Atlantic Canadian Wine Industry Partnering...
Transcript of Atlantic Canadian Wine Industry Partnering...
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Atlantic Canadian
Wine Industry
Partnering Forum
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Insect Behavior and Chemical Ecology
• Targets:
– Moth pests, honeybees, beetles, maggots
– Blueberries
– cranberries,
– Lingonberries
– Corn
– cole crops
– Forestry
– And Grapes!
• Goals:
– Insect pest management
– Monitoring and control
– Reduced pesticide application
– Increased crop protection
– Novel, cost effective management tools
Kirk Hillier, PhD
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Integrated Pest
Management in Nova
Scotia Vineyards• Technician: Jose Lefebvre
• Protocol:– Grower Survey
– Survey regional insect distributions
– Trapping and monitoring across NS
– Seasonality and forecasting
– Verification and damage assessment
– Publish results online to develop a knowledge base for growers
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Future Directions• Identify key problems in NS vineyards
• Develop/deploy methods for monitoring
pest distributions
• Set baseline for invasive species
• Establish regional forecasts and reporting
through internet
• Foster research links for continued
collaboration
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What’s in your wine?Anthony Z. Tong, Ph.D.
Department of Chemistry, Acadia
University
12% alcohol + water?
Tastes very nice, why?
Your tongue vs. my instruments
Advantages of
instrumental analysis:
- Accurate
- Reproducible
- Quantitative
- Versatile
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Analytical Centre for Wines
Gas Chromatography –
Mass Spectrometry
Liquid Chromatography –
Tandem Mass Spectrometry
What can I help?
- Quality control
- Flavour pattern analysis
- Product optimization
(wine, grape, water, etc.)
Photo-spectrometer
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Analytical methods developed:
Analytical methods to be developed:
- Alcohol (Ethanol and Methanol)
- Free and total Sulfur Dioxide (SO2)
- Organic acids (Tartaric acid, Malic acid, Citric acid, Lactic
acid, etc.)
- Dissolved Oxygen (O2)
- Turbidity, pH, Ammonium, Conductivity and some metals
- Sugars (Glucose, Fructose and Sucrose)
- Poly-phenols (antioxidants)
- Glycerol
- Acetaldehyde and Ethyl Acetate
- Yeast culture
…
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Education: A Virtual Learning Environment
Key to selling wine successfully is education (for Licensees, Servers and
diners)
Use text, images, video, and user interactions to create an engaging and
fun learning experience.
How to sell wine
•Providing information to customers
•Making customers feel comfortable about
ordering wine
•Encouraging customers to ask questions and
experiment
•Using proper wine descriptions
•Pairing wine with food
•The Selling Process
How to serve wine
•Temperatures
•Glasses
•How to open bottles
•How to pour properly
•Cleaning up spills and stains
For example: Servers
Dr. Scott Follows F. C. Manning School of Business
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Dr. Scott Follows F. C. Manning School of Business
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Learner progresses through a linear
virtual learning environment.
The Guide (Sommelier) provides
information and feedback to learner.
Dr. Scott Follows F. C. Manning School of Business
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Wine service temperatures. Serving wine at the correct temperature will greatly enhance the enjoyment on offer. If served at high temperatures a white wine will taste oily and lose character, and if over-chilled will taste of nothing at all. ……..
Correct, L’Acadia
is a white wine…..
Or
Incorrect, L’Acadia
is a white wine….
Please try again.
Dr. Scott Follows F. C. Manning School of Business
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When pouring wine….
serve the host first,
then move clockwise
pouring women
before men
serve women before
men.
the order of pouring
does not matter.
move clockwise
pouring women before
men, serving the host
last
Dr. Scott Follows F. C. Manning School of Business
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In Pursuit of Organic
Viticulture and Winery
Growing grapes where Organic
calcium plays a role in recycling
organic matter as simple
chemicals that are utilized by
plants.
by Martin Tango, PhD, P.Eng
School of Engineering, Acadia University
Backyard viticulture 1
Backyard viticulture 2
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Outreach to Viticulture
The role of nutrients availability and its effect
on regulating vine growth and grape quality.
Determine conditions that support efficient
nutrient uptake.
Modify physico-chemical characteristics of the
soil and microrhizae environment.
Use natural Calcium (NB’s-Aquamedia) to
regulate soil buffering capacity (pH) as well as
favour conditions to promote assimilation of
nutrients.
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Services AvailableSoil sampling, analyses and evaluation of mineral constituents:
Identify mineral concentrations and recommend actions.
Assess essential microbial consortium that promotes vibrant
vine growth.
Assess plant integrity
Budding, leaf texture, stem stability, fruiting quality.
Extent of fungus, mildew and rot on vine plants.
Formulate strategies for the application frequency and dosage of
natural antimicrobial formulations from Aquamedia.
Source: metronews.ca, Halifax April 26,
2010Courtesy: Petite Riviera Vineyard and
Winery, 2010
Courtesy: Petite Riviera Vineyard and
Winery, 2010
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SEM’s of Soil Samples
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Future Opportunities
Source:
http://en.wikipedia.org/wiki/File:Wine_grape_diagram_en.svg
Lime Vs AquaMedia
Lime Vs AquaMedia
Healthy soil nurtures
Vibrant Plant that yields
Enriched fruits which produce
Quality fruit extracts; juices, raisins, wines
Need to Diversify value-added products
Search for valuable inter-row compatible
plants
Ultimate Success
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Shelley MacDougall, PhD
F.C. Manning School of Business• Research & expertise in finance
– Strategic capital investment decisions
– Carbon credits, cap & trade systems
– Published research on
• Strategic investments in manufacturing technology,
intellectual capital, small business investment
• pedagogy
• classroom case studies (including “Sainte Famille
Wines,” 1992).
Shelley MacDougall, PhD
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Student – Community Projects
• BBA Core program
– 2nd year students study:
• Marketing
• Finance
• Management Accounting
• Operations Management
• Management Science
• Organizational Behaviour
• Organizational Theory.
Shelley MacDougall, PhD
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Integrative Real-life Projects
• Students engage and apply theory to practice
• Businesses receive free consulting by students, guided by professors
• Project possibilities:
– Evaluation of company expansion, new product introductions, acquisitions, product contribution analysis, financial health, new marketing campaigns.
Shelley MacDougall, PhD
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Dave Kristie, Department of Biology
• Expertise in plant growth and development, but have
broad interests in “physiological problems”
• Have a long family history of grape growing in
Niagara
• Currently have one Honours student working on a
project at Muir Murray Winery
• I frequently have students looking for Honours
research projects who could work on physiologically
related projects in NS viticulture
• Need to identify possible physiological
problems/issues relevant to the NS industry
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The Australian & New Zealand Grapegrower & Winemaker www.winebiz.com.au September 2009 – Issue 548
One possible area of cooperation:
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Atlantic Canadian
Wine Industry
Partnering Forum
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Associate Professor
Department of Environmental Sciences, NSAC.
Expertise
Marine Bio-products
Plant Stress Physiology
Plant Disease Management
Dr. Balakrishnan Prithiviraj
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Current Marine-Bioproducts Research at
NSACPlant growth promoting effects
Disease resistance
Salinity tolerance
Frost tolerance
Insect resistance
Improve post-harvest shelf life and Enhance nutritional
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Plant Growth-Promoting activity
Better root growth
Enhanced shoot growth, more leaf area Better crop
Increase in net photosynthesis
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Frost Tolerance
Contr
ol
ANE EtoAc
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Disease resistance
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Thank You
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Best Nutrient Management
Practices in Wine Grape
Production
Mehdi Sharifi, PhD
Nova Scotia Agricultural College
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Mehdi Sharifi, PhD, PAg
• Department of Environmental
Science
• Assistant Professor
• Nutrient Management
Research Chair
• Located at AFHRC Kentville,
NS
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Research Area
• Nutrient management in arable and horticultural
crops
• Manure and compost management in
agricultural systems
• Sustainable agricultural cropping systems
• Agricultural waste management
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Research Interest Related to Wine Industry
• Nutritional requirements for maintenance of
healthy vines and highest quality grapes
• Fertilization for optimizing wine grape
performance
• Organic nutrient management in wine grape
production
• Sustainable production of high quality wine
grapes
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Kris Pruski, Ph.D.
Associate Professor,
Fruit Horticulture
Nova Scotia Agricultural College
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Fruit Horticulture Programme
• Small fruits
• Tree fruits
• Research and Teaching
• Research Projects – small fruits:• Evaluation of new raspberry hybrids (A.
Jamieson, AAFC Kentville)
• Strawberry cultivar trials (K. Best)
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• Evaluation for organic production (NSAC
orchard)
• New grape hybrids (A. Jamieson, AAFC Kentville)
• Haskap (Lonicera caerulea) (B. Bors, U of Sask.)
• Micronutrient (boron) management in New York
Muscat grapes (Jost Vineyards)
• Determination of fermentable Nitrogen levels in
grape juice and/or wine (L’Acadie Vineyards)
Research Projects – small fruits
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Grapes at
NSAC orchard
Haskap at
NSAC orchard
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Research Interests
• Ecological approaches to management of grape
production (OACC)
• Fermentable N analysis standards for grapes (J.
Hoyle)
• Nutrient management in grapes
• Fruit wines (new crops, i.e.haskap)
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Past experience with grapes• Wine testing ! Wine making !
• Work in vineyards in France in 1980s (Menerbes –
Provence/Luberon; Monmartre – Paris)
THANK YOU
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David Percival, PhDAssociate Professor
Department of Environmental Sciences
Nova Scotia Agricultural College
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Background
• B.Sc.Agr. (Horticultural Science), M.Sc. (Plant
Physiology specializing in viticulture) and Ph.D.
(Plant Physiology specializing in carbon
assimilation and metabolism).
• Experience/Training/Specialization
• Canopy management
• Berry/disease interactions
• Berry composition
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Nova Scotia Research (2007 to 2009)
• cv. De Chaunac
• Factors examined:
– Polyethylene sleeves
– Fruit zone leaf removal
– Reflective groundcover
• Factors examined:
– Changes to physical environment
– Vine growth, development and berry yield
– Berry and must composition and wine stability
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FuelVegetation
Pruning (Mow)Transport
Vegetation/
Crop
Crop Harvest
GHG sequestration
Residual N
Real Time Soil and Plant
Characterization (Duel EM, Ultrasonic
and VIS/NIRS Technologies)
Berry Yield
Agrochemical
application
Agrochemical
production Transport
GHG’s, NH4,
net energy
Sanitation
TechnologiesMicrowave/Ultrasonic/UV
IPM Technologies
Implementation of New
Bio- and
Env. Friendly Pesticides
Harvest Recovery,
Quality Assessment
and TraceabilityNIRS/CASI
GIS/GPS
Variable Rate Applications
GHG’s, net energy
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Teaching and Training
• NSAC/Brock Viticulture and Oenology Initiative
• Introduction to Viticulture course
• Canada/EU TAPVO initiative
– Transatlantic Curricula in Agricultural Principles
applied to Oenology, Viticulture, Natural Products
– Brock University, NSAC, University of Udine,
University of Victor Segalen Bordeaux 2 and Instituto
Superior de Agronomia
Thank You!
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Atlantic BioVenture Centre
Nova Scotia Agricultural College
Richard F. Ablett, Ph.D.
Atlantic Canadian Wine Industry Partnering Forum
Acadia UniversityJune 3rd, 2010
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“Development requiring Research”
Paradigm
Mission:
Create New Wealth and
Optimized Value from
Atlantic Bio-resources
• Richard Ablett, Ph.D.
• CEO, Atlantic BioVenture Centre
• Food Scientist
• Bio-resource conversion opportunities
• Value addition of agri-food and seafood
• IP generation
• Economic development with R&D input
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Involved in “specialty niche” product, process and technology developments…
By-product conversion
new natural products
Value Chain Addition
New crops/products
& processes
Outputs of
ABVC
Economic Development
with
Research Content
New products &
technologies
Brokerage of
BioEconomy Companies
New products &
Business units
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Developing “modular micro-factory systems” to process
food and bio-products in rural communities.
Modular Micro-Factory Systems
Atlantic Systems Manufacturing Inc.
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“VidaBerry Bioactives” Processing Micro-factory
2 US patents applied June -09
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Small berry pomace by-product extraction for anti-oxidant functional ingredients…
...blueberry, cranberry, grape, saskatoon berry
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Developing the “brand” and moving products to private sector…
“Premium” markets “Daily dose” markets“Functional ingredient”
markets
CEDIF offering in process
to privatize this work…
“Cosmeceutical” markets
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Many other value chain conversion opportunities in Nova Scotia…
Apple by-product
Wild mushroom
Blueberry leaves
Rose-hips
Hawthorn
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Incubation of new products
Acceleration of new technology
Attraction of new agri-business
A “one stop shop” for new agri-business
development in needed…
Early-Stage Companies
Mid-Market Companies
Established Companies
Incubation Acceleration Attraction
Infrastructure/FacilitiesPrograms and Services
HYBRID MODEL
Atlantic Center for Agri-Innovation
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“Atlantic Centre for Agri-Innovation”
Food and Bio-products
Development Laboratory
Pilot plant – equipment testing and
development facility – food and bio-products
Business incubation processing units
Financing and business mentorship services
Marketing support services and programsSpring, 2011
”Nova Scotia Bioeconomy” emerges with higher value added and enhanced sustainability
Thank you
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Atlantic Canadian
Wine Industry
Partnering Forum
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David ColvilleApplied Geomatics Research Group
Centre of Geographic Sciences, NSCC
Mapping the Meteorological Landscape for Agricultural Advantage
Excerpts of a presentation at theAtlantic Agricultural Forum
April 22, 2010 Truro, Nova Scotia
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Annapolis Valley Temperature Mapping Project …
More than six years of results
88 data loggers deployed(79 in the Annapolis Valley)
Half the Valley loggers have been inplace for six full growing seasons
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July 2008
July 2009
July 2007MonthlyAverage
Insolation:3.16 to 5.11
kWh/m2/day
Comparison of the past three months of July …
Software tools now exists to automate the processing of decades of GOES
imagery.
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Phyterra Yeast IncThe Innovators in Wine Yeast
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SO42-
SO42-
Adenylylsulfate
Phosphoadenylylsulfate
SO3
H2S
MET3
MET14
MET16
MET5, MET10
Homocysteine
MethionineCysteine
Nitrogen pool
H2S
Low- H2S yeast
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urea and alcohol
combine to form
ethyl carbamate
alcohol
urea
ethyl carbamate
Low Ethyl carbamate yeast
NH2COOC2H5
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The Bioenergy and Bioproducts Applied Research Laboratory
CESAB Grand Falls
CCNB Campus d’Edmundston
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Yeast and Fermentation Applied Research
• Currently the research groups main focus is on industrial ethanol production from a wide range of crops and organic wastes for fuel ethanol, but some research on beverage ethanol (growing)
• Projects and Partners all over the region (NS, NB and PEI) + National and USA• Strong Research and Technology Network in the enzyme and yeast sector (try to find the
write researcher or technology to provide solutions)• Short projects: Private sector 1-6 months; researcher groups 6months to 2 years
• Fermentation Process Control (Quality) – Maximizing Product Quality– Yeast activity
• Physiology: environmental conditions; nutrition; yeast strain selection-commercial or research
• Monitoring Technology: Luminultra Technologies Inc. (Yeast activity ATP)– Contamination identification and control– Analysis of juice or wort chemistry – effect on fermentation
• Process Waste disposal– Biogas etc.
• Product Development– Analysis of ingredients (sugars, proteins, antioxidants, vitamins etc.)– Potato beer– Vodka from Potatoes with Coloured Flesh (red and blue)
– High ethanol (20-25%) fermented beverages(emerging market)
• Maple syrup + other tree saps
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Expanded Fermentation and Biorefinery Infrastructure 2010-2013
• Pilot scale fermentation process development– 30-1000 litres (8-250 gallons) fermentation capacity– All Computer and sensor controlled automation
• IR spec for monitoring (sugars, amino acids (FAN), ethanol etc.)
– Distillation– Membrane Filtration, inline-centrifuge etc. (other down stream
processing technologies)
• To be used by both researchers and private sector• Total Investment of $2.3 million
Fact Sheets Available on Research Lab and Luminultra`s Yeast Monitoring Technology
Contact Info: [email protected] or 506-475-4029
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Grape breeding at AAFC in KentvilleDr. Andrew R. JamiesonAtlantic Food and Horticulture Research Centre
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The breeding
Cross year No. crosses No. seedlings No. selections and year
1983 26 2311 11
1986-89
1988 2 98 5
1994
1990 6 352 7
1995-97
1991 25 1117 30
1995-97
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The favourites
KW94-2 Seyval x KW87-1
KW95-2 St. Pepin x L’Acadie
KW96-2 St. Pepin x Siegerrebe
KW96-4 St. Pepin x L’Acadie
KW97-2 St. Pepin x Ortega
KW97-4 St. Pepin x Ortega
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The wine
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Post-Harvest Research on Wine grapes at the Atlantic Food and Horticulture Research Centre
R.K. Prange and J.M. DeLong
Atlantic Food and Horticulture Research Centre (AFHRC) Kentville, Nova Scotia, Canada
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Research Capacity
At AFHRC there are field and laboratory facilities and full-time
researchers, technicians and lT support
Access to wine and grape research expertise at AAFC Research
Centres in other parts of Canada, e.g. B.C., Ontario, Quebec
Contacts in wine growing regions of the world
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Factors affecting flesh browning of grapes after harvest
Improvement of wine quality:
•cultivar evaluation
•Use of natural slow drying methods to increase grape quality
before pressing (for sweet dessert and high-quality dry wines)
•Use of non-destructive sensing to monitor and control carbonic
maceration process (for Beaujolais style wines)
Examples of current research
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Examples of current research
Slow Dehydration
Carbonic Maceration
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Potential climate impacts on the
Atlantic Canada Wine industry
Alvaro Montenegro
St. Francis Xavier University
Department of Earth Sciences
Environmental Sciences Research Centre
Atlantic Canadian Wine Industry Forum – June 3 2010
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Host and outbreak climatology
Spruce Budworm – Temperature
Warming
Increase in outbreaks Decrease in outbreaks
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Warming
Increase in outbreaks
Host and outbreak climatology
Spruce Budworm – Temperature
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Future Predictions
Regional models – about 50x50 km
Global models – about 200x200 km
Statistical and physical downscaling
temperature
altitude
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Atlantic Canadian
Wine Industry
Partnering Forum
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National Research CouncilIndustrial Research Assistance Program
(NRC - IRAP)
The Innovation Network
Stimulating Technological Innovation inCanadian SMEs
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What is NRC-IRAP?
• National Research Council - Industrial Research Assistance Program (NRC-IRAP)
• Canada-wide program
• Assists SMEs across Canada from offices situated in:
– NRC research institutes
– Universities
– Provincial and Federal government research centres and laboratories
– Business service centres
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What does NRC-IRAP do?
88
• Provides science & technology advisory services to small and medium-sized enterprises (SMEs)
• Maintains a strong technology network with other groups within government involved with science and technology
• Facilitates national and international technology networking opportunities
• Where appropriate, provides financial contributions towards the personnel costs of SME R&D activities
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NRC-IRAP value
proposition
89
Effect
Performance
evaluation
Objective
Actions
Core
competencies
Improved Performance
of SMEs
Increase the innovation
capabilities of Canadian SMEs
Improved
Financial
Performance
Increased Skills,
Knowledge,
Competencies
Increased
Innovation
Improved
Management
Practices
Enhanced
Linkages
ContributionsAdvice Networking
Technology & Innovation Management
Stimulate Wealth Creation for Canada
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How are services
delivered to SMEs?
Customized service delivered by:
• 235 Industrial Technology Advisors (ITAs) located in more than 100 communities across Canada
• Expertise in all industrial sectors
• Assisted by business advisors and information specialists
• Special arrangements with Universities to provide technical assistance directly to firms – troubleshooting and problem solving
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NRC-IRAP’s
advisory services
91
NRC-IRAP provides advice to SMEs on:
• Relevant technologies in the marketplace
• Research and development strategies
• Trouble shooting and problem solving
• Relevant technical expertise
• Financial and business matters
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Contributions to R&D projects
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NRC-IRAP assists firms which:
• Are Incorporated in Canada and are a for profit business
• Want to improve their technological innovation capability
• Manufacture products or supply technical services
• Benefit Canada by conducting R&D
• Have financial resources for their share of project
• Can commercialize the resulting technology or products
• Share business and technology strategies with advisors
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Project Guidelines
Proposed projects must:
• Have clear objectives
• A well planned set of experiments or activities designed to meet those objectives
• Involve appropriate skilled and expert individuals
• Show how the project fits with the business strategy
• Provided evidence of market demand
• List estimated costs for conducting the work
• Show firm’s ability to finance project
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Project Assessment
Projects are assessed for:
• The degree and nature of technological uncertainties
• The real need for financial assistance
• The level of innovation
• The ability of the firm to commercialize the results
• The estimated impact of the R&D project upon the SME’s business and Canada
• The evidence of a market
• The ability of the firm to conduct the project
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Contact NRC-IRAP
NRC-IRAP Website:
http://www.nrc-cnrc.gc.ca
Telephone:
1-877-994-4727
Thank you
Merci95
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Atlantic Canadian Wine industry
Partnering Forum Acadia University, Wolfville, Nova Scotia
June 3, 2010
Loretta Robichaud, Director
Programs and Business Risk Management
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Farm Investment Fund (FIF)
Agri-food Industry Development Fund (AFIDF)
Innovation Fund (IF)
Questions
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Objectives
To support sustainable growth in Nova Scotia’s
farm businesses by providing investment for
projects that enhance :
• economic viability
• farm and food safety
• promote environmental stewardship.
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Registered Farms are eligible for:
• Business planning
• Market strategy
• Advertising
• Floor, wall and ceiling surfacing materials
• Traceability software & computer
• Manure storage
• Fuel storage
• Irrigation ponds
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Objectives:
Encourages an entrepreneurial and market driven approach
to the agriculture and agri-food industry, and supports its role
in adaptation, economic growth and rural development in
Nova Scotia Develop opportunities for viable, long-term domestic and export markets;
Introduce new agriculture and agri-food marketing technologies and systems;
Enhance management, organizational, leadership and technical skills in the
agri-food industry;
Create awareness of the value of agri-food industry to NS economic growth;
Provide for self-directed sector development, innovation and change
management through agriculture industry organizations.
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Associations are eligible for:• Workshops• Advertising and printed stationery promotional
materials• Annual conference / meeting• Consultant fee to develop HACCP plan for the
industry
Individual Growers are eligible for:• Business planning• Market strategy• Advertising• Floor, wall and ceiling surfacing materials• Traceability software and computer
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Objectives:
Supports the development and adaptation of new and
leading agricultural technologies and knowledge that will
enhance the competitive position of Nova Scotia’s
agriculture and agri-food industry.• Support technological research opportunities identified by agriculture and
agri-food industry;
• Increase awareness of research;
• Develop research expertise in Atlantic Canada;
• Optimize the relationship among research, education and industry partners;
• Communicate research results and encourage industry adaptation of
technology;
• Identify solutions to short and long term water and soil management.
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Category Priorities
A Production Research
B Environment Research
C Product Innovation
D Industry Agricultural Research Chairs
E Surface Water Management
F Ground Water Management
G Water Distribution
H On-farm Irrigation
I Soil Moisture Management
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Production Research
Develop or identify methods for the advancement in
primary agricultural production.
• Microbiology
• Livestock health and nutrition
• Disease and pest management
• Genetic and nutrient utilization
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Environmental Research
Supports applied research for environmental research.
• new and innovative soil conservation practices
• air protection (both greenhouse gas emissions and reduction in
on-farm emanations)
• biodiversity (both research in habitat enhancement, protection
of species at risk and reduction in livestock damage on farm.
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Product Innovation
Develop and identify methods to increase activity and
capacity for new product innovations and technologies.
Research will focus on developing new alternative agricultural
products and technologies to expand market opportunities
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Industry Agricultural Research Chairs
Supports Nova Scotia Agricultural College agricultural
research chairs in partnership with industry.
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Surface Water Management
Developing or identifying methods of improving
utilization of surface water including innovative storage
and recharge technologies.
• Water quality improvements
• Utilization of precipitation and tile drainage water
• Recycling waste water
• Designing multi-purpose water sources (fire control, wildlife,
recreation/community uses).
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Ground Water Management
Develop or identify methods of improving access to and
utilization of ground water
• Test wells
• Pump tests
• Quality testing
• Mapping
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On-Farm Irrigation
Assisting in the cost of designing improved and
customized on-farm irrigation systems.
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Soil Moisture Management
Developing or identifying methods of improving soil
moisture levels through improved utilization of existing
soil and water resources.
• Earthen dams to control runoff and erosion
• Grassed strips or terraces
• Interceptor drains
• Enhancement of organic matter retention.
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Support the assessment, adoption, and transfer of technologies on farm to improve on farm profitability and competitiveness.
Up to two years of funding available for the development, implementation or adaptation of innovative projects in primary agriculture (on farm projects).
• should contribute to on-farm profitability and competitiveness
• beneficial for the industry and/or community
• should be new, not generally available, or not widely adopted
• emphasis will be placed on farm projects that focus on knowledge gained, expected outcomes and dissemination of information.
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To increase the competiveness and profitability of Nova Scotia’s
agriculture, agri-food and agri-based products sector by supporting
the innovation and commercialization of new opportunities
Objectives:• Accelerate the pace of innovation;
• Identify and develop new market opportunities
• Enhance industries ability to anticipate and capture market
opportunities;
• Advance commercialization;
• Enhance the linkages needed to capture new opportunities.
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• Market studies/market planning
• Business development
• Creation/development of value chains
• Intellectual property management
• Commercialization planning
• Field testing
• Product design
• Feasibility studies/market validation
• Supply chain development
• Technology sourcing
• Strategic investment planning/promotion
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Loretta Robichaud, Director
Nova Scotia Department of Agriculture
Programs & Business Risk Management Division
Truro, Nova Scotia
902 893 7534
www.gov.ns.ca/agri/prm
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Atlantic Canadian
Wine Industry
Partnering Forum
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Grape Growing – Wine Making
Where we are
How we got here
Where to now
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Where we are
• Horticulture and Landscape Technology
• Introduction to Grape Growing Credit course
• Purchase of land – vineyard lab
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Where to now
• Expand Horticulture and Landscape Technology
Program to include a Viticulture stream
• Establish a wine making advisory committee
• Conduct a new industry survey
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How we got here
• Request from the Grape Growers Association of Nova
Scotia
• Establish Advisory Committee: NSCC, GGANS, Agra
Point, NS Dept. of Agriculture and Individual Industry
Reps.
• Survey of the grape growing and wine industry (data
representing labour needs of growth expectations
• Creation of course curriculum and support resource
material
• Advisory Committee work on-going
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Winegrowing in Nova Scotia –the Modern Era
John Lewis, M.Sc., P.Ag.
Horticulturist,
AgraPoint International Inc.
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Important Milestones
• 1962 – Gordon Kinsman and Dr. Craig visit Vineland for potential wine grape varietals for NS
• 1963 – Robert A. Murray appointed Provincial Berry Crop Specialist and asked to work with Dr. Craig on grape program
– Test plots set-up at Acaciaville, Bear River, and Melanson
– Additions in 1966: Marechal Foch, etc
– Data collection from 1965-1969
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• 1971 – Dr. Donald L. Craig reports to NS Fruit Growers’ Association
– Only one table grape variety, Van Buren, and no wine grape varieties promising from varieties tested since 1913
– Lack of maturity for wine grape varieties tested 1965-1969…problem of insufficient heat units during September
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• 1973 – Dr. Craig visit Summerland Research Station and secures Russian hybrids Severnyi and Michurinetz
• 1981 – First Farm Winery opened by Dr. Roger Dial: Grand Pré Wines Ltd.
• 1981 – Walter Wuhrer arrived from Germany
• 1982 – Dial, Hans W. Jost, and Wuhrer form GGANS – primary objective is to enable licensing of farm wineries to sell directly to the public
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• 1983 – Second Farm Winery opened by Han W. Jost: Jost Vineyards Ltd.
• 1984 – Dr. Craig produces 2300 seedlings from crosses between most promising cultivars leading to the selection of KW87-1
• 1984-1988 “Bluenose Grape School” held annually• 1986 – Farm Winery Policy signed which allowed direct
sales from farm winery stores• 1988 – initiation of 1st Vineyard Climate Project• Winter of 1993 record lows recorded (-35.5 °C in
Malagash)
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• 1989-1990 - Research projects:
– Grape Rootstock and Scion Evaluation
– Grape Trellising and Canopy Management
– Database of Vineyard Soil Profiles…
• 1991 – Jost Vineyards test ‘ERO Sicklebar Leaf Cutter’
• 1991 – ‘European Floating Arm Weeder’
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• 1999 – Formation of Farm Winery Acreage Certification Committee
• 2000 – Inclusion of Small Farm Winery component in Farm Winery Policy
• 2001, 2004, 2008 – Atlantic Canada Wine Symposium
• 2003 – Initiation of 2nd Climate Project• 2009 – Initiation of NSCC Introduction to Grape
Growing in Nova Scotia course at KingstecCampus
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0
50
100
150
200
250
300
350
400
Bearing Acres in Nova Scotia
Bearing
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In Summary
• Nova Scotia’s wine industry is very young (<30 years) but has been in a rapid state of growth over last 15 years.
• 500 planted acres, 12 farm wineries and 35-40 independent commercial growers at present.
• Growth of industry has been fostered by numerous partnering initiatives…
• NSCC – a new partner supporting Nova Scotia’s expanding wine industry
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Atlantic Canadian
Wine Industry
Partnering Forum
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Harvesting Innovation to Advance the
Canadian Grape and Wine Industry:
The CCOVI Experience
Atlantic Canadian Wine Industry Partnering Forum
Acadia University, June 3, 2010
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What is
CCOVI’s
role?
We are a research institute
focused on priority issues of
our grape and wine industry
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How was CCOVI Established
• All wine producing regions around the world have a research
institute that supports their industry
• Fall of 1996, industry leaders met with Brock University
administration to conceptualize a grape and wine research
institute
• October 26, 1996 marked the official start of Brock’s Cool
Climate Oenology and Viticulture Institute built in
partnership with the Grape Growers of Ontario and the Wine
Council of Ontario
⁻ Address industry research priorities and their
educational needs
• 1997, Brock launched the first Canadian undergraduate
degree in Oenology and Viticulture
• 1999, Inniskillin Hall opened, the home of CCOVI
⁻ Built through a combination of support from industry,
government and the university
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What was our mandateStarted as an institute grounded in the science of
oenology and viticulture
Addressed the research priority needs of the
industry and educational needs
Researchers of the institute are also faculty
members of the university
Allowed them to compete for government
grants with a high success rate over the past
decade in applied and basic research
CCOVI was rich in equipment infrastructure
Limited resources (people and funds) for short-
term troubleshooting
We were ready for the next growth phase of CCOVI
to further address the needs of the industry
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CCOVI’s newly expanded mandate
Serve industry more effectively • Address all areas of the value chain for the
grape and wine industry including non-science
areas such as business, marketing, tourism,
policy research
• Initiate outreach activities with expanded
hands-on workshops and people resources to
troubleshoot short-term problems with a fast
turn-around time
• Offer analytical services to the industry for
grape/wine analysis
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CCOVI’s visionOur vision is to be Canada’s centre of excellence with
respect to the generation of and dissemination of
knowledge on cool climate viticulture, oenology, wine
business, policy, wine tourism and wine culture.
CCOVI’s missionCCOVI is dedicated to the advancement of the Canadian
grape and wine industry, as well as other cool climate
grape and wine producing regions of the world.
Our research, continuing education and outreach
activities are based on three pillars—quality, innovation,
and sustainability—which reflect the values and goals of
various individuals, organizations, and institutions
involved in the grape and wine industry.
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How would we fulfill our new
mandate
• New governance reporting structure to include
researchers across entire grape and wine value chain
as members of CCOVI
• Affiliation program to network researchers across
Canada and internationally to further build research
capacity and expertise
• Hire scientists with a mandate of short-term, applied
research directed at industry priorities and outreach
(non-faculty positions)
• Develop an industry-based research fund to serve as a
resource:
• address short term problems as they arise
• applied research directed to industry-set
priorities
• seed funding to be applied to larger grant
opportunities to represent industry contribution
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Modified Reporting Structure-important is continued industry engagement
on committees
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CCOVI Advisory Council
Role:
To present and consider the opinions of the
Canadian grape and wine industries on the
structure, content and relevance of CCOVI’s
research, outreach and educational mission and
mandate,
To advise CCOVI on the changing needs and
priorities of the grape and wine industries, and
To communicate CCOVI’s research, outreach and
educational activities and achievements to
stakeholder communities.
• Chaired by industry representative
• Approx 25 members from Brock University,
industry, government, and outside educational
institutions
CCOVI Committees
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CCOVI Executive Committee
Role
– To compare CCOVI’s activities with CCOVI’s strategic
plan and advise CCOVI, through the Director, on its
progression of reaching the goals set out in the
strategic plan.
• Chaired by Vice President Research, Brock
• 7 members from industry (4) and CCOVI (3)
CCOVI Outreach Committee
Role
– To identify key areas of outreach and continuing
education that could benefit the industry, and to
work with CCOVI to establish effective programs to
address these needs.
• Chaired by CCOVI co-ordinator of Continuing Education
• 10 members from industry (6) and CCOVI (4)
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What is the impact of these
changes
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CCOVI’s new structure expands
research capacity
Core Researchers at CCOVI
Andrew Reynolds, Gary Pickering, Debbie Inglis
CCOVI Fellows at Brock
Carman Cullen, Tony Shaw,
Antonia Mantonakis, Don Cyr,
Vincenzo De Luca, Dirk De Clercq,
Maxim Voronov, Jeffrey Stuart
CCOVI Fellows outside Brock
Pat Bowen (Summerland, BC),
Ralph Brown (Guelph),
George Van der Merwe (Guelph),
Peter Roberts (Georgia)
CCOVI Professional Affiliates
Linda Bramble, Karl Kaiser, Richard Smart, George Soleas, Janet
Dorozynski, Kevin Ker, Wendy McFadden-Smith, Daryl Somers
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Target areas identified jointly by CCOVI
and industry
• Oenologist –Wine flavour chemist
• Viticulturist – grapevine cold hardiness
physiology
• Time is split equally between applied
research as directed by the industry
priorities and outreach services as
developed in conjunction with the
industry
• New model for Brock University
New Research Scientist Positions
Developed
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Industry Funding Program Established
• Established in 2008, Ontario Grape and
Wine Research Inc
• Levy charged on each tonne of grapes and
each Litre of wine
Procedure for research funding:
• Call for proposals - LOI
• Vetted through technical committee
made up of industry practitioners
• Invitation for full proposal
• Reviewed by technical committee,
recommendations made to board of
directors
• Funding decision rests with board of
directors
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Is CCOVI contributing to the
success of our grape and wine
industry
Yes!
Research Programs
Continuing Education
Outreach
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Our
strength:
industry-
based
research
MALB
Insect pest
management
Sour rot
Winter bud
hardiness
Irrigation
Precision
Agriculture
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Our
strength:
industry-
based
research
Grape flavour
compounds
Flavour perception
Antioxidants
Icewine
production
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Our
strength:
industry-
based
research
Grape breeding
Grape
genotyping
and applied
genomics
Wine yeast
and applied
genomics
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Our
strength:
industry-
based
research
Ontario wine identity
Market
development
and exports
Sparkling
wine
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Our
strength:
industry-
based
research
Consumer
behaviour
and wine
purchasing
Climatic analysis
Wine culture
Weather derivatives
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Our
strength:
students
entering
industry
and
contribut-
ing to its
success
Graduates of Brock University’s Oenology and
Viticulture program collectively won this year,
13 out of 26 coveted Cuvée gold awards.
From left to right: Lawrence Buhler, Rob Power,
Emma Garner, Natalie Reynolds and Eric Pearson
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Our
strength:
relevant
continuing
education
programs
Wine Appreciation Courses• Wine Appreciation I – Exploring varietals
• Introduction to the Wines of Ontario
• Wine Appreciation II – Explore the wine regions of
the world
• Certification program in wine sales & service
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Our
strength:
successful
wine
education-
al events
• CCOVI Lecture Series
• Bacchus Wine
Conference
• Riesling Experience
• Industry Workshops
• Guest Lecturers
• Triggs Premium Vinifera
Lecture Series
• Wine Tasting Challenge
• Experts’ Tasting (Cuvée)
• Niagara Wine Festival – Wine Seminars
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Does Research Contribute to
Industry Growth?
Some examples
Tackling the Multicoloured Asian
Ladybeetle threat
Preventing Grapewine Winter
Injury
Grape Sour Rot
Overcoming high VA in Icewines
Taking advantage of applied
geomatics for small lot, premium
wine production
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MALB and juice/wine qualityG. Pickering, D. Inglis, M. Sears, R. Hallet, K. Ker
Contributions to industryLady-bug Taint compound identified, detection at 1
ppt
Tolerance limit for MALB in grapes/vineyards
determined at 400 beeltes/tonne *need accurate
way to count
Dead MALB do not release taint after 7 days
7 spot lady beetle causes taint too, so must be
avoided in same fashion as MALB
Push-pull strategy being developed to
prevent ladybeetles from entering vineyards, and
Protein fining agent identified that removes taint
taint, looking at commercialization options
Tetrapaks and synthetic cork also show
potential to remove taint
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Evaluating bud winter hardiness and
best practices for wind machinesK. Ker, H. Fisher, H. Fraser, K. Slingerland
Contributions to industryTemp where 10% and 50% of the buds die
established for 2007/2008 and 2008/2009 winters for 11 grape cultivars across Niagara Region
Data posted on CCOVI website and KCMS website for grower access each week
Important information for efficient management of wind machines – key risk temperatures during dormant period
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Management of premature breakdown
and sour rot in Ontario vineyardsW. McFadden-Smith, D. Inglis
Contributions to industry• In 2007, causal organisms identified from one
vineyard – yeast and bacteria - spray implications here
• Causal organisms are capable of inducing disease on previously healthy, uninjured fruit (sour rot is not always only a result of fruit injury)
• Spray treatments targeting yeast and bacteria needed
• Much more work is needed to control this disease!
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Icewine productionD. Inglis, G. Pickering, A. Reynolds
Contributions to industryIcewine fermentation best practices developed for
successful fermentationKontkanen et al. 2004 The effect of yeast inoculation rate, acclimatization
and nutrient addition on Icewine fermentation. Am.J. Enol. Vitic. 55:
363-370
Inglis, D.L. (2008) Make Icewine easier, at least for yeast. Extreme
Winemaking. Vineyard and Winery Management March/April 71-75.
• Using the
procedure Derek
developed for his
MSc thesis, he
won a Decanter
Trophy at London
wine competition
as winemaker at
JT Okanagan
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Contributions to industry• Block-specific wines within a vineyard that
differ in character based on vine water status,
market wines separately in premium category
(award winners at CUVEE wine awards year
after year)
• Validation of VQA sub-appellations based on
sensory characteristics of wines
Terroir-based wine quality – Applied
GeomaticsA. Reynolds, R. Brown
Terroir maps of vineyards based on
data from the ground and from above,
on soil characteristics, water status,
vine nutrition, yield, vigor and fruit
composition - precision grape growing
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What has been the key to our
success
A working partnership between the university
and the industry
Building networks through research
collaboration that involves the industry
Industry priorities set by the industry and
relayed to the research institute
Communication from Industry to CCOVI on
outreach and educational needs of the
industry
Communication from CCOVI to the industry on
research outcomes and implementation
Establishment of industry research fund
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What’s new in research
New research initiativesNational
1. Harvesting Innovation for Growth and Sustainability of
the Canadian Grape and Wine Industry– AAFC (OGWRI, WCO, GGO, CCOVI)
• Oenologist and Viticulturist
• Outreach services
• Optimizing cold hardiness for grapevine
-Implementing this program now
-Developing outreach with national significance and reach
2. MOU between CCOVI-Pacific Agri-Food Research Centre
(PARC) in Summerland, BC
3. AAFC National Policy Network (summer 2010?)
4. National Centre of Excellence Network (LOI Dec 2010)
5. Working towards more formal international networks
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What’s new in research
New research initiativesProvincial
1. From Harvest to Market: A Multidisciplinary Approach
Towards Sustainable Growth for Ontario's Grape and
Wine Industry-ORF-RE, Ministry of Research and Innovation
• CCOVI, NC, UoG, VRIC
2. Ontario: Champagne-Ardenne Workshop
• CCOVI, NC, UoG, VRIC, UofT, AAFC, U. of Reims,
SofraLab, French Consulate, International Affairs, Pole
Industries and Agro-Resources, France
• Projects developing:
• Plant KBBE – plant resistance to disease
• U. of Reims, AAFC (ON, SK, Quebec),
OMAFRA
3. CCOVI Expansion of Inniskillin Hall (linked to Niagara
Health and Biosciences Research Complex - 2012)
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What’s new in outreach
• Launch of our New CCOVI Website
• Live webcasting of CCOVI Lecture Series-National reach
-Lectures posted on website
•Expanded workshops and further outreach- Oenologist and Viticulturist (AAFC partnership
with GGO and CCOVI)
• Interviewing candidates currently
• Work with industry to deliver new
programs based on industry needs
• Analytical services-Launched March 29, 2010
-will continue to expand
services over the year
•2nd Riesling Experience conference, June 2011
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What’s new in continuing education
Wine & Spirit Education Trust®• Level 1 – Foundation in wine
• Level 2 – Intermediate certificate in wines
& spirits
• Level 3 – Advance certificate in wines &
spirits
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The Cool Climate Oenology
and Viticulture Institute
at Brock
Thank you!
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Atlantic Canadian
Wine Industry
Partnering Forum
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CONTACTS:
Acadia University
Leigh Huestis, Director
Office of Industry and Community
Engagement (ICE)
Phone: 902-585-1425
Email: [email protected]
NSAC
David Fullerton, Industry Liaison Officer
Research and Graduate Studies Office
Phone: 902-896-2419
Email: [email protected]
NSCC
Janet Specht, Project Manager,
School of Trades & Technology
Phone: 902-690-2184
Email: [email protected]
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Thanks to Our
Partners and
Sponsors!!