By Andi Anderson
Grape growers, winery operators, and agriculture professionals are invited to a unique field day on June 30 at Soldiers Creek Winery in Fort Dodge, Iowa.
The event will focus on managing microbial resistance in both vineyards and wineries — a growing challenge for grape production and wine safety.
Organized by Iowa State University Extension and Outreach, this event is part of a broader effort to help industry professionals better manage diseases and maintain wine quality.
Attendees will learn how fungicide-resistant pathogens and sanitizer-resistant spoilage microbes are affecting vineyard health and cellar conditions.
“This one-of-a-kind gathering will explore how microbial resistance, from fungicide-resistant pathogens in the vineyard to spoilage microbes surviving sanitizers in the cellar, is reshaping how to manage disease, quality and safety,” said Suzanne Slack, assistant professor and extension fruit crop specialist at Iowa State University.
Sessions will include:
- Identifying bacterial and fungal diseases
- Resistance management strategies in the vineyard
- Sprayer application techniques and nozzle comparisons
- Spray rate and coverage calculations
- Microbial resistance challenges in the winery
The field day will offer two session options: 1 to 3:30 p.m. or 4:30 to 7 p.m., allowing flexibility for attendees. The event will be held at Soldiers Creek Winery, 1584 Paragon Ave, Fort Dodge.
There is no cost to attend, but pre-registration online is required. The event is open to vineyard managers, winemakers, and anyone passionate about grape growing and fermentation.
This program is supported by Iowa State University Extension and Outreach and funded by the Sustainable Agriculture Research and Education program (SARE), grant #ONC24-137.
Photo Credit: gettyimages-willhowecreative
Categories: Iowa, Crops, Fruits and Vegetables, Rural Lifestyle