No Sour Grapes for Canadian Wineries
Canadian wine is making a name for itself on the world stage, and Agriculture and Agri-Food Canada's (AAFC) scientists are committed to improving its quality. Together with grape growers and vintners, they're working on everything from vineyard pest control to irrigation, from reducing grape stress to better describing Canada's unique wine characteristics. Just a few examples:
- Our researchers in British Columbia (BC) are developing irrigation practices to both conserve water and improve wine grape quality. They are also working to improve vine and fruit development to enhance sensory attributes – colour, aroma, flavor, and mouthfeel – of wine.
- Scientists from AAFC's Summerland Research and Development Centre, in British Columbia and from Brock University's Cool Climate Oenology and Viticulture Institute, in Ontario, have formed a wine grape research network which strengthens cooperation between Ontario and BC industries, harmonizing grape and wine research priorities, and improving science technology transfer.
- Canada's wine industry has grown significantly from revenues of $858 million in 2009 (from wine, fruit wine and cider products) to more than $1.2 billion (from wine, fruit wine, cider, perry and mead) in 2016.
- Though most Canadian wine is consumed domestically, exports have increased rapidly, from $29 million in 2009 to nearly $144 million in 2016.
More facts in a snapshot
Consult We Grow a Lot More Than You May Think to learn facts on the agriculture and agri-food sector in Canada.
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