Improving sparkling and still red wine quality - Presentation

Posted Mar 12th, 2020 in Canadian Wine Quality

Improving sparkling and still red wine quality - Presentation

Research Update from Activity #14, July 2019

Improving sparking and still wine quality: Honey, sweet off-flavour from sour rot

Below is a presentation delivered by Belinda Kemp, Hannah Pickering, Stephanie Small, Kelly, Amy Blake, Amy Bowen, Debbie Inglis & Gary Pickering at the British Columbia Wine Growers Conference in July 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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