Yeast is the unsung hero of the winemaking process, diligently transforming the sugars in grapes into the alcohol that graces our social functions.<\/p>\n
But how yeast creates a wine\u2019s flavour, colour and aroma depends heavily on biochemical conditions during fermentation.<\/p>\n
Too hot, and the wine takes on a \u201ccooked\u201d flavour. Too cold, and the fermentation process can stall. Yeasts have their \u2018just right\u2019 fermentation conditions \u2014 what one wine columnist calls the \u201cGoldilocks sweet spot<\/a>\u201d \u2014 that bring out the best in a wine\u2019s flavour, colour and aroma.<\/p>\n Scientists at Brock University\u2019s Cool Climate Oenology and Viticulture Institute (CCOVI) will be able to determine ideal fermentation conditions for a range of wine styles and varieties thanks to a new $482,000 state-of-the-art facility.<\/p>\n With support from the Ministry of Research, Innovation and Science, CCOVI is purchasing 30 individually controlled stainless steel tanks along with a computerized glycol heating and cooling system that controls the temperature of the fermentation process occurring within each individual tank.<\/p>\n This is done through a \u2018jacket\u2019 that wraps around every custom built 50-litre tank. A glycol solution pumped into the jacket can cool the tank to a low of -10\u00b0C or up to a high of 40\u00b0C.<\/p>\n \u201cThe ability to manipulate fermentations on an individual basis allows us to simultaneously research the impact that different conditions have on the quality of a certain wine style or variety for effective, immediate industry uptake,\u201d says CCOVI Director Debbie Inglis.<\/p>\n The tanks and the heating and cooling system are among an impressive list of CCOVI equipment being funded by a $960,000 research infrastructure grant from Ontario\u2019s Ministry of Research, Innovation and Science, announced Monday, Jan. 8 by Minister of Research, Innovation and Science, Reza Moridi<\/a>.<\/p>\n This money adds onto a $960,000 Canada Foundation for Innovation (CFI) grant<\/a> awarded towards the end of last year.<\/p>\n The two grants, plus contributions from industry, amount to a $2.4-million project that expands and enhances CCOVI\u2019s fermentation, wine flavour and consumer behaviour facilities.<\/p>\n A major feature of CCOVI\u2019s $2.4-million project is the $1-million augmented reality, virtual reality and sensory reality consumer laboratory<\/a>, to be known as R3<\/sup>CL.<\/p>\n Cutting-edge technology in the world\u2019s first mediated-reality wine laboratory will create a variety of environments in which people purchase and consume wines.<\/p>\n These environments could include wineries, liquor stores or even dining rooms. Interwoven with the scenes will be music, smells and other sensory information.<\/p>\n Researchers will study how a range of factors impact the research participants\u2019 choice and impression of wine by varying the environment using virtual or augmented reality.<\/p>\n Other cutting-edge technologies include liquid chromatography and gas chromatography mass spectrometry systems, which will help researchers evaluate tannins, pigments and other flavour compounds in wine production.<\/p>\n This equipment will also help researchers monitor changes to wine quality because of the impacts of climate change. For example, researchers can study bio-chemicals within the vine that contribute to the cold hardiness of vines and can choose the right clone and rootstock combination for vine performance and wine quality tailored to our future climate.<\/p>\n The enhanced chemical analysis from the new equipment will support CCOVI\u2019s TanninAlert<\/a> program. It tracks tannin levels \u2014 which impact bitterness and astringency in wine \u2014 and provides Ontario grape growers and winemakers with information on the ripeness of these flavours to help consistently create rich and robust Ontario red wines.<\/p>\n Ontario is Canada\u2019s largest wine grape producing province. In 2015, Ontario\u2019s $4.4-billion grape and wine industry<\/a> created more than 18,000 jobs and contributed business revenue of $2.97 billion to the province\u2019s economy.<\/p>\n