Improving wine quality through yeasts - Project Update

Posted Aug 29th, 2019 in Canadian Wine Quality

Research Update from Activity #13A, March 2019

Improving wine quality through mixed and sequential fermentations with indigenous yeasts

Below is a presentation made by Dr. Lihua Fan at the Grape Growers Association of Nova Scotia AGM, March 2019. 



From Our Team

  • CGCN certification will make a long-term contribution to the continuous pursuit of excellence of the Canadian wine sector by ensuring that the best quality, disease free propagating material is available to the grape industry.
    Hans Buchler, Chair of CGCN
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