relevant technologies in the marketplace

    • Research and development strategies

    • Trouble shooting and problem solving

    • Relevant technical expertise

    • Financial and business matters

                                Contributions to
                                R&D projects
NRC-IRAP assists firms which:

•   Are Incorporated in Canada and are a for profit business

•   Want to improve their technological innovation capability

•   Manufacture products or supply technical services

•   Benefit Canada by conducting R&D

•   Have financial resources for their share of project

•   Can commercialize the resulting technology or products

•   Share business and technology strategies with advisors
                             Project Guidelines

Proposed projects must:

   • Have clear objectives
   • A well planned set of experiments or activities designed
     to meet those objectives
   • Involve appropriate skilled and expert individuals
   • Show how the project fits with the business strategy
   • Provided evidence of market demand
   • List estimated costs for conducting the work
   • Show firm’s ability to finance project

                             Project Assessment

Projects are assessed for:

• The degree and nature of technological uncertainties
• The real need for financial assistance
• The level of innovation
• The ability of the firm to commercialize the results
• The estimated impact of the R&D project upon the SME’s
  business and Canada
• The evidence of a market
• The ability of the firm to conduct the project

          Contact NRC-IRAP

   NRC-IRAP Website:




       Thank you

Atlantic Canadian Wine industry
        Partnering Forum
Acadia University, Wolfville, Nova Scotia
             June 3, 2010

                                      Loretta Robichaud, Director
                         Programs and Business Risk Management
Farm Investment Fund (FIF)

Agri-food Industry Development Fund (AFIDF)

Innovation Fund (IF)

        To support sustainable growth in Nova Scotia’s
        farm businesses by providing investment for
        projects that enhance :
    •     economic viability
    •     farm and food safety
    •     promote environmental stewardship.
Registered Farms are eligible for:
• Business planning
• Market strategy
• Advertising
• Floor, wall and ceiling surfacing materials
• Traceability software & computer
• Manure storage
• Fuel storage
• Irrigation ponds
  Encourages an entrepreneurial and market driven approach
  to the agriculture and agri-food industry, and supports its role
  in adaptation, economic growth and rural development in
  Nova Scotia
      Develop opportunities for viable, long-term domestic and export markets;
      Introduce new agriculture and agri-food marketing technologies and systems;
      Enhance management, organizational, leadership and technical skills in the
       agri-food industry;
      Create awareness of the value of agri-food industry to NS economic growth;
      Provide for self-directed sector development, innovation and change
       management through agriculture industry organizations.
Associations are eligible for:
• Workshops
• Advertising and printed stationery promotional
• Annual conference / meeting
• Consultant fee to develop HACCP plan for the

Individual Growers are eligible for:
•  Business planning
•  Market strategy
•  Advertising
•  Floor, wall and ceiling surfacing materials
•  Traceability software and computer
  Supports the development and adaptation of new and
  leading agricultural technologies and knowledge that will
  enhance the competitive position of Nova Scotia’s
  agriculture and agri-food industry.
•   Support technological research opportunities identified by agriculture and
    agri-food industry;
•   Increase awareness of research;
•   Develop research expertise in Atlantic Canada;
•   Optimize the relationship among research, education and industry partners;
•   Communicate research results and encourage industry adaptation of
•   Identify solutions to short and long term water and soil management.
Category Priorities
   A Production Research
   B Environment Research
   C Product Innovation
   D Industry Agricultural Research Chairs
   E Surface Water Management
   F Ground Water Management
   G Water Distribution
   H On-farm Irrigation
   I Soil Moisture Management
Production Research

  Develop or identify methods for the advancement in
  primary agricultural production.
  •   Microbiology
  •   Livestock health and nutrition
  •   Disease and pest management
  •   Genetic and nutrient utilization
Environmental Research

  Supports applied research for environmental research.
  •   new and innovative soil conservation practices
  •   air protection (both greenhouse gas emissions and reduction in
      on-farm emanations)
  •   biodiversity (both research in habitat enhancement, protection
      of species at risk and reduction in livestock damage on farm.
Product Innovation

  Develop and identify methods to increase activity and
  capacity for new product innovations and technologies.

    Research will focus on developing new alternative agricultural
     products and technologies to expand market opportunities
Industry Agricultural Research Chairs

  Supports Nova Scotia Agricultural College agricultural
  research chairs in partnership with industry.
Surface Water Management

  Developing or identifying methods of improving
  utilization of surface water including innovative storage
  and recharge technologies.
  •   Water quality improvements
  •   Utilization of precipitation and tile drainage water
  •   Recycling waste water
  •   Designing multi-purpose water sources (fire control, wildlife,
      recreation/community uses).
Ground Water Management

  Develop or identify methods of improving access to and
  utilization of ground water
  •   Test wells
  •   Pump tests
  •   Quality testing
  •   Mapping
On-Farm Irrigation

  Assisting in the cost of designing improved and
  customized on-farm irrigation systems.
Soil Moisture Management

  Developing or identifying methods of improving soil
  moisture levels through improved utilization of existing
  soil and water resources.
  •   Earthen dams to control runoff and erosion
  •   Grassed strips or terraces
  •   Interceptor drains
  •   Enhancement of organic matter retention.
Support the assessment, adoption, and transfer of
  technologies on farm to improve on farm profitability and

Up to two years of funding available for the development, implementation
   or adaptation of innovative projects in primary agriculture (on farm
    • should contribute to on-farm profitability and competitiveness

    • beneficial for the industry and/or community

    • should be new, not generally available, or not widely adopted

    • emphasis will be placed on farm projects that focus on knowledge
       gained, expected outcomes and dissemination of information.
To increase the competiveness and profitability of Nova Scotia’s
    agriculture, agri-food and agri-based products sector by supporting
    the innovation and commercialization of new opportunities
•   Accelerate the pace of innovation;
•   Identify and develop new market opportunities
•   Enhance industries ability to anticipate and capture market
•   Advance commercialization;
•   Enhance the linkages needed to capture new opportunities.
•   Market studies/market planning
•   Business development
•   Creation/development of value chains
•   Intellectual property management
•   Commercialization planning
•   Field testing
•   Product design
•   Feasibility studies/market validation
•   Supply chain development
•   Technology sourcing
•   Strategic investment planning/promotion
         Loretta Robichaud, Director
     Nova Scotia Department of Agriculture
Programs & Business Risk Management Division
             Truro, Nova Scotia
                902 893 7534

Atlantic Canadian
  Wine Industry
Partnering Forum
Grape Growing – Wine Making

        Where we are
       How we got here
        Where to now
                  Where we are

• Horticulture and Landscape Technology
• Introduction to Grape Growing Credit course
• Purchase of land – vineyard lab
                 Where to now

• Expand Horticulture and Landscape Technology
  Program to include a Viticulture stream
• Establish a wine making advisory committee
• Conduct a new industry survey
                 How we got here

• Request from the Grape Growers Association of Nova
• Establish Advisory Committee: NSCC, GGANS, Agra
  Point, NS Dept. of Agriculture and Individual Industry
• Survey of the grape growing and wine industry (data
  representing labour needs of growth expectations
• Creation of course curriculum and support resource
• Advisory Committee work on-going
Winegrowing in Nova Scotia –
      the Modern Era
       John Lewis, M.Sc., P.Ag.
      AgraPoint International Inc.
          Important Milestones
• 1962 – Gordon Kinsman and Dr. Craig visit
  Vineland for potential wine grape varietals for NS
• 1963 – Robert A. Murray appointed Provincial
  Berry Crop Specialist and asked to work with Dr.
  Craig on grape program
  – Test plots set-up at Acaciaville, Bear River, and
  – Additions in 1966: Marechal Foch, etc
  – Data collection from 1965-1969
• 1971 – Dr. Donald L. Craig reports to NS Fruit
  Growers’ Association
  – Only one table grape variety, Van Buren, and no
    wine grape varieties promising from varieties
    tested since 1913
  – Lack of maturity for wine grape varieties tested
    1965-1969…problem of insufficient heat units
    during September
• 1973 – Dr. Craig visit Summerland Research
  Station and secures Russian hybrids Severnyi and
• 1981 – First Farm Winery opened by Dr. Roger
  Dial: Grand Pré Wines Ltd.
• 1981 – Walter Wuhrer arrived from Germany
• 1982 – Dial, Hans W. Jost, and Wuhrer form
  GGANS – primary objective is to enable licensing
  of farm wineries to sell directly to the public
• 1983 – Second Farm Winery opened by Han W. Jost:
  Jost Vineyards Ltd.
• 1984 – Dr. Craig produces 2300 seedlings from crosses
  between most promising cultivars leading to the
  selection of KW87-1
• 1984-1988 “Bluenose Grape School” held annually
• 1986 – Farm Winery Policy signed which allowed direct
  sales from farm winery stores
• 1988 – initiation of 1st Vineyard Climate Project
• Winter of 1993 record lows recorded (-35.5 °C in
• 1989-1990 - Research projects:
  – Grape Rootstock and Scion Evaluation
  – Grape Trellising and Canopy Management
  – Database of Vineyard Soil Profiles…
• 1991 – Jost Vineyards test ‘ERO Sicklebar Leaf
• 1991 – ‘European Floating Arm Weeder’
• 1999 – Formation of Farm Winery Acreage
  Certification Committee
• 2000 – Inclusion of Small Farm Winery
  component in Farm Winery Policy
• 2001, 2004, 2008 – Atlantic Canada Wine
• 2003 – Initiation of 2nd Climate Project
• 2009 – Initiation of NSCC Introduction to Grape
  Growing in Nova Scotia course at Kingstec
      Bearing Acres in Nova Scotia








               In Summary
• Nova Scotia’s wine industry is very young (<30
  years) but has been in a rapid state of growth
  over last 15 years.
• 500 planted acres, 12 farm wineries and 35-40
  independent commercial growers at present.
• Growth of industry has been fostered by
  numerous partnering initiatives…
• NSCC – a new partner supporting Nova
  Scotia’s expanding wine industry
Atlantic Canadian
  Wine Industry
Partnering Forum
Harvesting Innovation to Advance the
 Canadian Grape and Wine Industry:
       The CCOVI Experience

Atlantic Canadian Wine Industry Partnering Forum
          Acadia University, June 3, 2010
What is

           We are a research institute
          focused on priority issues of
          our grape and wine industry
How was CCOVI Established
•   All wine producing regions around the world have a research
    institute that supports their industry
•   Fall of 1996, industry leaders met with Brock University
    administration to conceptualize a grape and wine research
•   October 26, 1996 marked the official start of Brock’s Cool
    Climate Oenology and Viticulture Institute built in
    partnership with the Grape Growers of Ontario and the Wine
    Council of Ontario
     ⁻ Address industry research priorities and their
         educational needs
•   1997, Brock launched the first Canadian undergraduate
    degree in Oenology and Viticulture
•   1999, Inniskillin Hall opened, the home of CCOVI
     ⁻ Built through a combination of support from industry,
         government and the university
What was our mandate
Started as an institute grounded in the science of
   oenology and viticulture
Addressed the research priority needs of the
   industry and educational needs
Researchers of the institute are also faculty
   members of the university
     Allowed them to compete for government
      grants with a high success rate over the past
      decade in applied and basic research
     CCOVI was rich in equipment infrastructure
     Limited resources (people and funds) for short-
      term troubleshooting
We were ready for the next growth phase of CCOVI
   to further address the needs of the industry
CCOVI’s newly expanded mandate
 Serve industry more effectively
 • Address all areas of the value chain for the
   grape and wine industry including non-science
   areas such as business, marketing, tourism,
   policy research
 • Initiate outreach activities with expanded
   hands-on workshops and people resources to
   troubleshoot short-term problems with a fast
   turn-around time
 • Offer analytical services to the industry for
   grape/wine analysis
                   CCOVI’s vision
 Our vision is to be Canada’s centre of excellence with
   respect to the generation of and dissemination of
 knowledge on cool climate viticulture, oenology, wine
    business, policy, wine tourism and wine culture.

                  CCOVI’s mission
CCOVI is dedicated to the advancement of the Canadian
 grape and wine industry, as well as other cool climate
    grape and wine producing regions of the world.

    Our research, continuing education and outreach
activities are based on three pillars—quality, innovation,
and sustainability—which reflect the values and goals of
   various individuals, organizations, and institutions
         involved in the grape and wine industry.
How would we fulfill our new
 •   New governance reporting structure to include
     researchers across entire grape and wine value chain
     as members of CCOVI
 •   Affiliation program to network researchers across
     Canada and internationally to further build research
     capacity and expertise
 •   Hire scientists with a mandate of short-term, applied
     research directed at industry priorities and outreach
     (non-faculty positions)
 •   Develop an industry-based research fund to serve as a
      • address short term problems as they arise
      • applied research directed to industry-set
      • seed funding to be applied to larger grant
          opportunities to represent industry contribution
Modified Reporting Structure
-important is continued industry engagement
on committees
CCOVI Committees
CCOVI Advisory Council
     To present and consider the opinions of the
      Canadian grape and wine industries on the
      structure, content and relevance of CCOVI’s
      research, outreach and educational mission and
     To advise CCOVI on the changing needs and
      priorities of the grape and wine industries, and
     To communicate CCOVI’s research, outreach and
      educational activities and achievements to
      stakeholder communities.
•   Chaired by industry representative
•   Approx 25 members from Brock University,
    industry, government, and outside educational
CCOVI Executive Committee
     – To compare CCOVI’s activities with CCOVI’s strategic
       plan and advise CCOVI, through the Director, on its
       progression of reaching the goals set out in the
       strategic plan.
•   Chaired by Vice President Research, Brock
•   7 members from industry (4) and CCOVI (3)

CCOVI Outreach Committee
   – To identify key areas of outreach and continuing
      education that could benefit the industry, and to
      work with CCOVI to establish effective programs to
      address these needs.
• Chaired by CCOVI co-ordinator of Continuing Education
• 10 members from industry (6) and CCOVI (4)
What is the impact of these
 CCOVI’s new structure expands
       research capacity
                Core Researchers at CCOVI
         Andrew Reynolds, Gary Pickering, Debbie Inglis

                CCOVI Fellows at Brock
                 Carman Cullen, Tony Shaw,
                Antonia Mantonakis, Don Cyr,
              Vincenzo De Luca, Dirk De Clercq,
                Maxim Voronov, Jeffrey Stuart

             CCOVI Fellows outside Brock
                Pat Bowen (Summerland, BC),
                    Ralph Brown (Guelph),
               George Van der Merwe (Guelph),
                   Peter Roberts (Georgia)

             CCOVI Professional Affiliates
Linda Bramble, Karl Kaiser, Richard Smart, George Soleas, Janet
  Dorozynski, Kevin Ker, Wendy McFadden-Smith, Daryl Somers
New Research Scientist Positions
  Target areas identified jointly by CCOVI
     and industry
      • Oenologist –Wine flavour chemist
      • Viticulturist – grapevine cold hardiness
  •   Time is split equally between applied
      research as directed by the industry
      priorities and outreach services as
      developed in conjunction with the
  •   New model for Brock University
Industry Funding Program Established
• Established in 2008, Ontario Grape and
  Wine Research Inc
• Levy charged on each tonne of grapes and
  each Litre of wine
Procedure for research funding:
   • Call for proposals - LOI
   • Vetted through technical committee
     made up of industry practitioners
   • Invitation for full proposal
   • Reviewed by technical committee,
     recommendations made to board of
   • Funding decision rests with board of
Is CCOVI contributing to the
success of our grape and wine

 Research Programs
 Continuing Education
                           Sour rot

strength:     MALB
industry-                               Precision
  based                                Agriculture

             Insect pest        Winter bud
            management          hardiness
            Grape flavour
industry-                             Icewine
  based                              production

            Flavour perception
                             and applied
   Our                        genomics
industry-                         Wine yeast
  based                           and applied
research                           genomics

            Grape breeding
            Ontario wine identity

  based                             Sparkling

                        and exports
                     Climatic analysis

                                         Wine culture
                          Weather derivatives
             and wine
              Graduates of Brock University’s Oenology and
              Viticulture program collectively won this year,
                 13 out of 26 coveted Cuvée gold awards.

 ing to its
  success            From left to right: Lawrence Buhler, Rob Power,
                     Emma Garner, Natalie Reynolds and Eric Pearson
             Wine Appreciation Courses
             • Wine Appreciation I – Exploring varietals
             • Introduction to the Wines of Ontario
             • Wine Appreciation II – Explore the wine regions of
               the world
             • Certification program in wine sales & service
             • CCOVI Lecture Series • Triggs Premium Vinifera
education-                            Lecture Series
             • Bacchus Wine
 al events     Conference           • Wine Tasting Challenge
             • Riesling Experience   • Experts’ Tasting (Cuvée)
             • Industry Workshops    • Niagara Wine Festival
                                        – Wine Seminars
             • Guest Lecturers
Does Research Contribute to
Industry Growth?
  Some examples
  Tackling the Multicoloured Asian
    Ladybeetle threat
  Preventing Grapewine Winter
  Grape Sour Rot
  Overcoming high VA in Icewines
  Taking advantage of applied
    geomatics for small lot, premium
    wine production
MALB and juice/wine quality
G. Pickering, D. Inglis, M. Sears, R. Hallet, K. Ker

 Contributions to industry
 Lady-bug Taint compound identified, detection at 1
 Tolerance limit for MALB in grapes/vineyards
     determined at 400 beeltes/tonne *need accurate
     way to count
 Dead MALB do not release taint after 7 days
 7 spot lady beetle causes taint too, so must be
     avoided in same fashion as MALB
 Push-pull strategy being developed to
     prevent ladybeetles from entering vineyards, and
 Protein fining agent identified that removes taint
     taint, looking at commercialization options
 Tetrapaks and synthetic cork also show
     potential to remove taint
Evaluating bud winter hardiness and
best practices for wind machines
K. Ker, H. Fisher, H. Fraser, K. Slingerland

 Contributions to industry
 Temp where 10% and 50% of the buds die
    established for 2007/2008 and 2008/2009
    winters for 11 grape cultivars across
    Niagara Region
 Data posted on CCOVI website and KCMS website for
    grower access each week
 Important information for efficient management
    of wind machines – key risk temperatures during
    dormant period
Management of premature breakdown
and sour rot in Ontario vineyards
W. McFadden-Smith, D. Inglis

    Contributions to industry
•     In 2007, causal organisms identified from one
      vineyard – yeast and bacteria - spray
      implications here
•     Causal organisms are capable of inducing
      disease on previously healthy, uninjured fruit
      (sour rot is not always only a result of fruit
•     Spray treatments targeting yeast and bacteria
•     Much more work is needed to control
      this disease!
Icewine production
D. Inglis, G. Pickering, A. Reynolds
 Contributions to industry
 Icewine fermentation best practices developed for
    successful fermentation
 Kontkanen et al. 2004 The effect of yeast inoculation rate, acclimatization
       and nutrient addition on Icewine fermentation. Am.J. Enol. Vitic. 55:
 Inglis, D.L. (2008) Make Icewine easier, at least for yeast. Extreme
       Winemaking. Vineyard and Winery Management March/April 71-75.
• Using the
  procedure Derek
  developed for his
  MSc thesis, he
  won a Decanter
  Trophy at London
  wine competition
  as winemaker at
  JT Okanagan
Terroir-based wine quality – Applied
A. Reynolds, R. Brown
Terroir maps of vineyards based on
data from the ground and from above,
on soil characteristics, water status,
vine nutrition, yield, vigor and fruit
composition - precision grape growing
 Contributions to industry
 •   Block-specific wines within a vineyard that
     differ in character based on vine water status,
     market wines separately in premium category
     (award winners at CUVEE wine awards year
     after year)

 •   Validation of VQA sub-appellations based on
     sensory characteristics of wines
What has been the key to our
 A working partnership between the university
    and the industry
 Building networks through research
    collaboration that involves the industry

 Industry priorities set by the industry and
    relayed to the research institute

 Communication from Industry to CCOVI on
   outreach and educational needs of the

 Communication from CCOVI to the industry on
   research outcomes and implementation

 Establishment of industry research fund
What’s new in research
New research initiatives
1. Harvesting Innovation for Growth and Sustainability of
   the Canadian Grape and Wine Industry
   • Oenologist and Viticulturist
   • Outreach services
   • Optimizing cold hardiness for grapevine
   -Implementing this program now
   -Developing outreach with national significance and reach
2. MOU between CCOVI-Pacific Agri-Food Research Centre
   (PARC) in Summerland, BC

3. AAFC National Policy Network (summer 2010?)

4. National Centre of Excellence Network (LOI Dec 2010)

5. Working towards more formal international networks
What’s new in research
New research initiatives

1. From Harvest to Market: A Multidisciplinary Approach
Towards Sustainable Growth for Ontario's Grape and
Wine Industry
    -ORF-RE, Ministry of Research and Innovation
    • CCOVI, NC, UoG, VRIC

2. Ontario: Champagne-Ardenne Workshop
    • CCOVI, NC, UoG, VRIC, UofT, AAFC, U. of Reims,
    SofraLab, French Consulate, International Affairs, Pole
    Industries and Agro-Resources, France
    • Projects developing:
        • Plant KBBE – plant resistance to disease
             • U. of Reims, AAFC (ON, SK, Quebec),
3. CCOVI Expansion of Inniskillin Hall (linked to Niagara
   Health and Biosciences Research Complex - 2012)
What’s new in outreach
• Launch of our New CCOVI Website
• Live webcasting of CCOVI Lecture Series
   -National reach
   -Lectures posted on website
• Analytical services
    -Launched March 29, 2010
    -will continue to expand
    services over the year
 •Expanded workshops and further outreach
     - Oenologist and Viticulturist (AAFC partnership
     with GGO and CCOVI)
     • Interviewing candidates currently
     • Work with industry to deliver new
        programs based on industry needs

 •2nd Riesling Experience conference, June 2011
What’s new in continuing education

Wine & Spirit Education Trust®
• Level 1 – Foundation in wine
• Level 2 – Intermediate certificate in wines
  & spirits
• Level 3 – Advance certificate in wines &
The Cool Climate Oenology
 and Viticulture Institute
         at Brock

       Thank you!
Atlantic Canadian
  Wine Industry
Partnering Forum

Acadia University
Leigh Huestis, Director
Office of Industry and Community
Engagement (ICE)
Phone: 902-585-1425
Email: leigh.huestis@acadiau.ca

David Fullerton, Industry Liaison Officer
Research and Graduate Studies Office
Phone: 902-896-2419
Email: dfullerton@nsac.ca

Janet Specht, Project Manager,
School of Trades & Technology
Phone: 902-690-2184
Email: janet.specht@nscc.ca
Thanks to Our
 Partners and

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