Emerging vineyard pests and diseases
Prof Manuel Malfeito-Ferreira (University of Lisbon) – Sour rot: an emerging grape disease with impact in wine quality
Ms Jody Timer (Pennsylvania State University) – Assessing Spotted Wing Drosophila (Drosophila suzukii) injury potential on grape production
Mr Gianni Trioli (Vinidea srl, Italy) – Project WINETWORK: Identification and dissemination of innovative control strategies for management of flavescence dorée and grapevine trunk diseases
New varieties for cool-climate regions
Dr Caroline Provost (Centre de recherche agroalimentaire de Mirabel – Evaluation of Swiss fungal-resistant varieties under the soil and climatic conditions of Quebec, Canada.
Mr Wolfgang Renner (Agricultural Research Centre, Austria) – Characterisation of Styrian wines produced from fungus-resistant grape varieties
Prof Pavel Pavlousek (Mendel University Brno, Czech Republic) – Resistant grapevine varieties suitable for cool-climate viticulture
Managing climate-based variability
Dr Jeff Bennett (New Zealand Institute of Plant and Food Research) – Methoxypyrazine production in Marlborough Sauvignon blanc grapes: the impact of localised fruit exposure
Dr. James Osborne (Oregon State University) – Impact of the timing and temperature of malolactic fermentation on Chardonnay wine
Prof Paul Read (University of Nebraska) – Twenty years of evaluation of cool-climate cultivars for continental climates
Dr Jonathan Mosedale (University of Exeter) – High resolution mapping of weather-risks under present and future climate conditions
Prof Torben Bo Toldam-Andersen (Copenhagen University) – The grape cultivars planted in Denmark. Due to climate variability Chardonnay and Pinot’s should not be planted – yet….
Mr John Whiting (John Whiting Viticulture) – Assessing clonal variability in Chardonnay for future climate change
Prof Manuel Malfeito-Ferreira (University of Lisbon) Energy-free pump over: back to the “Algerian tanks”
Mr Rod Chittenden (Eastern Institute of Technology) No-plunge red winemaking: effect on Merlot, Syrah and Pinot noir phenolic extraction and pigment composition.
Prof Luigi Bavaresco (Università Cattolica del Sacro Cuore) Managing stilbene polyphenols in the vineyard
Dr Jeff Bennett (New Zealand Institute of Plant and Food Research) Temperature alters the accumulation and regulatory mechanisms of anthocyanin production in Pinot noir grape berry skin
Priit Pedastsaar (Estonian University of Life Sciences) Search for polyphenolic biomarkers to distinguish wines produced from common and hybrid grapes
Optimising cool-climate wine styles
Mr Kimmo Siren (Institute for Viticulture & Oenology/DLR Rheinpfalz, Germany) Enhancing varietal aroma in cool-climate varietal wines: impact of Pichia and Saccharomyces yeasts
Mrs Tracey Siebert (The Australian Wine Research Institute) Does light affect the pepper flavour of Australian cool climate Shiraz grapes?
Dr Erna Blancquaert (Stellenbosch University) Effect of light and temperature on flavonoid biosynthesis in Cabernet Sauvignon (Vitis vinifera L.) in the Stellenbosch Wine of Origin District
Prof Paul Read (University of Nebraska) Cover-crop use for new and established vineyards
Mr David Lloyd (Eldridge Estate) – Accidental Terroir
New technologies for optimising fruit quality and vineyard management
Dr Robert Dambergs (Tasmanian Institute of Agriculture) Monitoring leaf senescence and vine nitrogen status with leaf image analysis
Achieving vine balance in cool climate vineyards
Dr Caroline Provost (Centre de recherche agroalimentaire de Mirabel) Impact of training system and harvest date on berry quality of Frontenac and Marquette grown in Quebec, Canada
Dr Jesus Yuste (ITACYL, Spain) Vine spacing on cv Verdejo: agronomic and qualitative effects in the designation of origin Rueda (Spain)
Prof Lush Susaj (Agricultural University of Tirana, Albania) Effect of cluster thinning on yield features and wine quality of “Black Shesh” cultivar in North-eastern part of Albania
Prof Pavel Pavlousek (Mendel University Brno, Czech Republic) Development of the canopy management of grapevine in Czech Republic over 20 years
Dr Patricia Skinkis (Oregon State University) High vine vigour promotes fruitfulness through increased inflorescence primordia development in Pinot noir
New research and application in wine microbiology
Miss Engela Kritzinger (Institute for Viticulture & Oenology, DLR Rheinpfalz) Efficiency of alternative chemical and physical treatments in eliminating Brettanomyces bruxellensis from oak wood
Ms Karen Telford (Wine department, Plumpton College) CHROMagar™ a new media for differentiating wine yeast strains
Managing cool climate styles
Dr Caroline Provost (Centre de recherche agroalimentaire de Mirabel) Impact of the intensity of leaf removal on berry and grape quality in cold-hardy grape cultivars grown in Quebec, Canada
Dr Caroline Provost (Centre de recherche agroalimentaire de Mirabel) Grapevine grafting: relevant or not for hybrid varieties grown in Quebec, Canada?
Jonathan Rodwell (Devonian Coast Wineries/Winery Association of Nova Scotia) – Nova Scotia: Canada’s emerging wine region
Dr Sanliang Gu (California State University) Inaccuracy of Growing Degree Days from daily minimum and maximum temperature for approximation of growing heat summation
Dr Albert Stoeckl (IMC Krems University, Austria) Austria’s showcase cool-climate wine region Wachau and a quarter of a century of climate data
Ms Marianne Steinschulte (Geisenheim University) Organic farming as a business strategy: a marketing discussion
Innovations in cool climate wine styles
Prof Manuel Malfeito-Ferreira (University of Lisbon) Refining “bretty” wine: aromatic integration of Brettanomyces metabolites through micro-oxygenation check
Dr Elizabeth Tomasino (Oregon State University) Chemodiversity of monoterpene enantiomers in Riesling wine from different geographic areas, vintages and wine style
Advances in sparkling wine production
Mark Crumpton (Plumpton College) – The effect of sucrose addition at dosage stage on the foam attributes of traditional method English Sparkling Wine.
Mark Crumpton (Plumpton College) – The effect of carboxymethyl cellulose (CMC) addition at dosage stage on the foam attributes of traditional method English Sparkling Wine.
Prof Ulrich Fischer (Institute for Viticulture & Oenology, DLR Rheinpfalz, Germany) Impact of yeast selection and enzyme addition on the release of aroma compounds and sensory properties of sparkling wine
Paul van der Merwe (Brock University, Canada) – The impact of severity and timing of leaf removal on Pinot noir sparkling wine juice and base wines.
Esther Onguta (Brock University, Canada) – The impact on sparkling wine foam and sensory attributes of bentonite additions during sparkling wine production.
Jessy Plante (Brock University, Canada) – Nutrient type and timing for low-pH base wines during yeast acclimatisation and tirage.