Together with the Ontario Wine Appellation Authority (OWAA) and CCOVI please join us for a collaborative learning experience for Ontario winemakers, viticulturalists and growers only.
Pre-Harvest Winemakers Forum 2024
DATE: Thursday August 15
Time: 9 am to 4:30 pm
Cost: $225 + HST
Cost includes lunch, handouts, tastings and samples.
Location: Brock University, Pond Inlet
Morning Session: Best Practices in Ontario Riesling: Expert Insights and Innovations
Join us for an exclusive speakers’ panel on “Best Practices in Growing and Vinifying Riesling in Ontario”. This comprehensive discussion aims to gather the finest minds in Ontario viticulture and oenology to share their expertise and experiences in producing exceptional Riesling wines. This panel is designed to provide valuable insights and foster innovation in Riesling production.
Key Discussion Points:
- Historical Context: Discover the rich history of Riesling in Ontario
- Vineyard Management
- Pest and Disease Management
- Harvest Timing
- Vinification Techniques
- Challenges and Opportunities
- Special Feature: Sub-Appellation Riesling Tasting
Afternoon Session: Pre-Harvest Bootcamp – Advance Wine Flavour Chemistry
This will be a fast-paced, practical session that will explore some of the chemical compounds responsible for aroma, taste, and mouthfeel in wines. In each of the 3 modules (see below), the source and contribution of each group of compounds will be introduced as well as techniques to increase or decrease their impact in the final wine. Then, participants will have the chance to assess spiked samples and engage in small group discussions to share their experiences, practices, and opinions of the importance of the compounds.
Three Modules – approximately 1 hour each:
Module 1: Grape-derived aromas including:
- Methyl anthranilate; Methoxypyrazines; Norisoprenoids (mono-terpenes, sesqui-terpenes, B-damascenone etc.); Thiols
Module 2: Fermentation and Barrel-derived aromas including:
- Fatty acids; Esters; Volatile phenols; Higher alcohols; Furfurals; Phenol aldehydes; Gamma-lactones
Module 3: Taste and mouthfeel components including:
- Sweetening with sucrose, glucose, or fructose; Acid adjustment with tartaric, malic, or citric; Bitterness and astringency
