RÁDICA’s Post

One of our fave pics that The Metal Company took for us of their pipework that they did. Steven one of our team members has given us in depth explanation of what all these pipes do! To the right are three off Omnia filter units. They can process wine lees, tank lees and filter finished wine in different modes. Maximum output in wine mode per Omnia unit is 8,000 L/hr flow rate of our clean product. On the left is the float cluster that injects nitrogen into pressurised juice, only over harvest periods in preparation for the floatation process to occur in very large pools holding 26,000 litres. This N2 floatation process is an initial filtration procedure. Flow rates of up to 30,000 L/hr are achievable, the entire room is automated and is the newest floatation room in Marlborough 🙌 All the stainless-steel pipework uses automated valves to control where the product is coming from and going to our individual destination tanks. These wine storage tanks vary in size from 125,000 litres to 500,000 litres. Truly amazing what it all these pipes do 🍇! . . . #nzwineries #marlboroughnz #marlboroughwinenz #nzwine #wine #grapes #harvest2025 #vintage2025

With tying down now complete, there are plenty of other jobs to be getting on with. Taking soil samples has been today’s task, so we can track major and micro nutrients and identify any deficiencies. We will also see data on the overall level of organic matter; the CEC, or an indication of the soil’s capacity to retain nutrients; and the Carbon to Nitrogen ratio, indicating soil health. The other striking feature of these cores is the range of colours - all from the same block, but the lighter shade showing the chalk that is much closer to the surface at the top of the slope. And that is one of the significant features and characteristics of #squerryes wines. #Englishsparklingwine #englishvineyard #englishwine #kentvineyard #vineyardmanager #livingthedream

Do you believe a non-mandatory collection of data would achieve sufficient coverage to make the National Vineyard Register (NVR) effective? This is one of the questions we are asking in our online survey (click here) to help determine what the grape and wine sector wants and needs from the NVR. https://lnkd.in/gEfeJzyZ Please share your views on the development of this resource which will be a comprehensive database of grapevine plantings across Australia and will capture details such as grape varieties, vine age, yield, vineyard size and location. We’ve extended the feedback deadline to December 13 to find out from sector stakeholders what the NVR should look like, the data it should include and how best to collect it. We’d love to hear your thoughts. Please read the NVR consultation paper here and take a few moments to complete the online survey here. https://lnkd.in/gqmUEvr3 Or send your thoughts via email to [email protected] If you’d like to know more, contact National Vineyard Register Project Manager Sandy Hathaway at [email protected] #aussiewine #nationalvineyardregister #nvr #grapegrowing #winemaking #wineinsights #australianwine #shareyourviews

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

Monitoring ripening of grape berries between veraison and harvest is critical. Devan and Gabriela, from our team, are taking samples every day to ensure that we harvest this year´s fruit at precisely the right time. Traditional indicators of ripening tend to be berry size, firmness of the grapes, their colour, as well as sugar and acidity content. Harvest is fast approaching! Watch this space for more details. #perinetwinery #winelovers #priorat #wineharvest

Is there a more exciting sight when driving into a vineyard than seeing the vines heavy with all the clusters of grapes? Well, without sufficient concentration of zinc in the soil that would not be possible. Zinc is essential for normal leaf development, shoot elongation, pollen development, and the cluster of fully developed fruit. Zinc deficiency has been a known issue in the California Vineyards since the early 20th century, being particularly common in the San Joaquin Valley. The San Joaquin Valley contains 151,000 acres of vineyard, making it the largest wine region in California. #zinc #wine #zincfertilizer #vineyard #internationalzincassociation

Exceptional measures to alleviate the drought and the lack of grapes in DO Cava! The current climate change situation and the challenges it poses, as well as the exceptional situation of a decrease in the productivity of the vines in the last two harvests due to a persistent drought that affects the entirety of the Protected Designation of Origin CAVA, have led to the approval of a series of measures aimed at alleviating the drop in grape and bottle production. These measures are only adopted for Caves de Guarda, and do not affect Caves de Guarda Superior (Reserva, Gran Reserva i Paratge Qualificat). The Quality Guarantee Provision consists of three measures, only valid for the 2024 vintage: The amount that can be collected from this year's harvest to be used for this wine reserve is another 3.000 kg/ha, which represents the amount of grapes above 12000 kg/ha up to the maximum authorized by the regulations, which is 15000kg/ha. Same amount that are permitted in the DO Champagne! It will also be allowed to allocate to the quality guarantee provision, an extraction performance higher than 67%, up to 74%, which cannot be allocated to D.O. #CAVA without prior authorization and traceability and quality control set by the Regulatory Council, according to the Regulatory Council's strict analytical and organoleptic criteria. While in #Champagne it is still limited to 62,5%. Finally, it will be allowed to use #grapes from #vineyards that are located in plots within the territory of the D.O. CAVA, not registered in the Regulatory Council's register of wine yards, with a maximum of up to 15% of the production of each winery producing base #wine.

Being a winemaker is far from challenge-free these years, especially in 2024, when mildew threatens the French harvest more intensely than in 2023. Organic and biodynamic growers in particular are struggling due to an unusually wet spring. In Champagne, up to 50% of the harvest is expected to be lost in the worst affected areas, compounded by ongoing fires that are also affecting yields. Burgundy, especially Côte-d'Or, is also facing intense mildew pressure with an expected loss of 15-20% of the harvest. This indicates a significantly reduced yield in 2024, but not as severe as in 2021.

As you pack your bags and head to the Craft Brewers Conference next week, what’s the burning question on your mind? Let me guess… Can microbial growth in your pretreatment carbon bed affect final product quality? Did I get it right or what! OK, maybe not but did you know that the boiling process of the wort may not be enough to completely eliminate any concerns related to microbial growth and its effect on product quality and consistency? In the same way that the proper yeast for a German Hefeweizen is one that produces plenty of amyl acetate and 4-vinyl guaiacol is the same reason that you want to ensure that unwanted microbes are eliminated (so you can prevent them from producing their undesirable byproducts). And off tastes and aroma aside, microorganisms in the feedwater can also affect the following: 1. Reduce extraction efficiency in the mash 2. Slow fermentation rates 3. Slightly alter the pH in the mash 4. Reduce filterability of the mash (creating more beer haze). Municipal water is not sterile. Microbes are entering the carbon bed. And while the porous nature of carbon makes it fantastic for removing chlorine, it also creates an ideal place for these microorganisms to hide and multiply (see the growth rate in the image below from a carbon bed that had recently been backwashed…with micro numbers pre-UV and post-UV). Regular steam sterilization of the carbon bed can help mitigate this risk (as is common in the pharmaceutical and beverage industries) but…most carbon towers at breweries are not built to handle steam sterilization. Curious if microbial growth in the carbon bed is having a negative impact on your beer quality? Start by taking more regular micro samples between the carbon bed and mash tun and measure for either HPC (heterotrophic pate count) or even ATP to get an idea of the micro load. Have you seen that new, more sensitive ATP test from Kikkoman Biochemifa Company? It’s pretty slick. Anyway…if loads are “high”, perhaps it’s worth addressing this through the use of UV post-carbon, reconsidering your maintenance protocols for the carbon bed, or replacing your carbon (and perhaps investing in a steam sterilizable carbon tower).   Interesting in beating this horse to death in person? Come see me at the AFTEK filtration inc booth 1716 at the trade show. #CraftBrewersCon #craftbrewersconference #brewery #beer #beerindustry

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