Popular CCOVI Lecture Series returns this month

The Cool Climate Oenology and Viticulture Institute (CCOVI) Lecture Series is back for its 13th year, giving people from around the world access to Brock University’s leading grape and wine research.

Nine speakers from across CCOVI’s network of researchers, scientists, fellows and professional affiliates are participating in this year’s series. Topics will span a wide range, from the latest research on grapevine cold hardiness and freeze protection to yeast for appassimento, ice wine and sparkling wines, and preferences and evaluations for judging wines.

The series will begin with a lecture by Janet Dorozynski, Trade Commissioner for Canadian Wine, Beer and Spirits and Tourism at Global Affairs Canada. Dorozynski will give an overview of what it takes to export Canadian products.

The CCOVI Lecture Series began in 2007 and has become a highly anticipated event both locally and for those tuning in remotely through livestreaming.

“Once again, we will bring the latest in grape and wine research into the hands of grape growers and winemakers,” said CCOVI Director Debbie Inglis. “Sharing knowledge and providing outreach opportunities like the Lecture Series is an important part of CCOVI’s mandate and is of tremendous benefit to our industry and our students.”

The free lectures begin Monday, Jan. 20 and take place in room H313 of the Mackenzie Chown Complex at Brock University. The lectures are open to the public and begin at 2 p.m.

Paid parking is available in the nearby Lot E. The lectures can be viewed live online here or afterwards on the CCOVI Lecture Series website.

2020 CCOVI Lecture Series

Jan. 20: Janet Dorozynski, Trade Commissioner, Canadian Wine, Beer, Spirits and Tourism, Global Affairs Canada — “Are you ready to export? Everything you’ve always wanted to know but were afraid to ask.”

Jan. 27: Debbie Inglis, CCOVI Director & CCOVI Researchers, Brock University — “A locally isolated yeast that consumes acetic acid. Is there application in wine production for Appassimento, sour rot infected fruit, ice wine and sparkling.”

Feb. 3: Jeff Stuart, Associate Professor of Biological Sciences, Faculty of Mathematics and Science, Brock University — “Development and commercial scaling of green extraction method for polyphenols from winter grape pomace”

Feb. 24: Ronald Jackson, Wine Writer and Author — “Sparkling wine, its technological evolution”

March 2: Wendy McFadden-Smith, Tender Fruit and Grape IPM Specialist, Ontario Ministry of Agriculture, Food and Rural Affairs — “Going Viral: Update on grapevine virus research in Ontario”

March 9: Sudarsana Poojari, CCOVI Senior Virologist, Brock University — “Advances in the diagnosis of grapevine virus diseases”

March 16: Jim Willwerth, CCOVI Senior Viticulturist, Brock University — “A decade of freezing buds and blankets. The trials and tribulations of cold hardiness and freeze protection research.”

March 23: Belinda Kemp, CCOVI Senior Oenologist, Brock University — “Effect on honey, dusty off-flavours and acetic acid in sparkling wines made from varying amounts of sour rotten grapes”

March 30: Lester Kwong, Associate Professor of Economics, Faculty of Social Sciences, Brock University — “Judging Wines: Preferences, Evaluation, and Aggregation”

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