UBC: Wine Tasting Ability Course
UBC Okanagan partners with University of Bordeaux – ISVV to create a new course: Wine Tasting Ability (WTA) BC Canada Level One This course develops foundational knowledge and skills in wine and wine tasting. It is the first level of a newly proposed 3-level WTA BC Canada program being developed through a unique UBC and University […]
Pictures from the BC Wine Identity Panel at the Vancouver International Wine Festival
In partnership with the UBC Wine Research Centre, Vancouver International Wine Festival (VIWF) hosted a panel of esteemed academics and industry leaders. The panel guided a tasting of BC and international wines to generate phrases and descriptors that evoke the wine’s typicity and regional identity. Wine is a cultural product representing a place of origin. What can […]
New research funding addresses ‘Wine Production and Climate Change’
Climate change is one of the greatest challenges facing agriculture. Solutions to current climate-change induced problems, and rapidly approaching future problems, will require a diverse, interdisciplinary, and strategic plan for each of our agricultural sectors. Through new funding from UBC’s Research Excellence Clusters initiative 2023-2024, researchers will bring together their diverse areas of expertise to […]
Simone Castellarin and Jacques-Olivier Pesme have hosted on March 6 Dr. Chie Onishi and Kosuke Kato from the Japan National Agriculture and Food Research Organization
Simone Castellarin and Jacques-Olivier Pesme have hosted on March 6 Dr. Chie Onishi and Kosuke Kato from the Japan National Agriculture and Food Research Organization (NARO). Discussion around the BC wine industry and research projects were addressed.
Grape-associated fungal community patterns persist from berry to wine on a fine geographical scale
Differences in the fungal and bacterial communities found in grape must and in wine fermentation have been linked with differences in wine aromas and flavours, suggesting a microbial role in the shaping of a wine’s terroir, or regional character. Over two vintages, we profiled the fungi and yeasts on grape berries and in wine fermentations […]