A comprehensive understanding of the terroir of your site can lead to more effective vineyard management strategies. Learn about terroir misconceptions, truths and the recent advancements in demonstrating that each site has discernible distinctions that require growers and winemakers to intimately comprehend in order to nurture the unique character for optimum expression. Understanding the effects of various climatic elements, such as temperature, rainfall at each growing site and the role of water and nitrogen in the soil, will help attendees choose the right plant material and management strategies to optimize the unique terroir expression of their vineyard.
2017 Oregon Wine Symposium | The Myth of Terroir and Understanding Your Site:...Oregon Wine Board
A comprehensive understanding of the terroir of your site can lead to more effective vineyard management strategies. Learn about terroir misconceptions, truths and the recent advancements in demonstrating that each site has discernible distinctions that require growers and winemakers to intimately comprehend in order to nurture the unique character for optimum expression. Understanding the effects of various climatic elements, such as temperature, rainfall at each growing site and the role of water and nitrogen in the soil, will help attendees choose the right plant material and management strategies to optimize the unique terroir expression of their vineyard.
2017 Oregon Wine Symposium | The Low Down on High Yields: Challenging Yield-Q...Oregon Wine Board
Oregon Pinot noir producers are known for their attention to detail in vineyard management and wine production. It is their uncompromising standards that lead them to the premium quality for which the industry is known. Perhaps the strongest standard has been the adherence to low tonnage guidelines across vineyards and regions in order to achieve maximum quality. How much has the yield per acre metric increased wine quality, and is there room for improvement on these standards? These questions will be addressed through results from the Statewide Crop Load Project, a large-scale industry collaborative research initiative led by OSU Viticulturist Patty Skinkis and more than 20 collaborators in Oregon. This session will include a tasting of six wines, while a panel of collaborating winemakers and viticulturists share their perspective on the wines and the impacts that this research has had on their winery’s production.
2017 Oregon Wine Symposium | Dr. Larry Williams- Coping Strategies for a Warm...Oregon Wine Board
Warming temperatures are a challenge and concern for many Oregon grape growers. Taking a proactive approach and staying current on irrigation and canopy management strategies will help vineyard managers assimilate to change. Taking a closer look at the warming climate and the long term consequences on phenology will help grape growers understand how to manipulate phenology and minimize water stress. Specific strategies on irrigation management will be shared, including how to assess soil moisture, determining soil water availability, vine water status and how canopy types affect vine water use.
2017 Oregon Wine Symposium | The Myth of Terroir and Understanding Your Site:...Oregon Wine Board
A comprehensive understanding of the terroir of your site can lead to more effective vineyard management strategies. Learn about terroir misconceptions, truths and the recent advancements in demonstrating that each site has discernible distinctions that require growers and winemakers to intimately comprehend in order to nurture the unique character for optimum expression. Understanding the effects of various climatic elements, such as temperature, rainfall at each growing site and the role of water and nitrogen in the soil, will help attendees choose the right plant material and management strategies to optimize the unique terroir expression of their vineyard.
2017 Oregon Wine Symposium | The Low Down on High Yields: Challenging Yield-Q...Oregon Wine Board
Oregon Pinot noir producers are known for their attention to detail in vineyard management and wine production. It is their uncompromising standards that lead them to the premium quality for which the industry is known. Perhaps the strongest standard has been the adherence to low tonnage guidelines across vineyards and regions in order to achieve maximum quality. How much has the yield per acre metric increased wine quality, and is there room for improvement on these standards? These questions will be addressed through results from the Statewide Crop Load Project, a large-scale industry collaborative research initiative led by OSU Viticulturist Patty Skinkis and more than 20 collaborators in Oregon. This session will include a tasting of six wines, while a panel of collaborating winemakers and viticulturists share their perspective on the wines and the impacts that this research has had on their winery’s production.
2017 Oregon Wine Symposium | Dr. Larry Williams- Coping Strategies for a Warm...Oregon Wine Board
Warming temperatures are a challenge and concern for many Oregon grape growers. Taking a proactive approach and staying current on irrigation and canopy management strategies will help vineyard managers assimilate to change. Taking a closer look at the warming climate and the long term consequences on phenology will help grape growers understand how to manipulate phenology and minimize water stress. Specific strategies on irrigation management will be shared, including how to assess soil moisture, determining soil water availability, vine water status and how canopy types affect vine water use.
2017 Oregon Wine Symposium | Christian Miller- State of the IndustryOregon Wine Board
Get an insider’s look at consumer trends to help you make educated decisions for your business. This valuable session will provide data on the current wine industry financial climate, purchase habit data, distribution prospects and pricing trends to help you create a prosperous business plan for the coming year.
2017 Oregon Wine Symposium | Judy Thoet- Tracking and Reducing Winery Water U...Oregon Wine Board
Learn a variety of ways in which wineries can begin to track and assess winery water usage and the connection between water conservation, energy use and wastewater. An overview of the assessment tools and worksheets available on the Winerywise web site as well as the current status of waste water permits in Oregon will be shared. Examples of winery water conservation measures and how to monitor methods for water and wastewater will be described for application in both small and large facilities. This presentation will also demonstrate the advantages of ‘cloud’ storage of data for real time data analysis and show methods to quantify groundwater supply use with wellhead power monitoring as well as measurement of EC, pH, and other parameters in wastewater.
2017 Oregon Wine Symposium | Social Plus: Bringing your Brand to Life in the ...Oregon Wine Board
Jeremy Schubert from Lunabean Media will help attendees discover their brand story and how to effectively own the personality and tone of their digital content, assessing websites, Facebook, listing sites, and travel and review sites. Learn how to monitor your brand using free and low-cost tools and manage your digital communications. Attendees will be guided in a digital brand assessment to help identify opportunities to boost their digital presence. Learn Discover best practices for managing customer reviews and walk away with an actionable guide to help monitor and boost your digital presence.
2017 Oregon Wine Symposium | Walk the Talk: Bringing Your Brand to Life in th...Oregon Wine Board
Does your tasting room experience reflect your brand? Join this panel for an interactive exploration of how three Oregon wineries aligned their tasting room environments to match their unique brand identities. Learn strategies for uncovering and living your brand at your tasting room. Panelists will address issues related to hiring staff, attracting visitors and embodying brand culture. The session will include the findings of Capiche’s 2016 Oregon Tasting Room Survey. Find out how your tasting room compares to its Oregon peers—by size and region. Questions from the audience will be welcomed.
2017 Oregon Wine Symposium | Dr. Charles Edwards- New Insights into Preventin...Oregon Wine Board
Brettanomyces is perhaps the most important spoilage yeast encountered during winemaking and can often cause wines to develop barnyard and Band Aid® aromas. It is a resourceful yeast that can survive in wine where others fail, making it difficult to control in red wines during the barrel aging process. What steps can winemakers take to prevent the growth of this yeast in their wine and reduce the risk of spoilage? Join us as the latest research findings on Brettanomyces spoilage are discussed as well as practical steps you can apply in your winery to help prevent wine spoilage.
2017 Oregon Wine Symposium | Dr. Stuart Childs- Tracking and Reducing Winery ...Oregon Wine Board
Learn a variety of ways in which wineries can begin to track and assess winery water usage and the connection between water conservation, energy use and wastewater. An overview of the assessment tools and worksheets available on the Winerywise web site as well as the current status of waste water permits in Oregon will be shared. Examples of winery water conservation measures and how to monitor methods for water and wastewater will be described for application in both small and large facilities. This presentation will also demonstrate the advantages of ‘cloud’ storage of data for real time data analysis and show methods to quantify groundwater supply use with wellhead power monitoring as well as measurement of EC, pH, and other parameters in wastewater.
2017 Oregon Wine Symposium | Measuring and Maximizing Your Wine Club and EventsOregon Wine Board
You already have an entrenched fan base in your wine club and mailing list. But how can you make sure you are maximizing opportunities to increase loyalty – and grow sales – among this group? Building upon last year’s popular tasting room session with Lesley Berglund from WISE Academy, this session will take a closer look at what metrics to measure to stimulate growth through events and wine club membership. WISE Academy team members will share effective strategies to maximize these sales channels.
This highly anticipated session is back again for 2017. Dr. Greg Jones, professor and research climatologist at Southern Oregon University, will share a 2016 vintage review of the weather, climate trends and production characteristics as well as a forecast for the 2017 vintage.
2017 Oregon Wine Symposium | Dr. Mike Trought- Coping Strategies for a Warmer...Oregon Wine Board
Warming temperatures are a challenge and concern for many Oregon grape growers. Taking a proactive approach and staying current on irrigation and canopy management strategies will help vineyard managers assimilate to change. Taking a closer look at the warming climate and the long term consequences on phenology will help grape growers understand how to manipulate phenology and minimize water stress. Specific strategies on irrigation management will be shared, including how to assess soil moisture, determining soil water availability, vine water status and how canopy types affect vine water use.
Bullseye! Developing Your Brand Identity and Targeted Distribution Strategy Oregon Wine Board
Standing out in the market is a critical key to success. Attendees will learn ways to define and differentiate their brand in the competitive fine wine marketplace. Use your brand as a guide to identify your target audience, which markets to pursue and which accounts align best. Walk away with a better understanding of your own unique voice and assets, and how these play into identifying your target demographic and how to best reach them.
2017 Oregon Wine Symposium | Embracing Vintage Variation in the WineryOregon Wine Board
Vintage variation in Oregon is a blessing but it inherently provides different challenges to winemakers and growers each year. Whether a vintage is cool or warm, dry or wet, early or late, can profoundly influence the decisions that a winemaker might make and directly affect the resulting style of wine. In this session, explore how different winemakers approach their craft in the face of variable seasons and a broadly warming climate. Take a deeper look at how certain physical and chemical characteristics of grapes may change beyond the basics of sugar accumulation and acid degradation. More broadly, are winemakers and growers simply reactive or can there be proactive steps in dealing with these changing conditions? Philosophically, how much should one adjust to the vintage in question and how much should the winemaker or grower try to make the fruit meet their stylistic needs?
The discussion will be followed by a tasting highlighting both the beauty of vintage variation and the responses that winemakers employ.
2017 Oregon Wine Sympoisum| Dr. Frank Zalom- Red Blotch Disease: Detection, V...Oregon Wine Board
As red blotch continues to encroach upon more and more Oregon vineyards, knowledge of the latest research and trends has never been more critical. Scientists from UC Davis, ARS and Oregon State University will share their latest research on detection, vectors and the spread of grapevine red blotch associated virus. From ARS, Mysore Sudarshana will share his research on detection, from UC Davis, Frank Zalom will share his research on the vectors and spread of red blotch in California. Vaughn Walton and Rick Hilton will share their latest research on the vectors and spread in Oregon. Attendees will also hear from a Southern Oregon grower about his personal trials and tribulations at controlling the virus.
The OWA, a member-funded organization, will inform and update you on all the advantages of being part of the OWA community including legislative advocacy, regulatory compliance guidance and cost savings opportunities. Learn how the OWA is working to protect and enhance the investment you are making in your winery and vineyard operations.
2017 Oregon Wine Sympoisum| Daniel Sweeney- Red Blotch Disease: Detection, Ve...Oregon Wine Board
As red blotch continues to encroach upon more and more Oregon vineyards, knowledge of the latest research and trends has never been more critical. Scientists from UC Davis, ARS and Oregon State University will share their latest research on detection, vectors and the spread of grapevine red blotch associated virus. From ARS, Mysore Sudarshana will share his research on detection, from UC Davis, Frank Zalom will share his research on the vectors and spread of red blotch in California. Vaughn Walton and Rick Hilton will share their latest research on the vectors and spread in Oregon. Attendees will also hear from a Southern Oregon grower about his personal trials and tribulations at controlling the virus.
2017 Oregon Wine Sympoisum| Dr. Vaughn Walton and Rick Hilton- Red Blotch Dis...Oregon Wine Board
As red blotch continues to encroach upon more and more Oregon vineyards, knowledge of the latest research and trends has never been more critical. Scientists from UC Davis, ARS and Oregon State University will share their latest research on detection, vectors and the spread of grapevine red blotch associated virus. From ARS, Mysore Sudarshana will share his research on detection, from UC Davis, Frank Zalom will share his research on the vectors and spread of red blotch in California. Vaughn Walton and Rick Hilton will share their latest research on the vectors and spread in Oregon. Attendees will also hear from a Southern Oregon grower about his personal trials and tribulations at controlling the virus.
A sustainable business requires a plan and real-time monitoring. Whether you’re a small boutique winery or on your way to 100,000 cases, you have the opportunity to proactively drive more profitable revenues at each tipping point in your business. Learn to drive your business instead of it driving you. Walk away with new tools for assessing impacts of key decisions (organizational, product, sales channel, facilities, operational) on winery strategic plans.
2017 Oregon Wine Symposium | Rob McMillan- State of the IndustryOregon Wine Board
Get an insider’s look at consumer trends to help you make educated decisions for your business. This valuable session will provide data on the current wine industry financial climate, purchase habit data, distribution prospects and pricing trends to help you create a prosperous business plan for the coming year.
O design vem ampliando seu campo de pesquisa e os estudos em terroir tornam-se uma estratégia de valorização de produtos e serviços. O método de pesquisa utilizado neste estudo é uma revisão de literatura que tem como principal foco design e território, com aproximação de áreas que contribuem para a valorização de um determinado lugar. Pode ser observado o diálogo entre os autores recorrentes e os estudos de caso cuja intervenção do designer trouxe crescimento econômico a lugares por meio do sistema de produção. Embora, a fundamentação teórica seja firmada principalmente na palavra francesa, a identidade territorial pode ser analisada através de patrimônios históricos que narram as marcas da cidade.
Some data and some reflections about the impact of the global warming on wine production, wine geography and wine quality. And how to counteract the negative effects.
2017 Oregon Wine Symposium | Christian Miller- State of the IndustryOregon Wine Board
Get an insider’s look at consumer trends to help you make educated decisions for your business. This valuable session will provide data on the current wine industry financial climate, purchase habit data, distribution prospects and pricing trends to help you create a prosperous business plan for the coming year.
2017 Oregon Wine Symposium | Judy Thoet- Tracking and Reducing Winery Water U...Oregon Wine Board
Learn a variety of ways in which wineries can begin to track and assess winery water usage and the connection between water conservation, energy use and wastewater. An overview of the assessment tools and worksheets available on the Winerywise web site as well as the current status of waste water permits in Oregon will be shared. Examples of winery water conservation measures and how to monitor methods for water and wastewater will be described for application in both small and large facilities. This presentation will also demonstrate the advantages of ‘cloud’ storage of data for real time data analysis and show methods to quantify groundwater supply use with wellhead power monitoring as well as measurement of EC, pH, and other parameters in wastewater.
2017 Oregon Wine Symposium | Social Plus: Bringing your Brand to Life in the ...Oregon Wine Board
Jeremy Schubert from Lunabean Media will help attendees discover their brand story and how to effectively own the personality and tone of their digital content, assessing websites, Facebook, listing sites, and travel and review sites. Learn how to monitor your brand using free and low-cost tools and manage your digital communications. Attendees will be guided in a digital brand assessment to help identify opportunities to boost their digital presence. Learn Discover best practices for managing customer reviews and walk away with an actionable guide to help monitor and boost your digital presence.
2017 Oregon Wine Symposium | Walk the Talk: Bringing Your Brand to Life in th...Oregon Wine Board
Does your tasting room experience reflect your brand? Join this panel for an interactive exploration of how three Oregon wineries aligned their tasting room environments to match their unique brand identities. Learn strategies for uncovering and living your brand at your tasting room. Panelists will address issues related to hiring staff, attracting visitors and embodying brand culture. The session will include the findings of Capiche’s 2016 Oregon Tasting Room Survey. Find out how your tasting room compares to its Oregon peers—by size and region. Questions from the audience will be welcomed.
2017 Oregon Wine Symposium | Dr. Charles Edwards- New Insights into Preventin...Oregon Wine Board
Brettanomyces is perhaps the most important spoilage yeast encountered during winemaking and can often cause wines to develop barnyard and Band Aid® aromas. It is a resourceful yeast that can survive in wine where others fail, making it difficult to control in red wines during the barrel aging process. What steps can winemakers take to prevent the growth of this yeast in their wine and reduce the risk of spoilage? Join us as the latest research findings on Brettanomyces spoilage are discussed as well as practical steps you can apply in your winery to help prevent wine spoilage.
2017 Oregon Wine Symposium | Dr. Stuart Childs- Tracking and Reducing Winery ...Oregon Wine Board
Learn a variety of ways in which wineries can begin to track and assess winery water usage and the connection between water conservation, energy use and wastewater. An overview of the assessment tools and worksheets available on the Winerywise web site as well as the current status of waste water permits in Oregon will be shared. Examples of winery water conservation measures and how to monitor methods for water and wastewater will be described for application in both small and large facilities. This presentation will also demonstrate the advantages of ‘cloud’ storage of data for real time data analysis and show methods to quantify groundwater supply use with wellhead power monitoring as well as measurement of EC, pH, and other parameters in wastewater.
2017 Oregon Wine Symposium | Measuring and Maximizing Your Wine Club and EventsOregon Wine Board
You already have an entrenched fan base in your wine club and mailing list. But how can you make sure you are maximizing opportunities to increase loyalty – and grow sales – among this group? Building upon last year’s popular tasting room session with Lesley Berglund from WISE Academy, this session will take a closer look at what metrics to measure to stimulate growth through events and wine club membership. WISE Academy team members will share effective strategies to maximize these sales channels.
This highly anticipated session is back again for 2017. Dr. Greg Jones, professor and research climatologist at Southern Oregon University, will share a 2016 vintage review of the weather, climate trends and production characteristics as well as a forecast for the 2017 vintage.
2017 Oregon Wine Symposium | Dr. Mike Trought- Coping Strategies for a Warmer...Oregon Wine Board
Warming temperatures are a challenge and concern for many Oregon grape growers. Taking a proactive approach and staying current on irrigation and canopy management strategies will help vineyard managers assimilate to change. Taking a closer look at the warming climate and the long term consequences on phenology will help grape growers understand how to manipulate phenology and minimize water stress. Specific strategies on irrigation management will be shared, including how to assess soil moisture, determining soil water availability, vine water status and how canopy types affect vine water use.
Bullseye! Developing Your Brand Identity and Targeted Distribution Strategy Oregon Wine Board
Standing out in the market is a critical key to success. Attendees will learn ways to define and differentiate their brand in the competitive fine wine marketplace. Use your brand as a guide to identify your target audience, which markets to pursue and which accounts align best. Walk away with a better understanding of your own unique voice and assets, and how these play into identifying your target demographic and how to best reach them.
2017 Oregon Wine Symposium | Embracing Vintage Variation in the WineryOregon Wine Board
Vintage variation in Oregon is a blessing but it inherently provides different challenges to winemakers and growers each year. Whether a vintage is cool or warm, dry or wet, early or late, can profoundly influence the decisions that a winemaker might make and directly affect the resulting style of wine. In this session, explore how different winemakers approach their craft in the face of variable seasons and a broadly warming climate. Take a deeper look at how certain physical and chemical characteristics of grapes may change beyond the basics of sugar accumulation and acid degradation. More broadly, are winemakers and growers simply reactive or can there be proactive steps in dealing with these changing conditions? Philosophically, how much should one adjust to the vintage in question and how much should the winemaker or grower try to make the fruit meet their stylistic needs?
The discussion will be followed by a tasting highlighting both the beauty of vintage variation and the responses that winemakers employ.
2017 Oregon Wine Sympoisum| Dr. Frank Zalom- Red Blotch Disease: Detection, V...Oregon Wine Board
As red blotch continues to encroach upon more and more Oregon vineyards, knowledge of the latest research and trends has never been more critical. Scientists from UC Davis, ARS and Oregon State University will share their latest research on detection, vectors and the spread of grapevine red blotch associated virus. From ARS, Mysore Sudarshana will share his research on detection, from UC Davis, Frank Zalom will share his research on the vectors and spread of red blotch in California. Vaughn Walton and Rick Hilton will share their latest research on the vectors and spread in Oregon. Attendees will also hear from a Southern Oregon grower about his personal trials and tribulations at controlling the virus.
The OWA, a member-funded organization, will inform and update you on all the advantages of being part of the OWA community including legislative advocacy, regulatory compliance guidance and cost savings opportunities. Learn how the OWA is working to protect and enhance the investment you are making in your winery and vineyard operations.
2017 Oregon Wine Sympoisum| Daniel Sweeney- Red Blotch Disease: Detection, Ve...Oregon Wine Board
As red blotch continues to encroach upon more and more Oregon vineyards, knowledge of the latest research and trends has never been more critical. Scientists from UC Davis, ARS and Oregon State University will share their latest research on detection, vectors and the spread of grapevine red blotch associated virus. From ARS, Mysore Sudarshana will share his research on detection, from UC Davis, Frank Zalom will share his research on the vectors and spread of red blotch in California. Vaughn Walton and Rick Hilton will share their latest research on the vectors and spread in Oregon. Attendees will also hear from a Southern Oregon grower about his personal trials and tribulations at controlling the virus.
2017 Oregon Wine Sympoisum| Dr. Vaughn Walton and Rick Hilton- Red Blotch Dis...Oregon Wine Board
As red blotch continues to encroach upon more and more Oregon vineyards, knowledge of the latest research and trends has never been more critical. Scientists from UC Davis, ARS and Oregon State University will share their latest research on detection, vectors and the spread of grapevine red blotch associated virus. From ARS, Mysore Sudarshana will share his research on detection, from UC Davis, Frank Zalom will share his research on the vectors and spread of red blotch in California. Vaughn Walton and Rick Hilton will share their latest research on the vectors and spread in Oregon. Attendees will also hear from a Southern Oregon grower about his personal trials and tribulations at controlling the virus.
A sustainable business requires a plan and real-time monitoring. Whether you’re a small boutique winery or on your way to 100,000 cases, you have the opportunity to proactively drive more profitable revenues at each tipping point in your business. Learn to drive your business instead of it driving you. Walk away with new tools for assessing impacts of key decisions (organizational, product, sales channel, facilities, operational) on winery strategic plans.
2017 Oregon Wine Symposium | Rob McMillan- State of the IndustryOregon Wine Board
Get an insider’s look at consumer trends to help you make educated decisions for your business. This valuable session will provide data on the current wine industry financial climate, purchase habit data, distribution prospects and pricing trends to help you create a prosperous business plan for the coming year.
O design vem ampliando seu campo de pesquisa e os estudos em terroir tornam-se uma estratégia de valorização de produtos e serviços. O método de pesquisa utilizado neste estudo é uma revisão de literatura que tem como principal foco design e território, com aproximação de áreas que contribuem para a valorização de um determinado lugar. Pode ser observado o diálogo entre os autores recorrentes e os estudos de caso cuja intervenção do designer trouxe crescimento econômico a lugares por meio do sistema de produção. Embora, a fundamentação teórica seja firmada principalmente na palavra francesa, a identidade territorial pode ser analisada através de patrimônios históricos que narram as marcas da cidade.
Some data and some reflections about the impact of the global warming on wine production, wine geography and wine quality. And how to counteract the negative effects.
This PDF is my fifth-year thesis documentation. The thesis is a dialogue between the craft of weaving and architecture. The subject of study is a mid-sized winery located in Central Virginia.
What can wine tell us about the future of life on Earth? Kim Nicholas
Studying wine, like other living systems, tells us that life on Earth is in big trouble from the joint threats of the climate and ecological crises. We already live in a world of dangerous climate change and must urgently stop burning fossil fuels and destroying nature.
Soil is a mixture of broken rocks and mineral which contain living organisms, in which microorganisms can transfer either by erosion or wind dispersal to other living things when come in close contact which can be as a source of contact to pathogenic microbes and can ponderous to health hazard of the community. This study investigates the microbial analysis and also to check the influence of soil with fallen rotten cocoa against soil without rotten cocoa on soil microbes in Ikeji-Arakeji, Osun state, Nigeria. Total bacterial and fungal counts were determined using pour plating method. Total bacterial count was higher from soil with fallen rotten cocoa pod 92 ×105 cfu/ml to soil without fallen rotten cocoa which is 86 ×105 cfu/ml and Total fungal count ranges was higher from soil with fallen rotten cocoa pod is 44 ×105 cfu/ml to soil without rotten cocoa pod which is 33 ×105 cfu/ml. The isolation and enumeration of microbial population was carried out using standard culture-based methods. Bacteria isolates such as Proteus vulgaris, Escherichia coli, Pseudomonas sp, Enterobacter aerogene., Bacillus spp, Staphylococcus spp, Micrococcus sp, Erysipelothrix spp and the fungi isolate include Aspergillus niger, Aspergillus flavus and Rhizopus stolonifer. All the microbes were present for the two samples except Micrococcus sp and Enterobacter aerogenes. The bacteria count were more alpine and higher in bacterial count than the fungal count. The presence of these microorganisms indicates a suitable soil for general plantation by the microbial degradative activities.
Join a panel of plant pathologists who will share tools and best practices for managing grapevine trunk disease developed from current research. Dr. Achala KC will share the results of her survey data collected from Oregon vineyards and vineyard management companies on the incidences of trunk disease and diagnostic data from vineyard samples to inform what organisms are involved. Dr. José Ramón Úrbez-Torres will present his research on the timing of spore release, pruning practices, and wound management to limit infection. He will also introduce techniques for treating young vines and handling issues with infected nursery stocks, including how problems can be mitigated after planting.
This session will explore the powdery mildew life cycle, assessing why this season was so challenging for mildew. Current research on resistance tracking and why some chemistries and programs are more susceptible to failure will be presented. The seminar will discuss tools for managing resistance build up, new chemistries available, how to eradicate mildew, and the chemistries that most successfully resist the disease.
With the media landscape evolving every day, it’s more important than ever to have a successful media relations strategy. This session will explore the highly-fragmented media landscape, discussing best practices for working with both traditional and digital media outlets. Learn how to make your winery stand out by creating a PR strategy, sharpen your storytelling technique by creating an editorial calendar, and prioritize media engagement based on your plan.
2020 Oregon Wine Symposium | Social Media Strategies for Growing Your Wine Bu...Oregon Wine Board
Move beyond likes and comments into building an authentic brand that converts into profitability and impact. Get a strategic approach from a social media pioneer who works with startups, small businesses, and Fortune 500 brands. Walk away with a step-by-step system, how-tos, and key takeaways your business can implement immediately.
If you re-tweet a post from a retailer or restaurant, is that considered a “thing of value” by alcohol regulators? Can you promote winemaker dinners on Facebook? What about event promotion?
Let’s be honest: compliance in the wine industry is enough to drive you to drink. In addition to the joys of staying compliant in the making and selling of your wine, you need to be mindful with how you market your wine. A misstep here can be costly... not to mention outright annoying. Join us for an overview of consumer marketing compliance and learn some dos and don’ts in today’s fast-paced digital and consumer world, including real-world examples. To inject some fun into what could be a snooze of a topic, come with your game face on as we’ll be providing real-world takeaways in an interactive format.
Jeff Giametta will provide a legal framework and Kathryn Quinn will provide real-world industry context and examples. While this seminar should not be construed as providing legal advice, we’ll arm you with the information you need to audit your winery’s consumer marketing compliance and assess legal compliance risk.
2020 Oregon Wine Symposium | Creating and Managing a Successful DTC Commissio...Oregon Wine Board
A motivated, inspired sales team is the backbone of any successful DTC program. Join Hallie Whyte and Carrie Kalscheuer for the second year as they dig deeper into how to ensure that your tasting room team is selling effectively through the use of creative bonus and incentive programs as well as thoroughly discussing the newest trend in tasting rooms: tips! We’ll explore what has worked—and what hasn’t—for several winery programs in Oregon. Bring your questions and your sense of humor!
2020 Oregon Wine Symposium | Fermentable Nitrogen: Is it Better to Manage in ...Oregon Wine Board
Fermentable nitrogen can be managed in the vineyard through vine nitrogen additions or in the winery through amendments. There has been a preference of winemakers to avoid nitrogen additions in the winery, opting for nitrogen management in the vineyard. However, many growers are concerned about adding nitrogen in the vineyard for fear of overly vigorous vines and potential for reduced wine quality. This session will share results of a multi-year, multi-vintage study where nitrogen applications were made in the vineyard and winery to adjust fermentable nitrogen levels of the fruit and must. Viticulture, wine production, and sensory results will be shared, including a technical tasting.
2020 Oregon Wine Symposium | Brushing Up: Current Research and Review of Cell...Oregon Wine Board
Let’s be picky about the quality and quantity of microbes we want in our wine! Join this discussion of current research on effective winery cleaning chemicals, best practices, and practical suggestions for maintaining a clean cellar, as well as identifying cleaning clinch points in winemaking and common winery sanitation needs. A great review for wineries of all shapes and sizes, whether you’re just starting out or wanting to take a closer look at your current cleaning protocols. And of course, if you don’t want to constantly be learning and talking about cleaning, then why be in the wine industry at all?!
2020 Oregon Wine Symposium | Brushing Up: Current Research and Review of Cell...Oregon Wine Board
Let’s be picky about the quality and quantity of microbes we want in our wine! Join this discussion of current research on effective winery cleaning chemicals, best practices, and practical suggestions for maintaining a clean cellar, as well as identifying cleaning clinch points in winemaking and common winery sanitation needs. A great review for wineries of all shapes and sizes, whether you’re just starting out or wanting to take a closer look at your current cleaning protocols. And of course, if you don’t want to constantly be learning and talking about cleaning, then why be in the wine industry at all?!
2020 Oregon Wine Symposium | Considerations for Picking and Lab Analysis Duri...Oregon Wine Board
Assessing fruit maturity and physiological ripeness to inform picking decisions too often relies on subjective processes. Through the implementation of thorough sampling, relevant analysis, and a more holistic understanding of fruit development during the growing season, producers can harvest with more confidence that they have made the correct decisions regarding picks. The panel will discuss sampling protocols for more statistically meaningful vineyard data, viticultural signs such as berry development and canopy senescence, picking for logistical considerations vs. picking for perfection, and best lab practices for sample processing and appropriate analysis.
2020 Oregon Wine Symposium | Considerations for Picking and Lab Analysis Duri...Oregon Wine Board
Assessing fruit maturity and physiological ripeness to inform picking decisions too often relies on subjective processes. Through the implementation of thorough sampling, relevant analysis, and a more holistic understanding of fruit development during the growing season, producers can harvest with more confidence that they have made the correct decisions regarding picks. The panel will discuss sampling protocols for more statistically meaningful vineyard data, viticultural signs such as berry development and canopy senescence, picking for logistical considerations vs. picking for perfection, and best lab practices for sample processing and appropriate analysis.
2020 Oregon Wine Symposium | Considerations for Picking and Lab Analysis Duri...Oregon Wine Board
Assessing fruit maturity and physiological ripeness to inform picking decisions too often relies on subjective processes. Through the implementation of thorough sampling, relevant analysis, and a more holistic understanding of fruit development during the growing season, producers can harvest with more confidence that they have made the correct decisions regarding picks. The panel will discuss sampling protocols for more statistically meaningful vineyard data, viticultural signs such as berry development and canopy senescence, picking for logistical considerations vs. picking for perfection, and best lab practices for sample processing and appropriate analysis.
2020 Oregon Wine Symposium | Farming and Making Alternative Varieties for a C...Oregon Wine Board
Our climate is changing. Now more than ever, we are beginning to see these dramatic effects across the globe, making it vitally important for our industry to consider its impact on our landscapes, marketplace, and wine growing over the next decade and beyond. Pulling from regions around the world already addressing these challenges, what can we learn and apply in Oregon to prepare ourselves? What steps could we be taking now and how do we plan both strategically and economically? What trends are we seeing in the market and how will a warming climate affect them? Topics of discussion will include potential solutions through varietal and site selection, grafting, adaptations in the cellar, and how informed choices can work advantageously in a maturing marketplace.
2020 Oregon Wine Symposium | Farming and Making Alternative Varieties for a C...Oregon Wine Board
Our climate is changing. Now more than ever, we are beginning to see these dramatic effects across the globe, making it vitally important for our industry to consider its impact on our landscapes, marketplace, and wine growing over the next decade and beyond. Pulling from regions around the world already addressing these challenges, what can we learn and apply in Oregon to prepare ourselves? What steps could we be taking now and how do we plan both strategically and economically? What trends are we seeing in the market and how will a warming climate affect them? Topics of discussion will include potential solutions through varietal and site selection, grafting, adaptations in the cellar, and how informed choices can work advantageously in a maturing marketplace.
This seminar will address the key objectives delivered within the Oregon Total Workplace Health Alliance Training and current OSHA rules surrounding the wine industry workplace, while expanding on specific workplace solutions illustrating examples employed by real organizations. The Oregon Total Worker Health Alliance is comprised of the Oregon Institute of Occupational Health Sciences/Oregon Healthy Workforce Center, SAIF, and Oregon OSHA.
2020 Oregon Wine Symposium | Wine Industry M&A Trends - Past, Present and FutureOregon Wine Board
Wine industry financial expert Kevin O’Brien will deliver local and global perspectives on the recent wave of wine industry mergers and acquisition transactions. The presentation will leverage global data and research with a particular focus on the drivers of such activity, insights on current market trends, and outlooks for the future.
This highly anticipated session is back again for 2020. Dr. Greg Jones, professor, research climatologist and Evenstad Chair in Wine Studies at Linfield College, will share a review of the weather, climate, grape growing, and production characteristics for the 2019 vintage as well as an update on current conditions and a forecast for the 2020 vintage.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
2. Myth #1
“Terroir is a French concept that is untranslatable.”
Corollary: “Since it can’t be translated, we can just
create our own definitions that serve our purposes,
and run with those …”
3. Resolution OIV/Viti 333/2010 OIV
(Organisation Internationale de la Vigne et du Vin)
“Vitivinicultural terroir is a concept which refers to an
area in which collective knowledge of the interactions
between the identifiable physical and biological
environment and applied vitivinicultural practices
develops, providing distinctive characteristics for the
products originating from this area. Terroir includes
specific soil, topography, climate, landscape
characteristics and biodiversity features.”
4. “The OIV is an intergovernmental organization of a scientific and technical
nature of recognized competence for its works concerning vines, wine, wine-
based beverages, table grapes, raisins and other vine-based products.”
46 member countries
5. Resolution OIV/Viti 333/2010 OIV
(Organisation Internationale de la Vigne et du Vin)
“Vitivinicultural terroir is a concept which refers to an
area in which collective knowledge of the interactions
between the identifiable physical and biological
environment and applied vitivinicultural practices
develops, providing distinctive characteristics for the
products originating from this area. Terroir includes
specific soil, topography, climate, landscape
characteristics and biodiversity features.”
10. The cultural component
The cultural component of terroir as presented in the OIV
definition consists of area-wide practices that have evolved from
collective knowledge of the impacts of that area’s physical and
biological environment on viticulture and wine-making.
These traditional practices have become codified within many
wine-growing regions in Europe.
In areas with no restrictions on viticultural or wine-making
practices, the cultural component of terroir is negligible.
Variations in these practices serve primarily to dilute areal
signatures of the physical and biological components.
11. Summary of
Chateauneuf du Pape
AOC Regulations
These regulations help to
shape a region-wide
cultural terroir.
Source: Harry Karis, The
Chateauneuf-du-Pape Wine Book
12. A critical element of the OIV definition of terroir is that the
interaction of the physical, biological, and cultural
environment must provide “distinctive characteristics”.
Without this requirement, terroir is simply “vineyard
geography”. The links between unique geographies, vines,
and unique wine sensory experiences are crucial to the
concept.
Every wine is produced in a unique environment, but not all
wines have site-derived characteristics that readily
distinguish them.
“Everyone can talk, but not everyone has something to say”.
Alice Feiring
13. Myth #2
“Terroir is a subjective or even metaphysical concept
that cannot be scientifically verified.”
Corollary #1: “Since it’s not science, it’s not real.”
Corollary #2: Real scientists don’t study terroir
and real scientific journals don’t publish terroir-
related articles or even mention the concept.
14. Question:
What do we call region-wide variations in
measureable characteristics of grapes and
wines that are related to measureable
yearly variations in that region’s physical
and biological environment?
15. Question:
What do we call region-wide variations in
measureable characteristics of grapes and
wines that are related to measureable
yearly variations in that region’s physical
and biological environment?
Answer: Vintage variation!
16. Vintage variation can be thought of as temporal terroir –
variations in the characteristics of grapes and wine related
to variations over time in the physical and biological
environment.
No one, it seems, is in denial of vintage variation, or the
fact that it is quite easy to relate variations in parameters
such as cluster weight, brix, alcohol, acid, and phenolics to
yearly variations in the environment (e.g. date of first frost,
GDD, precipitation patterns, incidence of mildew).
Then why deny terroir, which is variation in the
characteristics of grapes and wine related to spatial
variations in the physical and biological environment?
17. Over the last 20 years, dozens of scientific articles have
focused on the link between wine characteristics and the
physical and biological environment of vineyards.
Currently, a “hot topic” in terroir research is the
uniqueness of the vineyard microbiome and its affects on
wine chemistry and sensory components.
18. American Journal of Enology and Viticulture, v. 55, 2004.
“The effects of climate, soil, and cultivar were found to be highly
significant with regard to vine behavior and berry composition. It is
likely that the effects of climate and soil on fruit quality are mediated
through their influence on vine water stress.”
19. “It is evident from our results that soil cation chemistry does indeed
have an influence on wine grape composition. Such knowledge has
the potential to be used in better tailoring grape varieties to soils...”
Water Science and Technology, v. 51, 2005
20. American Journal of Enology and Viticulture, v. 63, 2012.
“Results demonstrate the Australian Cabernet Sauvignon wines have
common sensory attributes related to geographic origin.”
21. Nature, Scientific Reports, 2015.
“…these data show there is quantifiable microbial aspect to terroir,
thus revealing the potential importance of microbial populations on
the regional identity of wine…”
22. Environmental Microbiology, v. 16, 2014.
“…the limited but increasing evidence showing that microbes, which
may influence vines, also exhibit regional differentiation, supports
the concept that there might be a microbial aspect to terroir.”
23. Journal of the International Society of Microbial Ecology v. 6, 2012.
“… if different regions harbor different communities and populations,
as we have shown, these may, in part, contribute to the
distinctiveness of wines deriving from that areas: that is, there is a
microbial aspect to terroir.”
24. Journal of the American Society for Microbiology, v. 7, 2016.
“We show that grape and wine microbiota exhibit regional patterns
that correlate with wine chemical composition, suggesting that the
grape microbiome may influence terroir .”
25. Proceedings of the National Academy of Sciences, 2013.
“…regional, site-specific, and grape variety factors shape the fungal
and bacterial consorta inhabiting wine-grape surfaces. Furthermore,
these microbial assemblages are correlated to specific climate
features.
… these factors shape the unique microbial inputs to regional wine
fermentations, posing the existence of nonrandom microbial terroir
as a determiong factor in regional variation among wine grapes.”
26. Soil Biology and Biochemistry, v. 91, 2015.
“We reason that AVA, climate, and topography each affect soil
microbial communities through their impacts on soil properties...
“The identification of distinctive microbial communities with AVA
lends support to the idea that soil microbial communities of wine
grapes form a key in linking wine terroir back to the biotic
components of the soil environment.”
27. “Preliminary investigations revealed that the proximity of Eucalyptus
trees to grapevines can directly influence the concentration of the
aroma compound 1,8-cineole present in the corresponding red
wines.”
Journal of Agriculture and Food Chemistry, v. 60, 2012.
Vineyard and fermentation studies to elucidate the origin of
1,8-cineole in Australian red wine.
Capone DL1, Jeffery DW, Sefton MA.
28. Myth #3
Terroir is mostly (or entirely) about dirt (or rocks).
Corollary: My vineyard’s dirt (or bedrock) is not the
same as your dirt (or bedrock), so obviously my
wine is going to be different from yours.
29. Terroir is not mostly about anything, it’s about the influence on wine of
the collective interaction of everything in the physical and biological
environment. “Tasting the limestone” may sound romantic, but is no
different than saying that you can “taste the 30° slope” or “the 220°
aspect” or “the 32 inches of annual precipitation”. Limestone doesn’t
have a flavor, and neither does the 220° aspect. Bedrock type is just
one influence of many.
31. How does bedrock influence soil and vines?
• If the soil above the bedrock is deep and was transported
from somewhere else (alluvial, eolian) the local bedrock
may have no influence at all.
• The type of soil that forms from the weathering of a
particular type of rock is strongly affected by climate and
local topography, so very different types of soil can be
derived from identical bedrock.
32. How does bedrock influence soil and vines?
•Most important for vines are the textural, hydrologic, and
thermal properties of soils.
•Soil chemistry, which may be related to bedrock, helps to
determine a vineyard’s microbiota, which can have an
important role in the synthesis of aroma and flavor
compounds during fermentation.
33. Myth #4
Each American Viticultural Area (AVA) has its own
unique terroir.
Corollary: It’s perfectly reasonable to make
reference to “Willamette Valley terroir” or “Walla
Walla Valley terroir”.
34. • When describing terroir, the physical, biological, or
cultural attributes identified as producing the distinctive
characteristic must be present throughout the area in
question, and provide an identifiable sensory
characteristic.
• Since larger areas tend to have greater variations in
these attributes, terroir is a concept that becomes
progressively more applicable, and its impacts more
discernable, as the area diminishes in size.
• Terroir is therefore primarily a vineyard-scale
phenomenon. AVAs should be viewed as collections of
terroirs assembled for the purpose of marketing a wine-
producing region.
43. Steep slopes and canyons - elevation 1400 - 2000 ft.
Elevation Vineyard
(this is Oregon…)
44. Shallow loess over
basalt bedrock
Deep loess with
calcareous horizons
Loess over Ice Age
Flood deposits
Basalt cobblestone
gravels
Steep slopes
and canyons
Loess covered
terraces
Loess-draped
foothillsAlluvial fans
45. A truly terroir-driven AVA would have boundaries that
enclosed an area that was as uniform as possible with
regard to:
•Geologic substrate
•Soil type
•Topography – slope, aspect, etc.
•Elevation
•Climate
46. In February 2015, the Rocks District of Milton-Freewater
was approved as Oregon’s 18th American Viticultural Area.
Based on the uniformity of the physical characteristics
within its boundaries, it is perhaps the most terroir-driven
of the 239 AVAs within the US.
• A relatively small area (3770 acres) with a uniform climate
• 96% of soils belong to one soil series
• Occupies a single landform with similar slope and aspect
• Limited range of elevation
• Uniform geologic substrate
55. “Grand
Cru”
In spite of the homogeneity of its physical characteristics, growers in The Rocks
District have already recognized distinctive terroirs, based primarily on the
frequency and severity of vine-damaging cold weather events.
56. Viticultural practices can strongly influence or
even overwhelm the site-specific physical
characteristics that contribute to terroir.
63. Some concluding observations regarding terroir
Terroir is not a substitute for “the geography of a
vineyard”. Terroir is a collection of the identifiable site-
specific physical and biological factors that have influenced
the characteristic sensory components of a wine – cause
and effect must be demonstrated.
Terroir is not a substitute for “the geography of an AVA”. If
referenced to an AVA, terroir is the site-specific physical
and biological factors that have influenced characteristic
sensory components that are shared by the wines of an
entire AVA.
64. Terroir in a cultural sense does not apply to the way an
individual winery makes wines or grows grapes.
Cultural terroirs are regionally-applied methods of
viticulture or wine-making that influence the character
of that region’s wines.
Vineyard and winery practices have the potential to
enhance, mute, or obliterate the often subtle effects
on wines that result from site-specific physical and
biological factors. The creation of a wine of terroir
requires knowledge of site-specific characteristics, an
understanding of the affects those characteristics have
on grapes and wine, and a desire to showcase them.
65. It is becoming increasingly clear that site-specific
microbiomes, through their affects on phenolic
synthesis and fermentation, are some of most
important components of terroir. Viticultural and wine-
making techniques that preserve site-specific
microbiomes (e.g. native ferments) are fundamental to
terroir expression.
The impact of soil on terroir is primarily related to its
affect on the availability of water and the influence of
its chemistry and texture on the microbiome.