Objectives a) Vineyard nitrogen management: Soil and foliar N application to determine the impact on and relationships among amino acid profiles, yeast assimilable nitrogen (YAN) content, fruit quality, bud hardiness and flavonoids…

The spread of viticulture into fire-prone regions, like BC’s Okanagan valley, has resulted in the need for a better understanding of how grape on-vine smoke exposure affects the aroma and…

Leaf removal affects are variable and dependent on application timing and climate. The research in this activity examines early season leaf removal under Okanagan climatic conditions and how it impacts…

Knowing the yeasts that ferment wine will aid Okanagan wineries in their future yeast-purchasing decisions and will give Okanagan winemakers more confidence in using spontaneous fermentation. Given that a substantial…

Acetic acid in wine is generally considered to be a spoilage product; acetic acid production can also result in the formation of other unpleasant volatile compounds such as ethyl acetate.…

The wine yeast Saccharomyces cerevisiae (S. cerevisiae) converts grape sugars into ethanol and also contributes organoleptic properties during wine fermentation. Other non-Saccharomyces yeast species can also impact a wine’s sensory…

Vegetative wine aromas generally reduce quality in red and white wines.  Methoxypyrazines (MP) are a class of chemicals produced in the fruit that are responsible for some of the vegetative…

Polyphenols from grapes are responsible for the color and taste of red wines. They also provide unique nutritional and health benefits to humans when consumed in moderation. Amongst these compounds,…

Introduction to 4-Ethylphenol, 4-Ethylguaiacol, and the Brettanomyces/Dekkera Connection Brett is probably resident in most Okanagan wineries, but is kept in check by current sterile techniques, and the 4-ethylguaiacol and 4-ethylphenol…