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Grape and wine cluster research to be shared April 17

Hosted in collaboration with Agriculture and Agri-Food Canada (AAFC), the Canadian Grapevine Certification Network (CGCN-RCCV), and the British Columbia Wine Grape Council (BCWGC), this national meeting will showcase the final results of AAFC's research conducted under the Canadian Agricultural Partnership (CAP) Grape and Wine Science Cluster (2018-2023).

Topics include Cold Hardiness & Climate Change, Quality Improvement, Management of Virus Diseases, and Crop Protection & Monitoring. Researchers will present key findings, impacts, and innovations shaping the future of viticulture and oenology. Each topic will also include a panel discussion of featured speakers, with opportunities for audience engaged Q&A.

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2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.