Perennia Food and Agriculture Inc. proudly presents the coolest webinar series of this winter! Neslihan Ivit, Winemaking & Innovation Specialist, and Francisco Diez, Viticulture Specialist, will be hosting 6 sessions about grape and wine growing in cool climate regions, as Nova Scotia. Experts in their fields, speakers from Nova Scotia, Ontario, New York and Champagne will be joining us to share their research and experiences.
Good afternoon everyone,
Last Wednesday December 2, it was the sixth and last Best
Practices session of 2020! At this opportunity we had some changes in our agenda,
and had the following contributions:
GGANS and Perennia are
organizing the last session of the year! The next Best Practices session is
scheduled for next Wednesday December 2 from 6:30 pm till 7:30 pm.
In this session you will hear from:
-
Jeff
Franklin: a summary of the season 2020, which includes climatic and plant
phenology
-
Neslihan
Ivit: Grape ripeness of 2020 and a comparison with 2019
-
Francisco
Diez: Observations of 2020 and upcoming vineyard activities
- Discussion: as previous sessions, a discussion between Steve Ells and Marcel Kolb
As the other sessions, it is necessary to register at the following link or in this direct link https://perennia.zoom.us/webinar/register/WN_GAy7IE67R9O5FYNcI3SnUg
This winter Perennia will host 6 webinar series related to
enology and viticulture, with a focus in cool climates. Join the Winemaking
& Innovation Specialist Neslihan Ivit and the Viticulture Specialist
Francisco Diez from January 14 till March 25, 2021, to get more insights on
grape ripening in Eastern
Canada, sparkling wine production, frost consequences and management, sensory
analysis and canned wine production.
More information will be released in the next couple of weeks, cheers!
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.
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: