Industry and academia – a perfect match
Over the past few years the Federation of European Microbiological Societies (FEMS) has highlighted the academic achievements of 21 leading yeast researchers in the world. In the latest issue of FEMS Yeast Research, Professor Hennie JJ van Vuuren, Founding Director of the Wine Research Centre at UBC and Blythe and Violet Eagles Chair in Food […]
Dr. Castellarin and Dr. Yada host a visit with the Director of the International Organization of Vine and Wine
On August 29th, UBC Vancouver’s Dr. Simone Castellarin and Dr. Rickey Yada hosted the visit with the Director of the International Organization of Vine and Wine, his Chief of staff, and French Consul general Nicolas Baudouin.
UBCO team examines the roots of great wine tourism
Research suggests multi-sensory experiences leave visitors with impressionable aftertaste
CBC Radio: The fires in the wine growing region of Bordeaux.
CBC Radio: 12th of August with Jacques-Olivier Pesme and Chris Walker on daybreak south. The fires in the wine growing region of Bordeaux.
Wine Sector Co-op Specialization
UBCO’s Interdisciplinary Co-op welcomed students from both Vancouver and Okanagan campuses early this year for its first in-person module Introduction to the BC Wine Sector
UBC hosts international event to discuss climate change and the wine industry
Wine grapes are particularly sensitive to drastic changes in temperatures. Even minor weather variations can jeopardize flavour and aroma development, making wine production vulnerable to the effects of climate change.
How wildfires are tainting grapes with smoke and threatening the wine industry
Fires can destroy vines and other vineyard infrastructure, such as the vine posts or irrigation systems, but even distant fires pose a risk to wine grapes, due to a phenomenon known as smoke taint. Smoke taint refers to the undesirable ashy, smoky aroma of wines produced from grapes exposed to wildfire smoke while ripening.