Jace Marti’s Post

Destemming and pressing. The harvest in our vineyards is going swimmingly. The grapes are now ready for #destemming and #pressing. Destemming is the operation that allows you to separate the grapes from the stalks to facilitate the release of the #must and then send them to pressing. This operation must be carried out delicately, so as not to compromise the quality of the grapes and leaving the stems intact, to avoid the transfer of unwanted substances to the must. The grapes are then pressed to obtain the must. Pressing is the first mechanical operation to which the grapes are subjected after the harvest and has the function of extracting the juice and pulp from the grapes, giving life to the must that will then be transformed into wine. It is a particularly delicate operation that must be carried out with care. It is essential that the grapes have not undergone pressing during transport, which could trigger unwanted fermentation. Our grapes are getting ready to give life to our fantastic wines.

Barley - the backbone of your favourite brew. This ancient grass has been the brewer's best friend for millennia, and here's why: Barley comes with its own enzymatic toolbox, perfectly suited for beer-making. Its unique aleurone layer breaks down starches into fermentable sugars better than any other grain. Humans have been cultivating barley for beer possibly as long as we've been growing crops and we approve! From two-row to six-row, winter to spring varieties, there are thousands of barley cultivars. Each brings its own unique character to your pint. The malting process – where barley's dormant sugars are awakened – is a craft in itself, setting the stage for the flavours in your glass. Modern genomics are also helping brewers fine-tune barley strains for even better brewing qualities, ensuring your future beers will be better than ever. So next time you raise a glass, let’s give a nod to the not so humble barley plant.

The veraison.   Depending on the variety, #veraison takes place between mid-July and mid-August, when the berries of the white grapes varieties go from green to yellow and when the red berry varieties take on different shades of red and purple. During this phase the #coloring of the skins occurs, the #acid grows in volume and the #bunch takes shape. At this moment the plant interrupts the photosynthesis and begins the synthesis of aromas and polyphenols, the natural substances in the grape that give color, aroma and flavors to the wine. The sugar content increases, and the acidity decreases until the final #maturation phase. Veraison is a very suggestive phase, as it may not occur at the same time for all the bunches. Each single grape, presenting itself with a different shade, will make the bunches very different from each other, giving life to a palette of fascinating shades that color the vineyard.   Since the achievement of the desired ripeness of the fruit is determined by the producer, our expert winemakers are the ones who will evaluate the concentration of the substances found inside the berry in order to determine the most suitable moment for the start of the harvest, so as to obtain a wine that respects the desired characteristics. 

Leaf plucking in vineyards is important for several reasons. It helps improve air circulation, sunlight exposure, and minimizes disease risk. These factors contribute to better grape ripening, enhanced flavor development, and overall grape quality of wine. Leaf plucking can indeed contribute to the thickening of grape skins and increase polyphenolic compounds like anthocyanins and tannins. By exposing grapes to more sunlight through proper leaf removal, it enhances skin thickness and encourages the production of these compounds. This, in turn, can positively influence the color, structure, and flavor complexity of the resulting wine. #vineyards #viticulture #thewildyeast #nzwine #newzealand #grapes #pinotnoir #chardonnay #martinborough #wairarapawine https://lnkd.in/gQBSvtzH

11th June - Corn on the Cob Day. Some call it “corn-stick,” others go with “sweet pole,” but we like to call it amazing — especially when you use those cute plastic corn on the cob handles. National Corn on the Cob Day falls on June 11 — the perfect pre-summer date. (Although, for most home gardens, mid-June is still too early for the harvest.) But you can’t blame anyone for being in a hurry. The sweetness doesn’t hang around for very long. It has to be picked at its freshest, otherwise there’s a risk of — nothing really — it’s just slightly less incredible tasting. Note: If you plan on doing the picking yourself, there’s a trick to spotting when the corn is ready. During the milk stage, the kernels are still soft, and this is nature’s way of saying “come and get it!” Boil it, steam it, roast it, or grill it — there’s no wrong or right method as long as it stays on that cob.

BRAIN ON WINEMAKING: Here is the science behind sunburn on grapes. High heat combined with direct sun exposure results in rapid cellular death and deterioration as well as compromised grape skin integrity, dehydration and crop loss. Tannin can also begin to degrade, leading to thin and simple wines. To mitigate this problem, some viticulturists install shade clothes to diffuse and deflect sunlight. Studies by David Parrish (Parrish Family Vineyard), a grower in Paso Robles, have shown a significant decrease in maximum cluster temperature when protected by cloth, and that different colors of material significantly influence the way light diffuses and hits the grapes. Read in the column Brain on Winemaking here: https://lnkd.in/gjFTVGtf Matt Brain #shadecloth #viticulture #vineyard #winemaking #climatechange #heatwave

"Ploughing Edition (Second Crop) is definitely one to try if you like smoky whiskies. The cask influence gives it a different edge to if it were made using peated malt. We love what Lochlea are doing and cannot wait to see what may be next." - Matt Chambers, Whisky For Everyone. Read Matt's full review of our latest seasonal release here: https://lnkd.in/dC4gjHFR #lochlea #lochleawhisky #singlemalt #singlemaltwhisky

In the old days of history, #brewers used "Gruit,", a mix of various bitter herbs and flowers in the wort for enhancing and maintaining the equilibrium in the taste. #Gruit refers to, a mixture of various bitter herbs and flowers that were traditionally used in brewing before the widespread adoption of hops. These herbs and flowers, such as dandelion, burdock root, marigold, horehound, ground ivy, and heather, were added to beer to impart bitterness and other flavors, as well as to act as a preservative. Gruit was commonly used in brewing before hops became the dominant ingredient in beer production. In those times, the rulers and government used to charge heavy taxes on the people who used to make Gruit, and to skip that taxation people were looking for an alternative and it was then they tried adding hops to the wort to balance the bitterness & sweetness. Later on, they also found out that #Hops also has antibacterial properties that helped to prevent beer spoilage and give them a greater lifespan & leading to their widespread adoption in brewing. #beer #gruit #hops #beerinhistory #beerinvention #dvksp #dvkspgroup #beforebeer #gruitbeer #beergarden #beertography #beerstagrammers #beerstagram #beerlovers #craftbrewing #malt #craftbeer #brewing #brewery #brewers #brewerylife #brewer

Yeast can be a significant expense for a craft brewery. It's crucial to handle and ferment it carefully to keep it "happy." Upset yeast can lead to various negative outcomes in the final product. Most yeast companies provide guidance on best practices for using their yeasts over multiple generations. Additionally, most yeast can be propagated from a smaller pitch size to the required pitch size. While this process takes time, it can significantly reduce your costs. #craftbeer #hopdoser #unitanks #britetanks #kegwashers #yeastbrink #brewhouse #brewingequipment #stainlessbrewing #beer #brewers #breweries #brewery #independentcraftbeer #brewingsupply #fermenter #brewtanks #cheerstothecraftbrewers #newproduct #beermakingprocess #craftbeerevents #beerbusiness #craftbeercommunity #brewerlife #winetanks #hardkombucha #hardseltzer #hardcider