Southern Oregon Wine Institute (SOWI) and Umpqua Community College (UCC) proudly announce the appointment of ETS Laboratory CEO, Gordon Burns to the institute’s list of distinguished Advisory Committee members. 

Committee Chair, Lee Paterson, spoke on behalf of members to welcome Gordon, “His 35 years of industry excellence will be an asset in guiding growth of the wine institute, just as his satellite lab operation on the UCC campus continues to be a valuable tool for assuring the quality of our local winemaking industry.   The timing couldn’t be better as we prepare to launch the SOWI wine incubator operation“.  

Burns has been an active contributor to the world wine industry since he and wife, Marjorie founded their internationally renowned wine analysis lab in 1978 in St. Helena, California.  Since that time, Burns has maintained leadership roles with the American Society for Enology & Viticulture, Association of Official Analytical Chemists, the American Society of Microbiology, the American Chemical Society, the American Council of Independent Laboratories, and others.

The Southern Oregon Wine Institute Advisory Committee is comprised of industry, community, and education professionals charged with guiding and directing program and operational development.  Other committee members include Dwayne Bershaw, UCC/SOWI Administrator; Angela Chenoweth, UCC Ag Business Adjunct; Steve Renquist, OSU Extension Horticulturalist; Sean Breslin, UCC Science Faculty; Toni Clough, UCC Business Faculty; Wes Crawford, Sutherlin High School Agriculture Instructor; Jim Delfino, Delfino Winery Owner; Linda Donovan, Pallet Wine Co. Owner; Sandy Glaser, Glaser Estate Winery Owner; Scott Henry, Henry Estate Winery Owner; Earl Jones, Abacela Winery Owner; Chris Lake, SOWI Director; James Osborne, OSU Viticulture Professor; Lee Paterson, : Luke Pedotti; Results Partners Vineyard Consultant; Vicki Westbrook, Blue Heron Vineyard Owner; and Connie Williamson, KPIC Station Manager.

Harvest is almost here, and we're excited! We have 3 upcoming seminars this week in various wine countries in the Pacific Northwest and Califonia:

WHEN

Tuesday, August 2, 2016 from 11:00 AM to 2:30 PM (PDT) - Add to Calendar

WHERE

ETS Laboratories Paso Robles - 3320 Ramada Dr, Paso Robles, CA 93446

WHEN

Thursday, August 4, 2016 from 8:30 AM to 10:30 AM (PDT) - Add to Calendar

WHERE

Walla Walla Community College - Center for Enology & Viticulture - 3020 E. Isaacs Ave., Walla Walla, WA 99362 - View Map

ETS Laboratories, the world’s leading independent laboratory serving the global wine industry, has opened a new ISO-accredited facility in Paso Robles, California. The new ETS location will fill the need for technical assistance and laboratory support for the California Central Coast’s rapidly growing wine industry, from grape growers to winemakers.

The new laboratory, which has received ISO 17025 accreditation, will be the first ISO-accredited wine laboratory in the Central Coast. "To some people, test results are nothing more than numbers. It’s important to realize that not all numbers are created equal,” says Gordon Burns, CEO of ETS Laboratories. “In order for analytical results to have any value to a winemaker, they have to be unquestionably reliable and accurate.” The ISO 17025 accreditation, which requires ongoing audits, specifically evaluates a lab’s ability to produce precise and accurate results.

This new space in Paso Robles houses both the new ETS laboratory and Scott Laboratories, a fermentation products and winery equipment retailer. This arrangement allows winemakers to drop off samples and procure winemaking supplies in one location, saving time and travel during the hectic harvest and crush season. The location is open 7:00am to 7:00pm weekdays (with extended weekend hours during harvest) and is located at 3320 Ramada Drive, just off of Highway 101 in Paso Robles.

ETS Laboratories continues to grow alongside the wine industry, from California to Oregon and Washington, making its new location in Paso Robles and recent expansion in Oregon a natural step for the company. ETS’s new laboratories bring new techniques and equipment to their respective areas, giving winemakers local access to some of ETS’s most advanced analytical tools. Having the latest technology on-site means that ETS is able to expand their local offerings, including an HPLC for phenolic analysis and local service for most their export analyses.

“What we provide from our labs is more than technology and precise data, we provide expertise,” says Dr. Richard DeScenzo, Microbiology Group Leader at ETS Laboratories. “Our specialized technicians and scientists become an integral part of your winemaking team, helping interpret the results of our work so that winemakers and grape growers have a full understanding of both the tests and the results.”
Watch for future updates about ETS Laboratories’ expanded services as they prepare for the upcoming 2016 harvest. Information on all ETS locations and services may be found on their website at www.etslabs.com.

What does ISO-accredited mean and why is it so important? Can Brettanomyces have an influence on the oak aroma characteristics in my wine? Find out in our latest issue of Winemaker's Quarterly below!

Presented by : Dr. Richard DeScenzo

Join us as we share lessons and examples from past vintages to help you pinpoint what you can expect this year.

This seminar is offered in partnership with the Sonoma County Vintners. Please contact: Michael Haney 707-522-5844, michael@sonomawine.com

Did you know?

 ETS clients now have the ability to:

 - View real-time ETS Laboratories report data, with enhanced search and filtering tools

- Easily download and print report data and copies of reports and invoices

- Maintain their accounts including who receives reports and invoices and by what means

 To learn more, visit us at https://www.etslabs.com/register.

 If you have any difficulty with the new reporting and account maintenance tools, or have questions or comments, please contact ETS Laboratories' IT Manager Jim Welsh at IT@ETSLabs.com or 707-302-1236.

Get the most out of your harvest with the ETS Harvest Guide – we cover how to use juice chemistry to go beyond brix, the basics of VA formation, and more. You’ll also find practical tips to help keep juice samples intact during transit and ensure accurate results. Read the full Guide HERE

In response to multiple client calls from the Santa Barbara and San Luis Obispo regions, we want to remind all of our clients that early detection of laccase activity in fruit enables early intervention, minimizing oxidative damage to juice and wine. Our facility in Paso Robles can provide rapid analysis for early detection of laccase activity.
 

• Laccase is an enzyme primarily produced by the grape pathogen Botrytis cinerea.

• Laccase can negatively impact wine by causing oxidation of phenolic compounds in wine, resulting in premature browning of bottled white wine and color degradation in red wine.

• Juices/wines identified as containing laccase activity should be maintained in a reductive state to minimize browning and discoloration, and should not be blended with wines that do not contain laccase. 

• Early detection of laccase enables winemakers to take appropriate actions to minimize the impact on the final wine product. These can include increased SO2 additions at harvest, treatment with pectolytic enzymes, and use of enological tannins to bind laccase. 

 
Different treatment strategies are required depending on type of juice/wine and severity of infection.
For further information on Botrytis/laccase problems, feel free to give us a call at (707) 963-4806 and talk to our Botrytis/laccase specialist, Dr. Rich DeScenzo.

Did you know?

ETS clients now have the ability to:

- View real-time ETS Laboratories report data, with enhanced search and filtering tools

- Easily download and print report data and copies of reports and invoices

- Maintain their accounts including who receives reports and invoices and by what means

To learn more, visit us at https://www.etslabs.com/register.

 If you have any difficulty with the new reporting and account maintenance tools, or have questions or comments, please contact ETS Laboratories' IT Manager Jim Welsh at IT@ETSLabs.com or 707-302-1236.

ETS Laboratories in partnership with Walla Walla Community College to explore the world of white winemaking.

Walla Walla: Thursday, May 1, 2014 1:30 PM - 3:30 PM  Walla Walla Community College Center for Enology & Viticulture 3020 E. Isaacs Ave. Woodinville: Friday, May 2, 2014 9:00 AM - 10:30 AM  Columbia Winery Cellarmaster Room 14030 NE 145th Street

Miguel Pedroza, assistant professor at Fresno State, left, Hal Huffsmith, industry liaison at Fresno State, and Qun (Kristy) Sun, assistant professor at Fresno State, right, visited ETS at the invitation of ETS co-founder Gordon Burns, second from right. ETS is gifting $100,000 in lab services over the next five years to the four-year academic institution. Photo by Kerana Todorov

Napa Valley’s ETS has pledged to donate $100,000 worth of lab services over a five-year period to Fresno State University’s Department of Viticulture and Enology.

ETS co-founder Gordon Burns on Tuesday said ETS will gift up to $20,000 for lab services every 12 months over the next five years. Under the agreement, ETS will also provide expertise in the interpretation of the data. READ FULL ARTICLE HERE

We're excited to celebrate our 40th year supporting the art of winemaking. Check out our 2018 Harvest Guide to discover the ETS Juice Panel, Volatile Acidity, Harvest Toolkits and MORE!

Click here to view the complete guide.

The increasing demand for white and rosé wines with fresh, fruity or floral characters has led to significant winemaking challenges:

Because the aroma compounds in these lighter wines, such as Sauvignon Blanc, are fragile, oxidation can quickly cause a loss of aroma and flavor.

Even wines like Riesling and barrel-aged Chardonnay have experienced premature or atypical aging as a result of oxidation.

The importance of glutathione

Glutathione, a natural tri-peptide found in grapes and wine, is a powerful antioxidant that protects white wines and rosés from oxidation and loss of aroma or flavor.

A low level of glutathione in grapes leads to lower levels in the juice, and early losses of aroma compounds.

Glutathione levels fluctuate during production, as the compound can be absorbed by yeast and then released after fermentation.

If final glutathione levels are low in young wines, they will experience faster loss of fresh varietal and fruity aromas, and poor aging potential.

Glutathione interacts with other juice and wine constituents such as SO2, wine phenolic compounds, ascorbic acid and copper. These interactions affect both glutathione concentration as well as total juice or wine antioxidant status.

Monitoring glutathione

Monitoring glutathione levels can be beneficial at all steps of the winemaking process to maximize white wine aroma and flavor, and prevent premature aging.

The glutathione content in grapes indicates their antioxidant potential, and can be influenced by a number of factors including soil nitrogen, vineyard practices, and grape maturity levels.
Analyzing changes in glutathione levels during production helps to pinpoint where in the process glutathione is being lost – often from contact with air or exposure to copper residues.
A testing program can also identify winemaking processes that boost glutathione release after fermentation, and increase levels in wines.

For more information about glutathione analysis, contact Eric Herve or Steve Price.

Sampling Note: Juice samples are very sensitive to oxidation and loss of glutathione. ETS has created sampling kits that we provide free of charge for glutathione analyses to ensure accurate results.

Originally posted on the North Bay Business Journal...

RSVP for Upcoming ETS Labs Seminar

In partnership with ETS Laboratories, Sonoma County Vintners (SCV) would like to invite key members of your production team to attend the next ETS Labs Seminar series at our new SCV offices in the AmericanAg Credit Building located in Santa Rosa.

ETS Labs Seminar: Wine Allergens

Wednesday, March 30, 9 – 11 a.m.
Sonoma County Trio Boardroom, 400 Aviation Blvd, Suite 500, Santa Rosa, CA

Dr. Steve Price and Dr. Rich DeScenzo will present the following key topics for discussion:

• What allergens are found in wine
• Allergen testing methods
• Survey results of allergens found in commercial wines
• Export regulations such as European Union and Health Canada regulations (OIV & LCBO)

Diving into the intricacies of the allergen world, this seminar will introduce the basics of wine allergens and how they get into wine. This will include allergic responses, clinical studies on wine allergens, and wine allergen testing methods, as well as cover the regulations of reporting allergens on labels.

If you are interested in attending, RSVP to Jesslyn Jackson atJesslyn@sonomawine.com by Monday, March 28. Space is limited and on a first-come, first-serve basis. Wineries are limited to two attendees.

Also - check out the newest issue of the ETS Winemaker's Quarterly is now available! We hope you enjoy this digital version!

Petaluma, California – December 2020 – Scott Laboratories, the leading supplier of packaging,  equipment, filtration and fermentation products for the North American wine industry, is excited to share  initial results as provided by ETS Laboratories for a validation study conducted by Scott Laboratories.  

ETS Laboratories, an independent wine analysis lab headquartered in Saint Helena, performed the  analyses on corks submitted to them to evaluate Scott Labs’ proprietary cleaning process for cork  closures – a process Scott Labs has coined as “Dry-Steam” technology. The goal of the study was to  provide Scott Labs with preliminary information on the efficacy of the cleaning process based on  measuring TCA before and after the Dry-Steam treatment.  

Scott Labs’ standard QC process rejects any cork bale that shows results higher than 1ppt of TCA. However, for the sake of this study, Scott Labs provided ETS with natural cork samples containing  varying levels of TCA prior to receiving the Dry-Steam treatment, in order to completely and accurately  test the efficacy of the technology on a wide range of corks.  

Initial cork samples were individually tested by ETS Labs with significant results. All corks with less than  10ppt of TCA prior to receiving the Dry-Steam treatment showed undetectable levels of TCA (less than  1ppt) after going through the Dry-Steam process.  

Alex Scott, President of Scott Labs, comments “We’re the oldest and only independent cork supplier in  the US wine industry, continuously striving to produce innovative methods of reducing TCA and  increasing overall quality in natural cork closures. By marrying individual inspection with Dry-Steam  technology, we’re able to drastically improve cork quality beyond anything that’s currently available in the  market. Backed by our Scott Promise, across all cork products, at no additional cost to the customer.” 

Scott Labs is the only independent North American-owned cork company. Robert Scott, Alex Scott’s  grandfather, imported the company’s first cork in 1974, making Scott Labs the oldest and most  experienced importer in North America. The company’s enduring independence and integrity are the  cornerstones of their cork program. 

• Independence protects customer interest over supplier interest. Scott Labs has the unique ability  to accept only those lots of cork that meet the most stringent QC protocols in the world.
• Scott Labs’ TCA testing protocols are done prior to purchasing raw materials. These tests are  performed by independent labs to ensure 3rd party testing removes any conflict of interest within  the supply chain. 
• As a family-owned organization with a mission and core belief in “education, honesty, and doing  the right thing,” Scott Labs’ reputation rests on each cork and the transparency of their program.

Chris Holman, General Manager of Scott Labs’ Packaging Department, comments “Our motto is ‘The  Clean Cork with a Clear Promise.’ When we sell something, we do it with an absolute guarantee. We  believe that good cork starts with good raw material, and with our Dry-Steam technology we’re able to  take the best raw material and make it impeccable.”

Due to the overwhelming success of their Dry Steam process, Scott Labs is now able to offer  the Scott Promise™ program.

Scott Promise: 100% clean cork or Scott Labs will buy the bottle back. Every cork, every day,  at no additional cost to the customer. Winemakers can have confidence that their  wine is protected, and quality is preserved with 100% clean cork purchased from Scott Labs. That’s their way of doing business. To find out more about what the Scott Promise program entails, as well as the applicable terms, limitations and conditions of the Promise program, visit https://scottlab.com/cork independence.

To learn more about Scott Labs’ Dry-Steam process and ScottPlus™ Natural Cork, visit https://scottlab.com/cleancork.

ST. HELENA, Calif., (August 2024) – ETS Laboratories is proud to announce a significant milestone in the company’s history: the 25th work anniversary of Dr. Eric Hervé, Research Scientist, Benoit Largeteau, Technical Operations Coordinator, and Ascencion Ayala, Sample Logistic and Client Support Specialist. This remarkable achievement reflects not only their unwavering dedication and exceptional contributions, but also the company’s commitment to nurturing and retaining top talent.

Since joining ETS in 1997, Dr. Eric Hervé has been an integral part of the organization’s growth and success. Initially, Hervé joined the team to conduct a cork research program, but since then he has developed new analyses, conducted applied research programs, and investigated wine flavor and taint issues. Hervé’s innovative approach and relentless pursuit of excellence have played a crucial role in the success and growth of ETS Laboratories.

Benoit Largeteau joined ETS Laboratories in 1999 as a seasonal harvest intern through the CAEP exchange program and decided to stay and make Napa Valley and ETS his home. While Benoit began his career at ETS performing routine production analysis, he is now a primary client liaison at ETS and is a member of the quality team maintaining ETS’ high quality standard.

“I’ve enjoyed working at ETS because of the passion that Gordon & Marjorie [Burns] have. They’ve educated us about customer service, data quality and working with the state of the art instrumentation. What I know about wine chemistry, I learned it here through the years with my co-workers,” said Largeteau.

Ascension Ayala also joined ETS in 1999. He began is ETS journey as a technician in the GCMS department. Over the years Ayala has had many roles in the company, he’s completed training in microbiology and PCR analysis, but also become an integral part of the ETS sample logistics team. He also plays a role on the data review team, manages purchasing, and more. Additionally, Ayala helps coordinate the daily courier service ETS offers to their clients.

“Having had a close relationship with Gordon and Marjorie [Burns] since almost the beginning, has helped me enjoyed working for ETS for 25 years. I can honestly say, I have come to know Gordon and Marjorie almost as much as I know my own parents,” Ayala said.

“We want to thank Eric, Benoit and Ascension for their many years of hard work, dedication, and loyalty. Their contributions have been an inspiration to the ETS team and an integral part of the company's success. We are looking forward to working the next 25 years with them,” Marjorie Burns, co-owner, said.

About ETS Laboratories

ETS Laboratories is an independent, ISO-accredited lab that has provided innovative analytical services to support the art of winemaking since 1978. ETS offers a complete toolkit of analytical tools and expertise to support every aspect of the winemaking process, including the industry's largest selection of A2LA-accredited analyses, with more than 40 methods and 15 technologies accredited to ISO 17025:2005 ETS supports wineries worldwide and is headquartered in St. Helena, CA, with satellite locations in Paso Robles, CA; Healdsburg, CA; Newberg, OR; and Walla Walla, WA.

California Lab Donates Services to Finger Lakes Viticulture Degree Program

Press Release - The donation started with a student looking for a more detailed analysis of his enology research results.

February 10, 2026 (Napa / Sonoma, CA) — On Wednesday, March 4, 2026, from 3:00 – 5:30 p.m., the Winemaking & Viticulture Roundtable of the Napa-Sonoma chapter of Women for WineSense (WWS) will host a timely proprietary technical presentation, “Vintage 2025 ETS Insights and New Tech Updates for Red Blotch and Smoke Taint.“

The event opens with a networking wine mingle at Crocker & Starr followed by a behind-the-scenes production tour and an engaging technical viticulture and winemaking research presentation and discussion with guest experts from ETS Labs research scientists Dr. Rich DeScenzo and Dr. Eric Hervé.

This presentation will focus on actionable information to help winemaking and viticulture attendees get a strategic first look at vintage 2025 overall, plus the latest technological updates related to Red Blotch disease and smoke taint.  Attendees will hear this first synthesis of proprietary 2025 data and the additional research, ask questions during an interactive Q&A session, and enjoy catching up with fellow winemaking and viticulture peers and friends.

The event will be generously hosted at Crocker & Starr, with Founding Winemaker Pam Starr and Winemaker Julie Robertson.

EVENT DETAILS:

• Date: Wednesday, March 4, 2026
• Time: 3:00 – 5:30 p.m. PST
• Location: Crocker & Starr Winery, 700 Dowdell Lane, St. Helena, CA
• Agenda:
  • 3:00 – 3:30 p.m.: Wine mingle
  • 3:30 p.m.: Behind-the-scenes production tour
  • 4:00 – 5:30 p.m.: Presentation with Q&A
• RSVP here

WHO CAN ATTEND: Professional WWS W&V Roundtable members and their pre-approved qualified guests are welcome to attend, including winemakers, viticulturists, vineyard managers, lab, cellar, vineyard and production professionals.  Kindly, no walk-ins.

REGISTRATION:

• Free for WWS W&V Roundtable professional members
• Free for first-time qualified guests
• $20 for returning non-member W&V professional guests
• All attendees are asked to bring a bottle of wine to share as a thank you to our speakers and hosts. 

For RSVP assistance, membership status inquiries, or to join or renew, contact Nicole Economou at (831) 332-1727.

To add qualified Roundtable guests or for other questions, contact Roundtable Chair Alicia Sylvester or Chapter President Julie Lumgair.

ABOUT ETS LABS
Since 1978, ETS has partnered with the world’s leading winemakers to deliver innovative, time-proven analytical tools, providing insights into the craft of modern winemaking.  ETS has pioneered the use of several new technologies in the wine industry. With a long tradition of innovation, today ETS continues to invest heavily in new technologies and research for the wine industry. It has grown into one of the most advanced wine laboratories in the world.

ABOUT WOMEN FOR WINESENSE
WWS is a national not-for-profit organization 501(c)6. The Napa-Sonoma Chapter, founded in 1990, is the founding chapter of this national organization which provides outstanding educational and networking opportunities to both wine industry professionals and wine enthusiasts by presenting educational, insightful and stimulating events in a welcoming, fun environment. Women and men 21 years old or more are welcome to join any of the 13 chapters.

Multiple professional Roundtables are also available for WWS industry members including owners and GMs, winemaking and viticulture, finance, accounting, human resources and more.  To join or learn more, visit Napa-Sonoma Chapter of Women For WineSense.

ABOUT THE WWS WINEMAKING & VITICULTURAL ROUNDTABLE
The Roundtable meets approximately six times a year, taking a harvest break.  Roundtable Chair, Alicia Sylvester, noted “Our past meeting topics have focused upon the C-suite professional skills and insights women winemakers and viticultural professionals need but aren’t always easy to get in their daily work environment.”

She further explained that, “Held for 35 years at some of Napa and Sonoma’s finest host wineries, plus online for international speakers, our Roundtable has been a fantastic opportunity for over 100 member women winemakers and viticulturists to connect directly in a friendly professional forum, with experts that they otherwise wouldn’t get to meet for personal advice and questions.  Speakers have included top wine publication critics and senior editors, iconic winemakers, leading academics, global sensory consultants, sommeliers, media trainers, professional coaches, recruiters, CFO’s and GM’s.”

ABOUT CROCKER & STARR
Established in 1997, Crocker & Starr is a family-owned and operated estate winery in St. Helena, California. The winery began as a partnership between Charlie Crocker and Pam Starr, bringing together great grapes (Charlie) and great talent (Pam), with a philosophy to capture the greatness of the Crocker Vineyard in powerful and balanced wines without compromise. 

As Founding Winemaker, Pam is still involved in all aspects of the business and is always ready to get her hands dirty, especially during harvest.  Winemaker, Julie Robertson, applies her creativity and eye for detail honed in her first career in architecture to all aspects of their farming and winemaking.  The focus is on sustainable and regenerative agricultural practices, translating grapes in their state-of-the-art facility into world-class wines that are representative of the land in which they’re grown.