Suja Life’s Post

Crafting beer is an art, but ensuring its shelf life is a science! 🍺✨ Uncover the secrets of pasteurization in our guide — the key to preserving your brew's quality and reputation. #BreweryTips #Pasteurization #CraftBeerScience https://hubs.ly/Q02gXlLB0

A very special THANK-YOU to Hillary Eales, Proprietor of Fermentation Collaboration and Owner/ Winemaker of the new #MafiaPrincessWines for her testimony on #EBX810 from Stéphane RADOUX at EBX - Solutions de Tannins Oenologiques, distributed by #USAmedee Hi 🍷🍷🍷,    I'm so glad to hear you're wanting to give EBX products a try this season. I think you'll be well pleased! I used the EBX 810 last year (didn't bring in enough fruit to do the combo) and was thrilled with the results. This year I plan on doing the 810/VBX combo since we're doubling production.     Here's a brief SOP for the tannin application Reds Add to the fruit EBX VBX2 first at 10 – 15gm/hL (depending on condition of fruit) Add 10 -15gm/hL EBX 810 mid fermentation or at pressing Add 5 – 10gm/hL EBX 810 post MLF   Rose’s Add 5 – 10gm/hL to juice at pressing to lock in color   Whites Add 5gm/hL for mouthfeel and weight      From my experience last harvest, I used the tannin on all my fruit at the press and during process depending on how I felt the fruit was doing. For example, we brought our Muscat in first and we were unfamiliar with our equipment, so oxidized it like crazy. The juice was brown, gross and smelled like VA. I added a half dose of tannin, along with bentonite to the juice, racked, added the other half of the tannin, more bentonite and some SO2, racked again and started fermentation. The wine finished beautifully, great aromatics, perfectly clear and tastes great (no perception of tannin). I opted to use the tannin to bind with the oxidative compounds instead of using PVPP as I am trying to keep my wine more natural. I used it on my rosé as well, and granted it isn't very old, but the color is perfect. I've seen Merlot rosé like ours turn orange within 6 months. We'll see what it's like in a year (if we haven't sold out!).    Please let us know if you have any questions and what you would like to order. How are the vineyards looking? Are you on track for a typical timing/production this year? I know we had a long cold winter, and a long wet spring, so things here are behind a good two, maybe three weeks.   Cheers! Hillary Eales Fermentation Collaboration 

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

To what extent does Codorniu need to launch a product under the name of Cremant? Can a Cava be Cremant? And if it is, does it give it more prestige? more renown? Does a Cava Cremant make oenological sense? Do they share traits in their style so they can be assimilated beyond the second fermentation? What should we expect organoleptically? What do you think is the objective of Codorniu? I'm sure there is one and I'm sure it makes sense but it's hard for me to find it #cava #cremant #sparklingwines https://lnkd.in/dkjJ7uBP

Study of Lignans in Wine Originating from Different Types of Oak Barrels IVES - International Viticulture and Enology Society hit the nail! Once more. This research paper investigated the concentrations of lignans in white wines aged in different types of oak barrels and examined the influence of barrel type and grapevine cultivar on lignan content. The experiment was conducted over a two-year period, utilizing twelve different types of oak barrels for the production of wines from five grape varieties: *Sauvignon blanc, *Veltliner Grün, *Welschriesling, *Palava, and *Chardonnay. The wines were matured in barrels for twelve months, and their basic analytical parameters were determined. 💡 The results showed no significant differences in alcohol content among the different variants, indicating that alcohol levels did not affect the release of lignans into the wine. 💡 However, variations in free sulfur dioxide content were observed between the Sauvignon and Welschriesling varieties. Lignans, including isolariciresinol, secoisolariciresinol, matairesinol, pinoresinol, and syringaresinol, were quantified in the wine using high-performance liquid chromatography (HPLC). 💡 The research also found that the type of oak barrel used, as well as the duration of wood maturation and degree of toasting, influenced the concentration of lignans in the wine. 💡 These findings suggest that the production process, particularly the conditions during barrel production, can impact the release of lignans from the wood into the wine. Wrapping up, this study provides valuable insights into the factors affecting lignan content in wine and highlights the potential role of oak barrels in shaping the phenolic composition of wines. So, are the oak barrels used in wine aging unlocking a hidden world of compounds that contribute to the complexity of white wines? Hit the DOI below and check it out by yourself! Andre Dias @andre.g.dias @dias.g.andre@gmail.com All rights & credits are reserved. I don’t intend any copyright. DM for credits and removal. Liked this post? Want to see more insightful content on a regular basis? Just hit the 🔔 on my Profile https://lnkd.in/dX3e4yMY #WineResearch #OakBarrels #LignanContent #GrapeVarieties #WineAging #PhenolicComposition #WineScience #Viticulture #Enology

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’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

Let me take a moment to share with you the interesting process of wine making. Wine making is a long-drawn process. When you see a bottle of wine it is the product of a long drawn process that lasts several months and sometimes several years. The process starts from harvesting the grapes unto destemming, crushing, pressing,fermentation, clarification, aging/bottling. Now, if you add the process of planting and tending fine grape that is a lot. Fine grapes, however well-tended, can hardly last a month, even with the best preservation applied. But when you crush it and ferment, it goes through a tortuous process of remaking that is never convenient. When you see crushed grape, it never looks anything like that lush, fine-looking fruity plant. But that exactly is the point. When that fine grape is crushed, pressed, fermented, clarified and aged, it becomes fine wine. Now, here’s the thing- the longer you age the wine the more valuable it becomes.   Fine wine, made from grape can last 500 years, may be up to a thousand. In fact, the longer it ages the more expensive it becomes.   In this life we would never become anything valuable without experiencing our own process remaking. Many times, we would need to go through this same process of remaking to become anything of value.   In this life, men will always be built on the threshing floor and never in the glitter of cameras. Many of us want the cameras. We want the paparazzis and that characteristic LinkedIn announcements saying “I am pleased to announce that...” Nothing wrong with that really but the place of our making will be on the threshing floor where sometimes we may be “crushed”. Where sometimes we are pressed really hard. Where sometimes we may be fermented. If you fail in that process (God forbid) you would never emerge. I challenge you as you go again into this week Abiodun, put in the work. Get squared into the grind. Deny yourself the glitters of the cameras and build intentionally in secret. It is part of the process for you to “emerge”Wishing you a result driven moment ahead.

Micro-Oxygenation: Refining the Art of Winemaking Through Science In the realm of oenology, micro-oxygenation stands out as a technique that finely tunes the evolution of wines. This method allows for the precise dosing of oxygen, carefully calibrated to not exceed the consumption capacity of wine constituents. Particularly in red wines, this technique plays a pivotal role in engaging polyphenolic compounds, anthocyanins, and tannins in a series of complex reactions. These reactions are instrumental in leading to polymerization phenomena and color stabilization, forming increasingly complex and stable molecular structures. What makes micro-oxygenation fascinating is its precision and control, especially when there is no one-size-fits-all approach in winemaking. The reliance on analytical and sensory control parameters becomes crucial in guiding decisions regarding dosage and treatment duration, ensuring each wine's unique characteristics are optimally developed. Highlighting the importance of this technique, an experimental project led by Dr. Alessandra Biondi Bartolini, in collaboration with CDR srl and Parsec Srl, was conducted to explore the potential of specific chemical parameters in managing the micro-oxygenation process more effectively. This research, undertaken with the Marchesi Mazzei winery, involved applying varying oxygen dosages to a wine and monitoring its analytical and organoleptic evolution. The project also evaluated a decomposition method of free anthocyanins, oligomers, and polymers, contributing further to our understanding of wine chemistry. This blend of scientific rigor and oenological artistry underscores the continuous evolution of winemaking, where tradition meets innovation to create wines of exceptional quality. #winemaking #oenologie #winetech #cdrwinelab #cdrfoodlab

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.