Suja Life’s Post

📢 Attention winemakers, we present the first and only book on ORP in Oenology! 🍇🍷 Did you know that RedOx potential is the key to taking your wines to the next level? After a decade of monitoring and analyzing the ORP, we at Grupo Agrovin have created this book, a compilation of critical experiences to help you in your day-to-day work. It will be your indispensable ally in revolutionizing your processing! 📖 Don't settle for just knowing the oxidation-reduction level of your wines - discover all that the ORP can bring you! This book offers a complete and practical guide on how it influences: ✅ Biocontrol and microbiological development ✅ Aging potential and conservation capacity. ✅ Aromatic profile. ✅ Process control and management of oenological products. 🚀 What are you waiting for? Join the winemaking revolution with Agrovin. 📲 Download it now on our new App and transform your passion into spectacular results. 🍷💥➡️ https://bit.ly/agrovin-app For more information, contact our experts at ORP: 📧 Rebeca Lapuente: rlapuente@agrovin.com 📧 Miguel Martinez: miguel.martinez@agrovin.com Don't miss this unique opportunity! #GrupoAgrovin #Redox #enology #winemaking #wine #app

If we told you that our molecular filtration solution provides a sustainable alternative to single-use PVPP, would you believe us? Well, you don't have to take our word for it - instead, discover what a panel of winemakers had to say. Our latest case study takes a deep dive into how our reusable, amaea PF filtration solution performed as compared to PVPP for reducing bitterness and astringency in hard-pressed wine. ⚠ Spoiler alert…it did incredibly well. Explore the case study today. #amaeaPF #Winemaking #Innovation #CaseStudy #WineQuality #PVPP #sustainablefining #hardpressed 

What is your definition of a natural wine? Amidst the growing interest in where and how wine is produced in England, the concept of natural wine has emerged as a topic of debate. The question of whether the label "natural wine" should be based on the work in the vineyard or the process in the winery is a complex one that has been debated by winemakers and consumers for many years. Those who believe that the label should be based on the work in the vineyard argue that it is the most important factor in determining whether a wine is natural. They point out that the vineyard is where the grapes are grown, and that the use of synthetic pesticides, herbicides, and fertilisers can significantly impact the flavour and quality of the wine. They also argue that organic and biodynamic farming methods are more sustainable and have a positive impact on the environment. Those who believe that the label should be based on the processes in production argue that it is the winemaking techniques that actually determine whether a wine is natural. They point out that natural winemakers use minimal intervention, allowing the grapes and the natural yeasts to express themselves freely. They also argue that the use of additives, such as sulphites, tannins, cultured yeast and enzymes can manipulate the true character of the wine. In reality, the two factors are intertwined. The work in the vineyard can have a significant impact on the processes in production, and vice versa. For example, grapes grown in a healthy, organic vineyard are more likely to ferment spontaneously and produce a more characterful wine with more microbiological life rather than killing off character and life with additives. Ultimately, the decision of whether or not to label a wine as natural is up to the individual winemaker. However, there is no universally accepted definition of natural wine, and there are many different interpretations of what it means to be natural. Our ‘Don’t Feed The Ponies’ range is a small batch range of experimental wines made with minimal intervention. All wines are fermented with indigenous vineyard yeasts, no fining or filtration and minimal use of sulphur throughout the process. It’s also worth noting that the majority of our wines are produced in this way, but the new range does so in a more experimental manner. Our question is, where do you draw the line between "natural" and "manipulated" in winemaking? #sandridgebarton #sharphamwine #englishwine

🍷 "‘Liking then #CATA’ or ‘CATA then liking’? Impact of the #hedonic question positioning on the wine sensory description and appreciation" 🔗 New on #OENOOne: https://lnkd.in/eG9UpTVx 🧐 The sequence of the questions asked in #sensory testing is crucial and remains a topic of ongoing debate. This study examines the impact of question #order in CATA (Check-All-That-Apply) analyses combined with hedonic evaluations, comparing two sequences: administering the liking question before the CATA question versus the reverse order. 📋 Conducted across four different times of the year, the study utilised four distinct panels and matrices of #wines: two sets of red wines with various sweeteners, one set of rosé wines, and one set of white wines. The findings indicate that placing the CATA analysis before the liking #question results in: (i) an enhanced product differentiation in correspondence analysis, (ii) a reduced number of panellists needed to achieve a strong dependence between products and attributes, and (iii) a greater number of significant differences in product liking scores as determined by ANOVA, compared to when the liking question precedes the CATA #analysis. ✅ In summary, our findings show that positioning #CATA before the liking question yields more detailed and discriminative results, at least with wines under our test conditions. This indicates a need for further research to understand the #influence of question order, especially regarding the dependency between food products and their attributes. 🔓 Thanks to the authors: Olivier GEFFROY, Elie Maza, Georgia Lytra, Christian Chervin for publishing this work with #OpenAccess! Université de Toulouse, Ecole d'Ingénieurs de PURPAN, AGRO Toulouse-Ecole Nationale Supérieure Agronomique de Toulouse-ENSAT, Université de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro #enology #oenologie #testing #research

What is the significance of grape crushing with feet? The gentle pressure of bare feet releases juices without crushing seeds, resulting in smoother, more nuanced #wines. This traditional method allows for greater control over the extraction process, yielding wines with enhanced complexity and depth of flavor. Grape crushing with feet isn't just a tradition—it's a timeless ritual that connects us to the essence of winemaking. It's a tactile experience that brings us closer to the heart of the grape and the soul of the wine. To ensure optimal hygiene during grape crushing with feet, rigorous sanitation measures are implemented. Stainless steel vats, meticulously cleaned and sanitized, serve as the vessel for grape stomping, minimizing the risk of bacterial contamination. Additionally, all participants involved in the process adhere to strict cleanliness protocols, including thorough washing and sanitizing of feet before stepping into the vats. As a viticulturist, deeply interested in preserving such traditions while upholding modern standards, Look forward to see the integration of such traditional practices for the limited edition wines into our winemaking process with careful consideration for hygiene.

🍇 𝗢𝘂𝗿 𝘀𝗲𝗿𝗶𝗲𝘀 𝗼𝗻 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀 𝗼𝗻 𝗹𝗼𝘄-𝗦𝗢₂ 𝘄𝗶𝗻𝗲𝘀 👍 As consumer preferences shift towards healthier, more sustainable choices, Lallemand Oenology is rising to the challenge. Starting this week, we're delighted to bring you a seven-part series on pioneering solutions for making exceptional wines with minimal SO2. 🔎Lallemand Oenology has always responded to the wine industry needs with daring innovations that help shape and sculpt wines while respecting their typicity. With our 50 years of experience in wine #yeast production and innovation, 35 years of experience in wine #bacteria production, we understand how microorganisms develop and grow into quality tools for #winemakers. 🔬Our R&D and technical teams pioneered, developed, tried and tested now OIV-approved and recommended methods such as bioprotection with non-Saccharomyces yeast or the use of co-inoculation to control contaminants. From #bioprotection techniques to innovative #fermentation management strategies, next posts will delve into the science and art of low-SO2 winemaking. In the next one, we'll explore how advanced products such as LEVEL2 INITIA™, GLUTASTAR™ and OPTIMUM WHITE™ are revolutionizing the field by improving wine quality and sustainability. Stay tuned to find out how these innovations not only meet but exceed winemakers' and consumers' expectations, ensuring that every glass poured is a step towards a greener future. 🌿🍷 #WineInnovation #LowSO2 #SustainableWinemaking #LallemandOenology

𝐀𝐧 𝐔𝐥𝐭𝐢𝐦𝐚𝐭𝐞 𝐆𝐮𝐢𝐝𝐞 𝐓𝐨 #WineProductionMachineryMarket [𝐏𝐃𝐅] ⏩𝐆𝐞𝐭 𝐢𝐧 𝐭𝐨𝐮𝐜𝐡 𝐭𝐨 𝐥𝐞𝐚𝐫𝐧 𝐦𝐨𝐫𝐞 @ https://lnkd.in/dNH9VhTu Wine production machinery includes the equipment and tools used throughout the winemaking process, from grape harvesting to the final bottling of wine. This machinery covers a range of essential devices, such as grape harvesters, destemmers, crushers, fermentation tanks, presses, pumps, filters, and bottling lines. Each machine plays a crucial role in the winemaking process: grape harvesters efficiently collect grapes from the vines, while crushers and destemmers separate grape berries from stems and extract juice. Fermentation tanks are used for the fermentation process, and presses are employed to extract the remaining juice from grape solids. Filtering equipment clarifies the wine, and bottling lines package the final product. These machines streamline production, reducing time and labor costs while allowing for higher production volumes without compromising quality. Given the delicate nature of winemaking, precise control over variables such as temperature, fermentation, and aging is essential. Machinery that ensures consistent and accurate control is critical in maintaining the quality of the final product. 𝐊𝐞𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬 : Agrovin USA Criveller Group DT Global Grapeworks NZ GW Kent Love Brewing Northern Brewer Paul Mueller Company Vitikit Limited #winemachinery #winetech #wineryequipment #winemaking #wineindustrytrends #wineproduction #grapeharvesting #vineyardtech #bottlingmachines #wineautomation #wineryinnovation #grapecrushers #winerygrowth #fermentationtech #marketforecast #winebusiness #vintnertech #winepackaging #wineproductiontech #winemarkettrends

Celebrating Innovators: Dr. Charlie Bamforth, the 'Pope of Foam' 🍺 In this edition of our Celebrating Innovators, we delve into the effervescent world of beer with Dr. Charlie Bamforth, fondly known as the 'Pope of Foam'. His remarkable journey in brewing science has transformed the way we understand and appreciate beer. 🔬 Biography: With a career spanning over four decades, Dr. Bamforth has been a beacon of knowledge in brewing science. Having served as a Professor of Malting and Brewing Sciences at the University of California, Davis, he has educated many of today's top brewers. His academic journey, industry experience, and significant tenure at Bass Brewery have made him a revered figure in the field. 🍻 Contribution to Beer Science: Dr. Bamforth's expertise lies in the chemistry of beer's most captivating feature: its foam. His extensive research on beer foam quality has revolutionized the brewing industry. He has delved into the intricacies of proteins, hop acids, and carbonation, uncovering how these elements interplay to create the perfect head on a beer. His work has enhanced the sensory pleasure of beer drinking and guided breweries in maintaining consistency and quality in their products. 🌍 Impact on the Food World: The implications of Dr. Bamforth's research extend beyond just aesthetics. His findings have been instrumental in helping breweries around the globe refine their processes, ensuring stability and longevity of beer foam. This has not only elevated the consumer experience but also contributed to sustainable practices in brewing. Through his books and numerous publications, Dr. Bamforth has democratized brewing knowledge, making it accessible to both industry professionals and home brewers. As we raise our glasses to Dr. Charlie Bamforth, we acknowledge the science and art behind every frothy sip. #FoodScience #BrewingScience #BeerInnovation #CharlieBamforth #PopeOfFoam #Brewing #Innovation

🍷 What’s Behind Canned Wine's Rotten Egg Smell? Cornell Researchers Investigate Cornell University's food science experts, Gavin Sacks and Julie Goddard, have identified the cause of the notorious "rotten egg" smell in canned wine: interactions between sulfur dioxide (SO2), used as a preservative, and the aluminum can. Their research, published in the American Journal of Enology and Viticulture, suggests that adjusting the plastic lining inside cans could significantly enhance both the aroma and the lifespan of the wine. 🔬 Key Findings and Recommendations The team discovered that the level of SO2 is crucial; maintaining lower levels can prevent the formation of hydrogen sulfide, which causes the unpleasant odor. They recommend that wineries reduce SO2 concentrations and use epoxy liners to ensure longer shelf life and better aroma preservation in canned wines. 🏆 Industry Impact and Future Directions This breakthrough has not only led to potential improvements in canned wine production but also earned the 2024 Best Enology Paper award for team members Austin Montgomery and Rachel Allison. The ongoing collaboration with chemistry professor Héctor Abruña aims to develop more robust can liners to prevent corrosion, enhancing the sustainability and appeal of canned wine as a convenient option for contemporary consumers. #CannedWine #SustainablePackaging #InnovationInWine

The Parsec Srl #smesolutions are here! 💡 Since 1997 Parsec has been pioneering the 𝗮𝘂𝘁𝗼𝗺𝗮𝘁𝗶𝗼𝗻 𝗼𝗳 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝘀 𝗶𝗻 𝗼𝗲𝗻𝗼𝗹𝗼𝗴𝘆, 𝗱𝗲𝘀𝗶𝗴𝗻𝗶𝗻𝗴 𝗮𝗻𝗱 𝗺𝗮𝗻𝘂𝗳𝗮𝗰𝘁𝘂𝗿𝗶𝗻𝗴 𝗮𝘄𝗮𝗿𝗱 𝘄𝗶𝗻𝗻𝗶𝗻𝗴 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀, and 𝗱𝗲𝗹𝗶𝘃𝗲𝗿𝗶𝗻𝗴 𝘁𝘂𝗿𝗻𝗸𝗲𝘆 𝗽𝗿𝗼𝗷𝗲𝗰𝘁𝘀 𝗱𝗲𝗱𝗶𝗰𝗮𝘁𝗲𝗱 𝘁𝗼 𝘁𝗵𝗲 𝘄𝗶𝗻𝗲𝗺𝗮𝗸𝗶𝗻𝗴 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆. Many other technologies were presented at the Enoforum on the Road Chile and EPAWI mission in South America, by 𝗰𝗼𝗺𝗽𝗮𝗻𝗶𝗲𝘀 𝘁𝗵𝗮𝘁 𝗽𝗿𝗼𝗺𝗼𝘁𝗲𝗱 𝘁𝗵𝗲𝗶𝗿 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝘁𝗼 𝗼𝘃𝗲𝗿 𝟭𝟬𝟬 𝗖𝗵𝗶𝗹𝗲𝗮𝗻 𝘄𝗶𝗻𝗲 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗮𝗰𝘁𝗼𝗿𝘀.🍷 Follow us on our Social Media Channels, and don't miss the next technologies to be presented! #WICAbyEPAWI #joinus #DiscoverTogether #wineinnovation #wine #wineindustry #winetechnology #innovation #technologychallenges INNOVI Clúster Vitivinícola Català INNO'VIN ADVID - Associação para o Desenvolvimento da Viticultura Duriense/ CoLAB VINES&WINES Fondazione Agrifood & Bioeconomy FVG Vinidea European Cluster Collaboration Platform (ECCP)