memoryKPR’s Post

Heading to Napa for fall harvest? Take a look at this guide. https://lnkd.in/gKsvMQgg

In frequent meeting with customers and partners, we receive a lot of #feedback highlighting the difficulties companies are experiencing in verifying the color of their wines using traditional methods (absorbance readings at 420, 520 and 620 nm). On the other hand, they are experiencing that with the use of the CIELab #scientific #method, #Reference Method I according to the #OIV, they can obtain more #accurate data, which allows #objective evaluations and #unambiguous measurements of color. The CIELab approach is very effective in many winemaking practices that affect wine color, from the choice of #tannins, #yeast strains, materials for #tanks or #aging #woods; the dosage and selection of the most suitable #fining #agent, to the preliminary evaluation of #oxidativestress phenomena, or complex and still unclear aspects such as "#pinking" (or "#browning") and many others. Our new Web software for PC and MAC, which allows advanced color analysis exploiting the CIELab method, greatly simplifies the color monitoring process, enabling fast numerical as well as graphical processing, with clear and intuitive data interpretation. #NewFeatures #ColorSoftware #WEBApp #ColorAnalysis #CIELab #Color #Innovation #Wine #Beer #Oil #worksmarternotharder OIV - L'Organizzazione Internazionale della Vigna e del Vino

Did you catch our latest blog post? We talk through some of WineDirect's tools that you should be using to benefit your winery. https://hubs.ly/Q02Lnds90 #WineDirect

At M Cellars we have always prioritized growing premium fruit for our wines. One way we achieve this is through vineyard mechanization. I was recently asked to be a panelist representing Ohio on the Penn State universities webinar highlighting vineyard labor challenges. It’s a long one but if your interested in our take on the subject as well as that of others from surrounding states here is the link. https://loom.ly/dIv68vE

Sharing viticulture and winemaking information is what makes a region grow. Tyler Thomas and Taylor Jones, PhD are hosting their second Star Lane and Dierberg Vineyards Symposium at Star Lane Winery on April 9th. Invitation-only (due to space), and industry-only. Please email Tyler for information or click the link below. Data and insights will be shared from trials such as a 6-year study of till vs. no-till impact on vine vigor at Star Lane; the 3 Cs of Sta. Rita Hills (Compost, Compaction, Cover Crops); plus tasting and analysis of pump-over frequency trials on 2023 wines. The cost? Free. https://lnkd.in/geaaEjiR

Patty Skinkis recently gave a very interesting talk building on research her and her team have been doing down in Oregon. Link at the bottom. The fundamental conceit is that assumptions we have made about the relationship between crop thinning and vineyard parameters are often nothing more than fiction. [One caveat, for those of us further north, is the research is done in cool-climate Oregon (and I believed mostly dry farmed?). Here in the Okanagan for example, we are not cool climate and have a very different soil type (please come at me if you still think the OK is cool climate 😅 ).] I first was introduced to this concept by Mark Matthews. Dr. Skinkis has been publishing research on this going back quite a ways. And this is building on previous research usually showing similar effects. What is the effect? Well - largely nothing. That's of course a simplification. There are effects based on specific situations, contexts, research, etc. But generally, the idea that crop thinning introduces improvements to wine quality is is very weak. And this is not new. The major effect seems to be, based on my read of the research, having the potential (IF DONE EARLY ENOUGH) to hasten ripening. Even this seems inconsistent (even leaving aside heat units). In this talk, Dr. Skinkis references that outside of high density + high yield vineyards there was no real evidence crop thinning was needed. Keep in mind, the study did occur over warmer years (so advancing ripening was not an issue). And in those cases where it was a high density + high yield vineyard, it seems the effect was more due to shading from more canopy/clusters than climate. Going further, there was a weak relationship between crop thinning and brix (and only at high thinning levels not normally practiced) and there was no relationship with pH at all. Although they did not get good sensory panel research, I recall Mark Matthews pointing out that in properly blinded sensory trials, there is not good data to support crop thinning improving wine quality. There was no effect on vine nutrient status or any signs of devigoration or other negative effects. Nada. Further, the very idea of there being any sort of relationship between yield and quality is VERY controversial. There is really, to my knowledge, not consistently good data showing this relationship. Certainly, there are important factors that can and will affect yield, but it seems like crop thinning (except when quicker ripening is needed) is not one of them. I am not pretending to perfectly understand crop thinning research and have a lot more thinking and reading to do. If you disagree, I'd love to hear why. But currently, one of my beliefs is that, especially in irrigated vineyards (like in the Okanagan) with smart farming methods we can push yields quite a bit without harming quality. In fact, I think it can be improved. https://lnkd.in/gPp9R8TV #technicaltuesday #viticulture #wine

When grapes are brought into our Research Winery, most trials are processed on our Pellenc Crusher-Destemmer. This is the same brand as many harvester machines you'll see in New Zealand vineyards. The machine can be set up to operate the same way as a harvester, so when applicable to the trial, the grapes are processed similarly to a commercial vineyard but just on a much smaller scale. We also cold macerate the grapes for an hour and a half to simulate time in gondola and truck post-machine harvest for those trials. This way our research findings are more relevant to real-world scenarios than if we processed them by hand. #bragatoresearch #nzwine #researchwinery #vintage2024

You can achieve your #Sustainability goals with Smith & Loveless' TITAN MBR™! Read this case study to see why this prominent Napa County vineyard and winery received a prestigious green certification after installing our innovative system. https://bit.ly/3U8G80p

As Fresno Tequila Fest approaches, we should remember that tequila, derived from the Blue Agave plant is primarily cultivated in Mexico. The Blue Agave plant is now expanding its production into the United States. This expansion aligns with the evolving agricultural landscape, especially amid water scarcity challenges faced by farmers. Are you attending the fest? Tell us below! #TequilaIndustry #agriskadvisor #riskmitigators

🍇 One grape vine produces about a gallon of wine, and if this interests you to know how, then you may have just arrived at the right place to learn about grapes and their varieties and take the journey from vine to wine. In this article, you will learn a lot about grapes and explore the role of grape cultivation in the winemaking process and how it contributes to the unique characteristics of wine. #wine #savarwine #armenianwine #grapes