Vineland Estates Winery, situated in the Niagara Region of Ontario, has embarked on an innovative approach to address the persistent threat of powdery mildew in grape cultivation. Historically, winemakers have relied on fungicides to combat this fungal disease, but the Ontario winery is at the forefront of trialing a new Canadian technology that utilizes UV light and hydrogen peroxide to address mildew and other fungi on the vine.
Renowned winemaker Brian Schmidt has underscored the detrimental potential of powdery mildew, asserting that ineffective management can result in the loss of entire grape crops. The impact of this disease on the grape industry is substantial, as evidenced by Ontario’s production of over 75,000 tonnes of grapes last year. A poor mildew season could lead to the wastage of more than 5,000 tonnes of grapes, posing a significant economic threat to the industry.
The groundbreaking method, developed and patented by Clean Works, a St. Catharines-based company, is currently undergoing trials at Vineland Estates, which spans across 40 hectares of grape cultivation. Unlike traditional fungicides, this system targets the vine surface using hydrogen peroxide, ozone, and UV-C light, offering a more sustainable approach to managing fungal pathogens in the vineyard.
However, whilst this innovative approach shows promise, experts caution that further research is necessary to fully comprehend its impact. Megan Fisher, a lab instructor at Mount Saint Vincent University, has highlighted the potential short-term effects of the system’s combination of UV light, hydrogen peroxide, and ozone on microorganisms. Additionally, Wayne Wilcox, a professor emeritus at Cornell University, has emphasized the importance of addressing internal fungal threats that may not be effectively targeted by surface treatments.
Initial trials at Vineland Estates have yielded promising results, with the new system effectively controlling mildew even during particularly rainy seasons. To further evaluate its effectiveness, the University of Guelph is closely monitoring and measuring the system’s impact on two hectares of vines.
In light of climate change introducing new challenges for grape cultivation, the adoption of sustainable and effective approaches to disease management is imperative. As the Earth’s climate continues to warm, the threat of fungal pathogens becomes increasingly prevalent, underscoring the necessity for the wine industry to adapt and respond to these evolving environmental conditions.
Beyond the economic benefits of reducing crop waste and operational costs, the Schmidts view the new system as a testament to sustainable winemaking. The technology holds the potential to not only benefit Canadian wineries but also to set a benchmark for sustainable practices in winemaking on a global scale.
In conclusion, Vineland Estates Winery’s trailblazing efforts in testing this revolutionary Canadian technology represent a significant stride towards sustainable grape cultivation and disease management, carrying potential implications for the broader wine industry.