Optimizing the Quality of Canadian Wines - CAP Activities 12, 13, & 14
This webinar is part of a mini-series dedicated to highlighting final results from some of the research projects completed under the CAP Grape & Wine Cluster (2018-2023). The webinar focused on the three wine-making activities: 12, 13, and 14. Presentations were provided by Dr. Debbie Inglis (Brock University), Dr. Lihua Fan (AAFC Kentville), and Dr. Gavin Kernaghan (Mount Saint Vincent University).
Although domestic wine sales in Canada have been increasing steadily, there remains substantial potential to increase our market share in Canada and expand further into international markets, and further increase their market share. In order to maintain and grow this support, the Canadian wine sector needs to continually optimize the quality of the product , while showcasing the environmental sustainability of the production cycle and maintaining and growing public trust.
Activities 12, 13, & 14 of the 2018-2023 AgriScience CAP Cluster focused on development of indigenous yeasts for domestic wine production, field-to-winery management strategies for improving fermentation efficiency and tannin profiles in red wine, improved processes for sparkling wine production, and consistency in the marketplace.