Webinar series on Red Blotch disease

Oregon State University Extension and the Oregon Wine Research Institute (OWRI) will have live webinar series about Red Blotch disease in grapevines starting on Tuesday October 20, 2020. The sessions will be focused on the research findings from Oregon – done by researchers from OWRI and partners of USDA-ARS. These webinars will cover virus epidemiology, vector identification and biology, grapevine performance, wine production, fruit and wine composition, and wine sensory results. Also, each session will have a Question and Answer (Q&A) section.

Harvest 2020 is “Wine”-ding Down

This season grape harvest has started earlier than it did in 2019, with some varieties as much as a month ahead. The combination of climatic factors such as low precipitation and warm temperatures, created ideal conditions to accelerate the fruit ripening process of all the varieties in the province. Both hybrids and Vitis vinifera varieties have reached good sugar accumulation and the steady drop of acidity which allows for the maturity of balanced fruit. Currently, most hybrids have been harvested, particularly those intended for sparkling wine production while some remain on the vine for still wine production. The situation in Vitis vinifera varieties is similar with harvest is ongoing and the latest varieties to be harvested in the next couple of weeks, depending on climatic conditions, the vineyard objective and the health of the plants.

Alcoholic Fermentation for Winemaking

 By Neslihan Ivit, Perennia Winemaking & Innovation Specialist

Since grape harvest has already begun in Nova Scotia, the wine cellars are getting full of grapes to be processed, and fermentations are starting. As all winemakers know, there is nothing more important than a complete fermentation during this season. The fermentation process is crucial not only for ethanol production but also for the organoleptic parameters and quality of the final product. Therefore, a complete analysis of the chemical composition of the must (grape juice) is essential for the fermentation process. Some of the vital parameters are as follows: