The third session of From Grapes to Wines webinars took place last week with the presentation of Dr. Basile Pauthier from The Comité Champagne. He gave a summary of the research made in Champagne about spring frost fighting techniques following three main axes: efficiency, environmental and economic sustainability. A lot interesting questions were raised during Q&A session. If you were unable to join us for this session, you can watch it on-demand on YouTube via this link.
We
would like to invite you to the fourth session on February 25, 2021, at 12:00 pm (AST). In this upcoming session, Dr.
Matt McSweeney from Acadia University will be presenting
‘How do consumers describe Nova Scotia wine?’ followed by a Q&A session.
Consumers
of wine have varying knowledge about wine and its sensory properties; they use
many different words to describe wines. This session will explore how consumers
describe wines produced in Nova Scotia. Dr. Matt McSweeney will also talk about
how caloric values, ingredients lists and production methods affected
consumers’ sensory perception.
Join
us for hearing more about Nova Scotia wine consumers!
Register now!