Archive: Winery Info

How Does Your Safety Program “Pair” With Your Workers?

With the intensity of the wine season gearing up and peak times just around the corner, how prepared are you to protect the health and safety of your workers? Protecting your employees is crucial to attaining your orchard and vineyard goals and having a successful operation. Having a solid and functioning safety plan in force results in better productivity, enables your workers to thrive and contribute to the performance of your business.  A good safety program is a win –win for everyone! Regardless of the size of your operation, it is your responsibility as an employer, to have a safety program in place.  Depending on the size of your operation, your safety program may be informal or it may need […]

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Plant Patents in the Wine Industry

When most people think of patents, they think of new machines, new medicines, or improved manufacturing processes.  These inventions are protected by “utility patents.”  Some people may also be familiar with “design patents,” which protect a novel ornamental design, such as the front grill of a luxury car.  But, there is a third class of patents with which most people are unfamiliar, “plant patents.”  As the name suggests, plant patents protect new plant varieties, such as a new strain of wine grape vine. Not all plants are eligible for patent protection, however.  United States Code, Title 35, Section 161 provides that: “[w]hoever invents or discovers and asexually reproduces any distinct and new variety of plant, including cultivated sports, mutants, hybrids, […]

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Smoke Taint

Wildfires have become an increasing problem in recent years, with many occurring in various wine-growing areas throughout the world. Aside from causing loss of life and extensive property damage, the wildfires pose a risk of smoke exposure to grapes in the vineyard, which can lead to off-flavors in the wine. This condition is known as smoke taint. Smoke taint is created by volatile phenols in smoke that permeate the grape skin and bind with sugar in the grape to form organic compounds called glycosides. This process, known as glycosylation, makes the phenols non-volatile, meaning you cannot smell or taste the smokiness. However, during fermentation, the glycosides break apart and release the now-volatile phenols into the wine, making smoke-tainted flavors perceptible. […]

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Small Trials Before Making Big Decisions

Trials and fining agents, in the wine business, are often riddled with unfamiliar language and terms.  Grams per liter, grams per thousand gallons, pounds per thousand gallons and milligrams per liter roll off most winemaker’s tongues as if the world is in tune.  Let’s review how to make this simpler and to understand. When? We should perform trials anytime a question is raised on how to improve or change a wine.  If a wine has a problem – identify the solution in a laboratory first.  Then apply the desired corrective action in the cellar.  Always double check you trial and math before performing in the cellar. Why? The reason we do trials is to experiment with refinement, improvement and / […]

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End Of Line Packaging Helps Wineries Reach Business Goals

You’ve spent a lot of time, effort and money to produce a great tasting, quality wine that you’re proud of and can’t wait to share with consumers. When it’s finally time to package and ship your wine, there are many options on the table. It’s up to you to make the decisions that will move your company in the desired direction. Functional End Of Line Efficiency For Trending Canned Wines “If it has a seam or a ridge, we can put a handle on it,” said Mike Seestadt, PakTech’s Territory Sales Manager for North America and Central Canada. “Because of the surge in packaging wine in cans, it is a major focus of our business right now. Canned wine offers […]

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Choosing a Mobile Bottler for Your Winery: Questions to Ask Before Hiring One

  Last year, we published an article about the pros and cons of mobile bottling and who’s been using this service in the wine industry. Now we’re taking that conversation one step further to discuss how to pick the right mobile bottler for your operations, the various options that mobile bottlers have to offer, and what questions to ask when you decide to package your wine this way. Mobile bottling options are helping wineries keep costs down, but costs can also skyrocket with a poor bottling plan in place. Making the Decision to Go Mobile Mobile bottling typically involves a specialized vendor coming onsite with a trailer, bottling unit, and hoses to pump wine from a winery’s tanks to the […]

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Report Reveals New Taste Trends in Canada

Change may tend to move slowly in the wine world, but new research published this year on Canadian wine trends reveal some important shifts in consumer tastes and spending habits. According to the London, UK-based Wine Intelligence 2019 Canada Landscapes report, Cana-dians are drinking less but spending more and branching out to explore new tastes and varie-ties from a wider range of wine growing regions. There’s also increasing crossover between the wine and beer worlds. A growing number of wine drinkers now also report that they choose beer at least occasionally. Craft beer culture, specifically the sense of strongly identifying with locally produced brands, also seems to be influencing consumer attitudes towards wine, with more Canadians now seeking out high-quality […]

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STVM® WASHDOWN STATION COMBINES STEAM, WATER, AND SAFETY IN AN EASY TO MAINTAIN PACKAGE

(Warminster, PA USA) In food processing, dairy, beverage, chemical, petrochemical, and pharmaceutical facilities maintaining a clean environment is critical. High temperature washdown equipment is used to quickly and efficiently clean and sanitize equipment in place to keep production running on time. These washdown stations mix steam and cold water to provide hot water for facility clean up.   Maintaining competitor washdown units can be time consuming due to complex disassembly, special tooling requirements, and non-reusable components. ThermOmegaTech®, a leader in self-actuating thermostatic valve technology, supplies an innovative solution to the challenge of difficult to maintain washdown units.   ThermOmegaTech®’s STVM® Washdown Station delivers a high temperature wash at a user-defined temperature using our proprietary Silent Venturi Mixing Valve (STVM®) to […]

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National Winemaking Consultant, Tom Payette, Awarded Distinguished Alumnus Award

Tom Payette, national winemaking consultant, was awarded Virginia Tech’s Department of Food Science and Technology’s Distinguished Alumnus in Government or Industry Award from the College of Agriculture and Life Science Alumni Organization on Friday, March 22, 2019.  The Ut Prosim Award is given annually to an alumnus who has excelled in their profession as well as contributed extensively to the betterment of their industry through community service. Tom Payette with Department Chairman of Food Science Technology, Dr. Joe Marcy Dr. Alan Grant, Dean of the Department of Agriculture, Tom Payette and Dr. Joe Marcy, Chair of Food Science Technology Since Tom graduated from the Department of Food Science & Technology over 30 years ago, he has become one of the […]

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Aroma Trials

OK– your wine smells good but can it have a better aroma?  Always keep this in mind as a winemaker or winery owner.  The largest violation of “house palate”, a process where winemakers overlook their wine flaws because they taste their own wines too often, is the oversight that their wines may be reduced.  Reduced or reductive is a broad term that covers many sulfide compounds ranging from hydrogen sulfide, rotten egg, to other more complex aromatics that may smell like cabbage, dill weed, onions or even garlic. Early detection of these flaws is imperative to clean up the wines and to make sure these compounds do not evolve toward other more difficult to remove compounds, mercaptans, often needing ascorbic […]

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