29 September 2022 Raising a glass to Lincoln's wine experts

An annual viticulture and oenology field trip to Hawke’s Bay coincided with an educational wine symposium recently to create a robust concoction of practical activities and research presentations.

On day 1 of the trip, students from both the Graduate Diploma and Bachelor of Viticulture and Oenology visited a range of vineyards and wineries in the region, as well as taking part in wine-tasting experiences.

Lincoln University Vineyard Manager Bernard Newman said the venue hosts "conveyed to the students the wider aspects of industry operations, along with the nuts and bolts of producing world class grapes and wine".

"This was not all beer and skittles, as some of the wine-tasting experiences occurred in chilly wineries and at times without seating. It required a certain stamina and a fair measure of the right stuff," he pointed out. "We were not found to be wanting in this regard."

Themes running across the host presentations included the disruptions caused by COVID-19, sudden adverse weather events (often when crop development is at crucial and vulnerable stages), organic grape growing and winemaking strategies, and energy use awareness and minimisation strategies.

On Day 2 of the trip, 15 researchers (including eight from Lincoln University) presented their work at the EIT-hosted ‘Advancing Viticulture & Wine Research Symposium’. An additional three of the 15 experts were either alumni or former Lincoln staff members, reflecting the university’s expertise in this area.

“We proudly stand strong within wine industry research,” Bernard said.

Lincoln experts presented on the following topics.

• Dr Romy Moukarzel
  Effect of arbuscular mycorrhizal fungal communities on growth and uptake by grapevine rootstocks.
• Pradeep Wimalasiri
  Effect of whole bunch fermentation on pinot noir wine composition.
• Dr Amber Parker
  Climate change: impacts and adaptations for grapevine production in New Zealand.
• Paul Epee
  Characterising cane pruning to support automation on New Zealand Sauvignon Blanc.
• Minoo Mohajer
  The effect of time and position of leaf removal on Vitis vinifera L. Pinot Noir berry and seed development.
• Prof Hirini Matunga
  Whenua – Terroir by another name?
• Dr Jo Fountain
  Understanding perceived risk of climate change and adaptive responses in the New Zealand wine industry.
• Dr Tim Baird
  Innovation, wine tourism and sustainable winegrowing on cool climate regions: a longitudinal comparative analysis.
• Ghouse Shaikh Kulsum
  Variability in flowering, fruit set and yield in response to vineyard topography and pruning type in Pinot Noir.