From Grapes to Wines Cool Climate Webinars Last Session

Thursday, March 18, 2021

The fifth session of From Grapes to Wines webinars took place last week with the presentation of Dr. Harrison Wright from Agriculture and Agri-Food Canada (AAFC) Kentville. He talked about wine grape cold cases: frosts, freezes, bud hardiness and viability, and shared the results of related research done in Nova Scotia. 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 last session on March 25, 2021, at 12:00 pm (AST). In this upcoming session, Rachel Allison from Cornell University will be presenting ‘Flavour chemistry and canned wines’ followed by a Q&A session.

Wines packaged in aluminum cans (“canned wine”) are one of the fastest-growing segments of the wine industry. However, canned wines are at greater risk for developing ‘reduced’ aromas due to the formation of H2S (“rotten egg”). In addition to proposing convenient and inexpensive methods for H2S analysis suitable for winery use, current work in the Sacks lab looks at the development and validation of accelerated aging tests to predict corrosion and H2S formation during long-term storage, using commercial wines and model systems. Subsequent investigations will further consider the impact of wine composition on the rate and degree of corrosion and H2S formation. Join us for hearing more about it!
Register now!