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We’ve all heard of ‘beer goggles’, the tendency to get a bit … uh … blurry after too many Canadian craft beers.
But now, wine goggles have become a thing, and in fact, a very serious $2.4 million thing.
The Province of Ontario invested $960,000 into the Brock University Viticulture Institute to support research in a virtual reality lab.
The lab will be known as R3CL, and among other things will be using virtual reality goggles (VR) to push forward research in a variety of areas. The goggles would be used, for example, to project augmented reality data to the researcher’s eyes as they look into issues like how climate change impacts wine quality.
“Supporting Ontario’s researchers as they make breakthrough discoveries will help advance technology and drive economic growth across the province,” said Ontario Minister of Research Innovation and Science Reza Moridi. “Making sure they are working in state-of-the-art facilities with the most up-to-date technology will help researchers do their best work and lay the groundwork for new products and services, and economic opportunity for people in Ontario.”
The project is estimated to cost $2.4 million and will go towards the creation of R3CL, or augmented reality, virtual reality, and consumer reality consumer laboratory. The idea is to create a virtual reality that will combine sights, sounds, and smells to help researchers further understand what comes into play when consumers choose wine.
“The concept of coupling consumer behaviour with technical tools of augmented and virtual reality is not only going to put Canadian researchers on the forefront of this research, but it’s also an international first,” said Debbie Inglis, the CCOVI director in a statement to Brock News back in October.
The funding will not only be utilized in the creation of R3CL but through additions to the CCOVI research lab. This will include new fermentation equipment as well as gas and liquid chromatography mass spectrometry machines which will give researchers the opportunity to further examine viticulture treatments that have an influence on aroma, colour, and flavour of wine.
What is especially important about this equipment is that it will allow researchers the opportunity to monitor how climate changes impacts the quality of wine and in what ways this can be combated to protect future crops.
As for fermentation equipment, the CCOVI is purchasing 30 stainless steel tanks, individually controlled, as well as a computerized glycol heating and cooling system that helps control the heating and cooling process of fermentation within each tank.
This is especially important as the process of winemaking needs specific biochemical conditions to create good wine —too hot and the wine will come out tasting too cooked, and too cold stalling the fermentation process entirely.
Through the new fermentation equipment, Brock researchers are looking to determine ideal fermentation temperatures and conditions for different wine styles.
Beyond the news advances that will be made through the funding, the CCOVI has played a significant role in the Niagara wine industry, it’s Oenology and Viticulture program being the only one of its kind in Ontario. The grant is yet another reminder of the impact that the wine industry, and Brock has on the Niagara economy.
Brock president Gervan Fearon says, “We are pleased that the Ontario government recognizes the important role Brock University’s research plays in helping Ontario’s grape and wine industry be more strategic and successful in a competitive global marketplace.”
The CCOVI offers an array of both research and outreach services that support the Ontario wine industry.
By O&V Staff, with files from Elizabeth Martin at Brock Press.
