Tips for Managing Sour Rot in the Winery

Posted Sep 23rd, 2021 in Canadian Wine Quality, Resources

Tips for Managing Sour Rot in the Winery

Outreach Brief: Tips for Managing Sour Rot in the Winery

September 23rd  – A team of researchers at Brock University's Cool Climate Oenology and Viticulture Institute (CCOVI), working with support from CGCN-RCCV as part of the Grape and Wine Science research cluster, has developed the following document to guide winemakers through working with grapes affected by sour rot.

Read the full document here: 2021 CCOVI Sour Rot Outreach Brief

From Our Team

  • Canada's wine industry generates revenues of $1.2 billion and employs over 5,600 people. Exports of wine in 2016 equaled $133.6 million
    CGCN-RCCV
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