UBC Okanagan has partnered with KEDGE business school in Bordeaux, France to support the BC wine industry in developing a regional identity for local Okanagan producers.
UBC researcher Dan Durall has also developed a technique to identify the DNA in yeast and bacterial samples, along with the live microorganisms that give wine its distinct taste and smell. The next phase of research will study different wine making methods and the effects they have on the final product.
Another UBC study conducted in Kelowna-area vineyards uncovered that using mulch can cut nitrous oxide emissions by up to 28 percent, in addition to saving water, improving soil and mitigating against pests and weeds.
The wine industry contributes $2 billion annually to the BC economy and employs over 10,000 people. UBC has invested in the Regional Socio-Economic Development Institute of Canada to foster collaborations like this. Learn more about UBC-KEDGE Wine Industry collaboration at ubckedgewine.ca.