Equipment to Support the British Columbia Beverage Technology Access Centre

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Okanagan College is establishing a British Columbia Beverage Technology Access Centre (BCBTAC) in Penticton to serve the region's established and growing businesses in the wine, beer, cider and spirits industries. The BCBTAC will develop limited-scale production facilities that provide proof-of-concept production of wine, beer, spirits, cider and other beverages as well as analytical laboratories (microbiology, chemistry, food quality/shelf-life, sensory analysis and consumer testing). The BCBTAC will provide services such as product development, market analysis, business consulting and applied research to help solve industry challenges, and this will be available to more than 250 beverage related companies in the Okanagan and south-central BC. The BCBTAC will serve as a catalyst for growth and sustainability of the beverage industry in the region and will support innovation, research and business expertise, drawing on Okanagan College's experience in working with employers, businesses, industry associations and partner institutions. In addition to providing technical and management advice for companies, the BCBTAC will provide access to state-of-the-art scientific equipment to assist in the production of quality beverage products. A key piece of equipment needed is a Gas Chromatograph Mass Spectrometer (GCMS). The instrument will be used to detect, analyze and identify contaminants and volatile compounds to ensure production of high quality beverage products in a consistent manner. A key challenge facing growers today is the increasing impacts of climate change on products they produce. In the wine-making industry, for example, the growth and maturation of the grape is the most important step. There are many external factors that determine when grapes are ready for harvest, including weather conditions and other environmental conditions unrelated to weather and temperature. This includes wildfire smoke which has a significant negative impact on wine quality. The longer berries hang on the vine after exposure to smoke the greater the potential for the smoke to taint the berries, risking contamination of the finished wine. The GCMS is a powerful tool that will enable growers to detect and identify contaminants such as smoke taint and help them make better decisions on when to harvest their grapes to ensure the production of quality wine. The presence of the GCMS at the BCBTAC will help spur product innovation and contribute to the growth and sustainability of beverage industries in the region.