WINEAMERICA’s Post

An important opportunity for all in the wine industry ecosystem to make time, and have a say about potential improvements in the grape and wine sector. This impact analysis will help provide regulatory options, applicable from the vineyard to the retail shelf.

Success in the dynamic world of winegrape farming requires consistency and fair representation. The grower-owned cooperative Allied Grape Growers (AGG) is now an essential component of the California wine business. Assuring members' voices are heard and providing a reliable forum for grape marketing, AGG is crucial to the sector's stability. As a cooperative, AGG gives top priority to its members' interests in every transaction and directly shares earnings with them. By cutting down unnecessary expenses, this strategy benefits individual producers and enhances the industry's overall sustainability. In an exclusive interview with the International Bulk Wine & Spirits Show, Jeff Bitter, President of AGG, delves into the advantages of this cooperative model. He discusses how it promotes growers' well-being, guarantees equitable representation, and supports the wine industry's long-term stability. Jeff also talks about the advancements and challenges shaping the future of winegrape cultivation. By emphasizing sustainability and group success, AGG is paving the way for a more secure and prosperous wine industry. To Know More, Check Out The Full Interview Here 👉 : https://lnkd.in/gC3fzFXP #wineindustry #californiawine #grapegrowers #sustainablefarming #agricultureinnovation Kyle Collins Karl Lehman Kevin Rogers Tim Mendonca Diane Short Chad Clark M. Wesley Brady Jeff Bitter Malvika Patel Sid Patel Ankita O.

Are you familiar with the infamous "Gang of Four" in Beaujolais? "At a time when most growers used lavish quantities of pesticides, herbicides and fungicides in their vineyards, the ‘Gang’ believed that more environmentally sustainable practices were the way forward. They questioned the need for manipulative winemaking techniques that altered the intrinsic character of the finished wine, believing that good-quality grapes should be allowed to speak for themselves." Thank you Natasha Hughes MW for this fascinating article, giving us a new understanding of Beaujolais and how it came to exist as we know it! Follow the link: https://lnkd.in/euUqY2Cg to read the full article! 🎯

In many wine-growing areas, the harvest has already begun, and while it is still too early to give an idea of how this year will go, it can be said that in quantitative terms, Italy should have a good yield, as should Spain, and unlike France. In fact, according to the forecasts published by the Ministry of Agriculture last August, France should suffer a drop of around 15% in wine production compared to 2023. These forecasts take into account a difficult year, in terms of weather and production. For example, in the Champagne area, several spring frosts and hailstorms have negatively affected production potential, and in Burgundy, rainfall has favoured virulent downy mildew. All the specific information is in this article, in the meantime we wish our winemaking friends good luck and a good harvest! https://lnkd.in/dkF3ywPV

There's a new wine tutorial on the HanDrinksSolo Youtube Channel. In this episode we show how "stuff you chop off" affects the wine in your glass! Here are topics we cover: 1. SOUTH AFRICA'S VERY FIRST CARMERNERE 2. CARMENERE'S CONNECTION TO CABERNET FRANC 3.HOW DOES PRUNING VINE LEAVES CHANGE THE TASTE OF GRAPES? 4. WHAT IS "GREEN HARVESTING"? AND WHY DOES IT MATTER? https://lnkd.in/dqBsGqbX

Promising barley Insights from Scandinavia To be able to provide the highest quality malt every day, we source our malting barley from across Europe. Two important regions for brewing barley are Sweden and Denmark. Recently, our CEO, Jos Jennissen, joined 40 other maltsters, brewers, and malting barley suppliers on a crop tour in Scandinavia to gain insights in the upcoming harvest. Jos Jennissen: “It was great to reconnect with colleagues from the industry and see the barley fields firsthand. The crop looked promising, and the consensus is that we're on track for a harvest in line with the 5-year average to perhaps slightly below. It was a valuable and interesting two days spent sharing insights and experiences”. Some insights: 💪In Denmark, protein levels are tending low, while in Sweden they are acceptable. 🌾Disease pressure across both regions appears to be minimal. ⛅️Despite the significant rainfall, limited sunlight and late and prolonged seeding period, the results are in fact positive. 🍺This week the harvest will go to its peak. A big thank you to DAKOFO, DLG Group, Lantmännen, Danish Agro and Copenhagen Merchants for organizing this event!

Need a guide to "green" when it comes to wine? Everything you need to know is right here: https://lnkd.in/gTPVNj9n #climateaction #GrgichHillsEstate #RegenerativeFarming #SustainableFarming #OrganicWine #OrganicWinery

Major Progress in Smoke Taint Research Promises Relief for Grape Growers and Winemakers 🍇 Oregon State researcher Elizabeth Tomasino, PhD, is elated with recent advancements in understanding and combating smoke taint in grapes and wine. Over the past five years, Tomasino and her team at the Oregon Wine Research Institute have made significant strides, providing new tools for grape growers and winemakers to predict and mitigate the effects of smoke taint. Despite this progress, Tomasino acknowledges that there is still a long way to go in fully addressing the issue. 🔥 Historically, smoke taint was not a significant problem outside of Australia. However, climate change has increased wildfire risks, making smoke taint a pressing issue in regions like California, Oregon, Washington state, and British Columbia. In 2017, coordinated research efforts began in North America, with Australia continuing its groundbreaking work. Mango Parker, a senior research scientist at The Australian Wine Research Institute, highlights that smoke contains volatile compounds absorbed by grape berries and leaves, persisting in the wine and contributing to smoky aromas and flavours. 📊 Researchers have focused on three main areas: predictive modeling, protective coatings for grapes, and understanding the taint process. University of California Davis is working on predictive models to assess the likelihood of taint from nearby fires. Progress has been made in developing protective coatings for grapes, akin to vaccinations, to limit damage. Additionally, studies reveal that smoke poses a risk to grapes throughout the growing period, contradicting earlier beliefs that the risk was lower early in the season. 🔬 Notably, Tomasino's team has identified thiophenols as a new chemical marker for smoke taint, offering a potential method to identify and eliminate taint during winemaking. This breakthrough is part of a larger effort to gather quality data and secure funding for comprehensive research. The coordinated approach, supported by grants and research assistance from the US Federal Department of Agriculture, has enabled significant progress in understanding and mitigating smoke taint, providing hope for a future where the impact of wildfires on vineyards and wineries can be greatly reduced. #SmokeTaint #WineResearch #GrapeGrowing #WildfireImpact #WineIndustry #ClimateChange #WineScience #AgricultureResearch

Struggling with the downsides of diatomaceous earth filtration? Our Jumbo Star technology is here to help! Ideal for wineries of all sizes, Jumbo Star ensures high product quality while maximizing production efficiency. Read this white paper to learn more: https://sar.to/mf7uo #FoodandBeverage #BeverageIndustry #WineFiltration #SimplifyingProgress #InThisTogether