Tips for winemakers on how to manage sour rot in the winery.
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 will focus 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.
Improving sparkling and still red wine quality Presentation from Activity 14, July 2019
Wine Quality and yeasts project update from Activity 13, March 2019
Poster presented at the Australian Wine Industry Technical Conference (AWITC)