Wine is produced by fermenting sugars in grape juice to ethanol by the yeast Saccharomyces cerevisiae (S. cerevisiae). The major BC viticulture area is located in the Okanagan valley, a 200km region that runs from north to south, which aims to produce high quality wines that can be distinguished based on terroir. Terroir is a […]

In white wines, the wine aroma plays a major role in determining wine quality and economic value. In many grape varieties cultivated in BC, the aroma makeup is built in the vineyard where key aromatics accumulate in the grapes. Irrigation and crop size adjustments are two main strategies that growers have adopted to manage fruit […]