Leave it to wine lovers to create one of the most unique adaptations to climate change yet.
While global warming is threatening winemaking regions around the world, University of Victoria ecologist John Volpe believes that Vancouver IslandB次元官网网址檚 wine industry has the potential to benefit from the warmer, drier weather.
VolpeB次元官网网址檚 UVic research is in ecology, biodiversity, gastronomy, sustainability and food production but heB次元官网网址檚 also a certified sommelier. HeB次元官网网址檒l undertake the two-year study with initial data collected this summer by Andrew Watts.
WattsB次元官网网址� field work will be conducted at Blue Grouse Estate Winery in Duncan, and Unsworth Vineyards (where heB次元官网网址檚 currently working) and Enrico Winery in the Cowichan Valley. It will focus on pinot gris, the single most popular grape for wine in B.C.
The research findings will offer value to growers and winemakers across the province.
It will also form the foundation of WattB次元官网网址檚 masters thesis in UVicB次元官网网址檚 School of Environmental Studies. The research study will combine innovative spectrometry technology with field manipulations at all three vineyards to pinpoint the perfect time to harvest grapes, Volpe says.
ItB次元官网网址檚 not all wine and romance and the science is technical.
B次元官网网址淭he novelty of our approach stems from the use of a specific type of molecular analysis to assess the effect of our field manipulations,B次元官网网址� Volpe says. B次元官网网址淲e expect to gain insights on how to make great wine at a resolution never before available and it will help growers harvest with confidence that their produce is in peak state to produce the best wines possible.B次元官网网址�
When it comes down to it, itB次元官网网址檚 still about harvesting B次元官网网址渁t the exact time when molecules responsible for aroma and flavour are at maximum densityB次元官网网址� for physiological ripeness.
The challenge, is it occurs only briefly.
Vineyards use a B次元官网网址渂est guessB次元官网网址� approach by testing sugar ripeness, which is easily measured in the field. This new study proposes to identify markers of physiological ripeness instead. The approach also involves minimal intervention on the vine, which will allow the wine to most closely reflect the ecosystem in which the grapes were grown.
B次元官网网址淚t matters entirely whatB次元官网网址檚 in the vineyard if we want to allow the best expression of the land B次元官网网址� the B次元官网网址榩lacynessB次元官网网址� or terroir B次元官网网址� in the wine,B次元官网网址� adds Volpe.
Watts and Volpe will test the use of kaolin as a new method of boosting grape quality, which has not yet been systematically examined in North America, he said.
Volpe expects to present preliminary findings next spring, with the study wrapping up in 2020. Funding is provided by the Wine Islands Growers Association via the Investment Agriculture Foundation of B.C.
B次元官网网址淭his is an exciting opportunity to bring scientific rigour and analysis to measuring ripeness parameters and to learn how they vary with viticulture practices,B次元官网网址� says Lamont Brooks, UVic alumnus and president of WIGA. B次元官网网址淭his important new knowledge will allow our winery businesses to continue to produce and improve the crisp aromatic wines so characteristic of our growing area.B次元官网网址�
