The discovery that could transform Canada’s wine industry
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Dr. Mehdi Sharifi's research on indoor wine production could change the future of the wine industry in Canada
Peterborough, Ontario – Although Canada is home to internationally award-winning wines, the cold winters and short growing season are a constant challenge. The solution is one that has never been tried with wine grapes before until now: moving production indoors.
That’s what Dr. Mehdi Sharifi, a Canada Research Chair in sustainable agriculture and professor at Trent University’s School of the Environment, has been working on.
And it could change the entire future of Canada’s wine industry, including dramatically expanding organic wine production.
“Winter injury and low yields are the two main challenges for the wine industry in central and eastern Canada,” he explains.
Winter injury is freezing damage to the wood and bud tissues of the grape vine caused by cold temperatures or erratic temperature swings. It results in significant direct losses in grape production and even greater losses in wine production, and prevents some grape varieties, like the popular Shiraz, from being grown in Canada.
In the case of severe winter injury, vines need to be replaced but it takes newly planted vines three to five years to become productive. That’s an expensive wait without income for grape growers, who face annual costs of $10,000 – 15,000 an acre to maintain grape vines.
Sharifi’s indoor grape growing work began when he was approached by Canadian Distribution Channel Inc., a company interested in building an agritourism venture by growing popular Australian, South American and European grape varieties inside.
He began by developing a specially formulated growing media that would allow the grapes to grow quickly indoors.
“You can’t use field or potting soil indoors for growing grapes. Growing media for perennial plants such as grapes need a balance of chemical, physical and biological conditions and nutrients for best growth,” says Sharifi.
“We’ve created and tested a formula that works great and supplies nutrients to the grapes for a long period of time,” he added.
The formula’s natural ingredients could open new possibilities for organic grape production too, with the protected indoor conditions making organic growing easier.
As Sharifi’s work progressed, he also discovered that the stable temperatures and environment of indoor production can simulate a natural growing season year round and shorten the amount of time new vines need to come into production.
“We found that vines can grow two to three times as fast as they can grow outdoors. We can also simulate the equivalent of two to three growing seasons per year, so we can bring new vines into production in only one to two years,” he explains. “This doubles or even triples yearly yields, which will compensate for the extra cost of the greenhouse needed for indoor production.”
Sharifi is optimistic about his results to date. The grapes he has grown indoors have a higher than required sugar standard and their pH and acidity levels are suitable for wine production, but he cautions that more work remains to be done before his discovery can be implemented commercially.
Down the road he sees potential for producing wines with higher antioxidants or health-boosting phenolic compounds, but it’s the widespread application of his innovation that bears the most promise for Canada’s wine producers.
“This can work for any grape variety, and the interest of the industry lies with being able to grow varieties that we currently can’t in Canada because of our climate,” he says.
Sharifi’s work has received support from the Natural Sciences and Engineering Research Council.
This article is provided by AgInnovation Ontario, a project of the Agri-Technology Commercialization Centre (ATCC). The ATCC is funded by Growing Forward 2, a federal-provincial-territorial initiative.
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