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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 protection – 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 NS – Seasonality and forecasting – Verification and damage assessment – 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 collaboration What’s in your wine? Anthony Z. Tong, Ph.D. Department of Chemistry, Acadia University 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 diners) 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….. Or 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 last 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 plants. 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 nutrients. 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: http://en.wikipedia.org/wiki/File:Wine_grape_diagram_en.svg 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 email@example.com 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 firstname.lastname@example.org Integrative Real-life Projects • Students engage and apply theory to practice • 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 email@example.com 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 Niagara • 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. Expertise Marine Bio-products Plant Stress Physiology Plant Disease Management Current Marine-Bioproducts Research at NSAC 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 ol Disease resistance Thank You Best Nutrient Management Practices in Wine Grape Production Mehdi Sharifi, PhD Nova Scotia Agricultural College Mehdi Sharifi, PhD, PAg • Department of Environmental Science • Assistant Professor • Nutrient Management Research Chair • Located at AFHRC Kentville, NS Research Area • Nutrient management in arable and horticultural crops • 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 performance • Organic nutrient management in wine grape production • Sustainable production of high quality wine grapes 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 orchard) • 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. Hoyle) • 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 Background • 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 Sanitation Technologies Vegetation 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 GIS/GPS 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 Mission: Create New Wealth and Optimized Value from Atlantic Bio-resources “Development requiring Research” Paradigm Involved in “specialty niche” product, process and technology developments… By-product conversion new natural products Economic Development Brokerage of with BioEconomy Companies Research Content Outputs of New products & New products & ABVC Business units technologies 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 Micro-factory 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” markets “Cosmeceutical” markets CEDIF offering in process to privatize this work… Many other value chain conversion opportunities in Nova Scotia… Hawthorn 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 Infrastructure/Facilities Programs and Services Incubation Acceleration Attraction Early-Stage Mid-Market Established Companies Companies Companies Incubation of new products Attraction of new agri-business 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 imagery. Monthly July 2007 Average Insolation: 3.16 to 5.11 kWh/m2/day Phyterra Yeast Inc The Innovators in Wine Yeast SO42- Low- H2S yeast SO42- MET3 Adenylylsulfate MET14 Phosphoadenylylsulfate MET16 SO3 MET5, MET10 H 2S H 2S Homocysteine Cysteine Methionine Nitrogen pool alcohol urea and alcohol combine to form ethyl carbamate urea ethyl carbamate NH2COOC2H5 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 (growing) • 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 Kentville 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 1986-89 1988 2 98 5 1994 1990 6 352 7 1995-97 1991 25 1117 30 1995-97 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 76 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 77 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) 78 Examples of current research Slow Dehydration Carbonic Maceration 79 80 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 Warming Increase in outbreaks Decrease in outbreaks Host and outbreak climatology Spruce Budworm – Temperature Warming Increase in outbreaks Future Predictions Global models – about 200x200 km Regional models – about 50x50 km Statistical and physical downscaling altitude temperature 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 laboratories – Business service centres 87 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 88 NRC-IRAP value proposition Stimulate Wealth Creation for Canada Improved Performance Effect of SMEs Increased Skills, Improved Enhanced Increased Improved Performance Knowledge, Management Linkages Innovation Financial evaluation Competencies Practices Performance Increase the innovation Objective capabilities of Canadian SMEs Actions Advice Networking Contributions Core competencies Technology & Innovation Management 89 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 specialists • Special arrangements with Universities to provide technical assistance directly to firms – troubleshooting and problem solving 90 NRC-IRAP’s 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 91 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 92 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 93 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 94 Contact NRC-IRAP NRC-IRAP Website: http://www.nrc-cnrc.gc.ca Telephone: 1-877-994-4727 Thank you Merci 95 96 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) Questions Objectives 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 Objectives: 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 materials • Annual conference / meeting • Consultant fee to develop HACCP plan for the industry Individual Growers are eligible for: • Business planning • Market strategy • Advertising • Floor, wall and ceiling surfacing materials • Traceability software and computer Objectives: 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 technology; • 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 competitiveness. Up to two years of funding available for the development, implementation or adaptation of innovative projects in primary agriculture (on farm projects). • 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 Objectives: • Accelerate the pace of innovation; • Identify and develop new market opportunities • Enhance industries ability to anticipate and capture market opportunities; • 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 firstname.lastname@example.org www.gov.ns.ca/agri/prm 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 Scotia • Establish Advisory Committee: NSCC, GGANS, Agra Point, NS Dept. of Agriculture and Individual Industry Reps. • Survey of the grape growing and wine industry (data representing labour needs of growth expectations • Creation of course curriculum and support resource material • Advisory Committee work on-going Winegrowing in Nova Scotia – the Modern Era John Lewis, M.Sc., P.Ag. Horticulturist, 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 Melanson – 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 Michurinetz • 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 Malagash) • 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 Cutter’ • 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 Symposium • 2003 – Initiation of 2nd Climate Project • 2009 – Initiation of NSCC Introduction to Grape Growing in Nova Scotia course at Kingstec Campus Bearing Acres in Nova Scotia 400 350 300 250 200 Bearing 150 100 50 0 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 CCOVI’s role? 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 institute • 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 mandate • 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 resource: • address short term problems as they arise • applied research directed to industry-set priorities • 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 Role: 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 mandate, 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 institutions CCOVI Executive Committee Role – 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 Role – 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 changes 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 Developed Target areas identified jointly by CCOVI and industry • Oenologist –Wine flavour chemist • Viticulturist – grapevine cold hardiness physiology • Time is split equally between applied research as directed by the industry priorities and outreach services as developed in conjunction with the industry • 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 directors • Funding decision rests with board of directors Is CCOVI contributing to the success of our grape and wine industry Yes! Research Programs Continuing Education Outreach Sour rot Irrigation Our strength: MALB industry- Precision based Agriculture research Insect pest Winter bud management hardiness Antioxidants Grape flavour compounds Our strength: industry- Icewine based production research Flavour perception Grape genotyping and applied Our genomics strength: industry- Wine yeast based and applied research genomics Grape breeding Ontario wine identity Our strength: industry- based Sparkling wine research Market development and exports Climatic analysis Wine culture Our strength: industry- based research Weather derivatives Consumer behaviour and wine purchasing Graduates of Brock University’s Oenology and Viticulture program collectively won this year, 13 out of 26 coveted Cuvée gold awards. Our strength: students entering industry and contribut- 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 Our • Certification program in wine sales & service strength: relevant continuing education programs Our strength: successful wine • 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 Injury 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 ppt 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 injury) • Spray treatments targeting yeast and bacteria needed • 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: 363-370 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 Geomatics 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 success 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 industry Communication from CCOVI to the industry on research outcomes and implementation Establishment of industry research fund What’s new in research New research initiatives National 1. Harvesting Innovation for Growth and Sustainability of the Canadian Grape and Wine Industry – AAFC (OGWRI, WCO, GGO, CCOVI) • 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 Provincial 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), OMAFRA 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 & spirits The Cool Climate Oenology and Viticulture Institute at Brock Thank you! Atlantic Canadian Wine Industry Partnering Forum CONTACTS: Acadia University Leigh Huestis, Director Office of Industry and Community Engagement (ICE) Phone: 902-585-1425 Email: email@example.com NSAC David Fullerton, Industry Liaison Officer Research and Graduate Studies Office Phone: 902-896-2419 Email: firstname.lastname@example.org NSCC Janet Specht, Project Manager, School of Trades & Technology Phone: 902-690-2184 Email: email@example.com Thanks to Our Partners and Sponsors!!
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