Tips for Managing Sour Rot in the Winery

Friday, October 1, 2021

An outreach brief was published by the team of researchers, Belinda Kemp, Emma Snyder, Wendy McFadden-Smith, and Debbie Inglis, from Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) with support from CGCN-RCCV as part of the Grape and Wine Science Research cluster. The document aims to guide winemakers through working with sour rot affected grapes.  

The tips include harvest, juice processing options (for Sparkling and white grape juice and red juice), juice fining, nutrition, yeast and fermentation, sulfur dioxide (SO2) additions post-fermentation, fining and filtering sparkling base wine & red wine. Alternative solutions for sour rot are also covered.  

The document of outreach brief on managing sour rot in the winery can be found in this link