Category: Archived Articles

Yeast & Yeast Derivatives Become Easier to Use With More Flavorful Results

Cyndi
person pouring yeast derivative

By: Gerald Dlubala

  Winemakers choose a yeast strain based on several enological characteristics, including its tolerance to temperature, ethanol and sulfur dioxide, ability to provide quality fermentation, and ability to produce the desired aromas with minimal potential for foaming or clumping. Each fraction of the yeast contains specific, targeting properties that allow them to aid in the fermentation process and improve the overall quality of the wine. Yeast is the catalyst for creating up to 80% of all of the aroma-active compounds found in wines, including two of the most important ones, higher alcohols and esters. Yeast derivatives, used to improve wine quality, color, oxidation and mouthfeel, can also mimic the effects of a wine aged on lees when using targeted products selected and identified by experts. The better a winemaker understands them, the better wine they will produce.

  Using active dry yeast has become the preferred method for winemakers to get consistent fermentation and flavor complexity in their wines from batch-to-batch, negating much of the inherent risk of going with natural or spontaneous fermentation. Natural fermentation brings a high degree of unpredictability regarding starting times and stuck or sluggish fermentation cycles that can affect and diminish the quality, flavor and aroma of the wine. Conversely, active dry yeast is the freshest format available and ready to ferment upon contact.

  Traditionally, the active dry yeast is poured onto the surface of at least 10 times its weight in room temperature tap water and gently stirred to avoid or break up any clumps. If needed, there is a 20 minute waiting period to acclimate and have less than a 10-degree Celsius (50 degrees Fahrenheit) difference with the tank temperature. Once it reaches the ideal temperature, the mixture is transferred into the tank with aeration. Additionally, most suppliers recommend the use of rehydrating agents, or yeast derivatives, in the rehydration water.

Expediting Fermentation While Reducing Costs: Fermentis E2U™ Yeast

  Fermentis by Lesaffre, experts in the fermented beverage industry, offers an easier way for winemakers to start the fermentation process by streamlining the rehydration process or completely bypassing it with their line of certified E2U™ active dry yeasts.

  “As a winemaker, it’s always great to have options,” said Fermentis Regional Sales Manager Anne Flesch. “With our E2U™ line of yeasts, you can direct pitch or rehydrate. It is the winemaker’s choice as to which method is the best for them at any given time.”

  Flesch told The Grapevine Magazine that for practical purposes, the best way to direct pitch E2U™ is to pour the yeast directly on top of the tank, or, for whites and rosés, during tank filling after settling. When choosing to rehydrate E2U™, it can be accomplished under a wide range of temperature options, in water from 15-37 degrees celsius (59-98.6 degrees Fahrenheit).

  “Whatever option a winemaker chooses, the wine’s organoleptic characteristics (flavor, wine and color) or composition (levels of alcohol acidity) are not compromised,” said Flesch. “Both standard and E2U™ protocols result in the same performance in fermentation kinetics, so it is ideal for the winemakers who are looking to expedite their process without sacrificing anything related to quality. When time is the most crucial, as time in the cellar during harvest, this helps save that time.”

  Expediting the winemaking process and gaining more time always seems to be on the agenda for winemakers, and by direct pitching yeast, there are benefits throughout the entire process.

  “By choosing to direct pitch E2U™ yeast, the amount of water and heat needed for yeast rehydration is decreased along with the amount of water, energy and additional products used to clean the rehydration materials,” said Flesch. “The winemaker is bypassing traditional rehydration and the time, labor and personal miscues that come along with that process. There is a reduction of chemicals, needed water and heat sources, and labor hours needed, reducing labor costs. A streamlined fermentation task is completed faster and results in saved time and higher quality of work with no investment in rehydration agents, materials or cleaning chemicals. In some cases, a winemaker may potentially be able to replace their propagating/mother tank.”

  “Safety in the winery is also an important issue,” said Flesch. “Comfort and safety levels of production workers can rise by negating the need for extra water hauling or unnecessary ladder use. The possibility of dust inhalation from a yeast-derived product is a real health hazard for cellar workers during harvest. Our Certified E2U™ fermentation aids and functional products work to target and improve those conditions by offering a range of products that are under a physical form, like micro-granulated powder, or a liquified form that offers fewer inhalation probabilities and high dispersibility rates.”

  Fermentis created the first yeast liquid autolysate, ViniLiquid, in its fermentation aid portfolio. It has many advantages, including increased safety, superior pump-ability, quick availability to the yeast and shorter fermentation versus using a dry autolysate.

  “Conditions can dictate whether it is advantageous to rehydrate E2U™ before use, but if you choose to rehydrate, you can successfully do so using cold tap water, reducing heat consumption,” said Flesch. “For example, if conditions are toxic or challenging for yeast or your fermentation is stuck or sluggish, rehydrating E2U™ for use is recommended. Sometimes to completely restart a stuck fermentation, our protocol recommends the building of a starter culture. We do recommend rehydration in the case of secondary fermentation for sparkling applications.”

  Flesch told The Grapevine Magazine that the ability of their E2U™ yeast to be directly pitched is due to the high quality and expertise behind the production of the active dry yeast. The strength of the membrane developed during the multiplication process and the drying technology is the key to producing active dry yeast that is highly resistant to rehydration conditions. E2U™ has a four-year shelf life from production date with a recommended unopened storage temperature of less than 20 degrees celsius (68 degrees Fahrenheit).

  “In short, use of yeast and yeast derivatives certified E2U™ can benefit the winemaking community in critically important ways,” said Flesch. “Fermentation is easier, less time-consuming, and more worry-free. Seventy-five percent of winemakers use active dry yeast with their fermentations,” said Lesch. “If all winemakers decided not to rehydrate, we could save up to 600,00 hectoliters (~ 16 million gallons) of water and significant energy each year.”

  “Yeast hydration is now a matter of preference, not efficacity, and yeast derivatives are easy and quick to use,” said Flesch.

Enhancing Natural Processes Through Biotechnology Research and Innovation: AEB Group

  The AEB Group enables winemakers and brewers to improve their natural fermentation processes by offering custom-based solutions using biotechnology and treatment processes. They are the first North American company to develop reactivators to automatically and reliably rehydrate active dry yeast.

  Marco Bertaccini, Regional Sales Manager, told The Grapevine Magazine that AEB Group researches and looks towards providing winemakers the tools and products to take on the latest consumer taste trends, including different strains of yeast and the use of derivatives to match current consumer demand.

  “You know,” said Bertaccini, “in the past, the trend in wines has been the traditional big and bold flavors. For us, that meant using our FERMOL Meditterranée for the big, bold reds and FERMOL Chardonnay for the traditional whites. That demand for the traditional style of wine is still there, but not to the degree that it was. Consumers today are really into fresh, light and easy-to-drink wines with enhanced flavors.”

  For Bertaccini and the AEB Group, that translates into focusing on ester development and the transformation of amino acids into acetate ester. Their current focus is on the increased demand for easy-to-drink wines that feature a fresher variety of aromatics, especially those including citrus. Through research at the University of Modena and Reggio Emilia in Italy, AEB Group has ascertained and developed yeasts that express more of the natural flavor and aroma profiles of wine styles currently in demand.

  “We develop yeast extracts that boost amino acids for certain specific profiles,” said Bertaccini. “The nutrients and amino acids in juices naturally express varietal-specific profiles that we all would recognize. Since we know that aminos are precursors for esters, we can replicate and target specific aminos to produce more of what we want in any specific varietal.

  “For example, we offer our FERMOL tropical strain for white wines, which enhances and delivers more of that fresh, citrus-based flavor and aroma in a Sauvignon Blanc. Chardonnay wines benefit from our FERMOL fleur yeast. For red varietals that already contain great, natural, fresh fruit and berry flavors and aromas, we’ve developed our FERMOL red fruit strain to enhance all of those desirable qualities. These strains use and enhance the unique oenological features of the wine to produce a wine that is easy to drink with fresher aromatics.”

  Bertaccini told The Grapevine Magazine that AEB Group’s latest New Zealand trials featured their Levulia Torula strain and resulted in a huge success. Levulia Torula is an organic, non-saccharomyces yeast developed for varietal aroma enhancement. It is a strain for alcoholic pre-fermentation,  present naturally in the native flora of the must, contributing positively to the organoleptic complexity of the wine while limiting the production of volatile acidity. Levulia Torula is used in sequential inoculations, 24 to 48 hours before a classical strain of Saccharomyces cerevisiae. Its rapid establishment in the must makes it ideal for limiting the spontaneous development of separate strains of unwanted native yeasts. After the growth of the Saccharomyces cerevisiae, the population of Torulaspora delbrueckii dies down and rapidly begins its autolysis during alcoholic fermentation, where it supplies nutrients and contributes to the detoxification of the medium. It also helps reduce the sensations of astringency in the mouth through the release of polysaccharides.

  “We initially only made a small quantity for the trials, but it became wildly popular and quickly sold out,” said Bertaccini. “Levulia Torula provides excellent dominance in fermentation and great control over microorganisms. It is organic and usually paired with another inoculation for a strong fermentation finish. We are seeing the demand grow and now have much more available because of the success of our New Zealand trials.”

  Because it is organic, Levulia Torula has a shorter recommended shelf life of two years and is suitable for all grape varietals, including Sauvignon Blanc, Chardonnay, Gewurztraminer, Colombard, Riesling, Muscat, Sémillon and more.

When to Upgrade a Bottle-Filling Machine & the Options Available

Cyndi
machine filling up wine bottles

By: Alyssa L. Ochs 

  Bottle-filling machines are crucial pieces of equipment in the winery for getting products onto store shelves and into consumers’ hands. If your winery has been using the same filling machine for a long time, it might be time to consider an upgrade to match your current level of production and evolving needs.

  Here is an overview of different bottle-filling machines to consider for an upgrade, how to compare this equipment, and tips for choosing the right product for your winery.

Bottle-Filling Machine Options

  Although bottle-filling machines serve the same basic purpose and have similar functions, there are many options available. Overall, there are three different categories of bottle-filling systems: manual, semi-automatic and automatic. A logical place to start with choosing this type of equipment is to first consider the winery’s size.

  Rod Silver handles marketing and sales for XpressFill Systems, LLC in San Luis Obispo, California. He told The Grapevine Magazine that manual fillers are more suited to very small wineries and home vintners because these devices fill just one bottle at a time. However, this is not practical for many wineries in operation today. XpressFill manufactures bottle- and can-filling machines handcrafted and custom-made for the wine, beer, spirits, olive oil and juice industries. The company also offers a volumetric filler, level filler, carbonated beverage counter-pressure bottle filler and hot fill bottling filler. 

  “It is more labor-intensive and less costly, and the production rate ranges from 100 to 200 bottles per hour,” Silver said about manual fillers.

  The next step up is the semi-automatic filler, which requires some manual manipulation of the bottles but automates the fill start-and-stop sequence. These machines can typically fill between 200 and 500 bottles per hour.

  “Small to medium wineries can benefit from semi-automatic fillers in achieving an economic and efficient bottling process,” Silver said. “Even larger wineries will often utilize a semi-automatic filler for smaller bottling runs where it is not cost-efficient to start up a production line.”

  For large wineries, fully automated production lines are the way to go for maximum capacity and efficiency. However, Silver said that wineries should be aware that this setup requires a substantial capital investment and routine maintenance.

Jay Langejans, sales and spirits industry expert for Fogg Filler Company, told The Grapevine Magazine that Fogg’s gravity fillers are best for flat wines. He said its carbonated fillers are best for carbonated wines and still and sparkling wines on the same filler. Fogg filling machines have many applications, including wine, juice, antifreeze, bottled water and pharmaceutical products. Based in Holland, Michigan, the company also offers capping machines, bottle sanitizers, cap sanitizers and sorters.

  “The F2 Series gravity filling machine is recommended for small wineries and fills 30 to 100 standard wine bottles per minute,” Langejans said. “For medium-sized wineries, the F6 Series gravity filling machine fills 90 to 150 standard wine bottles per minute, and for large wineries, the F9 Series gravity filling machine fills 150 to 200 standard wine bottles per minute.”

Comparing Different Bottle-Filling Machines

  Depending on a winery’s needs, bottle-filling machines can be straightforward, operated by hand with manual controls. Filling machines can also be semi-automatic, increasing efficiency on the bottling line while staying within an equipment budget. Fully automated machines reduce labor in the bottling process but require significant commitments of space and money.

  Langejans from Fogg Filler said, “Your production capacities for the whole line or the winery, in general, should be considered when picking the right-sized machine.”

  In addition to the size and the degree of automation, some bottle-filling machines have special features, such as the ability to apply screw caps, which may be enticing for a winery with specific bottling goals. Other differences to consider when choosing a filling machine are speed, portability and ease of maintenance and cleaning.

  The number of spouts on the machine determines filler speed, but the amount of wine in the holding tank is also a factor for how fast the bottles fill up. It can be beneficial to have an adjustable machine to fill different-sized bottles and other types of wine packaging. Semi-automatic machines that apply screw caps eliminate the need for spinners and corkers, which can ultimately increase bottling speed. Although screw capping is a more expensive feature, it uses less labor and creates better consistency.

  Cost also varies depending on the filling machine. There is an industry-standard of between $2.00 and $4.00 per case for mobile bottling. Multiplying annual case production by that amount will give vintners a sense of how that compares to buying or upgrading a filling machine.

  Many wineries start looking into semi-automation when they get to approximately 4,000 cases per year, and then at full automation when producing between 5,000 and 10,000 per year. An entirely manual bottling process for a small winery might require an investment of around $10,000. Once the winery reaches 2,000 cases per year, that investment looks more like $20,000, and then up to $40,000 as they exceed 4,000 annual cases produced.

When Is It Time for an Upgrade?

  For many wineries, there comes a time when it is necessary to reconsider a current bottle-filling machine either because of functionality or capacity. When that time comes, wineries must assess their current and projected production levels. Of course, if the current system keeps breaking down or requires constant repairs, this is a clear sign that a replacement should likely happen sooner than later, so production speed and product quality don’t suffer.

  Silver from XpressFill told The Grapevine Magazine that there are five primary factors for evaluating the benefits of an upgrade: cost of equipment, rate of production, cost of maintenance, cost of labor and equipment lifetime.

Choosing the Best Bottle Filling Machine for a Winery

  While the mechanics of a bottle-filling machine are important in getting the most out of this time-saving equipment, it’s also beneficial to work with a trustworthy and reliable equipment provider. Consider the usefulness of the technology and how relevant that technology would be to winery operations. Also, consider the amount of staff training required to operate the machine and ensure workers’ safety and productivity.

  Silver from XpressFill said new wineries should not over-purchase a system that could take two or more years to reach the equipment’s full capacity.

  “It can be a major financial expenditure that takes too long to recover the investment, if ever,” he said.

  For wineries trying to decide when to upgrade a bottle-filling machine, Silver said to perform a cost-benefit analysis based on the downtime, maintenance and hourly operating cost of the current system versus the replacement.

  “Although a new system may have much greater production, the time for setup, configuring for filling and cleaning after filling may be much more labor-intensive and result in a net reduction in cost-effectiveness,” he said.

  Calculating the pros and cons of investing in a new machine can be challenging and time-consuming, but it can also be worth the effort if it saves the winery money and helps get more wine out in the world for people to enjoy. Regarding cost, special feature options and customer service level, it pays to shop around before settling on a new machine or investing in the winery’s first filling system.

All About Winery Pumps:Choosing the Right One

Cyndi

By: Alyssa L. Ochs  

  Moving wine from one location to another is an integral part of a winemaker’s responsibilities, and for this job, you’re going to need an effective pump. There are several types of pumps commonly used in winery settings, and each one has a unique purpose and specialty. It’s a good idea to have a clear understanding of winery pump options available because choosing the right pump can either help or hinder your operations, ultimately making your winery more or less efficient over time.

Types of Pumps Used in Wineries

  Depending on what you need a pump to do in the winery, you might choose a piston pump, diaphragm pump, centrifugal pump or peristaltic pump. Other products commonly used in winery settings include volumetric pumps, Moineau pumps, flexible impellers and gear pumps. Meanwhile, you can find customizable pumps in various sizes and configurations.

  Jeff Hannan, product manager for centrifugal pumps at Gorman-Rupp Pumps, said the company’s Super T and Ultra V Series pumps equipped with the Eradicator solids management system are the best for handling waste such as seeds, stems, skins and all other types of stringy solids.

  Headquartered in Mansfield, Ohio, GR Pumps designs and manufactures pumps and pump systems for the food and beverage industry and at least a dozen other applications. The company also manufactures submersible, rotary gear and standard centrifugal pumps to handle waste applications, sump applications and other fluid-handling needs.

  “With the ability to pass up to three-inch spherical solids, Super T and Ultra V Series pumps are designed to eliminate clogging and increase up-time,” Hannan said. “With thousands of installations in the toughest applications you can find, these pumps have a proven track record for performance and dependability.”

  The Eradicator’s three-part solids management system consists of a lightweight inspection cover, an innovative backplate that incorporates an obstruction-free flow path, and an aggressive self-cleaning wear plate with integral laser cut notches and grooves. This is combined with a revolutionary “tooth” design to constantly and effectively clear the eye of the impeller. 

  “Upgrade kits are available for existing Super T or Ultra V pumps in the field,” Hannon said. “The upgrade kits provide everything you need to put the best self-cleaning pump technology in the industry to work for you.”

  Ross Battersby, who handles sales and design for equipment and machinery at Carlsen & Associates, said his company sells three main pumps for winery applications. Carlsen & Associates is a Healdsburg, California-based premier wine equipment supplier that has engaged in researching and refining the winemaking process for over 20 years.

  Carlsen’s Waukesha 130 positive displacement pump is a versatile pump with many applications, including filtering, barrel-filling, emptying and bottling.

  “These pumps must in three-inch lines from the de-stemmer to the tank at 15 tons per hour, transfer wine in two-inch lines at up to 130 gallons per minute, and also go in reverse,” Battersby said. “You can use pressure transducers, switches, float switches, batch controllers and timers with this pump.”

  Another popular Carlsen pump is the Yamada NDP 25 double diaphragm air pump. It runs on a max of 22 cubic feet per minute of compressed air and is commonly used by boutique wineries for transfers, press pan duty, small tank pump-overs and barrel filling.

  “Air pumps are the gentlest of pumps when set up correctly and can be used in nearly all situations,” Battersby said. “There are two principle controls on the pump, a ball valve to control airflow and thus pump flow, gallons per minute and a pressure regulator that will control line pressure, commonly not above 30 psi, depending on the application. With our Electric Air solenoid, you can use float switches and timers to automate the pump. A key feature is the ability to shut off against the pump without damaging anything.”

  Battersby also mentioned the 2085/10 or 15 hp centrifugal pump. These large-scale transfer pumps move wine in three-inch lines at speeds between 250 and 350 gallons a minute. They are often used in tanker truck loading and unloading, large-scale wine blending, racking off huge tanks, press pan duty on large presses and pump-overs for massive red fermenters.

  “The scrolled impeller, combined with a variable frequency drive, means there is little-to-no sheer in the pump head, so provided the correct line size and speed is selected, there is no cavitation,” said Battersby. “They are extremely efficient and easy to use.”

  Battersby said his company previously sold a line of flexible impeller pumps, less-expensive pumps that perform various tasks. These are entry-level pumps commonly used by small startup wineries. However, Carlsen & Associates stopped selling these products because the maintenance and service requirements failed to meet the company’s standards for quality.

  “The rubber impellers break up over time, they fracture if they go in reverse, they leak and you can never run them dry,” Battersby said.

  Another pump-like product from Carlsen is the Bulldog Pup, an inert gas-powered barrel racking wand that works by sealing the racking wand in a barrel or keg. The Bulldog Pup displaces the wine using compressed inert gas to push it out of the barrel, into the wand and out of the hose to a tank or barrel.

  “At about $700, it is the least expensive ‘pump’ you can buy and also the gentlest, with the fewest moving parts,” he said. “These units also stand the test of time with readily available spare parts, a design that hasn’t changed and reliability that’s second to none. You can find these in the Carlsen & Associates Annex section.”

Maintenance for Winery Pumps

  A big part of having pumps in the winery is keeping them clean, sanitary and working well for many years.

  Hannan said that consideration must be given to reliability, the low total cost of ownership and overall uptime when selecting a pump for any waste application. He also said that it’s best to choose pumps that are easy to maintain and designed to prevent clogging. 

  “Gorman-Rupp Super T and Ultra V Series pumps equipped with the Eradicator solids management system are the best choices for self-priming, solids-handling pumps for any maintenance department,” Hannan said. “Externally adjustable clearances between the impeller and wear plate in combination with the new lightweight inspection covers are just a couple of the features that make routine maintenance on these pumps easier than ever.”

  Battersby from Carlsen said that just like a car, a pump will stop working when you need it most without preventative maintenance.

  “Change O rings and seals on a regular basis,” he said. “Change gearbox oils on schedule. Grease the fittings regularly. Treat your pump with respect. Without it, you won’t be pumping wine, and you may not have a job! Keep basic spare parts on your workshop shelf, such as O rings, diaphragms and maybe a speed control. That way, if it breaks, you can replace it with minimal downtime and then replace your spare parts. It is not a huge investment, considering the loss if the pump breaks down and lays idle waiting for repair. During bottling or harvest, this can be critical.”

Qualities of a Good Winery Pump

  A good winery pump should be tolerant of solids and sediment while also keeping oxygen out of the wine. Pumps shouldn’t agitate the wine during their operation and should be relatively easy to clean, sanitize and maintain. Many wineries look for pumps that have compact designs so they don’t take up too much space. Portability is also desirable for pumps if there’s a need to move them around the winery space. Staff training and safety are also important considerations; choose pumps that are easy to operate with a low learning curve so that multiple staff members can use them regularly.

  Battersby offered a few “dos” and don’ts” about using different types of pumps in a winery:

•   Lenticular filters and air pumps are not good together.

•   Small hoses use a small pump. If you don’t have one, slow the big pump way down.

•   Every bend and valve and rise in elevation will cause line loss. Don’t make your pump work hard by pumping too far or through too many obstacles.

•   Pumps are the core of a winery and winemaking. Gravity works to a degree, but to be efficient, you have to use a pump.

•   Rarely does a pump affect a wine. Poor pump operation or maintenance will definitely contribute to poor performance and affect your wine.

•   Barreling down, an air pump is usually best. You can shut off against it. It doesn’t have to be super large as you fill 60-gallon vessels, so running 20 gallons per minute is a fine speed.

•   When transferring huge volumes of wine, use a centrifugal pump and large lines. Put the horsepower to use and get the job done.

•   For must pumping, use a positive displacement pump, progressive cavity pump or peristaltic pump. These pumps will handle the solids of must with little-to-no damage (exemption for whole berries with progressive cavity pumps) and be able to move the must long distances on overhead lines. The Waukesha positive displacement pumps can also be used for wine movements for the rest of the year. Commonly, peristaltic and progressive cavity pumps are put away after harvest.

Choosing the Right Pumps for Your Winery

  For safety and sanitation, winery pumps should be made using food-grade stainless steel with food-safe seals and lubricants. You can also find pumps with special options to suit the winemaker’s needs and preferences, such as non-marking wheels, remote control for off-site operation, pressure and flow sensors, automatic valves, flow meters and different types of connectors. Even with the highest quality pumps on the market, you might need to repair them after heavy use. Therefore, it’s a good idea to work with companies with readily available replacement parts just in case the original parts wear down over time.

  Battersby said that the criteria for choosing a pump are what you are pumping, what size hoses you are using, how far you are pumping, the type of pump you like and how much you’re able to spend. In small wineries, pumps must be able to do many tasks, but it’s advisable to always have at least two pumps so there’s a backup.

  “Some small wineries that pump must have two identical pumps in case one fails, Battersby said. “Not a bad idea if you are handling machine-harvested fruit, which will have metal from the vineyard in it. In larger wineries, you want a pump that satisfies the attributes for just one task, such as must pumping, transfers or bottling.”

  Battersby also said that all pumps are not equal and that while quality pumps cost more money, they are more likely to run for decades with basic and ongoing maintenance. So, while cheap pumps are more affordable to buy, they usually do not have the same levels of service, parts or performance, which will end up costing you more than the high-quality pump in the long run.

  “In cellar operations, you want robust, reliable, dependable pumps with a service crew that can supply advice, technical support, spare parts and training,” Battersby said. “This is what we specialize in at Carlsen and Associates.”

Keeping Your Vineyard Free of Wildlife Pests

Cyndi
lone deer in a vineyard

By: Cheryl Gray

  While admirably beautiful in their natural habitat, wildlife can wreak havoc in vineyards, unwittingly destroying a harvest not intended for them. Imagine a roost of more than a million pesky birds, and you have an immediate visual of an economically damaging enemy.   

Experts say that birds, rabbits and deer are among the most troublesome culprits. In response, vineyards worldwide have deployed a range of deterrents to protect their grapes, turning to manufacturers with innovative products designed to solve a potential challenge.

Oh Deer   

  One of the leading providers of wildlife deterrence is Pennsylvania-based Trident Corporation, in business since 1984. Its fencing and accessories are used not only in vineyards but also in national parks, public gardens and animal rescue projects. Trident services winery and vineyard clients across the United States, including Texas, California, South Dakota and South Carolina. Among its primary fencing products is one to deter deer. Cody Parks, Trident’s Marketing Specialist, touts the company as the largest distributor of deer fence systems in the U.S.  He tells The Grapevine Magazine why deer are so troublesome to vineyards. 

  “Deer seem to be one of the largest pests for any sort of outdoor growing operation, primarily because deer can wreak havoc on young plants. They love to eat young trees and plants as soon as they start to bud. This could stop the plant from growing and prevent it from producing a yield. It could potentially kill the plant entirely depending [on] how much of it was eaten. Even full-grown plants aren’t safe. Deer will rub their antlers on trees to remove the velvet which will remove the bark and expose the sensitive area of a tree,” says Parks.

  “We offer a range of fences in various sizes, strengths and materials. The fences are polypropylene plastic or varying degrees of metal from steel hex to welded wire to fixed knot. We also offer a few different post and gate options. Our most popular fencing for wineries/vineyards is the extra-strength poly fence. It is an effective deterrent and is cheap to cover large expanses of land. As far as other wildlife, we do offer certain fencing that helps protect against rodents.” 

  Parks says that Trident has earned its top spot in the industry by introducing innovative products. “One product we introduced into the market is the poly fence with reinforced bottom edge. The reinforced bottom edge makes it more secure when staking the fencing to the ground,” he says. “We are in a very niche market for our products, and the majority of places that sell this type of [deer] fencing source it from us. However, we do offer a tiered price list for some businesses, and all of our inventory is at an on-site warehouse.”  

The bird is the word

  Birds present a different type of worry for grape growers. Bouchaine Vineyards, located in the Carneros region of Napa Valley, California, is noted for its environmentally friendly approach to pest control. Bouchaine was the first Fish Friendly Certified vineyard in Napa Valley. It also holds Napa Green Land and Winery Certifications. 

  Bouchaine Vineyards features an integrated pest management program that includes bird boxes and raptor perches stationed throughout the vineyards. The bird boxes attract bluebirds that feed on pest populations, along with owls and hawks that control gopher damage. Chris Kajani, winemaker and general manager for Bouchaine Vineyards, explains how her company uses another grape defense method to protect crops from pesky birds.   

  “Our vineyard is surrounded by telephone wires which pesky birds sit on and then swoop down to snack on grapes all day. To mitigate this bird damage, we have daily site visits from our falconer from véraison through harvest. Blackbirds and starlings are terrified of falcons and will fly off when one is released. Our falconer will fly her birds multiple times a day if the bird pressure is high. We also provide demonstrations to guests who are interested in falconry throughout the year.” 

  While some vineyards rely on Mother Nature to handle their wildlife challenges, others turn to technology options. Sutton Agricultural Enterprises provides answers. Headquartered in Salinas, California, the company counts among its clients vineyards in Salinas Valley and throughout the country.  

  Sutton Agricultural began under another company name in 1956. It became a pioneer in bird deterrence, initially through sales of pyrotechnic devices. John Sutton bought the company in 1973 and continues as operations manager to this day. He says the most common bird pests include European starlings, horned larks, house finches, crows and Old World sparrows. According to Sutton, vineyards are an irresistible dining spot. 

  “One of the disadvantages of vineyards is their proximity to rural areas, rolling hills, open habitat. Put yourself in their shoes (or little tiny feet). You live near a vineyard, maybe in a grassy field or wooded area. Late in the year, when there’s very little natural vegetation to eat, a human comes out to the vineyard with a little thing that looks like a flashlight, holds it up, and smiles. This is the signal well known to birds. The time has come to feast,” Sutton says. 

  Those in the industry, he says, will recognize that “flashlight” as a refractometer and his description of how birds spot an inviting vineyard as a bit of well-known industry humor. However, there is nothing funny about birds swooping down and damaging grape crops. That’s where Sutton’s company comes in, armed with an arsenal of equipment for vineyards to scare off unwanted, winged dinner guests safely. Those tools include visual, sonic and physical deterrents. Its most popular products include exclusion netting, propane cannons, pyrotechnics and a variety of visual items.  

  “We have been the exclusive U.S. importer and distributor of Zon propane cannons and Zink bird-scaring pyrotechnics for more than 50 years. These two brands are leaders in their fields and have consistently provided the best propane cannons and pyrotechnics available on the market,” says Sutton.

  Pyrotechnics and cannons are designed to frighten and disorient birds and other wildlife. A sonic blast, for example, can be as loud as an ambulance siren or a jackhammer.  

  In addition to natural defenses, netting, fences and technology, there are even more options. Michigan-based Avian Enterprises, LLC, offers vineyard pest control solutions through a variety of bird repellants. The company’s trio of products – Avian Control Bird Repellent, Avian Migrate Goose and Bird Repellent and Avian Fog Force TR Bird Repellent – are manufactured in Michigan. 

  Avian Control Bird Repellent spray works by triggering an adverse but non-toxic reaction whenever birds get too close to vineyards. It stimulates the bird’s trigeminal nerve to create an unpleasant sensation, making vineyard grapes far less appealing. Growers use either a hand-held sprayer or an air blast sprayer to distribute the product on their grapes. It is usually applied once a week during bird season and through veraison.  

  “Avian Control Bird Repellent is one of the only liquid bio-pesticides on the market that is EPA registered for fruits and vegetables, including wine grapes,” says Avian Enterprises’ president, Jon Stone. “What distinguishes it from any competition is the enhanced efficacy provided by the combination of the active ingredient, Methyl Anthranilate, and the proprietary inert ingredients. When formulated together, [they] allow for greater effectiveness by having a more potent initial repellency and by exhibiting a much slower biodegradation rate. The end result is a much more effective and longer-lasting repellency on crops, including wine grapes. Methyl anthranilate occurs naturally and is found in bergamot, black locust, gardenia, jasmine, lemon, mandarin oranges and strawberries. MA is completely biodegradable, as are all of the ingredients in the Avian Control formula.   

  “Our winery/vineyard customers are located in every state that grows wine grapes,” Stone says, “predominantly California, Oregon, New York, New Jersey, Texas, Washington, North Carolina, Virginia, Minnesota, Michigan and Ohio. Most of our wine grape customers initially contact us after speaking to one or more of their friends or colleagues in the wine grape or vineyard industry who currently spray Avian Control Bird Repellent on their grapes during the growing season and have excellent results. Avian Control Bird Repellent has become the best alternative to netting.”

  Wildlife pest deterrents are as numerous as the pests themselves, four-legged or fowl. No matter the vineyard location, whether overlooking the San Francisco Bay or on a more rural terrain, pest control is an essential element to protecting grape crops year-round and critical to gaining maximum grape yields during harvest. Companies specializing in these services keep a lookout for cutting-edge methods to keep pace with the ever-growing demand.

Improving Yield and Fruit Quality with Precision Management Tools

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vineyard staff inspecting crop machine

By: Becky Garrison

At the United Wine Symposium Virtual Conference and Trade Show held online from January 26-29, 2021, Dr. Nick Dokoozlian, Vice President of Winegrowing Research at E&J Gallo Winery, Bob Thomas, Mesa Vineyard Management, and Dr. Lav Khot, Asso-ciate Professor of Precision Agriculture at Washington State University, offered their insights regarding precision management in vineyards. In their presentation, these ex-perts gave their perspectives regarding how growers seeking to thrive in this ever-changing market can produce high-quality fruit while reducing inputs through techno-logical inventions.

Addressing Yield Variability and Fruit Quality with Technology

  Dokoozlian described how E&J Gallo assesses the overall performance of their vine-yards. “Yield maps have been a vital and critical element to advancing precision prac-tices,” he said. They outfitted their mechanical harvester with yield monitors that pro-vide real-time monitoring of plant growth and canopy health, plant and soil water and nutrient status, pests and diseases. “We take that data and model it against other block data layers including soil type and plant available water content to better under-stand the causes of yield and fruit quality variability.”

  After a few years, Gallo developed a model that explained a good portion of their block yield variability. Not surprisingly, most of their vineyards showed significant variability, with up to 40% of the vines in a block producing below the mean block yield and 30% producing below the mean block fruit quality. The parameters driving this variability included plant available water, subsurface soil compaction, and soil texture.

  In Dokoozlian’s assessment, plant water availability in the soil is typically the most significant variable driving vineyard yield and fruit quality variability. Early season irrigation management is critical with low vigor vines, requiring irrigation more frequently and much earlier than high vigor vines. To determine those vines that need additional wa-ter, they began to understand the power of remote sensing. Through satellite images, they learned to spot those areas where the vines are stressed and need more water compared to other sites where the vines are not stressed and receive adequate water.

  Simply adding emitters to low vigor vines using a traditional drip system failed to pin-point these specific areas that need additional water. “When we flip the switch on our drip irrigation systems, we typically apply the exact same water to all vines in the block. We irrigate that block somewhere in the middle of those two ranges to hit the average. But the reality is we’re under watering or over watering many vines,” Dokoo-zlian said.

  Dokoozlian said precision irrigation (VRDI) is an effective tool to manage vineyard variability. VDRI can irrigate individual portions of the blocks independently from each other. After two months of using VRDI, they noticed improved canopy uniformity with yields increasing 10–15% and water use efficiency – tons produced per unit of applied water – increasing from 15-20%. Also, fruit and wine quality was maintained or im-proved.

  Despite these promising results, Dokoozlian points to the need for more research to optimize irrigation timings and amounts for desired vine response using VRDI and asess the impact of fruit quality uniformity on wine quality. At present, the cost and operational complexity of VRDI systems are the primary challenges for growers looking to adopt VRDI in their vineyards.

Variable Rate Fertilization

  In his presentation, Bob Thomas spoke to how variances in the soil due to different nutrients can be addressed by changing the methods used to fertilize the soil. The standard fertilization – adding nutrients through the drip system – works correctly in most instances. In this method, each vine receives the same nutrient addition with minimal application cost. Also, compost is usually applied by a spreader at a fixed rate.

  Through aerial imagery, Thomas illuminated how Mesa Vineyard Management could spot weaker growth in areas of lighter soil that they needed to address. “We looked at variable rate applications to apply different rates down the row,” he said.

  They started by putting the basic data on a bigger map to image the soil map. A prescription map featuring the flow rate was loaded into the platform to show the different zones along with the amount of compost they wanted to spread in each zone. This platform monitored tractor rotation in the field with compost applied at the prescribed rate.

  Calibrating the spreader is the most crucial step, according to Thomas. The compost was measured and adjusted to fit the desired rate of application. They set the spreader to apply the highest rate on their prescription map and slow the rate of discharge by closing the flow down to a lower rate. In Thomas’ analysis, this method can be used for pre-plant soil preparation to add soil. “A prescription map allows you to apply specifi-cally what is needed at the desired rate in the desired location.”

Benefits of Mechanical Pruning

  During Thomas’s talk, he noted that mechanical pruning works best when set up cor-rectly from the beginning rather than retrofitting later in the process. He briefly ad-dressed the pruning limitations on labor availability and how labor cost gave rise to mechanical pruning as an alternative. “If you track man-hours per acre, pruning can be one of the most labor intensive man-hours in the winery,” he said.

  Mesa Vineyard employed several methods to minimize the man-hours per acre, rang-ing from pre-printed coordinates to box pruning the entire cord using a variable rate pruning method. This method allows a technician to prune two rows simultaneously while adjusting the pruning blades’ location up and down or side to side as the blades move down the row.

  In Thomas’ estimation, “This method of pruning has the ability to leave a large number of growing plants, thus allowing for the potential of increased yields.” Also, hand cleanup after mechanical pruning is not necessary every season.

Use of Intelligent/Precision/Smart Sprayers

  Lav Khot addressed technological developments beneficial to growers when applying chemicals or pesticides. In particular, he pointed to the technological developments afforded by intelligent precision or smart sprayers. In addition to targeting the specific areas in the vineyard where these chemicals are needed, these sprayers also help cut down on any drift that can impact both the plant’s environment and the customer consuming the wine and grapes. “There’s a moral issue of reducing maximum residue limits or pesticide residues on the produce,” Khot said.

  Khot introduced the audience to the new laser-guided, variable rate intelligent sprayer. Khot briefly described the universal automatic control system that can be retrofitted on existing sprayers for those who wish to adapt an existing sprayer.

  He focused on how to make these sprayers both intelligent and effective. First, use a sensor that can read a canopy’s attributes, such as volume and density, and adjust the spray rate accordingly. “We’re already using what is called LIDAR (Light detection and ranging) to get the point cloud data of the canopies,” he said. One can also utilize remote sensing data to map the canopies using drones.

  A Pulse Width Modulation System can be employed to activate the nozzles on the back of the sprayer. This allows the sprayer to fine tune the individual nozzles by controlling the amount of liquid coming out of each nozzle. In this work, nozzle selection is critical to ensure accurate results. Once the base dosage – one ounce of liquid per cu-bic foot of canopy – is optimized for chosen crop and canopy architecture, this pro-cess reduces the need to estimate the dosage and application rates.

  In conclusion, Khot points to the necessity of educating those operating this equipment on how to utilize this technology best. “We need to have a service sector for growers to use this technology properly. In the next few years, we’ll see some of that happening as more growers try to use this technology,” he said.

Tow-Behind Equipment for the Vineyard

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vineyard machine in action

By: Alyssa L. Ochs

From sprayers to mulchers, mowers and cultivators, many pieces of large equipment are used in the modern vineyard. Most vineyard owners are already familiar with the types of machinery that work well for grape growing purposes. However, recent innovations have apparatuses that are towed behind powered vehicles and useful in a vineyard setting.

An Overview of Tow-Behind Equipment

  Sprayers are a common type of equipment towed behind tractors to disburse pesticides and fungicides. Multi-row sprayers serve to reduce labor and soil compaction with the ultimate goals of controlling pests, mildew, fungi and diseases.

  Mulchers are used in a vineyard to clear away vines, branches, grass and bushes to clean up the planting area. Specialized mulchers crush vine shoots and are attached to a tractor to chop up debris for later use or disposal. Mulchers are vital because they help improve soil fertility, control pests and weeds and produce useful organic material.

  Another towable piece of equipment is the mower, used in vineyards to cut tall weeds that impede grape growth. Vineyard owners can ensure proper growth of cover crops by shredding vines, tree prunings and leaf debris.

  The cultivator is effective in controlling weeds without the use of chemicals. Cultivators uproot weeds mechanically while creating zero emissions, waste or pollution when used for hoeing, weeding or soil aeration. Vineyard staff often use cultivators for hoeing vines after the heavy rains at the end of winter.

Features to Look for inTow-Behind Equipment

  When a vineyard is in the market for a new sprayer, they should look for equipment that offers complete coverage to wrap around vines and over and under leaves. Other beneficial features include width and height adjustment for rows, wind covers to keep spray from blowing away, the ability to maneuver well, lightweight construction and different tank size options.

  Based in Oliver, British Columbia, Canada, Munckhof Manufacturing offers various equipment for vineyards and orchards. These include sprayers, soil working machines, sweepers, mounting equipment, bin handling devices, pre-pruners, trimmers and hedgers. For sprayers, Munckhof sells high-density tower sprayers, conventional output sprayers, herbicide sprayers, skid/gun sprayers and vineyard tower sprayers that are lateral row configurations.

  Dennis van den Munckhof told The Grapevine Magazine, “Conventional radial output sprayers have been the catch-all standby for decades, but we build high-efficiency towers and output systems today that are simple and do a great job of directing the output and closing the drift distance between the sprayer and the target.”

  For mulchers, vineyard owners typically consider how finely machines chop up the crop residue, the vibration, and the power draw balance for performance and machine longevity. Another consideration is the different sizes available to suit the vineyard’s land. Mulchers can be attached to the front or the rear of a tractor and have adjustable collecting rakes to catch residue and break it down further into a fine mulch.

  A vineyard mower should efficiently cut through thick cover crops and tree and vine prunings. It should also be able to reach under overhanging branches and vines and cut overgrown areas without the need to clear material first.

  Cultivators move at the tractor’s speed, which is about four to seven miles per hour. When looking for a new cultivator, consider a model with an adjustable spring-loaded retraction system and a weeder head that spins around the vines.

  According to Paul Licata from BDi Machinery Sales, Inc. in Macungie, Pennsylvania, the new Rinieri Bio-Dynamic product is ideal for fast inter-row mechanical weeding of vineyards, hemp, orchards and other cultivation applications. BDi Machinery offers various innovative specialty agricultural machinery, including sprayers, hedgers, leaf removers, shredders, cultivators, pruners, mowers, row mulchers and more. This company has been in the industry since 1996 and prides itself on being a partner to its direct customers and customers of its dealers to provide the latest technological advances in agricultural equipment.

  “The Bio-Dynamic product features a Bio-disc, a toothed disc that breaks the ground near the plants, a Bio-Star head and a patented rubber star, which is available in different sizes,” Licata told The Grapevine Magazine. “Through its rays, it performs the inter-row processing and eliminates weeds near the plants.”

A Look at New Technology and Innovations

  Although many features of sprayers, mulchers, mowers and cultivators have remained the same for decades, there have been some useful updates to these machines recently. For example, vineyard owners can now buy sprayers with more nozzles per head for improved efficiency and with better airflow designs. Other modern developments include electrostatic sprayers, GPS navigation and automatic sprayer controllers and monitors for precise application.

  There are new laser cutting and robotic welding technologies used today on modern mulchers. Mulchers are also being designed now with higher resistance to wear over time.

  For mowing, vineyards can invest in robotic mowers for more precise cutting between grapevines with a central computation system. Sensor data to plan paths and automate motors with GPS positioning can help new mowers get closer to plants without damaging them.

  Meanwhile, cultivator manufacturers create more powerful models that work better in difficult soil conditions.

  “The Rinieri BioDynamic has the Bio-Disc group that is a new technology and innovation,” said Licata. “Machines are equipped with two discs for vineyards and work for other applications too, such as hemp and blueberries, while the orchard version has three or four discs.”

  “Equally new and innovative is the Bio-Star that is available in three different sizes, with a diameter of 21, 27 and 37 inches,” Licata said. “It has rubber spokes of three different consistencies – soft, medium and hard – so you can choose according to the type of soil and culture.”

  However, integration of new technology does not necessarily mean the product is better or the best suited for the vineyard’s needs. Continued education about new technologies will help vineyard managers make wise purchasing decisions and not complicate operations with minimal benefit.

  “Be wary of overly complicated ‘new tech’ output systems,” said Munckhof. “If you want to integrate new tech into your operations, I would recommend looking to computer monitoring and metering to aid in decision making and compliment a proven design.”

Maintenance Considerations for Towable Equipment

  As with any piece of equipment used in a vineyard, sprayers, mulchers, mowers and cultivators will need to be maintained and repaired over the years. If possible, talk with other vineyard owners and operators about the machines they use and their ease of maintenance. With regular use, it will be necessary to check for debris stuck inside the equipment and to assess the sharpness of the cutting blades from year to year. These are things to discuss with the manufacturer or dealer before making any major purchase for the vineyard.

  When buying any new agricultural machinery, read the owner’s manual to learn proper machine operations and maintenance. Reduce wear and tear by lubricating cables and chains and pressure-washing the equipment to prevent mud build-up, rust and eroded enamel coatings. A little extra work in maintaining machinery can go a long way in avoiding future hassles and huge expenses.

Final Tips and Words of Advice

  Munckhof told The Grapevine Magazine, “The best advice I could give to prospective buyers is to keep it simple and look for a machine that is a match to the crop they are trying to protect.”

  He also said to consider the product’s serviceability and what kind of support you can expect to get in the years ahead. “We have been in business since ‘79 and still see equipment from the early ‘80s in commercial use. Credit due to the operator’s maintenance, but also because we offer parts and support and because the machines are designed to last.”

  Similarly, Licata said the most important thing for an operator of a vineyard is working with a trusted machinery distributor that provides service, parts and support. “Although machines are built to be durable, when issues happen in the field, the support to getting back up and running as quickly as possible is essential.”

Vineyard Diseases & Fungi:

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Planning for the Season and Effective Control Strategies

By: Alyssa L. Ochs 

No vineyard is immune to diseases and fungi, and the effects can be devastating if these organisms aren’t controlled proactively and on an as-needed basis. Fortunately, there are many different ways that vineyards can protect themselves against these risks and set themselves up for success for the year. It is beneficial to understand the common diseases and fungi that affect vineyards and what to do to keep vines safe and healthy.

Types of Diseases and Fungi in Vineyards

  Vineyard owners encounter both viral and bacterial diseases on grapevines that affect the plants in various ways. Red blotch and leafroll are common viral diseases spread through infected cuttings that pose risks to wine grapes. Anna-Liisa Fabritius, Ph.D., Plant Pathologist, University of California-Riverside, told The Grapevine Magazine that both viruses affect berry chemistry and cause delays in ripening of the fruit and color, which translates to poor wine quality. In 2009, Dr. Fabritius and Lana Dubrovsky started AL&L Crop Solutions, a plant pathology laboratory that provides disease diagnostic services to the agricultural industry.

  Meanwhile, crown gall is a common bacterial disease that affects grapes. Dr. Fabritius said that at least two different Agrobacterium species are causal agents of crown gall – one affecting grapevines only, while the other causes crown gall in several other plant species. Ultimately, large galls strangle the vine and restrict the water and nutrient uptake, which leads to reduced vine vigor and yield.

  Dr. Fabritius said that, like viruses, the distribution of the bacteria throughout the plant could be erratic. Bacteria may also be present at very low levels. A bio-PCR method, where the pathogen is first amplified on laboratory media, is often needed to diagnose low bacteria levels. PCR analysis is necessary to distinguish the tumor-inducing strains from non-pathogenic strains.

  Fungi can move between vines along intermingled roots and spread due to human activity, vineyard tools, plant debris in soil and even water splashing from rain or irrigation. Fabritius said that the most common fungal diseases are canker diseases caused by Botryosphaeria and Eutypa.

  “They cause big economic losses in vineyards throughout the world,” she said. “Vine decline disease is best noticed in spring or early summer when the new growth picks up. The shoot growth in vines infected with these fungi is poor compared to healthy vines.”

  Garrett Gilcrease, agronomic service representative of Central California for Syngenta, told The Grapevine Magazine that the main pathogens on everyone’s minds are powdery mildew and botrytis. These two pathogens are the most widespread, cause the most economic damage and can take an entire crop out in what feels like an instant.

  “With powdery mildew, we have the advantage of scouting now and combining that with the pressure we had last year to get a gauge of how aggressive we need to get in 2021,” Gilcrease said. “While scouting now during the dormant time and early spring, a telltale sign of a previous infection would be dark-brown-to-reddish diffuse patches along the canes and dormant buds. The patches are leftover infections from the previous season and contain dormant reproductive bodies which are sources of inoculum for the upcoming season.”

  Gilcrease said that the main issue here is the buds covered in dormant infections. During budbreak and rapid shoot growth, those shoots emerging from those buds carry that inoculum with it as it emerges from the bud.

  “This spreads the inoculum out over a larger area that becomes a large reservoir for infection once conditions are right,” Gilcrease said.” It’s sort of like placing an army throughout an area, building numbers, and then they all attack in a very coordinated way. This is one of the ways infections ‘explode’ over a very short period of time and cover vast acreages.”

  Meanwhile, he said that botrytis isn’t something that leaves behind visible references in such numbers compared to powdery mildew.

  “Most don’t know that botrytis infections, both early season and later season, are linked to some degree,” Gilcrease said. “The early infections around budbreak and into bloom are early and need to be treated when conditions permit, but all of that bloom tissue and initial inoculum essentially go dormant soon after spring & into the summer.”

  He advised that conditions are not the best for infection during that time, but things change later in summer and into the early fall. At that time, there is a large canopy, increased humidity and grapes are beginning the senescence process with veraison occurring and sugars increasing.

Effective Methods for Disease and Fungi Control

  Among the many control methods used in vineyards are solarization, soil fumigation, dormant sprays, scheduled fungicide application, using protectants for early season control and pruning and burning to eliminated diseased plant parts. Dr. Fabritius said that for controlling canker diseases, such as Botryosphaeria and Eutypa, pruning wound protection is important.

  “Pruning cuts are open surfaces for fungal spores to land and enter the vine,” she said. “Canker disease control can be accomplished by avoiding pruning during rainy weather, and by application of protecting fungicides onto the wounds.”

She said that controlling viral diseases can be achieved by planting virus-free vines and frequent monitoring of the vineyard.

  “Virus-free planting stock is essential for good productivity of the vineyard,” Dr. Fabritius said. “If starting with the clean material, only the viruses that are spread by vectors, such as insects or nematodes, can change the health status of the vineyard. To avoid introducing viruses, it is recommended to test your budwood for viruses. Most of the nurseries require this to be done anyway since they do not want to accept virus-containing material into their production. Virus containing budwood may not be an issue on rooted vines, but most of the rootstock varieties are very sensitive to the viruses.”

  Dr. Fabritius told The Grapevine Magazine that control of bacterial diseases, such as Agrobacterium, requires starting with clean budwood and cultural control to keep the disease in check.

  “This includes removal of infected wood and prevention of cold injuries,” she said. “When grapes are acclimatized to the cold, they can be better protected, and gall-formation is prevented.”

Recent Innovations for Disease and Fungi Control

  Syngenta Crop Protection offers various products to address these issues, including Miravis Prime and Aprovia Top. Gilcrease predicts that these products will play a significant role in all grape types due to the spectrum and technology enhancements compared to current product offerings and the products’ FRAC group composition.

  Aprovia Top contains Solatenol, one of the two new Carboximide actives brought to grapes in 2020. Solatenol reflects a change in Carboximide chemistry research and brings exceptional activity on powdery mildew on its own. 

  “Aprovia Top should be looked at as a powdery mildew specialist product that can be positioned at the early-to-middle timing of mildew infection,” Gilcrease said. “This will provide a good anchor for your powdery mildew program and increase the ROI for the grower, all while being very export-friendly with a clean MRL profile.”

  Meanwhile, Miravis Prime contains a breakthrough with Carboximide research with the active ingredient Adepidyn.

  “We, oftentimes, have ingredients that are very good at some pests but not others, or have great efficacy but don’t last very long,” Gilcrease said. “In Adepidyn, we created a molecule that has a wide pest control range because it targets both powdery mildew and botrytis on its own, very long residual control and very high intrinsic activity, meaning we can control pests with fractional amounts of Adepidyn compared to others on the market.”

  “In positioning Miravis Prime, it can be used early when both powdery and botrytis are active in the spring, thus anchoring your mildew program mid-season in rotation with other chemistries or later in the summer when botrytis and mildew again are active,” Gilcrease said.

  While dormant applications of various fungicides are effective, many of them, such as lime sulfur, can be corrosive to equipment, hard on beneficials, tough to clean and hazardous. In response to this issue, BioSafe Systems has developed a broad-spectrum, foliar fungicide for application during dormancy. Taylor Vadon, technical sales representative for BioSafe Systems, told The Grapevine Magazine that is why BioSafe brought PerCarb to the market. This product is an ideal alternative to many fungicides applied during dormancy because of its broad spectrum and contact mode of action with five to seven days of residual.

  “PerCarb is a soluble granular that, when put into solution, releases 27% hydrogen peroxide by weight and can be applied at a rate of four pounds per 100 gallons of water,” Vadon said. “The high concentration of hydrogen peroxide is very effective at killing and reducing overwintering structures of Phomopsis, black rot, anthracnose and, most notably, powdery mildew, thus reducing the inoculum going into the growing season.”

  Vadon noted that as with any dormancy-applied fungicide, it is important to use enough water to get the solution into the crevasses of the bark of the canes, cordon and trunk to saturate the overwintering structures and effectively kill them. He said that application timing is critical because if temperatures are warm, the solution could dry out too fast, thereby not allowing the contact time needed to kill the overwintering structures.

Environmental Sustainability with Disease and Fungi Control

  Although diseases and pests must be dealt with quickly and effectively, many vineyards want to do so as eco-friendly as possible. BioSafe Systems creates environmentally sustainable products to protect crops, water and people.

  Vadon said part of sustainability is keeping effective pest management products viable for many years because fungicide resistance is an issue facing vineyards across the country. Ways to address this include rotating mode of actions in fungicide FRAC groups and using a broad-spectrum contact fungicide. For example, BioSafe’s OxiDate 5.0 utilizes peroxyacetic acid to oxidize a pathogens’ cell structures at all developmental stages. Killing the organism through oxidation on contact dramatically reduces the chances of developing mutational resistance.

  “OxiDate 5.0 can be tank-mixed with many organic and conventional fungicides that are susceptible to developing resistance,” Vadon said. “This tank mix with Oxidate 5.0, in every compatible spray, will not only help fight fungicide resistance but will also lower inoculum in the vineyard. OxiDate 5.0 leaves no harmful residues and breaks down into hydrogen and carbon, making it an environmentally sustainable chemistry.”

Tips and Advice for Preventing Diseases and Fungi

  Prevention is the best strategy for staying on top of plant diseases and fungi before they strike. Fabritius said vineyards should be visually monitored throughout the growing season for symptomatic vines. Lab testing could confirm a viruses’ presence, and then virus-infected vines should be moved.

  “Vector monitoring is essential for the diseases that are spread by insects,” Fabritius said. “These can include visual monitoring for the presence of mealybugs, ant populations and use of pheromone traps. It is also a good idea to test your soils for the presence of nematodes.”

  Gilcrease said lime sulfur treatment during the dormant period has been shown to help knock back and limit mildew pressure throughout the vineyard. He also said vineyards should use sulfur to the highest degree and begin early.

  “Sulfur is one of those products that isn’t flashy but works great to break things up rotation-wise,” he said. “There are some restrictions on when and how late in the season you can use them based on your buyer, so make sure you fall within those regulations before you pull the trigger.”

  Finally, vineyards must think about coverage, regardless of what crop protection material they choose.

  “I think of large acreage and wanting to cover a lot of ground at once makes many think of aerial application,” Gilcrease said. “In the early season, this is okay as the canopy is not very dense and penetration from above is much easier. But as the season goes on, canes begin to really get dense and create a sort of umbrella over the clusters. At this point, an aerial application is nearly useless no matter how many acres can be covered in a short period of time. Long story short, aerial apps should be used when they can but not looked at as solution to rapid need such as putting a mildew fire out.”

Membrane Filter Integrity Testing

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Typically an Absolute Membrane Filter

By: Thomas J. Payette, Winemaking Consultant

The previous article in The Grapevine Magazine addressed steaming the bottling line.  Following steaming, the winemaker will want to perform a check to determine whether or not the process has been successful and that the filter has not been damaged by the steaming process or other handling. 

  The following process is a way to check the membrane filter’s integrity prior to wine bottling use.  During proper steaming, sterility should have been achieved from the cartridge filter downstream to the filling spouts.  Please keep this in mind as we follow this procedure to insure the sterile conditions will not be compromised during the testing process.

Objective/Principal

  The objective of this procedure will be to test a pre-wetted membrane filter with air or nitrogen to determine if the filter will hold a certain level of pressure.  The surface tension of clean water on this filter matrix will determine the amount of pressure the filter will hold.  After steaming and cooled the filter cartridge is considered pre-wetted.  Do not remove to wet the cartridge after steaming.  That would violate the “sterile conditions”.

Procedure

1.     Review the information that came with your filter and contact your supplier representative to see if they have any tips on the procedure or process about to be performed.  They may have helpful recommendations and data for you about that specific filter.

2.     After the steaming operation, described in the previous article, allow the assembly to cool to room temperature.  {If this is not done properly the results will not be accurate because the temperature change inside the closed system will show a pressure drop due to cooling and contraction.} The cooling process may take some time.

3.     Attach a source of compressed air or nitrogen (not Carbon dioxide) with a regulator to the top valve or to any sealed up stream orifice of the filter assembly.  Close all of the upstream valves with the exception of the one you would like to use to pressurize the filter system.  Be aware that any downstream orifice could be a contamination point. 

4.     Make sure all the valves are in perfect shape, will not leak and will have the ability to withstand the pressure that will be applied to the filter.

5.     Slowly turn the pressurized air source on and allow it to flow into the upstream side of the membrane housing. [Note: use a clean source of air that does not have any wine residue on the tip of the hose or any possible chance of introducing yeast or microorganisms.  Being the upstream side of the filter this should not be a problem but remember we are about to bottle a wine in a sterile environment.  Try not to introduce any micro-organism: Think Cross Contamination!]

6.     Using the regulator adjustment, allow the pressure to slowly increase up to the designated pressure for the micron rating of the filter.  (Typically 18 PSI is sufficient for a 0.45 micron rated membrane that would hold 20 PSI wetted.  Do double check this number with your supplier in the event this rating changes since publishing of this article. )  The test pressure will be in the literature of the filter package or it can be obtained from your supplier’s technical department.  Be aware, some filters have the same hold pressure even though their micron rating may be different.  Be certain not to “slam” the filter with immediate pressure.  That action may rupture the filter media and that filter may not pass the test or perform the filtering function as designed and desired.

7.     Allow the pressure to rise slowly while monitoring both the pressure gauge on the filter housing and the gauge on the regulator supplying the compressed air or nitrogen.  There should be little or no discrepancies between them.  This also indicates the gas is flowing into the filter housing.  One may see a slight amount of water come through the down stream side of the unit though a bleed valve.   This is normal since some water may “push” off the outside of the pre-wetted filter. Do not disassemble the down stream side of the set up because it will compromise the sterility of the bottling.  [Do make sure an outlet for air is open on the downstream side of the filter so the indication of a pressure, on the up-steam pressure gauge, is not a false one caused by back pressure from a closed valve]

8.     Once the proper pressure has been achieved and both pressure gauges agree – turn the valve supply of the gas into the housing to the off position.  Record the pressure gauge and the time of day.  One may disconnect the gas supply at this time since it should not be needed anymore for this test.  Allow the filter, without any downstream back pressure, to hold the upstream pressure with only the dampened filter holding back the gas.  If the filter holds this pressure for the length of time obtained from the literature in the filter box for that cartridge or from the technical department for that filter, the filter passes the test!  [For clarification : It is the surface tension of the water in the matrix of the filter that is holding back the gas].

9.     Time the holding pressure for the designated time for that filter.

10.   At this time, double check to see that the pressure does show the proper pressure; then slowly open a back stream valve.  Make sure to listen to hear that indeed pressure is coming off the filter housing set up and that the gauge was not stuck at the desired pressure.  Do this slowly so the filter does not go through an abrupt change in pressure that may damage the filter media just proven to be appropriate for the function of sterile filtration.[ If it passed ]

11.   Record any data that may be required by the bottling department or winemaker showing the filter was tested and checked out ready for use.

12.   Double check that all the downstream areas are still attached and that their sterility has not been compromised.

13.   Start the flow of wine for the day’s bottling run

14.   Pull samples at different times of the day and test them under the microscope ( if equipped and your winery has the expertise ) to insure the designated function did its job and continues to the job.  Numbering pallets as you bottle is a smart operation in the vent you find a filter failure during a days bottling run.  { Not a norm typically by the way }.

15.   Some wineries, after the day’s bottling, will re-wet the membrane with water and follow the testing procedure again to confirm the integrity was not lost on the filter during the day’s run.   This give “back end assurance” as performed as expected and desired.

  The above test should be performed each time a new or stored filter is installed into the filter housing and each time you bottle.  In many instances winemakers are able to get 10,000 cases or more through their cartridge filters before compromising the sterile bottling conditions.  Your supplier will be able to guide you with knowledge on how many cases or steamings your cartridge filter will be able to withstand. Typically I become most concerned of the steaming so I will discard a filter after a certain number of steaming or after a certain amount of time under steam.

Supplemental Notes:

•     Perform this procedure, for the first time, on a day you do not plan to bottle or on a day you have plenty of time to think the process through – not being rushed.

•     Check with the cartridge supplier to determine if the filter purchased has a “steamable life span”.  If so be sure to record the amount of time each cartridge has been steamed and discard the filter when appropriate.

•     Make sure that only water is on the filter during the testing of the filter as other “contaminants” may give a false reading of passing the test.

•     Setting the filter housing up with a male quick disconnect at the top port will greatly improve the ease of attaching the source of the desired gas.

•     The author prefers nitrogen since some compressed air has oils or odors that may interfere with the wine or the testing process.

•     Many cartridge filters were designed for the pharmaceutical industry and they are made to very strict standards.  Handle them with care!

•     Wineries now have the luxury of purchasing a machine to perform this function; however they are not inexpensive and this process, when mastered, does not take long.  The results are inexpensive and easy to obtain.  What is the machine fails ?  Will you have the expertise / knowledge know?

Review:

•   Contact your supplier to review the Hold Test operation with them.

•   Make sure the filter assembly is cooled to room temperature before testing

•   Use Nitrogen to pressurize the unit.

•   Make sure the pressure reading is not caused or influenced by a downstream obstruction.

•   Be cautious of downstream Cross-Contamination.

A Word About the Hold Test:

  The hold test should be performed in the clean environment of the bottling room under strict standards and precise conditions.  Keeping a keen eye on the process for cross-contamination possibilities, potential sources of error and other out of the norm conditions will lead to the winemaker’s ultimate success each and every time this is done.  A sterile bottling will be achieved providing the consumer with fresh and consistent wine each and every time they relax with one of your products.  One can not express the importance of doing this procedure correctly.  The winery’s success depends on the proper execution of sterile bottling and that process rest heavily on testing the membrane before bottling and overall proper steaming of the complete bottling line.

Don’t Get Caught Off Guard During Wildfire Season

Cyndi

By: Michael Harding, Senior Risk Solution Specialist, Markel Specialty

Weather conditions and natural disasters occasionally take a toll on vineyards and other agricultural production systems. Due to climate change and recurring droughts, some of which are severe, the frequency and severity of wildfires is expected to increase. These risks highlight the need for winegrowers and winery owners to be as prepared as possible to reduce risk.

Putting Your Plan Together

  Many wineries may have already revisited their evacuation plans and filed them with their respective state agencies. Staying current of wildfire season developments can help enhance your ongoing planning and preparedness. Technology can also support your wildland fire planning and response. Additional planning resources by the American Red Cross are available at: www.redcross.org/get-help/how-to-prepare-for-emergencies/types-of-emergencies/wildfire.html

Steps to Take Before a Wildland Fire Event

•    Take a close look at your winery’s communication protocol for evacuations. Everyone should have a clear understanding of any community alarms that signal when you need to evacuate. Assign specific accountabilities to staff so everyone works collectively to achieve a positive outcome of protecting lives and property.

•    Work with your regional Forest Service to better understand emergency evacuation procedures in your area.

•    Coordinate with the American Red Cross, FEMA, and other emergency agencies to give them the locations of your evacuation sites. Invite your local fire department out as part of a fire pre-incident plan. They should be provided a map of your property, highlighting planned evacuation routes. They can also offer technical assistance to support your plan.

•    Prepare and post route maps for each site, including alternate routes. With a large fire, you may need to use “Plan B.”

•    Consider forming a cooperative agreement with another site to share resources and serve as an evacuation site.

•    Identify key equipment to be evacuated, including computers and other vital records. As part of your business continuity planning, programs should already have information backed up and stored remotely. But, in case you don’t, practice removing this equipment as part of your practice response.

•    Stock an ample supply of water and easily-prepared foods until rescue arrives.

Controlling Wildland Fire Exposures

  Wildland fires are one of the most catastrophic threats to wineries.  Protecting your structures from ignition and fire damage is an important program objective second only to an evacuation plan. Taking precautions ahead of time can help reduce the exposure of a wildfire intrusion. There are a number of proactive measures a winery can take to mitigate the property damage a wildland fire can cause.

  To support a fire adaptive community philosophy, the local fire department or authority having jurisdiction for your winery should require you to develop a landscape plan for your property. It is wise to seek their advice and incorporate their recommendations as you develop a plan specific to your location. You can learn more about fire adaptive community planning at the Fire Adaptive Communities, www.fireadapted.org

  According to the NFPA 1144 – Reducing Structure Ignition Hazards from Wildland Fires, fire protection plans should address four zones around a property.

What are the primary threats to property during a wildfire?

Research around property destruction vs. property survival in wildfires point to embers and small flames as the main way that the majority of properties ignite in wildfires. Embers are burning pieces of airborne wood and/or vegetation that can be carried more than a mile through the wind, they can cause spot fires and ignite structures, debris and other objects.

  There are methods for property owners to prepare their structures to withstand ember attacks and minimize the likelihood of flames or surface fire touching the structure or any attachments. Experiments, models and post-fire studies have shown structures ignite due to the condition of the structure and everything around it, up to 200’ from the foundation.  This is called the Structure Ignition Zone.

What is the Structure Ignition Zone?

  The concept of the structure ignition zone was developed by retired USDA Forest Service fire scientist Jack Cohen in the late 1990’s, following some breakthrough experimental research into how structures ignite due to the effects of radiant heat. 

The structure ignition zone is divided into three zones; immediate, intermediate and extended.

Immediate Zone

  The structure and the area 0-5’ from the furthest attached exterior point of the structure; defined as a non-combustible area. Science tells us this is the most important zone to take immediate action on as it is the most vulnerable to embers.

  START WITH THE STRUCTURES then move into the landscaping section of the Immediate Zone.

•    Clean roofs and gutters of dead leaves, debris and pine needles that could catch embers.

•    Replace or repair any loose or missing shingles or roof tiles to prevent ember penetration.

•    Reduce embers that could pass through vents in the eaves by installing 1/8” metal mesh screening.

•    Clean debris from exterior attic vents and install 1/8” metal mesh screening to reduce embers.

•    Repair or replace damaged or loose window screens and any broken windows. Screen or box-in areas below patios and decks with wire mesh to prevent debris and combustible materials from accumulating.

•    Move any flammable material away from wall exteriors – wooden pallets, mulch, flammable plants, leaves and needles, firewood piles – anything that can burn. Remove anything stored underneath decks or porches.

Intermediate Zone

  5-30’ from the furthest exterior point of the structure.  Landscaping/hardscaping – employing careful landscaping or creating breaks that can help influence and decrease fire behavior.

•    Clear vegetation from under large stationary propane tanks.

•    Create fuel breaks with driveways, walkways/paths, patios, and decks.

•    Keep lawns and native grasses mowed to a height of 4”.

•    Remove ladder fuels (vegetation under trees) so a surface fire cannot reach the crowns. Prune trees up to 6-10’ from the ground; for shorter trees do not exceed 1/3 of the overall tree height.

•    Space trees to have a minimum of 18’ between crowns with the distance increasing with the percentage of slope.

•    Tree placement should be planned to ensure the mature canopy is no closer than 10’ to the edge of the structure.

•    Tree and shrubs in this zone should be limited to small clusters of a few each to break up the continuity of the vegetation across the landscape.

Extended Zone

  30-100’, out to 200’. Landscaping – the goal here is not to eliminate fire but to interrupt fire’s path and keep flames smaller and on the ground.

•    Dispose of heavy accumulations of ground litter/debris.

•    Remove dead plant and tree material.

•    Remove small conifers growing between mature trees.

•    Remove vegetation adjacent to storage sheds or other outbuildings within this area.

•    Trees 30 to 60’ from the structure should have at least 12’ between canopy tops.

•    Trees 60 to 100’ from the structure should have at least 6’ between the canopy tops.

If an Evacuation Becomes Evident

•    If possible, identify the location and direction of the fire event. Remain cognizant that this can quickly change direction and speed.

•    Clearly explain your evacuation procedures to all that may be involved.

•    Identify special medical needs and gather emergency equipment and necessities, including trauma supplies for ready access.

•    Designate enough vehicles to evacuate everyone safely. Reinforce safe driving practices with all drivers.

•    Equip staff with emergency communications equipment (cell phones, walkie-talkies, whistles, flares, colored smoke canisters, etc.). Ask your local jurisdiction authority for suggestions.

•    Load key equipment, vital records, food, and water.

•    Ask qualified associates to disconnect and move LP gas tanks to a safer location, such as a gravel lot, or follow the manufacturer’s instructions to empty the tanks.

•    Warn firefighters of underground fuel storage or LP gas tanks before you leave.

  Making your facility fire resistant can help reduce property loss. However, keep in mind that these steps should be done only by assigned staff in conjunction with an evacuation and never require or allow staff to remain behind. Close and secure all doors and windows once combustible materials have been moved away from these openings.

•    Wet down buildings and roofs. There are commercial grade fire retardant products available that can help support your efforts to protect your property. But do your research ahead of time; and don’t let the application of these products reduce the priority of evacuating.

•    Have qualified personnel cut down trees in the fire path, bulldoze a firebreak, and cut field grass as short as possible.

•    Remove brush and dry vegetation near buildings.

Fire evacuation – What you need to know

  During wildfire season, you may be forced to evacuate in a hurry. People are your first priority; to include guests, staff and firefighters. Most fire evacuations provide at least a three-hour notice; but due to the scope of your operation, you may need to do it sooner. Take proactive steps before and during an evacuation to reduce anxiety and avoid injuries. Plan, prepare and practice.

Filing Claims

  In the event your area experiences a wildfire event, it is highly likely it will not only be monitored by your insurance agent, in addition to your insurance company. Pre-loss documentation, such as video recordings and pictures of buildings, business personal property inventories, should be up to date and included as part of your evacuation materials. Working with your agent is a great resource to understand what might be necessary to help with documentation, if you should need it.

Reference

•    NFPA 1144 – Reducing Structure Ignition Hazards from Wildland Fires, 2018 Edition. National Fire Protection Association. Quincy, MA 02169, 2018

•    Fire Adaptive Communities. Fire Adapted Communities Learning Network.

      www.fireadaptednetwork.org

•    Wildfire Safety.http://www.redcross.org/get-help/how-to-prepare-for-emergencies/types-of-emergencies/wildfire.html. © 2019 The American National Red Cross

  This document is intended for general information purposes only, and should not be construed as advice or opinions on any specific facts or circumstances. The content of this document is made available on an “as is” basis, without warranty of any kind. This document can’t be assumed to contain every acceptable safety and compliance procedures or that additional procedures might not be appropriate under the circumstances.  Markel does not guarantee that this information is or can be relied on for compliance with any law or regulation, assurance against preventable losses, or freedom from legal liability.  This publication is not intended to be legal, underwriting, or any other type of professional advice.  Persons requiring advice should consult an independent adviser.  Markel does not guarantee any particular outcome and makes no commitment to update any information herein, or remove any items that are no longer accurate or complete.   Furthermore, Markel does not assume any liability to any person or organization for loss of damage caused by or resulting from any reliance placed on that content.

What To Do After a Virtual Trade Show

Cyndi

By: Susan DeMatei and Nathan Chambers

Chances are you’ve attended a virtual conference by now. Perhaps it was your first, or maybe you’re a seasoned pro. In either case, thanks to the ongoing pandemic and the reoccurring “Stay at Home” directives, virtual events are likely going to be here for a while. And why not?

PGI.com reports that through video meetings, businesses can reduce travel costs by 30%. According to the Bizzabo Post Covid-19 Event Outlook Report, an overwhelming 93% of organizers plan to invest in virtual events moving forward.

  Unlike in-person conferences, you have to work a bit harder to get the most value out of this time when they’re online. Here are some tips for things you can do after the conference to maximize your efforts.

Contact People You Met

  68% of B2B marketers use in-person events for lead generation initiatives. This data point is especially noteworthy considering that AdStage reports 73% of marketers prioritized lead quality. Meaning, one of the vital elements of any conference is the chance to connect, make new friends, engage with old colleagues, and form new relationships that will help you both personally and professionally.

  Networking is more natural in person. And typically, when you go to a conference, you leave with a stack of business cards that sit on your desk as a reminder to follow up on these connections.

  But, this printed reminder doesn’t exist with a virtual conference. It is up to you to take notes and forward contact information to continue the conversation.

  Hopefully, you kept a list of people you spoke to or exchanged chat messages with during the conference. Maybe you wanted to ask the keynote speaker a question, but you didn’t have time, or your kid’s virtual education crashed your network the morning of the breakout session you wanted to attend!

  Either way, make a list of people with whom you would have connected and reach out to them.

  Whova, the popular event software, has some suggestions to stay in front of your expanded network while the event is still fresh in everyone’s mind. They suggest doing the following in the first three days after an event:

•    Email your event contacts with thank-yous or requests for further conversation.

•    Search social media platforms for mention of the event or hashtags; connect to individuals talking about the event.

•    Cross-reference your new connections on LinkedIn referencing the event.

•    Double (and triple) check your notes from the event to make sure you organize and attend any post-event meetings/calls you planned during the event.

  Send them a note and set up some time to connect, whether over the phone, a socially distanced coffee, or even with Facetime. If you wait and let ideas and memories fade, you’ll be cheating yourself out of a great opportunity.

Grow Your Database

  How often do you look up a business contact only to find out they’ve changed positions or are at a new company? As you reflect and review your day(s) at the conference, you undoubtedly made some new contacts and reconnected with past ones. Take a few minutes to update both your personal as well as professional mailing list.

  Make sure you’ve got updated phone numbers, email addresses, and current employers. When doing this, make sure to update contacts on your phone.

  If you add or update people to your company database, make sure to use a tagging system or segmentation note. This can be something as simple as “XYZ Trade Show Mar_21”. As we all know, segmentation is a huge asset when it comes to recontacting someone. Having information could be critical if you want to send a follow-up email to people you met during a breakout session or event organizers. Spending an hour detailing notes of conversations and contact information will pay dividends for you in the future.

Knowledge Sharing

  Maybe you went as a group or were the only one who had the privilege of attending the conference. Chances are, there are others in your organization that could benefit from what you heard.

  Make sure to review your notes and any PDF’s distributed as part of the conference. Set some time to meet with your team and your supervisor to go over the highlights. Discuss new ideas that you want to try, new strategies on an old problem, or the conference in general. Also, give your team the floor to ask questions and probe what you heard.  

In Case You Missed It

  Bizzabo reports that over half (54%) of virtual event registrants convert to virtual attendees. Even when we attend, we can’t be in three breakout rooms at the same time. So almost all conferences supply links to the videos of the sessions.

  Check the conference website to see if the sessions you missed are now available for viewing. Recordings of new portions of the conference originally live-streamed may have been added, giving you multiple opportunities to review what went on at the conference. Don’t forget to share the links with your team so they can view the information. 

Get Involved

  Now that you’ve attended the conference, updated your mailing list with new contacts and old friends, met with your team and shared your learnings, and watched the videos of sessions missed and discussions you wanted to remember, there’s just one more thing left to do. Offer feedback via social media or thank the organization, and look for opportunities with future conferences. 

  If the conference sent out a survey to attendees, take it and give honest feedback and suggestions. Virtual meetings are relatively new for everyone, so any insight or tips we’re sure would go a long way. Also, consider getting involved. If you or someone on your team wants to plan next year’s event, reach out to the organizers.

  As with most things, the more engaged and thoughtful you are before, during, and after the conference, the more rewards you will see.

  Susan DeMatei is the President and Nathan Chambers is an Account Director at WineGlass Marketing, a full-service direct marketing firm working within the wine industry in Napa, California.  www.wineglassmarketing.com