Bendigo Wine Region News

Handling high sugar levels in the vineyard and winery

05 November 2009

The Bendigo Winegrowers Association (BWA) is holding a seminar to address issues arising from recent climate variations during the ripening period.

Paul Greblo, BWA committee member, said hot and dry summers in recent years have resulted in rapid ripening of grapes.

“This leads to higher than desirable sugar concentrations in the grapes at harvest,” said Mr Greblo.

“The resultant high sugar levels lead to issues with fermenting the grapes, one of which is higher than desirable alcohol levels,” Mr Greblo added.

The Grape and Wine Research and Development Corporation is assisting the local wine association address rapid ripening with a project being run over two years.

Local viticulture consultant John Whiting will report on experimental work to delay ripening imposed in a local vineyard during the 2008-09 season.

Dr Jason Smith from Charles Sturt University will speak about his work on carbohydrate reserves in relation to producing balanced vines, and the impact of these reserves on yield and composition.

Geoff Cowey from the Australian Wine Research Institute will discuss how to handle high sugars in the winery to avoid potential fermentation problems.  Contributions from local wine producers will also be included.

The seminar will run from 10am to 3.30pm on Wednesday 18 November at the Bendigo Regional Institute of TAFE.  The cost will be $25 per person to cover catering costs.  Winemakers from surrounding regions and other interested people are welcome to attend. 

Registration is essential by Friday 13 November is essential for catering purposes. Further information can be obtained by contacting the Bendigo Winegrowers Association via email to secretary@bendigowine.org.au or phone 1300 656 650.

ENDS………..


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