Wine, grape and cider education featured at 2020 Northwest Michigan Orchard and Vineyard Show

The agenda for the wine and grape sessions are now available, and new this year is a morning of cider education for cidermakers.

Apples

Parallel 45 and Michigan State University Extension are pleased to host Bri Ewing Valliere, a clinical assistant professor of the School of Food Science at Washington State University, at the Northwest Michigan Orchard and Vineyard Show, Jan. 14-15, 2020, at the Grand Traverse Resort and Spa in Acme, Michigan. Valliere will provide a two-hour cider education session on the morning of Jan. 15 where she will speak on cidermaking, how the Food Safety and Modernization Act applies to ground harvested apples for cider, and how apple maturity and storage can increase polyphenols in cider.

Both days of the 2020 Northwest Michigan Orchard and Vineyard Show will include concurrent wine grape and tree fruit sessions. The wine grape session will also feature presentations on horticulture, entomology, pathology, sustainability, water usage and geospatial/technology aspects of wine grape production and fermentation in northwest Michigan.

We are also pleased to host several key guest speakers in this session including Anna Katharine Mansfield and Tim Martinson of Cornell University and Imed Dami of the Ohio State University, who will present on structural challenges of wine, horticultural issues of Riesling, and cold stress of wine grapes, respectively. The Wine Grape Luncheon will feature “Wine America: Saving you Money” from keynote speaker Jim Trezise of Wine America.

Pre-registration of $45 per person is now open. To pre-register, please visit: 2020 Orchard and Vineyard Show Pre-Registration.

For help with pre-registration, please contact the Northwest Michigan Horticulture Research Center at 231-946-1510. Registrations at the door ($50 per person) on the day of the event will be open at 8 a.m.

Registration includes access to all educational sessions, lunch and a social hour on the evening of Jan. 14. If registering at the door, please arrive well before the program begins as the line is often long. See the Wine Grape and Cider agenda below for details.

Please contact Jenn Zelinski at 231-946-1510 for more information regarding the 2020 Northwest Michigan Orchard and Vineyard Show.

Interested in tree fruit? Visit “Register now for 2020 Northwest Michigan Orchard and Vineyard Show” for more information on the tree fruit sessions.

 

Agenda for Grape and Wine Sessions – Tuesday, Jan. 14, 2020

Room: Peninsula Room

8:00 a.m. Registration Desk Opens

8:00- 10:30 a.m. Coffee and Rolls

Moderator: Katherine East, MSU Extension

8:25-8:30 a.m. Welcome and Overview, Katherine East, MSU Viticulture Specialist

8:30-9:00 a.m. Sources and sinks: production, allocation of photosynthates during the growing season and impact of canopy management, Paolo Sabbatini, Department of Horticulture, MSU

9:00-9:30 a.m. What’s new in managing six- or eight-legged vineyard creatures?  Rufus Isaacs, Department of Entomology, MSU

9:30-10:00 a.m. Detecting and managing plant pathogens in Michigan vineyards, Tim Miles, Department of Plant, Soil and Microbiology Sciences, MSU

10:00-10:30 a.m. Water management, constructed vertical flow wetland for the treatment of winery wastewater:  Final results and what’s next, Steven Safferman, Department of Biosystems and Agricultural Engineering, MSU; Katelyn Skornia, Department of Biosystems and Agricultural Engineering, MSU

10:30-10:55 a.m. Using modern geospatial techniques and data on map Vinifera suitability across Michigan, Robert Goodwin, Sr. Geospatial Analyst, MSU; Erin Bunting, Director, RS&GIS, MSU

10:55-11:15 a.m. Protecting water resources in the vineyard, Lauren Silver, MAEAP Technician

11:15 a.m.-12:00 p.m. Vendor Break

12:00-1:30 p.m. Fruit Industry Luncheon (Open to all attendees)

1:30-2:00 p.m. Parallel 45 Annual Meeting

2:00 – 2:30 p.m. Vendor Break

2:30-3:30 p.m. Pesticide app at your fingertips: Designing a user-interface for fruit growers, Karen Chou, Department of Animal Science, MSU; Cara Robison, Department of Animal Science, MSU

3:30-5:00 p.m. Facilitating partnerships to support the MI grape and wine industry

  • VA Wine: The structure and funding of the Marketing Office, and VA Wine Consumer Marketing and Branding, Annette Ringwood Boyd, Virginia Wine Board
  • Collaborating with commodity groups, industry, and MSU/Project GREEEN, Doug Buhler, MSU AgBioResearch
  • PA 232 Programs,Jim Nugent, Michigan Tree Fruit Commission
  • Public and Private Funding Sources, Jim Trezise, Wine America

5:00 p.m. Local beverage tasting and hors d’oeuvres social hour

Agenda for Grape and Wine Sessions – Wednesday, Jan. 15, 2020

Room: Peninsula Room

8:25-8:30 a.m. Welcome and Overview, Katharine East, MSU Extension Viticulture Specialist

8:30-9:30 a.m. Cidermaking for winemakers, Bri Ewing Valliere, Clinical Assistant Professor, School of Food Science, Washington State University

9:30-10:00 a.m. Dropping knowledge: Using ground-harvested fruit for cider production in compliance with the FSMA Produce Safety Rule, Bri Ewing Valliere, Clinical Assistant Professor, School of Food Science, Washington State University

10:00-10:30 a.m. Vendor Break

10:30-11:00 a.m. Managing apple maturity & post-harvest storage to increase polyphenols in cider, Bri Ewing Valliere, School of Food Science, Washington State University

11:00 a.m.-12:00 p.m. Yeast assimilable nitrogen: Where it comes from and where it goes, Anna Katharine Mansfield, Department of Food Science, Cornell University

12:10-1:30 p.m. Wine Grape Luncheon Featuring: “Wine America: Saving you Money”, Jim Trezise, Wine America and former member of NY wine association

1:30 – 2:00 p.m. Michigan Wine Collaborative Annual Meeting in Peninsula Room

1:30 – 2:00 p.m. Vendor Break

Room: Executive Room (Concurrent session)

3:00-5:00 p.m. Educational winemaker’s wine tasting: Retrospective on the use of flash detente in northern Michigan, Invited event

Room: Peninsula Room

2:00-3:00 p.m. Structural issues: Tannin challenges in red hybrid wines, Anna Katherine Mansfield, Department of Food Science, Cornell University

3:00-4:00 p.m. Mitigation of cold injury in grapevines via ZOOM, Imed Dami, Department of Horticulture and Crop Science, The Ohio State University

4:00-5:00 p.m. How radical manipulation of sources and sinks affected Riesling yield, bud hardiness, and return crop, Tim Martinson, Department of Horticulture, New York State Agricultural Experiment Station, Cornell University

5:00-5:10 p.m. Fill out pesticide recertification and certified crop advisor credits

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