Day 2 – Optimising fruit and wine quality

Day 2 – Optimising fruit and wine quality

Friday 27 May, 9am–6pm
(Breakout sessions available on a first come, first served basis)

TimeDay 2 – Optimising fruit and wine quality
8 ~ 9Coffee and Registration
9 ~ 9.45Optimising cool climate wine styles
10 ~ 11.40Vineyard soilsThe challenges involved in developing strong regional identities Part 1Developments in vineyard pest and disease management
11.40 ~ 12.00Coffee Break
12 ~ 13English wine presentation & tasting (still wines)
13 ~ 14Lunch/posters
14 ~ 15.40New technologies for optimising fruit quality & vineyard managementCombatting Botrytis Educating the wine industry
15.40 ~ 16Coffee Break
16 ~ 18Achieving vine balance in cool climate vineyardsPlacing cool climate wines on the marketNew research and application in wine microbiology

Highlights

Optimising Cool Climate Wine Styles

This session explores cool climate wine styles, the challenges they face, and new methods to improve cool climate quality and expression.

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Vineyard Soils

  • Identify the most appropriate soil management techniques for your vineyard
  • Evaluate soil management techniques used in conventional, organic and biodynamic viticulture
  • Understand how vines respond to reduced water availability in different soils
  • Investigate the potential role of local microbial populations in determining regional differences in wine.
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The Challenges Involved In Developing Strong Regional Identities (Part 1)

An exploration of the issues surrounding regional branding in general, followed by case studies from Austria, Champagne and Chile. It will open with an introduction by Mike Paul (business and marketing consultant) on the relevance of regional brands followed by a presentation by Professor Steve Charters (Burgundy School of Business) on their role.

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Developments In Vineyard Pest and Disease Management

  • Discover new techniques and technologies that will better support IPM strategies
  • Learn about new sprayer technology that adjusts pesticide application to canopy size
  • Evaluate the use of biological control agents and native plants for pest management.
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English Still Wine Tasting

  • Journey around England & Wales via some of the best still wines the two countries can offer
  • Gain insight into which varieties thrive in the cool climate of the UK
  • Learn how winemaking styles and skills have evolved to best reflect our place in the wine world
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Combatting Botrytis

Botrytis one of the most important vine disease in the world, affecting both the quantity and the quality of our harvests.  It is also one of the more complex biologically, and cannot be managed reliably with routine spray programmes alone.

 

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Educating The Wine Industry

A workshop for those interested in wine education, whether in an academic or business environment.

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Achieving Vine Balance in Cool Climate Vineyards

  • Learn about the principal drivers of the vine in terms of growth and vigour.
  • Learn what static measures can be taken to help achieve vine balance (soil types, rootstocks, varieties and clones)
  • Understand the part played by vine spacing, vine density and pruning systems in achieving vine balance.
  • Understand what active measures such as pruning techniques, canopy management (shoot thinning, hedging, de-leafing), fruit thinning, and chemical intervention can do to help achieve vine balance.
  • Debate the part that crop level plays in achieving vine balance in a cool climate.
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Placing Cool Climate Wines On The Market

  • Gain a better understanding of what consumers value about cool climate wines
  • Reflect on how different consumers in different settings engage with the wine purchase decision
  • Gain more knowledge of how to develop brand cues and messaging that really appeals to target consumers.
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New Research And Application In Wine Microbiology 

  • Gain a better understanding of current theory, new developments and the latest areas of wine microbiology research
  • Better control malolactic fermentations in high acid wines
  • Learn about the positive sulphur compounds in cool climate wines
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