Ronald Moyer, Ontario Grape Growers’ Marketing Board … 2012... · The GGO, in partnership with...

P.O. Box 100, Vineland Station, ON L0R 2E0 | P. 905.688.0990 | F. 905.688.3211 | www.grapegrowersofontario.com

Ronald Moyer……………………...

Celebrity Luncheon………………..

2012 Juice Grape Pricing………...

VQAO Harvest Reminders………..

Premier’s Award……………………

OVIP Update……………………….

Sour Rot Project Summary……….

Upcoming Program Deadline…….

Industry Updates…………………..

Pre-harvest monitoring program

Niagara Grape and Wine Festival

Classifieds………………………...

1

1

2

2

2

3

3

3

5

6

6

8

The GGO, in partnership with Meridian Credit Union and the Friends of the Greenbelt Foundation, are thrilled that Red Green will be speaking at this year’s Celebrity Luncheon. Steve Smith is the creator and lead actor of The Red Green Show, nominated for 27 Gemini Awards and one of the longest running Canadian television com-edy series.

Club Roma, St Catharines Wednesday, September 19th

11:30 a.m.

For tickets, please see enclosed order form or purchase online at: www.niagarawinefestival.com

On behalf of the Grape Growers of Ontario Board of Directors and Grow-ers’ Committee, we regret to inform you of the sudden passing of Ronald and Margaret Moyer on August 10, 2012. Ronald Moyer was a well-respected and long-serving member of the Grape Growers of Ontario Growers’ Committee and Chair of the Board of Directors between 1950 and 1980 (then called the Ontario Grape Grow-ers’ Marketing Board). Ronald helped guide the Grape Growers of Ontario through 2 dec-ades of significant change. He pro-moted relentlessly throughout his 15 years as head of the growers. He was the first “figure head” in market-ing for the grape and wine industry; prominent in the public eye through newspapers; and constantly quoted

on television. “There was little public understanding of the progress and the good wines that were coming from Niagara. As chairman of the grape growers I seemed to have some credentials and we ran as hard and as far as we could.” (Ronald Moyer) As well as their vineyards near Grimsby, Ontario, the Moyer family

started developing an 80 acre vine-yard in Colchester, Essex County, in 1970, signalling the rebirth of a grape and wine industry in “the sun parlour of Ontario.” In his first term as Chair, sales for processing grapes were 50,000 tons, bringing $5.26 million at the farm gate. By his final year as Chait, grower-income had climbed to $15.65 million, and Ontario’s wineries report-ed sales of 46 million litres. In 1999, Ron was inducted into the Agricultural Hall of Fame for his many contributions to Ontario’s grapes-for-wine industry. Ron often commented his wife Mar-garet gave him the support at home that he needed to be able to contrib-ute to the grape growing community.

Newsletter Volume 7 — September 2012

Ronald Moyer, Ontario Grape Growers’ Marketing Board Chair 1966-1980

2012 Celebrity Luncheon—Last Chance for Tickets In this Issue:

L to R: Arthur, Charles, Margaret Sharp (nee Moyer), Ronald and Margaret Moyer

Newsletter Volume 7— September 2012

2012 Juice Grape Pricing


The Grape Growers of Ontario are pleased to confirm that the 2012 Juice Grape Pricing negotiations with the Winery & Grower Alliance of Ontario were completed on August 20, 2012, with increases to all varieties as follows:

2011 2012 % Change

Class 1 (Concord) $444 $473 +6.5%

Class 2 (Niagara) $438 $449 +2.5%

Class 3 (Elvira) $536 $543 +1.3%

Ontario’s VQA Wineries Receive Premier’s Award

The Grape Growers of Ontario extend well-deserved congratulations to the Ontario VQA wineries that have been recog-nized by the Province by receiving a 2012 Premier’s Award for Agri-Food Innovation Excellence.

VQAO Reminders for Harvest

VQA Grape Documentation Requirements

VQA rules require that documentation be provided from GGO on all grapes used in VQA wines. As implemented with the 2011 harvest, the only acceptable “weigh slip” for VQA purposes is a print out from the electronic SETGO system administered by GGO. Records must include at least the identity of the grower, vineyard location, grape variety, tonnes, brix (as independently tested) and date of harvest. Please note that handwritten slips or any docu-mentation generated outside of the GGO system will not be accepted. Grapes that are not properly registered in SETGO are not eligible for use in VQA wines.

Late Harvest and Icewine Grape Registration – November 15 deadline

Grapes left on the vine beyond November 15 that are destined for Late Harvest Wines or Icewines must be reg-

istered with VQA Ontario. This is done online via VQA Ontario’s secure website at https://office.vqaontario.ca/vqaservices. You must also ensure that these grapes are entered in the GGO system and have a weigh slip associ-ated with them. All entries will be reconciled with GGO to identify reporting discrepancies. Detailed information about icewine and late harvest registration can be found at http://www.vqaontario.ca/Regulations/Processes under the Late Harvest/Icewine tab.

All registrations are due on November 15, 2012 and no registrations will be accepted after midnight on that date.

If you do not have an online account or cannot access your account, please con-tact VQA Ontario as soon as possible at 416-367-2002.

Front Row from Left to Right: Fabiola Prins, Marilyn Redelmeier, Hillary Dawson, Livia Townsend, Amber Gulbis, Lauraine Andrews Middle Row from Left to Right: Frank Deleebeeck, Jan Prins, Bill Redelmeier, Ahmed Bilal, Peter Mitchell, Honourable Ted McMeekin, Minister of Agriculture, Food and Ru-ral Affairs, Blair Townsend, Paul Moyer, Bert An-drews, Brock Puddicombe Back Row from left to right: Michael McArthur, Vivek Rajakumar, Philip Short, Gary Pillitteri, Jamie Slingerland, Henk Sikking, Cory Van Groningen

OVIP, Sour Rot Project and Upcoming Project Deadline



Canadian Total Excellence in Agriculture

Management Program (CTEAM)

CTEAM is an Agricultural Manage-ment training program attended by farmers across the country to learn from each other and access top agri-culture experts. The program is eligi-ble for cost-shared funding once the Growing Your Farm Profits workshop has been completed.

For program details, please visit http://www.georgemorris.org/education/course/cteam.aspx.

Ontario Vineyard Improvement Pro-gram (OVIP) Update Please note if you have been ap-proved for funding through OVIP but have yet to purchase or order your equipment, deadlines for Intake 2 are approaching quickly. All equipment purchases or improvements must be paid and invoiced before March 31, 2013. Growers are able to submit claims as soon as the vineyard improvements have been completed, invoiced and payments made. When submitting a claim, please ensure that you provide the signed claim submission form, in-voices when applicable, proof of pay-ment, proof of participation in the Growing Your Farm Profits workshop (if not already provided), performance measures questionnaire and client sat-isfaction survey. If you no longer wish to participate in Intake 2 of the OVIP Program or if you are not able to complete all the work identified in your Offer to Proceed budget, or wish to reduce the amount of funding required for this intake, or require any claim forms, questionnaire or survey - please contact OMAFRA staff as soon as possible via email at [email protected] or phone at 1-888-588-4111. Summary of Results of Grape Sour Rot Project Wendy McFadden-Smith, Cristina Hu-ber and Debbie Inglis Ontario Grape and Wine Research Inc. and the Niagara Peninsula Fruit and Vegetable Growers’ Association have funded a research project on under-standing and managing sour rot in vineyards. The following summarizes the some of the results to date. In some cases sour rot starts in the middle of the cluster and develops out-ward. This is likely due to crushing of these internal berries as the berries in the cluster swell. However, sour rot can also start on a single berry on a shoulder of a cluster. In this case, sour rot develops starting from the base of the berry where it attaches to the berry stem. As berries take up water with rainfall (and possibly even with dew), they swell and pull away

from the berry stem, creating a wound through which the acetic acid bacteria can enter and start to initiate sour rot. This was replicated in lab inoculations. Botrytis does not have to be present in order for sour rot to infect. Neither does diffuse infections by powdery mildew. In lab tests, berries of Pinot Noir and Riesling of a range of Brix were inocu-lated. No disease developed until ber-ries had reached 15 Brix. We don’t know why this seems to be a trigger but it is consistent. Potassium metabisulphite (KMS) was applied at 5 kg/1000 L and 10 kg/1000 L in 600 L/ha in the fruiting zone 5-6 times starting at veraison with the final application 1 day pre-harvest in Ries-ling. This treatment significantly re-duced both sour rot and the level of volatile acidity. Treatments (5 kg/1000 L) started later (1 week preharvest) also reduced sour rot but not as much as earlier treatments. We are trying 20 kg/1000 L this year. No detectable SO2 or free SO2 was detected in sam-ples treated even 1 day pre-harvest at 5 kg/1000 L and there was no effect on fermentation. A trace of SO2 was de-tected in some of the 10 kg/1000 L juice. There was no difference in the level of potassium in treated vs. un-treated juice with as little as 1 day pre-harvest. The volume of water in com-mercial vineyards may be increased. With the development of sour rot from the inside of the cluster out, it may be necessary to wash the spray solution through the cluster instead of just de-positing it on the surface. Calcium treatments applied this late in the season are not effective in reduc-ing berry split. Milstop (potassium bicarbonate) did not reduce the severity of sour rot; however, it did seem to reduce botrytis severity. This has been reported by growers in the past. Upcoming Project Deadline AgriInvest is a savings account with matching government contribu-tions. Funds can be withdrawn at any time to alleviate risk or make other in-vestments. Each year, growers can deposit up to 1.5% of Allowable Net

Sales (ANS) into an AgriInvest ac-count. September 30, 2012: Deadline to sub-mit the 2011 AgriInvest application without penalty. If you miss the September 30, 2012 deadline, applications can be made until December 31, 2012. However, the maximum matchable deposit will be reduced by 5% for each month (or each part of the month) that the appli-cation is late. Individuals must submit their

T1163 to Canada Revenue Agen-cy (CRA)

Corporations, trusts and special individuals must submit their State-ment A to Agricorp

In Ontario, AgriInvest is delivered by Agriculture and Agri-Food Canada. For more info, please visit: http://www4.agr.gc.ca/AAFC-AAC/display-af-ficher.do?id=1291828779399&lang=eng&src=hp

Industry Updates


OF&VGA Water Permit Assistance The OF&VGA has hired George Shearer as a water specialist to assist growers in obtaining water permits. OF&VGA charges a nominal fee for this service. Please call 519-763-6160 or visit www.ofvga.ca for more information.

World Grape News California Growers report light insect and disease pressure, a good crop and some of the best prices in a dec-ade. (Western Farm Press August 22, 2012) From Turrentine Brokerage: The crop is developing as an “average” crop across the state, but clusters are loose and berries light-weight. De-mand for grapes and bulk wine is strong for most varieties, with prices increasing over last year. Washington State Due to good grow-ing conditions and increased acreage, this year’s crop could reach 200,000 tons, beating the previous record of 160,000 tons in 2010. June was cool, but vines caught up in the July heat. There were some isolated pockets of hail, but 2012 is being considered a “normal” year. (Seattle Times Aug 28, 2012) New Zealand A group of Marlbor-ough growers are in the early stages of establishing a co-operative wine company owned and operated by growers. The aim is to return profita-bility, business sustainability and vine management back to growers by tak-ing over an existing wine company. (Marlborough Express August 22-12) Unfavourable weather has resulted in a 20% drop in average yields. Hawke’s Bay region experienced a cool summer and rain during harvest, making it difficult for growers to meet contract requirements for quality and ripeness. Lower yield has resulted in a price increase for Sauvignon Blanc (11%) for the first time in 4 years. 2013 outlook is positive with rise in prices forecast. (NZ Herald, August 22, 2012)

Canada Agriculture Museum The Canada Agriculture Museum would welcome in its collection any equipment related to grape growing and wine making coming from good provenance (history). Please contact Suzanne Beauvais at 613-995-8412 or [email protected]. Solar farms no longer permitted on Class 3 or organic soils Applications for the next round of the FIT (Feed-in Tariff) program for solar projects are expected to be accepted from October 1 to November 30, 2012, for small FIT projects (500 kilo-watts or less). http://fit.powerauthority.on.ca/fit-program

2012 SDRM Handbook The Self Directed Risk Management Program (SDRM) is an Ontario gov-ernment program to help growers manage risks. Funds are deposited into an account based on the farm’s allowable net sales. The government matches the deposit up to a maxi-mum. Funds may be withdrawn at any time to cover risk. For more in-formation, the 2012 SDRM handbook is found at:

http://www.agricorp.com/SiteCollectionDocuments/RMP-SDRM-EdibleHorticulture-Handbook-en.pdf.



New year, new look for wine grape pre-harvest monitoring program


The grapes of Niagara’s 2012 vintage will be ready for harvest sooner than those of previous vintages say re-searchers at Brock University’s Cool Climate Oenology and Viticulture In-stitute (CCOVI).

Tracking the maturation of grapes in the Niagara region is the focus of a popular preharvest monitoring pro-gram that CCOVI launches again this week. The program, now in its third year, has a new look thanks to a web-site that allows growers and wine-makers to track the progress of grapes while being able to compare this year’s data to that of previous harvests.

“Fruit maturity levels at this point in time are close to that of 2010, which some say was the best vintage in On-tario history,” says Jim Willwerth, CCOVI viticulturalist, who oversees the project.

From now to the end of harvest, Will-werth will sample at four sites across the Niagara Peninsula each week tracking key indicators of fruit ripe-ness for the four most popular Niaga-

ra varieties – Chardonnay, Riesling, Cabernet Sauvignon and Cabernet Franc. The data measuring sugar lev-els, titratable acidity, pH and volatile acidity is posted to the website every Tuesday.

The 2012 growing season didn’t start unusually early, but has progressed quickly from bud-break on. Grapes are generally one of the last major fruit crops to bud, which allowed most grapes to miss the frost damage many other tree fruit experienced this year. Bloom dates across Ontario were 10 to 14 days ahead based on a 10-year normal. This earliness has continued through to beginning of fruit ripening.

“I have never seen a year like this where we come out of the start so quickly and have not slowed down a single step, even at sites with record low rainfall and extreme heat in the season,” says Kevin Ker, CCOVI

Professional Affiliate. “We now move into the critical period where the vines begin to mature the fruit and develop the wonderful complexities we find in top flight wines.”

Local grape growers appreciate the data the program provides. “It is great that Brock wants to be at the forefront of what is going on in this industry,” said grape grower Bill Schenck. “As we go forward, the more information we have with past history, we can pretty much judge the quality of the crop for the upcoming year.”

To find out more about the pre-harvest monitoring system and to view the data, visit www.ccovi.ca/preharvest.

Niagara Grape and Wine Festival The Grape Growers of Ontario is entering a new float in the 2012 Niagara Grape and Wine Festival Grande Parade on September 29 to honour our past Grape Kings. Thank you to Lakeview Vine-yard Equipment for sponsoring the float, H.A. Staff Farms, Schenck Farms and C. Frensch Ltd. for donating supplies, and all the volunteers. Please come out and support our Grape Kings during the parade on September 29 and the Mayor’s Grape Stomp on September 22! The Grape Growers of Ontario will also have a “History of Grape Growing: 1947-2012” display in the park between September 21-30. Please visit: www.niagarawinefestival.com for all Festival events.

Jim Willwerth, CCOVI Viticulturalist

To place an ad (including job postings),

please contact

Gillian McWilliams at 905-688-0990 x224 or

[email protected]

Contact Telephone

Bottling line/labeler – 10 head filler, corker, labeler, 30 btls/min., 3 phase power. Asking $5000, obo.

Mike 905-262-0636

Just built winery for sale with building and a 5000 sq. ft. cantina. 10' H. on 92 rolling acres, with a licence for a restaurant, bed and breakfast, a tennis court and a great potential for a profes-sional golf driving range. The million dollar view is included!

Giorgio [email protected]

9 4-tonne grape bins, $600 each, obo Janet 905-563-4120 or sororitygirl57 @gmail.com

200 gallon sprayer, Tricon, air blast, great condition, $4200, obo Andy 905-945-0995

Viticulturist—Mission Hill Family Estate Winery in Oliver, BC

Apply online at: www.missionhillwinery.com

100 – 150 yellow lug baskets Ray 905-937-5808

Contact Telephone


In Memoriam

For Sale

GGO Services

Grape Pricing & Promotion

Grape Research

Grape Inspection

Government & Industry Relations

Government Lobbying

Government Policies & Regulations

Farm Labour Legislation & Program

Chemical Registration

Nutrient Management

Crop Insurance Requirements

Business Risk Management

Weather INnovations Incorporated (WIN)

Wanted

Grapes for Sale?

Please call Nick Lemieux at 905-688-0990 x228

Classified -full listings are found at http://www.grapegrowersofontario.com/buy-or-sell

The Grape Growers of Ontario are saddened by the sudden loss of John O’Dell who passed away in New York State on Wednesday, September 5, 2012. John was involved in the grape delivery business for many years and was a volunteer firefighter in Jordan, Ontario. John will truly be missed by the industry and will be remembered by his family and many friends.

GRAPE REJECTION DISPUTE PROTOCOL

Outlined in the 2012 grower/processor harvest packages and on the GGO’s website are the various steps to be taken

by growers/drivers, on-site processor staff and on-site testers in the event of a grape delivery rejection dispute.

The protocol is outlined for grape deliveries for “On-site Tester Processors” and “Pick-up Program Processors”.

IMPORTANT CONTACTS FOR THIRD PARTY TESTING

Errol McKibbon, McKibbon Associates Inc. Cell: 905-328-4199

In the event of a grape delivery rejection dispute, contact Errol McKibbon immediately.

Analytical services for third party dispute testing are

available between 9:00 am and 9:00 pm Monday through Friday, and between 12:00 pm and 6:00 pm Saturday,

Sunday and statutory holidays.

Using Propane-Fired Cannons to Keep Birds Away from Vineyards

H. Fraser, P. Eng

ORDER NO. 10-053 AGDEX 730/658 JULY 2010

Replaces OMAFRA Factsheet 09-001, Using Propane-Fired Cannons to Keep Birds Away From Vineyards

INTRODUCTION Bird damage is a problem in all grape-growing areas of the world. Most agree the problem is worsening as more hectares of cultivars are grown. Damage begins around veraison when grapes start to colour, signifying change from growth to ripening and the accumulation of sugars. Damage continues until harvest in early fall or winter with grapes harvested for ice-wine. A field trial (Fraser, 2005) showed with no bird controls, losses were 50 per cent for Cabernet Franc and 100 per cent for Cabernet Sauvignon by late October. Although birds prefer blue/red French hybrids and red Vinifera grapes damage is reported in all cultivars.

BIRD CONTROL STRATEGIES There are many bird control strategies: visual (streamers, balloons, lights, fake hawks); physical (nets), and acoustical deterrents (electronic sound devices, pyrotechnic pistols). Experts agree a combination of methods is required.

One acoustical option is a propane-fired, bird-scaring cannon —also known as a bird banger — that emits cannon like sounds (Figure 1). Over 80 countries use bird bangers to control crop damage (Frensch, 2008). A five year Manitoba study concluded bird bangers were very effective for scaring birds away from field corn and sunflowers. Double-firing bird bangers were found to protect more than twice the area of a single-firing one. Today most bird bangers are triple-firing ones that are even more effective.

Some neighbours do not like the sound from bird bangers. Paradoxically, grapes are grown near many neighbours since people like living near vineyards. Neighbours need to be tolerant of growers who use bird bangers as there is only a small area of Ontario with favourable growing conditions. Likewise, growers need to be tolerant of neighbours’ needs.

This Factsheet outlines best management practices (BMP) for bird bangers. It is written for grape growers, neighbours, municipal by-law officers, members of the Normal Farm Practices Protection Board under the Farming and Food Production Protection Act (FFPPA) 1998 and government agencies dealing with nuisance noise issues.

Figure 1. This side view of a bird banger shows the cylindrical barrel at top, open on one end (right side in photo), control system box (top, back), tripod and tank of propane gas.

NORMAL FARM PRACTICE AND FFPPA If they follow normal farm practice farmers are protected from nuisance noise complaints by neighbours in accordance with the Farming and Food Production Protection Act (FFPPA) 1998. The legislation defines normal farm practice as one which:

• is conducted in a manner consistent with proper and acceptable customs and standards, as established and followed by similar agricultural operations under similar circumstances or

• makes use of innovative technology in a manner consistent with proper advanced farm management practices

Normal farm practice is determined by the Normal Farm Practices Protection Board, which is a quasi-judicial administrative board appointed by the provincial government but comprised of non-government members. For information see www.omafra.gov.on.ca/english/engineer/nfppb/nfppb.htm.

2

BEST MANAGEMENT PRACTICES (BMPS) The principle for best management practices for bird bangers is that their only use is to protect bearing, marketable grapes from bird predation. The number of bird bangers operated should be appropriate for the amount of bird pressure present. Malicious use for any other purpose must not be tolerated.

1. Follow recommended setbacks for bird bangers to neighbours’ homes based on ring-graph method on management strategies (Figure 2) (see Determining Minimum Setbacks).

2. Tell neighbours living within 175 m (575 ft) of bird bangers about when and how they will be operated and who to call if there is a problem.

3. Start operating bird bangers no earlier than three to four weeks prior to veraison and stop right after harvest. Do not operate outside this season.

4. Operate bird bangers during daylight hours, between 30 minutes before local sunrise and 30 minutes after local sunset. See Table 1. Do not operate bird bangers at night in your vineyard.

5. Place adjacent bird bangers no closer than 125 m (410 ft) to each other, unless the area of crop being protected is less than about 4 ha (9.9 ac), in which case place them no closer than 100 m (328 ft) as smaller properties are often awkwardly shaped. To calculate hectares of grapes needing protection include just the area of land currently of crop-bearing age and marketable in the current year.

6. Adjust timers to account for changes in sunrise and sunset times throughout the season especially at Daylight Savings Time if bird bangers are still necessary beyond this date until harvest (Table 1).

7. Where practical, move bird bangers weekly so birds do not get used to their location.

8. Do not place bird bangers within a grape row directly in line with a neighbour’s house, as the row canopy can channel the sound towards the house.

9. Monitor bird bangers so they operate properly, especially those not on, or near, your home farm.

10. Take into account echoing when using bird bangers adjacent and below or on the Niagara Escarpment, as it can cause echoing.

11. Use light sensor over-ride devices to ensure bird bangers cannot operate at night, even if timers are adjusted improperly, especially on properties where the vineyard manager lives off-site.

Figure 2. Ring-graph used to determine bird banger setbacks to neighbours based on management strategies.

DETERMINING MINIMUM SETBACKS TO NEIGHBOURS’ HOMES It is impractical to create setbacks based on site-specific measured sound levels in decibels (dBA) from every bird banger. The emitted sound level is the same as it leaves the barrel of a bird banger, but it varies greatly after release depending on localized weather conditions, wind speed and direction, topography, ground cover, direction of firing, obstructions like buildings, etc.

Under most circumstances, the BMP setback is 125 m (410 ft) from neighbours for normal operation of a bird banger when it is operated:

• during the regular grape season, ceasing about the end of October (not the extended season for ice wine, which could go well into winter some years)

• with proper levelling of the bird banger so it spins uniformly 360o in all directions (not when set to fire only in 180o plane away from a neighbour’s home)

• with the ‘B–loud volume’ setting (not the ‘A–quiet volume’ setting, available on some bird bangers)

• on Frequency 2 setting (4 to 8min. sequence interval (not Frequency 1, 2 to 4 min. interval)

3

Table 1. Start/Stop Times for Operating Bird Bangers

Earliest start times (30 min. before sunrise) and latest stop times (30 min. past sunset) for bird bangers through typical veraison to regular or ice wine harvest dates.

Vineland W79o24’, N43o09’

Harrow W82o52’, N42o02’

Wellington W77o14’, N44o00’

Dates a.m. Start

p.m. Stop

a.m. Start

p.m. Stop

a.m. Start

p.m. Stop

1 Aug 5:39 9:09 5:55 9:20 5:28 9:02 8 Aug 5:46 9:00 6:02 9:11 5:35 8:53 15 Aug 5:54 8:49 6:10 9:01 5:43 8:42 22 Aug 6:01 8:38 6:17 8:51 5:51 8:31 29 Aug 6:09 8:27 6:24 8:39 5:59 8:19 5 Sep 6:17 8:15 6:32 8:28 6:07 8:07 12 Sep 6:24 8:02 6:39 8:15 6:15 7:54 19 Sep 6:32 7:50 6:46 8:03 6:23 7:41 26 Sep 6:40 7:37 6:54 7:51 6:31 7:28 3 Oct 6:48 7:24 7:01 7:39 6:39 7:15 10 Oct 6:56 7:12 7:09 7:27 6:48 7:03 17 Oct 7:04 7:01 7:17 7:16 6:57 6:51 24 Oct 7:13 6:50 7:25 7:06 7:06 6:40 31 Oct 7:22 6:40 7:34 6:56 7:15 6:30

Daylight savings time changes first Sunday in November 7 Nov 6:31 5:31 6:42 5:48 6:24 5:21 14 Nov 6:40 5:24 6:51 5:41 6:33 5:13 21 Nov 6:48 5:18 6:59 5:35 6:42 5:07 28 Nov 6:57 5:15 7:07 5:32 6:51 5:03 5 Dec 7:04 5:13 7:15 5:30 6:58 5:01 12 Dec 7:11 5:13 7:21 5:30 7:05 5:01 19 Dec 7:15 5:15 7:26 5:32 7:10 5:03 26 Dec 7:18 5:19 7:29 5:36 7:13 5:07

The 125 m (410 ft) setback is based upon field sound level measurements at varying distances from a bird banger and under different bird banger settings. Other setbacks also make sense if practices are used that increase sound levels (requiring greater setbacks), or decrease sound levels (requiring lesser setbacks).

Field tests by the author explored setbacks based on different settings than those outlined above (Figure 2). Sound levels and annoyance for neighbours are:

• increased if the harvest season is extended for ice wine, as no vegetation is present to muffle sounds and the long season extends the annoyance period. This effectively adds 5 dBA compared to regular season use.

• reduced if a bird banger is physically prevented from firing directly at or within the 180o plane of home(s). This can be accomplished using springs or stops. This effectively drops sound levels 5 dBA compared to bird bangers that can fire in all directions, including sometimes in the direction of home(s).

• reduced if the bird bangers are set on the ‘A–quiet volume’ setting, which effectively drops sound levels 5 dBA compared to the ‘B–loud volume’ setting (Figure 3)

• increased if bird bangers are set on the faster Frequency 1 (2 to 4 min.) sequence interval, which effectively adds 5 dBA compared to Frequency 2 sequence interval (4 to 8 min.) (Figure 3) (Note: Few grape growers operate bird bangers on Frequency 3 (8 to 16 min.) or Frequency 4 (16 to 32 min.) because the firing interval is too long.)

Figure 3. ‘1’ = Frequency 1 (2–4 min.); ‘2’ = Frequency 2 (4–8 min.)‘3’ = Frequency 3 (8–16 min.) ‘4’ = Frequency 4 (16–32 min.) ‘A’ is quiet volume sound setting; ‘B’ is loud volume setting.

Example: A grower with ice-wine grapes fires a bird banger in all directions on ‘B–loud volume’ setting, with Frequency 2 (4–8 min.) firing sequence. Using Figure 2, what setback is recommended to neighbours’ homes?

• Enter Figure 2 from centre, moving through layers: Ice-Wine Harvest; 360o (meaning bird banger fires in all directions); B-Loud; and F2 (4–8 min.) to a 175 m setback.

• To reduce the setback to 125 m, one could set the bird banger on A-Quiet or restrict it to fire only in the 180o plane away from a neighbouring home.

HOW BIRD BANGERS WORK Bird bangers have a cylindrical barrel about 100 mm (4 in.) in diameter and 0.8 m (32 in.) in length open at one end, a spark plug, a 9 kg (20 lb) tank of propane gas, valves and a control system. When activated, a valve lets propane gas into the barrel that is ignited by the spark plug. An explosive sound is created, blown out the barrel’s open end.

To spin uniformly in all directions, most bird bangers are mounted on a tripod with one adjustable leg to level it. Triple-firing bird bangers produce a series of three shots over about 17 seconds — the first startles birds, the second drives them away, and the third makes sure they will not return. The momentum from the shots causes the barrel to recoil and spin away from the direction of emitted sound (Figure 4).

Agricultural Information Contact Centre: 1-877-424-1300 E-mail: [email protected]

Northern Ontario Regional Office: 1-800-461-6132

www.ontario.ca/omafra

*10-053*

POD ISSN 1198-712X Également disponible en français (Commande no 10-054)

Tests by the author show if properly levelled, a bird banger will fire in all directions over time, although wind speed and direction can affect final pointing direction. If bird bangers are not level they will fire more often in one direction than another, and this is a problem if it is at a neighbour’s home. The frequency of random firing can be adjusted to one set of 3 firings every 2 to 4, 4 to 8, 8 to 16 or 16 to 32 min. (Figure 3). On the 4 to 8 minute frequency setting, expect sequences to average about every six minutes. Randomness keeps birds wondering when the next firings will occur and prevents them from growing accustomed to them. Figure 5 shows how to set the timer mechanism in the control system box.

Figure 4. This overhead view shows as sound waves exit a bird banger barrel it causes recoil, turning it clockwise. Tests show it can spin up to 10 times before stopping.

Figure 5. Inside a bird banger control system box, an operator can adjust when a bird banger starts in the morning and stops in the evening. The setting shown is appropriate for September 26 at Harrow as per Table 1.

REFERENCES Fraser, H.W. 2005. Presentation at Ontario Fruit and Vegetable

Conference, February 2005.

Frensch, I. 2008. Personal Communication, July 22.

Harris, H.A.G. 1983. Blackbird Predation on Field Crops in Southern Manitoba. Summary from Annual progress report on the AGRO-MAN (Central Plains Special Crops Protec-tion Association) Blackbird Control Project.

This Factsheet was written by Hugh Fraser, Engineer, HorticulturalCrop Protection & Post Harvest, OMAFRA, Vineland. It was reviewed by Ian Frensch, P.Eng., C. Frensch Ltd., Beamsville.

Innovation leads to global honour

August 2012

Students for hire

Planning to hire vineyard, winery or retail staff? Recruit our graduates and students who are skilled in winemaking, viticulture and wine business. Students in the Oenology and Viticulture (OEVI) program at Brock University are seeking jobs for 2012. To have a position posted for our OEVI students: Call 905-688-5550 x4949 or email [email protected]

A Brock University presentation about the Ontario wine industry adapting to climate change has been honoured as one of the three best papers delivered at a major conference in the heart of France’s wine country.

MA student Kerrie Pickering won the “Award for Innovation” when her presentation was cited from 60 submissions at the International Conference on Innovation and Trends in Wine Management, held recently in Dijon.

Her paper was titled Innovation and adaptation in the Ontario grape and wine industry: An integrated, transdisciplinary response to climate change." The full list of authors includes Brock scientists Debbie Inglis, Gary Pickering, Ryan Plummer and her supervisor Tony Shaw.

As Ontario grape growers see an increase in the frequency and intensity of extreme weather events, Kerrie says the Brock team is examining the industry’s ability to implement strategies that reduce the impact of climate change.

“We are trying to look at the industry’s capacity to cope with extreme events,” she said. “We are developing some strategies to address this but now we need to know what the industry needs to be able to implement and mobilize them.”

The research is a collaboration of the Cool Climate Oenology and Viticulture Institute (CCOVI) and Brock’s Environmental Sustainability Research Centre, where Kerrie is a project manager. This unique partnership has researchers from different disciplines working together to examine the challenge of

adapting to climate change.

“A lot of interest with climatic change has addressed and continues to address mitigation,” says Plummer, who is Director of the Environmental Sustainability Research Centre. “Increasingly there is a realization that adaptation, how you build the capacity to deal with change and adapt, is critical.”

Traditionally, research looking at adaptive capacity has focused on one aspect that affects the ability of an industry to adapt to change. Kerrie’s approach was to look at the full set of determinants to have a complete picture of how to build adaptive capacity.

The project identified that the industry’s capacity to mobilize resources to support new products and strategies was largely determined by eight key considerations. These considerations are: financial, is there access to economic resources; institutional, is there effective leadership in the

industry; access to technology; political connections; perception of risk; diversity in income; knowledge transfer; and social capital.

Although this project focused on Ontario, the framework developed is able to be applied to any wine region in the world by considering the same factors.

The next step for this project involves gaining valuable feedback from the industry. An online survey is out now with grape growers and vintners in Ontario. Kerrie hopes the responses will give researchers insight that will help them target the support structure to implement adaptive strategies.

This initiative is supported by funding through the Ontario Ministry of Economic Development and Innovation’s (MEDI) Ontario Research Fund, which supports industry-led research and innovation. This project is a collaboration between MEDI, Agriculture and Agri-Food Canada, the Grape Growers of Ontario and Brock’s CCOVI.

What’s inside

Scientifically Yours 2

Alumni wine tasting 2

International Visitors 3

Extreme winemaking 3

New face at CCOVI 3

2012 lecture series 3

Continuing education and upcoming events

4

Research Q&A 2

Briefs and publications 4

Kerrie Pickering accepting her award

CCOVI News | August 2012 2

Experimenting with careers in science

Grade 11 girls get hands-on lab experience during

Scientifically Yours

The Cool Climate Oenology and Viticulture Institute (CCOVI) was pleased to be a part of the annual Scientifically Yours event held in May. The two-day residential workshop is designed to encourage Grade 11 girls to continue their studies in science at the university level.

Oenology and Viticulture featured an activity called the “Yeast Crime”, led by MSc students Caitlin Heit and Mary Jasinski. During this activity, students had to determine if one of the spoilage yeasts found in the winery infected the Chardonnay. The girls had to complete four activities using scientific training, deductive reasoning and evaluation of evidence to determine which of three suspect yeasts caused a foul odour. “Scientifically Yours brings together girls who want to go into a range of different

science programs,” Jasinski says. “It’s interesting to see how they use these different perspectives to look at a problem like the Yeast Crime.”

The activities gave the students exposure to what they could expect to see over their undergraduate career. They looked at growth in petri dishes where they learned how to identify yeast morphologically based on size and shape. Next, they took to the microscope and learned how to identify yeast based on budding patterns. After that, the students examined a sensory wheel to learn about wine aroma profiles and different faults in wine caused by yeast metabolism. Lastly, they got insight into Agarose gel electrophoresis where they learned about PCR, applications of gel electrophoresis and the technique itself.

Research Q & A

Niagara-on-the-Lake alumni wine tour Sunday, September 23 (10 am to 4 pm)

Brock Days presents a tour of Niagara-on-the-Lake wine country. Start off with a guided tour of CCOVI’s Inniskillin Hall then board the bus to visit and taste at three wineries with a Brock connection. Tastings and lunch is included.

Enjoy the entire day for $50.00 – Space is limited and, sorry folks, this is limited to Brock Alumni only.

brocku.ca/brock-days

Understanding consumer values

Cool Climate Oenology and Viticulture Institute (CCOVI) Fellow Narongsak

(Tek)Thongpapanl is Chair of the Department of Marketing, International Business and Strategy at Brock University. He is working with CCOVI Fellows Dirk De Clercq and Maxim Voronov.

What is this research project looking at?

This project is trying to get a better understanding of why consumers buy the wine they drink. Specifically, we are looking to see how social and situational influences impact purchasing decisions, in addition to and in relationship with utilitarian, hedonic and epistemic value elements.

In the past, these two values have been examined independently from the three remaining values. Now, we are looking to see what the interaction effect between a consumer’s social and situational values means in terms of their consumption amount and willingness to pay for wine. For instance, does a more formal occasion change the purchase choice a consumer is making, and does the fact that friends and/or family will be there also impact that decision?

Understanding how these values interact will help create marketing campaigns that are more effective at influencing consumer choices.

How are you analyzing this?

We surveyed 250 Ontario wine consumers to test our consumer value model. We hope to conduct a follow-up study this fall to further validate our initial results.

To measure the influence

of symbolic or social values we looked at aspects such as the extent to which the consumer shopped based on their desires and needs for self-enhancement or group membership. For the conditional or situational value we look at how the occasion for drinking the wine influences their purchasing behaviour.

What have you learned so far?

The research has found that consumer values, consumption situations, and symbolic positions simultaneously and interactively determine how consumers decide on a wine purchase. Generally speaking, the higher the levels of the social and situational influences are, the stronger the link between the three consumption values, willingness to pay, frequency of consumption and frequency of purchase is.

How do you hope this will benefit the industry?

The research will help us better understand what influences the consumer’s decision making, and in turn, afford us the information and knowledge needed to develop more precise marketing strategies and mixes for specific wine products/brands for the targeted consumer segments. That is, the findings of this research should allow us to better position particular wines in the marketplace and to better serve our wine consumers from beginner to advance differentially based on their value profiles. In short, the study gives fresh perspective to the old saying, “Not all wines and not all wine consumers are created equal,” so let’s not treat both of them as such.

This project is supported by funding from the Social Sciences and Humanities Research Council.

http://www.Brocku.ca/brock-days�

CCOVI News | August 2012

The International Cool Climate Chardonnay Celebration – known as the i4C – brought together some of the world’s top Chardonnay producers and wine enthusiasts to celebrate the rebirth of a seriously cool grape from July 20-22, 2012.

Brock University’s Cool Climate Oenology and Viticulture Institute was honoured to host the sold-out educational stream of the conference: Extreme Winemaking – viticulture and winemaking in cool climate regions. The inaugural event took place on Friday July 20 and featured a set of talks with a “cool by” theme. Speakers included winemakers and growers from France, Argentina, British Columbia, California, Australia and Ontario.

The educational session offered attendees the opportunity to discover the many ways that Chardonnay can be considered “cool” – latitude and altitude, steep alpine vineyard sites and extreme variations in weather conditions. Participants were able to

gain an enhanced understanding of, and appreciation for, climatic influences on wine, allowing them to draw parallels between cool climate regions once perceived as unrelated.

“Our goal is not only to celebrate this fabulous grape, but to empower our guests to discover more fantastic cool climate Chardonnays after the event weekend” said Ron Giesbrecht, winemaker at Henry of Pelham and i4c co-chair of the Educational Program.

After the panel presentations, wines from the six vineyards were tasted with each presenter giving insight into what made that vintage “cool”. Stephen Brook, contributing editor to Decanter Magazine, moderated a question and answer period with the panel that touched on winemaking, grape growing and marketing cool climate Chardonnays. The session was followed by a lunch that allowed for more casual conversations.

Extreme winemaking 101 International visitors tour CCOVI

On Thursday May 3, CCOVI welcomed 27 oenologists from Italy and France to Brock University.

The group were members of Perdomini-IOC, an Italian subsidiary of the Institut Oenologique de Champagne located in France. The company is involved in production and sales of oenology products and services in the Champagne region, the French market and all the main viticulture areas in the world such as Australia, USA, Argentina and China. The visit was made possible in association with Lallemand Inc., a Canadian company specializing in the development, production and marketing of yeasts and bacteria.

The guests were greeted with a tour of CCOVI’s facilities led by Director Dr. Debbie Inglis, who discussed CCOVI research that targets issues facing the Canadian wine industry. After touring the laboratories, the visitors received a first-hand look at the amenities available to students in the teaching winery. The Canadian Wine Library was the next stop where the oenologists were shown the cellared collection of Ontario's VQA wines and the Vinotheque of wines made by students during their undergraduate and graduate programs. The group ended their tour with a tasting of local Icewines in the sensory laboratory where they had the opportunity to learn more about the processes involved in this signature indulgence.

New Marketing and Communications Officer

joins CCOVI

The Cool Climate Oenology and Viticulture Institute (CCOVI) welcomes Kaitlyn Little as their new Marketing and Communications Officer.

Kaitlyn is a graduate of the University of Guelph’s Bachelor of Commerce program majoring in Public Management. She brings with her communications experience from her time working for both the Government of Canada and

the University of Guelph.

To contact Kaitlyn:

Call: 905-688-5550 ext. 4471

Email: [email protected]

Tweet: @CCOVIbrocku

The tasting was one of the highlights of the session.

Chardonnay from the speakers’ six wineries were highlighted.

Photo courtesy of Elena Galey-Pride

mailto:[email protected]�

500 Glenridge Ave., St. Catharines, Ont., Canada, L2S 3A1 Tel: 905-688-5550 x4471 Fax: 905-688-3104 4 Email: [email protected] Website: brocku.ca/ccovi Twitter: @CCOVIbrocku

OEVI 0N06 WSET Level 2: Intermediate Certificate in Wines & Spirits Wednesdays at 6 p.m. starting Oct. 10 (nine weeks). For beverage industry employees or anyone wishing to broaden their knowledge of wine and spirits in a structured way. OEVI 0N01 – Wine Appreciation – Exploring Varietals Mondays at 7 pm starting Sept. 17 (12 weeks). A special-interest course focused on the tasting of wines from Canada and around the world to help you to develop your palate. For more information, contact Barb Tatarnic at 905-688-5550 x4652 or [email protected]. For a complete list of courses or to register online go to brocku.ca/ccovi and click “Continuing Education”.

Continuing Education

CCOVI Briefs Business · Mantonakis, A., Beckett, R. and Galiffi, B. (2012). How the ease

of processing information affects our judgments, perceptions, and behaviors. Association for Psychological Science, Chicago, May 26– 27, 2012.

· Massa, F.G., Voronov, M. and Helms, W. From the heart: Affective legitimation in the Ontario Wine Industry. Meeting of the European Group of Organization Studies, Helsinki, Finland, July 6, 2012.

Environmental Science · Pickering K., Pickering, G.J., Inglis, D., Shaw, T., and Plummer,

R. (2012). Innovation and adaptation in the Ontario grape and wine industry: An integrated, transdisciplinary response to climate change. (Refereed) Proceedings of the International Conference on Innovation and Trends in Wine Management, Dijon, France, June 22, 2012.

Oenology · Bock, I. and Inglis, D. (2012). Evaluating the role of B. cinerea in

its noble for in appassimento wine production using five post-harvest grape drying methods. 37th Annual ASEV ES Conference, Traverse City, Michigan, July 26-19, 2012.

· Heit, C. and Inglis, D. (2012). An investigation of the relationship between ethyl acetate production and cervisiae KI-V1116 during high brix fermentations. 37th Annual ASEV ES Conference, Traverse City, Michigan, July 26-19, 2012.

Viticulture · McFadden-Smith, W. (2012) What to spray, when to spray it and

how to get it where you want it. BC Enology & Viticulture Conference and Tradeshow, Penticton, BC, July 16-17.

· Reynolds, A.G. (2012). New adventures in vineyard geomatics. BC Enology & Viticulture Conference and Tradeshow, Penticton, BC, July 16-17.

· Huber, C., Inglis, D. and McFadden-Smith W.(2012). Management of Sour Rot in the Niagara Region. 37th Annual ASEV ES Conference, Traverse City, Michigan, July 26-19, 2012.

CCOVI Publications

Oenology · Gaudette, N.J. and Pickering, G.J. (2012). The Efficacy of Bitter

Blockers on Health-Relevant Bitterants. Journal of Functional Foods, 4 (1), 177–184.

· Hayes, J.E. and Pickering, G.J. (2012). Wine expertise predicts taste phenotype. American Journal of Enology and Viticulture, 63 (1) 80-84.

· Pickering, G. J., (2012). Wine market segmentation and exploitation based on taste phenotypes: evidence and opportunities. (Refereed) Proceedings of the International Conference on Innovation and Trends in Wine Management, Dijon, June 22, 2012. Groupe ESC Dijon Bourgogne, Institut Du Management Du Vin. Digital PDF file, paper 30:1-9.

Viticulture · Bowen, A.J. and A.G. Reynolds. Odor potency of aroma

compounds in Riesling and Vidal blanc table wine and icewines by gas chromatography-olfactometry-mass spectrometry. J. Agric. Food Chem. 60:2874-83.

· Jasinski, M., A.G. Reynolds, and F. DiProfio. 2012. The terroir of winter hardiness: Investigation of spatial variability of winter hardiness and yield in Riesling and Cabernet franc vineyards in the Niagara Region using geomatic technologies. In: Bois, B. (Ed.). Proc. XIeme Congrès des Terroirs, Vol. 2, pp. 8-45 to 8-50.

· Reynolds, A.G. 2012. Soil and climate interactions with grapevines. In: Bois, B. (Ed.). Proc. XIeme Congrès des Terroirs, Vol. 2, pp. 7-1 to 7-4.

Niagara Wine Festival:

Educate your senses Brock’s CCOVI will partner with Niagara College to host wine and food pairing as part of the educational component to the Niagara Wine Festival. New to 2012 will be the Culinary Theatre featuring a food demonstration pairing with one of the wines presented at each seminar. Hosted by Linda Bramble, meet the winemakers of some of your favourite Niagara wines. Some sessions feature graduates of the Oenology and Viticulture program at Brock University as part of the annual Brock Days line-up.

Dates: September 22, 23 and 29, 30, 2012

Times: 1:00 pm, 3:00 pm, and 5:00 pm

Location: Culinary Theatre, Montebello Park

Cost: 2 tokens (with a glass) or 3 tokens (we’ll give you the glass)

Limited seating – pre-book when you arrive at the park.

Barb

Tat

arni

c

mailto:[email protected]�

http://www.brocku.ca/ccovi/�

h SIGNAGE REQUEST FORM GRAPE GROWERS OF ONTARIO

$245 – 24” x 30” $270 – VQA Symbol – 24” x 36” To order a sign(s) please complete the information below: Bracket (and hardware) for hanging: $55 ___________Yes ________ No Farm Name: ___________________________________________________ VQA Logo: Yes ______ No _______ Address: ______________________________________________________

______________________________________________________ Postal Code: ____________ Phone: ______________ Fax: ____________ Email: _______________________________________ Please fax this form to (905) 688-3211 or mail to the Grape Growers of Ontario, P.O. Box 100, Vineland Station, Ontario L0R 2E0. All prices are subject to HST. If you have any questions, please call Gillian at (905) 688-0990 Ext. 224.

Ronald Moyer, Ontario Grape Growers’ Marketing Board … 2012... · The GGO, in partnership with...

Documents

Transcript of Ronald Moyer, Ontario Grape Growers’ Marketing Board … 2012... · The GGO, in partnership with...