A bountiful Brock harvest

Tuesday, October 22, 2024 | by Stephen Leithwood

A Brock University student carefully picks grapes from a vineyard during a sunny harvest at Schenck Farms, part of the hands-on learning experience provided by the Cool Climate Oenology and Viticulture Institute (CCOVI). The vineyard is used for both student winemaking and research on clone rootstocks.

Brock Master of Science in Biological Sciences student Daniel Phillipow (OEVC ’23) harvests grapes at Schenck Farms for students to use the Cool Climate Oenology and Viticulture Institute's (CCOVI) undergraduate Wine Chemistry (OEVI 3P25) and Processing and Equipment (OEVI 3P21) courses. Each year, about two tons of grapes are harvested for students to use in winemaking. The St. Catharines vineyard — which produces Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Franc and Cabernet Sauvignon — is also a key site for clone rootstock research led by the Assistant Professor of Biological Sciences and CCOVI Researcher Jim Willwerth's lab group.