Winemaking Technical Conference 2019

Monday 24th June 2019, 9am - 5pm
Denbies Wine Estate, Dorking, Surrey

For full details click here for the Conference Flyer.

WineGB Technical Conference 2019
PRESENTATIONS AND TASTINGS - ALL WELCOME

Winemakers, cellar operators, winery owners and students will all benefit from:

  • Expert speakers with the latest research and developments
  • Discussions on technical and practical winemaking issues with a panel of experts
  • An excellent opportunity to share knowledge and network with other professionals
  • Tutored tastings of a range of wines including new and innovative varieties and styles
Dr Belinda Kemp
Nathalie Sieczkowski
Sigrid Gertsen-Schibbye
Dr Asia Khafizova
Emma Rice
Craig McDonald
David Cowderoy

Dr Belinda Kemp

Nathalie Sieczkowski

Sigrid Gertsen-Schibbye

Dr Asia Khafizova

Emma Rice

Craig McDonald

David Cowderoy

PRESENTATIONS (full details below)

Dr Belinda Kemp, Senior Scientist, Cool Climate Oenology and Viticulture Institute (CCOVI) Brock University, Canada 

  • Nitrogen and its roles in the kinetics of secondary fermentation
  • What do we really know about Maillard Reaction compounds in sparkling wine?
  • Looking forward to ICCWS 2020
  • Getting the most out of research funding opportunities

Emma Rice, Winemaker, Hattingley Valley, Hampshire, UK

  • What can the learn from South Africa's Methode Cap Classique (MCC) scheme for sparkling wine?
  • Proposals for new UK PDO/PGI

Nathalie Sieczkowski, Research Director, Lallemand, France

  • Details to follow...

Sigrid Gertsen-Schiebbye, Area Manager, Lallemand, Scandinavia

  • Using yeasts as biological tools to preserve and enhance freshness and aromas.
  • Active yeast to add security to cold soak and inactive yeast to maintain quality through ageing
Ask the Expert/Panel Session

A panel of experienced winemakers to answer technical and practical winemaking questions.

Emma Rice, Winemaker,  Hattingley Valley Wines, Hampshire, UK

Craig McDonald, Winemaker, Andrew Peller Wines, Canada

David Cowderoy, Winemaker, BevTech Ltd, UK

NB: We are encouraging questions to be submitted beforehand - please email Jo Cowderoy jo@winegb.co.uk 

STRUCTURED TASTINGS

Session 1: Dr Asia Khafizova, Grape Breeder, Vivai Cooperativi, Rauscedo, Italy

  • Creating new resistant varieties for still and sparkling wine.

NB this tasting session is limited to 40 people. Please book early to avoid disappointment

Session 2a: Presenter tbc

  • Gamay as a variety for the UK?  A presentation of four Canadian Gamays and one English Gamay.

Tasting session 2b:  to be confirmed

Tasting session 3: Presenter tbc

  • UK diversity:  Non traditional varieties and production methods for sparkling wine production

Poster session:  Trouble free winemaking

Drinks reception: A range of English and Welsh still and sparkling wines will be offered at this informal drinks reception which will be an opportunity to network with winemakers from the UK, Europe and Canada. From 4pm-5pm.

Patrons display stands: The lunch and refreshment breaks provide an excellent opportunity to network with WineGB patrons. For further information on WineGB Partners and Patrons, along with contact details -  click here

REGISTER NOW

Conference tickets are now available via Eventbrite

  • Discounted rate for WineGB members = £144.00 ( including VAT)
  • EARLY BIRD 15% discount £125 (including VAT) until 7th June
  • General admission (non-member rate) = £185.00 ( including VAT)
  • EARLY BIRD 15% discount £158 (including VAT) until 7th June
  • Student rate = £66.00 ( including VAT)*

*We are sorry, but we are unable to provide early bird rates for the student tickets.  There are a limited number of discounted rate tickets for students. Students eligible: Wine studies at Plumpton College, Master of Wine students, WSET diploma students. You may be requested to provide evidence.

Programme

9:00-9:30 Coffee and registration
9:30-9:40 Emma Rice, WineGB winemaking Committee and Conference Chair
Welcome and Introduction
9:40-10:20 Dr Belinda Kemp

  • Nitrogen and its role in the kinetics of secondary fermentation.
  • What do we really know about Maillard Reaction compounds in sparkling wine?
10:25 Emma Rice

  • What the UK can learn from South Africa's Méthode Cap Classique (MCC) scheme for sparkling wine.
  • Proposals for new UK PDO/PGI.
10:45 Coffee and Networking
11:05-11:40 Nathalie Sieczkowski and Sigrid Gertsen-Schibbye

  • Yeast as biological tools to preserve freshness.
11:40-11:50 Dr Belinda Kemp

  • ICCWS 2020: Brief overview of the symposium.
  • Getting the most out of research funding opportunities.
11:50-12:30 PANEL SESSION: Ask the experts
Craig McDonald, David Cowderoy, Emma Rice
12:30-13:30 Lunch and networking. Visit the WineGB Patrons' stands.
POSTER SESSION: Trouble free winemaking
13:30-14:15 TASTING SESSION 1: Dr Asia Khazikova: Creation of new resistant varieties. Presentation and tasting.
14:30-15:15 TASTING SESSION 2A: Gamay as a variety for the UK? A presentation of four Canadian and one English Gamay. This tasting is limited to 40 people. Please book early to avoid disappointment.
TASTING SESSION 2B: To be confirmed.
15:30-16:00 TASTING SESSION 3: UK Diversity: Non-traditional varietals and methods for sparkling wine production.
16:00 Close
16:00-17:00 All attendees are invited to an informal drinks reception in the Garden Room.

Presentations and speaker biographies in more detail

Dr Belinda Kemp, Senior Scientist, Cool Climate Oenology and Viticulture Institute (CCOVI) Brock University, Canada 

Belinda Kemp studied tannins and flavour of Pinot noir grapes and wine for her PhD at Lincoln University, New Zealand. Upon completion of her doctorate in 2010, Belinda returned to England and was based at Plumpton College in the role of wine Lecturer for 3 years. In 2013, she joined the Cool Climate Oenology and Viticulture Institute (CCOVI), at Brock University, Ontario, Canada as their Senior Scientist in Oenology, and Adjunct Professor in the Department of Biological Sciences. As well as a scientist, Kemp gained previous practical still and sparkling winemaking experience in commercial winemaking in New Zealand and the UK.  Her research since joining CCOVI has included flavour, aroma and sensory research focused on sparkling wines and red wines. She currently organises FIZZ Club for Canadian sparkling winemakers and serves on the VQA-Ontario Standards Development Committee, VQA-Ontario sparkling wine rules committee and as Chair of the ICCWS scientific program committee.

Title of presentations:

  • Nitrogen and its role in the kinetics of 2nd fermentation
  • What do we really know about Maillard Reaction compounds in sparkling wine?
  • Looking forward to ICCWS2020!
  • Getting the most out of research funding opportunities

Brief outline of presentations:

Nitrogen and its role in the kinetics of 2nd fermentation

Inorganic and organic nitrogen during yeast acclimation was found to influence sugar consumption, bottle pressure and chemical composition of the sparkling wine.

The importance of nitrogen source on 2nd fermentation kinetics of traditional method wines will be discussed.

What do we really know about Maillard Reaction compounds in sparkling wine?

Our knowledge of the Maillard Reaction pathways particularly the specific amino acids and sugars involved in the reaction is limited.

This part of the presentation will reveal what is known and tackle anecdotal assumptions.

Brief overview: Getting the most out of research funding opportunities

Using the Canadian research funding system as an example, we will explore what schemes are available and creative grant writing to match funding calls.

Looking forward to ICCWS 2020! A brief overview of the ICCWS 2020 program, including themes, keynote speakers and the breakout sessions.

Emma Rice, Winemaker, Hattingley Valley Wines, Hampshire, UK 

Details to follow

Nathalie Sieczkowski, Research Director, Lallemand, France

After graduating in 2001, from SupAgro Montpellier (Master of Science in Viticulture and Enology and Enologist – Diplôme National d’Oenologue), Nathalie has worked for 8 years in the field of research and development of various enological products. In 2010, she joined Lallemand R&D department in Toulouse (France) as R&D manager for the SIY range of products and chitosan-based tools for antimicrobial action. SIY stands for Specific Inactivates Yeast but actually covers a wider range of yeast derived products besides specific inactivated yeast including autolysates, yeast protein extracts and cell-walls. “SIY” R&D focuses are linked to the some peculiar interesting properties of these tools such as their sorption capacity, their antioxidant capacity (GSH release, O2 consumption…), and their aptitude to interact with wine macromolecules like polyphenols namely through the release of polysaccharides (mannoproteins) contributing to the improvement of wine sensory quality. As R&D manager, her mission is at the interface between internal process R&D and external partnerships. The research collaborations with expert academic partners worldwide continuously help us to better understand the mechanisms and develop new tools in the area of SIY and chitosan-based products. Such biotechnological tools aim at enhancing wine quality and stability.

Sigrid Gertsen-Schiebbye, Area Manager, Lallemand, Scandinavia

Sigrid Gertsen-Schibbye started fostering a passion for fermentation early in life, while filling bottles for secondary fermentations in the basement of the family home in Montreal, Canada. After a degree in Microbiology from McGill University, life has taken flight with living near Niagara Falls, to San Francisco and onwards to a village in Denmark, guided by the need to speak about the wonderful world of microbes.

Dr Asia Khafizova, Grape Breeder, Vivai Cooperativi, Rauscedo, Italy

Vivai Cooperativi Rauscedo (VCR), leading supplier of certified grafted grapevines in the world, produces over 80 million grafted vines per year and has a strong presence in 30 countries around the world. In 2006 the VCR had started a collaboration with University of Udine and Institute of Applied Genetics  with the aim of providing vinegrowers with new wine grape varieties resistant to the magor diseases. In 2015 VCR has launched its own grape breeding program with the scope of creating new resistant wine and table grapes, and rootstocks. Asia Khafizova is the grape breeder responsible for this project.

Title of presentation/tasting: "Creation of new resistant varieties at Vivai Cooperativi Rauscedo, Italy"

Brief outline of presentation:

  1. Grape breeding activities at Vivai Cooperativi Rauscedo, Italy
  2. The first resistant varieties (here we are going to start the wine tasting and I will describe the varieties, including Soreli, Sauvignon Nepis, Sauvignon Rytos)
  3. Pinot-type resitant varieties (including UD. 109-052, UD. 156-869, UD. 156-537)

We are going to taste the following wine samples suitable for sparkling wine production:

  1. Name of white variety: Soreli, Location: Fossalon, Harvest: 2018. Sparkling wine
  2. Name of white variety: Sauvignon Nepis, Location: Fossalon, Harvest: 2018. Still wine
  3. Name of white variety: Sauvignon Rytos, Location: Fossalon, Harvest: 2018. Still wine
  4. Name of white variety: UD. 109-052 (Pinot blanc type), Location: Rauscedo, Harvest: 2018. Still wine
  5. Name of white variety: UD. 156-869 (Pinot blanc type), Location: Rauscedo, Harvest: 2018. Still wine
  6. Name of red variety: UD. 156-537 (Pinot noir type), Location: Rauscedo, Harvest: 2018. Still wine

Craig McDonald, Winemaker, Andrew Peller Wines, Canada

This coming vintage will be Craig's 35th and previous to Canada he spent time making wine in Australia, NZ, Oregon and California.

Living in Niagara, Canada, Craig is VP Winemaking for Andrew Peller and currently working on wine projects in Chile, Australia and soon Italy and France.

Criag is passionate about promoting Canada on the world stage and believes Canadian wines are world class and represents cool climate Winemaking at its finest!

David Cowderoy, Winemaker, BevTech Ltd

David started his winemaking in England in the 1980s, after completing a Masters’ degree in Oenology and Viticulture from Australia, and has made wine in 14 countries, 30 regions and worked in more wineries than he can remember! He is one of the second generation of UK wine producers, having been born at Rock Lodge vineyard, Sussex, planted by his father in the 1960s. He was winemaker at Chapel Down until late 1999, winning many trophies.  From 2000 he worked as a winemaking consultant in Argentina, Chile, France, Romania and UK. He also produced wine from his own vineyard in France until 2010.  He has a wealth of experience in production, equipment and quality control

David was the WineSkills still wine mentor for the UK industry from 2010 – 2014.  WineSkills mentor reports can be seen here.

WineGB thanks Denbies Wine Estate for sponsoring the WineGB Technical Conferences

For more information on WineGB technical conferences contact Jo Cowderoy  jo@winegb.co.uk

 

Coming later in the year:

WineGB Business and Marketing Conference 2019 - 21 November, Denbies Wine Estate, Dorking, Surrey

Further details to be announced soon.

 

The Viticulture Technical Conference 2018

This took place on Thursday 22nd November 2018 at Denbies Wine Estate. It was attended by over 150 delegates.  Download the electronic brochure: WineGB Viticulture Conf brochure pdf

Presentations:

  • Fungi in the vineyard - but not the ones you think! - Dr Martin Lukac
  • Effect of site, soil and season on Pinot Noir vine performance and wine quality - Dr Glen Creasy
  • Controlling downy mildew and botrytis by conventional and innovative methods - Dr Moustafa Selim
  • Precision viticulture to optimise grape growing practices to the UK environment - Dr Julien Lecourt
  • Spotted Wing Drosophila - an industry perspective of current findings and future implications - Rob Saunders

The presentations are available for WineGB members.  Please log into the members area.

The conference was organised by the WineGB Viticulture Working Group. The next Viticulture Technical Conference will take place November 2020.