Category: Vineyard Info

A Simple Solution for Modern Viticulture 

By: Adam Setzler

While established vineyards are hearty and may not require as much water as some other crops, growers know a steady flow of the essential resource – especially at certain times of the year – is vital for growing high quality grapes. And, we know nature doesn’t always deliver precipitation when it’s needed. On top of the stress of weather, there are so many additional challenges when it comes to managing acres of vines – labor, disease and pest prevention, pruning and harvesting, among many others. All these factors can be a lot to tackle from sunup to sundown, and some days beyond.

  This is where precision farming – specifically installing and mastering the use of irrigation management tools – can provide solutions to help care for the grapes and streamline the day-to-day management of the vineyards to keep everything as simple and efficient as possible. With the use of technology, irrigation systems can be easy to navigate and provide benefits beyond creating a reliable source of water to the vineyard.

  So, how can growers choose the right irrigation control system? There is a fine balance to keep. It’s important to choose the system that’s a sound investment in equipment and technology while also matching the vineyard’s management style, and of course keeping business margins in mind. Here are five priorities growers should consider when searching for the right precision irrigation automation system.

Precision

  Water management is a critical concern for growers, especially with increasing environmental and regulatory pressures. According to the USDA, agriculture consumes approximately 80% of the nation’s water supply, and traditional irrigation systems are responsible for significant inefficiencies, with up to 50% of water lost due to evaporation, runoff or overwatering. That’s why it’s important for growers to choose an irrigation control system like Toro’s Tempus Ag that can deliver water in the most precise way, making every drop count. Controlling the water and being able to irrigate when and where it’s needed most gives growers a double benefit – environmental sustainability and more cost-effective operations.

  Some irrigation automation systems have smart scheduling capability – the ability to manage and adjust the irrigation system in real-time from a smartphone, tablet or computer – which will help growers keep water usage precise. Other equipment that will help make an irrigation system even more precise are soil moisture monitors, rain sensors and air temperature sensors. When looking for the right irrigation control system, growers should make sure the system they choose supports all the additional technology they want to incorporate. While tools like soil monitors and weather sensors may seem like extra bells and whistles that aren’t needed, they provide important information so growers can make data-driven decisions and get the most out of the investment into an irrigation automation system.

  By reducing unnecessary water use and streamlining irrigation practices with precision technology, growers will conserve water, lower energy costs, and improve the sustainability of their operations, ultimately boosting productivity and profitability.

Labor Efficiency

  Managing a workforce can be a big part of running a vineyard. With staffing shortages and a seemingly never-ending daily to-do list, labor can be a big challenge. However, a new irrigation control system can maximize labor efficiency and reduce workforce needs, which can help many growers who are burdened by the scarcity of skilled workers. This is especially beneficial for growers who depend on manual labor for critical tasks like irrigation. Labor is also a large expense for growers. According to the USDA, hired labor accounts for approximately 12% of all farm production expenses, making labor-intensive manual irrigation a significant operational cost. Installing a precision irrigation automation system can help reduce labor and the operational costs that go with it. Plus, having digital management tools also benefits the employees who continue working in the vineyards, minimizes workers’ exposure to hazardous conditions and giving them, their families and the growers peace of mind.

Simplicity

  When adding a new irrigation automation system, growers should consider how easy it is to use the new tool. Ultimately, the goal is that new technology will simplify operations, so choosing an irrigation control system with a user-friendly interface and simple design will ensure growers feel comfortable and at ease. Of course, any new system will require a little up-front time to learn and program the system, but minimizing the effort required for the set-up by selecting an easy-to-use system helps the investment pay off quickly.

  Smart technologies can also make irrigation management even more simple. An irrigation control system that is accessible through a smartphone or tablet allows growers to control water usage in the vineyard any time and from anywhere. For growers who are looking for more freedom, an irrigation system that is supported by on-the-go technology is a way to know their vineyards are well cared for, even when they aren’t at home.

Reliability

  Reliability is also important to consider when choosing an irrigation automation system. When it comes to getting tasks done, growers need confidence they can rely on the technology to work correctly. After all, a new investment shouldn’t make an operation harder by constantly needing repairs. Growers should go with a brand they trust – one backed by expertise and dependable services and devices. Irrigation control systems can reduce risk associated with human error and minimize the need for manual intervention, saving time and optimizing water usage, so if a grower can’t trust a system to work, they won’t reap the benefits of the investment.

  Reliability goes beyond the trust factor. Growers should also consider cut-and-dry factors such as if a control system retains memory even during power outages, and how much regular system downtime is required. Choosing a system that is reliable provides a smart, sustainable approach that lets growers focus on the big picture.

Flexibility

  While expansion may not be a high priority for all growers, it’s an important factor to consider when installing an irrigation automation system. Choosing a system that can be flexible and support a growing vineyard allows for a streamlined operation with endless possibilities. Making an investment in a flexible control system that can grow and change with an individual operation is imperative. It’s impossible to know what the future holds, so choosing a system that can be expanded sets a grower’s future up for success.

  No matter where a vineyard is located, water management is a high priority. While there are many factors to consider when adding any type of equipment to a vineyard, growers can keep these five priorities in mind when choosing an irrigation control system to feel confident about their investment. With the help of technology, precision irrigation can reduce labor and energy costs, optimize water usage and minimize maintenance, all leading to long-term savings and increased profitability.

By: Alyssa L. Ochs

As we kick off the new year, sustainability is top of mind for many vineyards. Lots of vineyard owners are turning to biologicals and organics to rely less on synthetic chemicals while promoting healthier soil and improving grape quality. Using natural, chemical-free methods in the vineyard makes it possible to manage diseases and pests while enhancing biodiversity and attracting consumers who appreciate environmentally conscious wine options.

  We connected with two companies working in this space to learn more about how they help vineyards improve their sustainable growing practices while promoting environmental conservation.

General Benefits of Biologicals and Organics

  An increasing number of consumers are seeking sustainably produced wines, pushing market demand for biodynamic and organic options. Research has shown that grapes grown organically may have improved flavors and higher quality. This may be because organic practices promote a healthy soil ecosystem that naturally controls pests and allows beneficial microorganisms and insects to thrive in a biodiverse environment.

  Incorporating biologicals and organics in the vineyard reduces your operation’s overall environmental impact by eliminating chemical fertilizers and pesticides. These products are notorious for seeping into waterways over time. Meanwhile, when vineyards use organic matter from cover crops and compost to enrich the soil, they often notice improved water retention and nutrient absorption in grapevines. Sustainable practices benefit a vineyard’s long-term health, preserving vines for future generations to grow and produce wine.

  Organic and biological viticulture often involves revamping soil management strategies through composting, cover crops and green manure to adjust nitrogen levels. It also addresses disease and pest control through microbial applications, biological controls, pruning and irrigation. The two companies we spoke to are excellent examples of naturally effectively addressing pests and plant nutrition concerns. Weed management with mechanical tools or hand-weeding, as well as mulching around the base of vines, can also support chemical-free vineyard practices.

JH Biotech Vineyards Solutions Microbial Fertilizers

  One environmentally conscious agricultural company that vineyards should know is JH Biotech, Inc. Founded in 1987 and based in Southern California, JH Biotech is a green science leader offering plant and animal nutrition products and microbials. The company’s mission is “to create environmentally responsible natural, organic and biological products for plant health, pest management and animal well-being.”

  JH Biotech’s product manager for biologicals, Miguel Silva, told The Grapevine Magazine about the advantages of agricultural microbial fertilizers over chemical fertilizers. He explained that chemical fertilizers act as plant food, quickly providing the nutrients needed for crop growth, leading to rapid plant development. In contrast, microbial fertilizers function through microorganisms as the main component, utilizing the active functions of microbes to improve soil structure, decompose organic matter and promote nutrient cycling.

  “While chemical fertilizers show results in a short period of time, they can also lead to soil degradation due to environmental factors and antagonistic interactions between elements,” Silva said. “The application of microbial fertilizers can improve soil degradation, making it easier for plants to absorb chemical fertilizers. Because of the growth patterns of microorganisms, their effects last longer than those of chemical fertilizers. If the soil contains a lot of insoluble nutrients, microbial fertilizers enhance the efficiency of chemical fertilizers, effectively reducing the amount of chemical fertilizers needed. Additionally, the various functional substances secreted by microorganisms not only enable crops to more efficiently utilize chemical fertilizers and soil nutrients, but also produce enzymes and antibiotic substances that offer additional benefits beyond those of chemical fertilizers, leading to healthier plant growth and higher yields.”

Microbial Fertilizer Effects and Implementation

  Silva shared that agricultural microbial products primarily consist of beneficial microorganisms, including fungi, bacteria and actinomycetes, which provide direct and indirect benefits to crops. He said a direct benefit is that beneficial microbes can colonize the plant’s leaf surface and root zone. This means that in sufficient numbers, microorganisms can occupy space and prevent pathogenic microbes from reaching the plant surface, thereby creating a protective barrier. One of the many indirect benefits is that the microbes enhance nutrient availability to plants.

  “Some beneficial microorganisms can attract free nitrogen from the air, and when they die, they release nitrogen for the plant’s use,” Silva explained. “Additionally, they can produce organic acids that release bound nutrients like calcium and phosphorus, making these nutrients more accessible to the plant. Moreover, they produce various amino acids, peptides and natural growth stimulants, which enhance photosynthesis, promote cell division and secrete enzymes. These enzymes, which are functional proteins, can break down difficult-to-decompose organic materials in the soil, such as cellulose and chitinase, which in turn helps to reduce harmful organisms in the soil.”

  We also discussed with Silva how microbial fertilizers don’t require growers to change their farming practices. Microbial fertilizers are an excellent supplement whether you use conventional or organic farming methods.

  “In conventional farming, microbial fertilizers can improve the efficiency of chemical fertilizers, making the soil and the crop surfaces healthier,” Silva said. “In organic farming, microbial fertilizers can help quickly incorporate hard-to-decompose organic fertilizers into the crop’s nutrient cycle. The only necessary adjustment is that the application of chemical fertilizers in conventional farming can be reduced by more than 15 percent. In organic farming, the use of microbial fertilizers promote healthier plant growth, thereby reducing the need for some organic agricultural inputs, which can lead to noticeable savings in management costs.”

Microbial Fertilizer Costs, Storage and Use

  When properly managed, the benefits of using microbial products will typically far exceed the cost of applying them. This is because multifunctional microbial fertilizers can reduce or replace other products your vineyard uses for fertilizing and pest control.

  “Numerous studies have shown that applying microbial fertilizers can increase crop yield by at least 15 percent and improve the quality of agricultural products, while also reducing pesticide and chemical fertilizer usage by 15 percent,” Silva said. “The improved quality of crops allows for higher selling prices, and increased yields result in greater profits. Additionally, the special functions of microbes provide crops with systemic disease resistance, further reducing the need for pesticides.”

  Silva also mentioned how microbial fertilizers must be stored in cool and dry places, similar to chemical fertilizers and pesticides.

  “For microbial fertilizers that use Bacillus spp. as the main component, they are relatively easy to store because Bacillus can produce dormant spores called endospores,” Silva said. “If stored in dry and cool conditions, they can last for two to three years. Specific Bacillus strains may have more than three functions, such as nitrogen fixation, cellulose degradation and lysozyme production, or phosphorus solubilization, IAA production and siderophore formation. Therefore, choosing multifunctional microbial fertilizers can reduce the use of other agricultural inputs, thus improving the ease of application. For other agricultural microbial products, it is essential to ensure that most of them can be mixed with water, whether they are in water-soluble powder or liquid form. However, microbial products composed of species other than Bacillus often face challenges with long-term storage. Hence, when applying beneficial microorganisms such as Trichoderma spp. or mycorrhizal fungi, which are fungi-based, they should be used as soon as possible for optimal effectiveness.”

Pacific Biocontrol Vineyard Solutions Natural Control for Mealybugs

  Another company worth learning about as you shift vineyard operations toward biologicals and organics is Pacific Biocontrol. Established in 1985 and headquartered in Vancouver, Washington.Pacific Biocontrol is a pioneer in manufacturing and improving pheromone-based management systems worldwide. The company’s mission is “to increase the use of its mating disruption formulations by increasing efficacy and decreasing costs to the grower.”

The Prevalence of Mealybugs in Vineyards

  Peter McGhee, Ph.D.,  Pacific Biocontrol’s president and director of research and development, told The Grapevine Magazine about his company’s work with vineyards to control vine mealybugs. Mealybugs are a significant concern for grape growers, and Pacific Biocontrol offers a sustainable solution to control them.

  McGhee joined Pacific Biocontrol in 2018, with 21 years of education and 24 years of field experience with expertise in pheromone mating disruption. He possesses a B.S. in biology and a M.S. and a Ph.D. in entomology. In addition to being president, he is the company’s Midwest representative.

  “Mealybugs infest grape clusters and feed on fruits,” McGhee said. “They exude honeydew, a sugary substance, onto grapes which increases fungal growth making them unmarketable. More importantly vine mealybug transmit grapevine leafroll virus (GLRaV) that kills vines. There is no cure once a vine is infected. Infected vines must be removed to prevent further spread throughout the vineyard by mealybugs.”

  Mealybugs are not a new pest, as they have been nominal grape pests for many years, with insecticides traditionally relied on to control them.

  “Vine mealybugs were discovered in California in the mid 1990’s, and it is now found throughout North America,” McGhee said. “Many of the older broad-spectrum insecticides used to manage mealybugs have been delisted, and the new insecticides have limited windows of activity and efficacy against these pests. Grape-growers are challenged with properly timing the remaining management options economically. Thus, we have seen dramatic increases in mealybug infestations.”

How ISOMATE VSB Works in Vineyards

  McGhee told us how ISOMATE VMB, a behavior-modifying biochemical/pheromone, disrupts the mating patterns of vine mealybugs to suppress this problematic pest and make mating less successful. This suppression helps protect grapes but does not kill mealybugs. Instead, it prevents them from mating and keeps mealybug populations low throughout the entire season with just one application.

  “Normally, female vine mealybugs release a species-specific sex pheromone which attracts male mates,” he said. “The male follows the pheromone odor trail to the source, a female. Mealybugs rely on odor more than vision. Once mated, the female lays an average 300 eggs, which can result in over 100 billion offspring by the fifth generation if unchecked! ISOMATE VMB releases millions of times more pheromone than individual female mealybugs. The males cannot find the individual females odor trail due to these higher concentrations released by ISOMATE VMB. The best strategy is to use mating disruption each year preventatively to maintain mealybug populations at very low levels and prevent outbreaks that require additional insecticide treatments.”

  Organic grape growers can use this technology without compromising their commitment to chemical-free vineyards. ISOMATE VSB is certified by the EPA National Organic Program (NOP) and the Organic Materials Review Institute (OMRI). 

  “Both conventional and organic growers can use ISOMATE VMB to successfully manage their vineyards,” McGhee said. “Sex pheromones fit well in existing pest management programs and do not impair natural enemies that provide beneficial biological control of mealybugs. ISOMATE VMB is a win/win for all grape growers.”

By: Becky Garrison

In recent years, a growing number of Pacific Northwest wineries have added a pinot noir rosé wine to their portfolio.

  Aaron Lieberman, winemaker for Iris Vineyards in Springfield, Oregon, notes why this grape is particularly well suited for producing rosé wines, “Pinot noir grapes develop desirable flavors at lower sugar concentration than most other red varieties and, if grown in a truly cool climate, can have ripe flavors and the chemistry (pH, TA, Brix) we want at the same time.”

  Moe Momtazi, founder of Maysara Winery and Momtazi Vineyards in McMinnville, Oregon, adds, “Pinot noir, being a finicky and delicate grape varietal, thrives in cool climates and is the ideal grape to be grown in places like Oregon’s Willamette Valley.”

  According to Drew Voit, founder/owner/winemaker at Harper Voit in McMinnville, Oregon, “Pacific Northwest pinot noir rosé wines are probably largely different because there isn’t a huge amount of rosé from elsewhere made from pinot noir, so the approach and the resulting style is specific to the Willamette Valley.” In his estimation, “Pinot noir tends towards a coarse phenolic structure when at the ripeness levels that we want for rosé.” He finds these characteristics can be minimized by whole cluster pressing and aiming towards a style that is light and bright rather than skin soaking or a saignee method where bitterness could be an issue. The ensuing result is a wine that will be very light in color, often with barely a hint of pink in some vintages when compared to rosé wines made using other varietals.

  In addition to producing world-class pinot noir grapes, Oregon’s Willamette Valley has the distinction of being home to more certified B Corp wineries and vineyards than any other region in the world. Also, Oregon may generate only approximately two percent of all wine produced in the United States, but it’s home to 52 percent of U.S.-based Demeter-certified biodynamic wineries. Momtazi reflects on how this ethos informs his wine. “Aside from the cool climate influence, when your approach to farming is holistic and eliminates the use of chemicals and minerals to work in tune with nature, this approach adds another layer to a healthy and delicious fruit that other farming methods lack.” His NV sparkling pinot noir rosé is made with 100 percent pinot noir grapes that are balanced with high-tension acidity and minerality. The fine bubbles keep the aromatics tight with a clean finish of dried cranberries, pomegranate and wild strawberries.

The Importance of Vineyard Block Selection

  When selecting the particular pinot noir grapes used in making rosé wines, Voit wants to use areas of a given vineyard that tend towards large berries and heavier yields. Often, he chooses areas shaded by nearby trees or areas of low vigor. This way enables them to get great flavor development at low sugar levels and makes wines with better flavors, but with the alcohol and acidity levels, they want for the wine.

  Those vineyard blocks that produce the best pinot noir grapes for rosé wines also might produce red wines that are less impressive due to possible factors such as shade, low vigor and higher yields. According to Voit, “It is often an opportunity to make both better rosés and better red pinot noir wines from a vineyard by recognizing which blocks and sections are best suited to our goal.”

  Before pruning, Lieberman chooses specific areas of the vineyard to source rosé. These areas are allowed to have higher yields. Also, they avoid removing as many leaves as they do for red wine production. The limited leaf removal leads to slower and less accumulation of anthocyanins. This practice, along with choosing an area of the vineyard that is slow to ripen, leads to longer hang time and riper flavors once we do pick.

  Dan Diephouse, co-founder and co-winemaker at Corollary Wines in Amity, Oregon, observes the variety of expressions in sparkling pinot noir rosé varies between different sites, clones and styles is amazing. They look for late-ripening, marginal sites and clones that preserve the acidity they love in bubbles. Also, they eschew a lot of the Dijon pinot clones, as they’re selected to ripen early. Unless they’re in a cold site, they lack the acidity they want.

  In terms of specific clones, they love working with the old vine Wadenswil and Upright at Cattrall Brother’s Vineyards in the Eola Amity Hills. Diephouse opines, “The Wadenswil produces this beautiful savory raspberry leaf, and the Upright is more in the dark strawberry range. They’re both stunning on their own and in our blends. The Mt. Eden from Lonesome Rock vineyard also makes amazing bubbles with dark blue fruit.” 

  Field blends also play an important role in crafting their rosé wines. At Momtazi Vineyard, they work with a field blend of different pinot noir clones, which creates complexity. Also, they use a technique called carbonic maceration to coax out the fruit and spice without too much phenolic/tannin extraction.

  Corollary Wines’ Cuvée One rosé is meant to be a snapshot of the vintage and the valley, blending five or six different vineyards and eight to 10 different base wines. When they make their Cuvée One rosé, they’re always making base wines with the express purpose of making a rosé. Diephouse states, “We’re picking at slightly higher brix for riper flavors (19-20), destemming the fruit and doing a three- to six-day cold soak. We find ourselves typically blending in very linear chardonnay or pinot blanc to the wine, as it builds length and texture, with our most recent blend being 70 percent pinot noir, 15 percent chardonnay and 15 percent pinot blanc.”

Best Pinot Noir Clones for Producing Rosé Wines

  While Voit has found success with most pinot noir clones in making rosé wines, he has a personal preference for Dijon 113 and 114 when possible. “Those clones tend to produce a lighter, lower tannin and more peach/apricot/nectarine flavor profile, whether they are made into red wine or rosé. I think those flavors are terrific in light, bright, dry rosés,” Voit reflects. Also, he likes making sparkling wines from those clones for the same reason. That said, he finds that the particular clone is less important than selecting the ideal sections of the vineyard.

  Cameron Bower, owner of Ghost Hill Cellars in Carlton, Oregon, finds that their Dijon 115 clone has always been their go-to clone for rosé from their vineyard. He said, “It is well suited for our Willakenzie soils and delivers great fruit flavors, but with the level of acidity required to deliver a world-class rosé.” They pick these grapes two weeks earlier than the pinot and pay a lot of attention to the time spent on the skins so that they can deliver a consistent wine across vintages. Along those lines, Lieberman prefers Pommard and Dijon 115 to be the most desirable clones for rosé and blanc de noirs.

Washington State and BC Pinot Noir Rosé Wines

  While the Willamette Valley produces the majority of PNW pinot noir rosé wines, select Washington State and British Columbia producers also make a pinot noir rosé wine.

  Jason Fox, owner/winemaker of Lagana Cellars in Walla Walla, Washington, states that no matter where grapes are grown, they will show off the region’s terroir. “In Oregon, you may have light, quaffable rosés comparable to Sonoma Coast or Burgundian styles. In Washington, where we are located, the higher temperatures, more sunlight and lower rainfall results in bigger, more fruity styles reminiscent of Alsatian or Napa versions.”

  The particular vineyard where they source their grapes sits atop a small bench in the foothills of the Blue Mountains. The elevation is 1,750 feet ASL, making it currently the highest-planted commercial vineyard in the valley. Fox finds this location is pretty solid for growing pinot noir because it has very good air drainage, as it is both higher and sits on a small bench in the topography. In addition, it receives significantly more rainfall throughout the year due to its location closer to the Blue Mountains. Also, the hot and dry summers in the valley allow them to grow this grapevine at tonnage levels much higher than in the Willamette Valley.

  Also in Walla Walla, Patterson Cellars produces a pinot noir from the Rattlesnake Hills area of Washington State, which is usually about a 50/50 blend of Pommard and Dijon clones. Assistant winemaker Eric Peterson finds that pinot noir’s more delicate aromas and flavors lend themselves beautifully to the sparkling rosé they make out of those grapes.

  Moving north to Vancouver Island, Alexandre Guertin, proprietor of Beaufort Vineyard, and Estate Winery in Courtenay, British Columbia, points to how BC’s climate gives their pinot noir rosés a unique twist. “Our cool nights and long growing season help the grapes keep their bright acidity while also showing off vibrant fruit flavors,” he said. This Mediterranean climate presents challenges like cool, wet springs, which can impact flowering and fruit sets, as well as a longer growing season that requires careful vineyard management to ensure full ripeness. Also, disease pressure, particularly from botrytis and mildew, is another ongoing concern in this humid environment. However, in Guertin’s experience, the very qualities that make pinot noir difficult — its thin skin, sensitivity to climate and low yield potential — are what allow it to reflect the subtleties of its terroir so vividly.

  Chris Turyk, sales and marketing director for Unsworth Vineyards in Mill Bay, British Columbia, observes how, due to the Cowichan Valley’s decidedly cool climate, not every block of every vineyard can perennially ripen suitably for red pinot noir. “By having a robust sparkling wine and rosé program, we can tailor each vineyard and each block to produce fruit suitable for those three styles,” he notes.

The Different Styles of PNW Pinot Noir Rosé Wines

  In Rickreall, Oregon, Left Coast Estate’s pinot noir rosé wines point to the diversity of styles that can be produced from pinot noir grapes. In particular, they do a reserve level rosé made from 100 percent pinot meunier that’s entirely fermented in concrete Noblot eggs. Joe Wright, the director of viticulture and winemaking, describes the unique feature of this process.

  “We like using the Noblot eggs due to the unique effect they have on the wine during the fermentation process,” Wright said. “The shape of the eggs is similar to the wine glass and allows for lees to stick to a much wider range of the fermentor. The lees will settle on any slope under 90 degrees, and the entire bottom half of the fermentor will be coated in lees. The power of the fermentation will naturally rotate the wine around in the fermentor, similar to a person swirling their wine glass, and this motion will provide ample lees contact with the wine, which creates more body and structure. The eggs are made of concrete, and concrete is porous, which allows the fermentor to breathe and let in very small amounts of oxygen. This is similar to the process of a cork, where small amounts of oxygen ingress can allow the wine to mature and develop slowly without the risk of major oxidation spoiling the wine.”

  Their two other rosés include an estate rosé, a blend of pinot noir, pinot meunier and pinot blanc built for ageability, which they release a year late, thus bucking the trend of quick-turn rosés. Also, their brut rosé of pinot Meunier spends four years on tirage and is made in the methode champenoise style.

Practical Applications & Economic Benefits

By: Andreea Botezatu, PhD – Department of Horticultural Sciences, Texas A&M University

Verjus, an acidic juice derived from unripe grapes, has a history dating back to ancient Persia and the Middle East, where it was prized for both culinary and medicinal purposes. Today, it is gaining renewed attention in the winemaking industry as a sustainable and versatile tool. Known for its culinary applications, verjus also offers practical advantages for addressing challenges such as high pH and low acidity in wines from warmer regions affected by climate change. This article talks about the history, health properties, winemaking applications, and economic benefits of verjus, highlighting its potential as both a winemaking aid and a standalone product.

History and Health Properties of Verjus

  Originating from the French term “vert jus,” meaning “green juice,” verjus has been a staple in European cuisine since the Middle Ages. It was extensively used in sauces, condiments, and for deglazing dishes. In Middle Eastern cuisines, such as Lebanese and Persian, verjus—known as husroum and ab-ghooreh, respectively—remains integral, especially in dishes like Shirazi salad. Currently, verjus is seeing a resurgence in the western world, being particularly popular with mixologists who use it to enhance acidity and flavor complexity in various cocktails and mocktails.

  Historically, verjus was believed to possess medicinal properties, including immune system stimulation, reduction of stroke risk and high cholesterol, and promotion of liver health. Rich in antioxidants and organic acids, it has been linked to digestive health, anti-inflammatory effects, and the reduction of oxidative stress.

  Modern scientific research reinforces these benefits, identifying bioactive compounds such as phenolic acids, flavonoids, and tannins in verjus. These compounds not only enhance its health-promoting properties but also contribute to its antioxidant capacity, which can improve wine stability during aging.

High pH Challenges

  Hot climates like Texas pose significant challenges for winemaking due to the natural ripening process of grapes under high temperatures. In these conditions, sugar accumulation accelerates while malic acid levels decline, resulting in grapes with high pH and low acidity. These characteristics can lead to microbial instability, lack of freshness, and diminished wine quality. Verjus, derived from unripe grapes, offers a natural and sustainable solution. Its high acidity and balanced organic acid composition make it an effective tool for lowering pH and improving wine stability and sensory quality. By utilizing grapes typically removed during cluster thinning, verjus not only addresses the challenges of high pH but also enhances sustainability in vineyards and wineries.

Verjus as a Winemaking Tool: Chemical and Sensory Impact of Verjus

  Verjus’s unique composition offers a valuable and sustainable alternative to conventional acidifiers in winemaking. Its high acidity, low sugar content, and pH ranging from 2.2 to 2.7 make it especially suitable for addressing the challenges of high pH and low acidity in wines, issues that are increasingly prevalent in warm-climate wine regions. Key components of verjus include significant levels of organic acids (malic and tartaric acids), phenolic compounds, and antioxidants, which collectively enhance its functionality in winemaking.

1. Acidity Adjustment: Verjus is highly effective in lowering pH and increasing titratable acidity in both musts and finished wines. Studies on varieties such as Muscat Canelli and Syrah have demonstrated that pre-fermentation additions of verjus ranging from 11% to 17.5% by volume achieved optimal pH levels for balanced wines. For instance, in a trial with Syrah, the addition of verjus reduced the pH from an initial 4.16 (indicative of poor stability and susceptibility to microbial spoilage) to a desirable 3.60, resulting in improved mouthfeel, color stability, and overall wine quality. Similarly, in Muscat Canelli, verjus effectively reduced pH while elevating titratable acidity, ensuring wines exhibited enhanced freshness and vibrancy.

2. Alcohol Reduction: Replacing a portion of ripe grape juice with verjus during fermentation not only addresses pH issues but also reduces total sugar content. This leads to a decrease in the alcohol content of the resulting wine, making verjus a natural tool for producing lower-alcohol wines.

Lowering alcohol levels in wine has become an increasingly desirable goal for several reasons. Globally, organizations like the World Health Organization (WHO) advocate for reducing alcohol consumption as part of broader health initiatives, citing concerns about excessive alcohol use and its impact on public health. In parallel, consumer preferences are shifting, with a growing demand for lower-alcohol and non-alcoholic beverages. This trend is driven by health-conscious individuals, those exploring “mindful drinking,” and sober-curious consumers who seek wines that offer full flavor without the high alcohol content. By allowing winemakers to reduce alcohol naturally, verjus aligns with these evolving market trends. For example, in Muscat Canelli trials, an 11% verjus addition reduced the alcohol content from 14.3% to 13.2%, while preserving the sensory integrity of the wine.

3. Sensory Quality: Extensive sensory evaluations indicate that wines acidified with verjus are indistinguishable in terms of consumer preference from those treated with traditional acidifiers like tartaric acid. In studies involving industry professionals and consumers, no significant differences in overall preference were found between verjus-treated wines and their conventionally acidified counterparts. This underscores the versatility of verjus as an acidifier that enhances wine chemistry without compromising sensory appeal.

4. Enhanced Profiles: Beyond acidity correction, verjus contributes valuable phenolic compounds that improve the antioxidant capacity of wines. These compounds can also enhance aromatic complexity, particularly in aromatic white wines like Muscat Canelli. In addition to its role in balancing acidity, verjus has the potential to elevate a wine’s sensory profile, creating products with greater depth and intrigue for discerning consumers.

5. Applications in Red & White Wines: Verjus is highly versatile and suitable for use in both red and white winemaking. In red wines, such as Syrah, verjus additions not only corrected pH but also improved structural elements like mouthfeel and color stability. In white wines, such as Muscat Canelli, the heightened acidity imparted by verjus enhanced perceived freshness, as confirmed by both chemical analysis and consumer panel feedback. These results highlight the adaptability of verjus for different wine styles and its potential to improve quality across a wide spectrum of varietals.

Verjus as a Standalone Product

  Beyond its winemaking applications, verjus has significant potential as a standalone culinary product. Its uses include substituting for vinegar or lemon juice, deglazing pans, creating salad dressings, and complementing delicate flavors in sauces. Verjus is also gaining popularity in non-alcoholic beverages and cocktails.

  For wineries, selling verjus as an artisanal product presents a lucrative opportunity. Premium packaging and marketing can position verjus as an eco-friendly and health-conscious choice, appealing to chefs and consumers alike. By diversifying product lines, wineries can maximize grape harvest value and enhance brand recognition.

  Two recent studies from Texas A&M enology professor Andreea Botezatu and her graduate students have taken a closer look at the applicability of verjus in the winemaking process as an acidifier, both from a technical and economic perspective.

  The first study (Effects of verjus acidification on muscat canelli grape juice and wines) explored the use of verjus, derived from unripe grapes, as a sustainable and effective acidification agent for winemaking. Conducted in Texas, the research targeted high pH and low acidity issues prevalent in wines from warm climates. The authors produced verjus by harvesting unripe Muscat Canelli grapes during cluster thinning. The grapes were destemmed, pressed, and the resulting juice was cold-settled and analyzed for chemical composition. Verjus was then stored at 5°C until it was blended with ripe grape juice.

  Three treatments were prepared: a control with no verjus, a 2% verjus addition (0.2 L per 8.5 L juice), and an 11% verjus addition (1.1 L per 10 L juice). Each treatment underwent fermentation with standardized yeast and nutrient protocols, followed by racking, filtration, and bottling. Chemical analyses measured pH, titratable acidity, malic acid, tartaric acid, alcohol, polyphenols, and potassium.

  Sensory evaluations were carried out during four industry events, involving 218 participants, who ranked the wines based on preference and acidity perception. Results showed that verjus addition significantly reduced pH and increased titratable acidity, malic acid, and tartaric acid levels. The treatment with 11% verjus brought the wine’s pH to 3.3 (from a control of 3.6) and increased acidity to 7.1 g/L. Verjus-treated wines also exhibited lower alcohol levels due to dilution, with the 11% treatment reducing alcohol from 14.3% to 13.2%. Importantly, sensory evaluations found no significant differences in preference between verjus-treated wines and the control, ensuring that verjus acidification did not compromise wine quality. These findings underscore verjus’s potential as a sustainable solution for improving wine quality in regions impacted by climate change.

  The second study (Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries) examined the economic feasibility of using verjus in winemaking and as a standalone product. The research assessed production costs, revenue potential, and sustainability benefits. The authors modeled the process using high-yield grape varieties such as Sangiovese and Tannat, estimating that one ton of unripe grapes could produce approximately 378.5 liters of verjus. Economic calculations incorporated labor for cluster thinning, transportation costs, and equipment for processing and bottling.

  In winemaking, verjus was evaluated as a substitute for tartaric acid to acidify wine. To reduce pH by 0.25 units, approximately 100 mL of verjus was required per liter of wine. While verjus was more expensive than tartaric acid (USD 0.30 per liter vs. USD 0.02 per liter), the associated 10% increase in wine volume generated significant additional revenue. For 3785 liters of wine, the added volume contributed USD 5639 in revenue, making verjus economically advantageous.

  The study also analyzed the feasibility of bottling verjus as a gourmet product. The breakeven cost for producing a 750 mL bottle was calculated at USD 6.98, with retail prices reaching USD 12, yielding substantial profit margins.

  Together, these studies illustrate the chemical, sensory, economic, and environmental benefits of incorporating verjus into winemaking. They demonstrate that verjus not only addresses challenges like high pH and low acidity but also creates a new revenue stream while promoting sustainable practices in the wine industry. If additional clarifications or deeper insights are needed, feel free to ask!

Conclusion

  Verjus represents a sustainable and innovative tool for modern winemaking. Its ability to address high pH and low acidity, improve wine quality, and offer economic benefits through waste reduction and product diversification makes it invaluable. As climate change continues to impact grape-growing regions, adopting verjus as a natural acidifier will be beneficial for maintaining wine quality and industry sustainability.