Tannins are a group of phenolic compounds found naturally in the skin, seeds and stems of grapes used in wine, as well as in the barrels where wine is aged.  Traditional methods of tannin determination require the preparation of specific reagent solutions and are demanding in time and preparation. The Tannins kit is based on the methylcellulose precipitable method (MCP), improving its usability and stability. The MCP technique captures both tannin types and pigment-bound forms, giving a clearer picture of a wine’s structure and future evolution. Our analyzers use UV-Vis spectrophotometry, which measures light absorption at specific wavelengths associated with tannins. This provides an objective, accurate and reproducible measurement of tannin content, allowing the winemaker to control its extraction during maceration, its evolution during aging and its influence on the stability and final quality of the wine.  Are you curious to learn more about measuring tannins? Pleas

As we are in bottling season, free sulfite deserves extra attention.  Free SO₂ is your last line of defense against oxidation and microbial spoilage. Levels can shift more than expected after racking, blending, or filtration.  Before bottling, make sure to:  • Measure and confirm free SO₂  • Adjust based on pH and desired molecular SO₂  • Recheck after final additions and just prior to filling  A few ppm can make the difference between a wine that evolves beautifully and one that fades prematurely.   Please reach out if you’d like to chat about automated solutions for checking free sulfite. 

How Packaging Suppliers Are Supporting the Future of Wine As wineries continue to adapt to shifting consumer preferences and production demands, packaging innovation remains a key area of focus. Closure manufacturers are responding with solutions that support not only product protection, but also convenience, branding, and production efficiency. Herti, with more than 30 years of experience in closure solutions, continues to serve the wine and beverage sectors with a broad portfolio designed for modern bottling needs. For wineries evaluating packaging upgrades, closure selection is increasingly seen as part of the larger strategy around quality assurance and consumer trust.

Organization Waters Edge is an independently owned winery based on a proven urban winery franchise model. There are dozens of franchise locations around the U.S. with owners who are passionate about bringing wine culture to their communities. Each Waters Edge Winery & Bistro location combines the very best of a winery and wine bar in one versatile model that can be located anywhere, regardless of topography or agricultural factors. You can view their website here. Challenges Waters Edge Winery used to get their labels the traditional way—design the label, order the required quantities, and then wait for 4-5 weeks. Through this process, Waters Edge found they were losing opportunities and wasting time and money on their labels. Minimums and bulk price breaks meant they had to choose between buying more than necessary or paying more per label Once the label is printed, the information is all but set in stone. If information changed, a whole new order was required. The w

The Secret Ingredient in Great Blends Now available: 2026 Cabernet Franc Grapes — a versatile red wine option for wineries looking to refine blends or craft distinctive, aromatic standalone offerings. Cabernet Franc plays a unique role in winemaking. It brings bright red fruit, herbal lift, and refined tannin structure , making it a powerful tool for adding balance and complexity to red blends. As wineries finalize blending decisions and prepare for upcoming bottlings, listings like this provide a valuable opportunity to incorporate a varietal known for finesse, freshness, and versatility . View Listing The WIN Marketplace is built to connect buyers and sellers across the wine industry, and listings like this Cabernet Franc highlight how the platform helps wineries efficiently source wines that enhance both blending and standalone programs. Known for its aromatic complexity, bright fruit, and balanced structure, Cabernet Franc offers winemakers a versatile option for refining style a

Pre-filtration isn't just a preliminary step, it's your insurance policy against clogged membranes, wasted product, and expensive filter replacements. Learn how filtration actually works, from micron ratings to flow dynamics. Register here: https://forms.gle/LTx7moL3RQw5vtc1A

As one team. As one brand. As one future. We’re proud to announce our evolution to Nippon Sanso Matheson, continuing a 115‑year legacy of innovation, safety, and customer partnership. Together, we move forward with the same commitment to high‑quality, value‑added solutions that help make the world better. The future of innovation begins here. We'd love to use our global resources and local customer service to work with you: https://mathesongas.com/contact-us/

“Clean label” means different things to different people. For producers, it’s about making informed choices, balancing stability, quality and transparency. For consumers, it’s about clarity and confidence in what’s in the bottle. In wine, beer and spirits, clean label isn’t about removing everything, it’s about: • Using only what’s necessary • Understanding function, not fear • Communicating clearly and honestly Modern fermentation and processing tools allow producers to protect flavour, shelf life and consistency while aligning with evolving labelling expectations. Clean label isn’t a trend, it’s a conversation built on trust.

EnartisFerm Q MCK is a non-saccharomyces yeast (Metschnikowia pulcherrima) that was specially selected by the Centre of Excellence for Research in Microbiology (CERM) for its strong antimicrobial properties. CERM, established in 2024, specializes in research and development in the field of enological biotechnology. Its mission is to provide winemakers with reliable tools to improve their production processes through a tailored, scientific approach. EnartisFerm Q MCK is a natural alternative to SO2, and helps prevent quality loss caused by contaminating microbes and preserves aromatics. A non-fermentative yeast, its ability to quickly proliferate in juice and must even at cold temperatures makes it the ideal strain for bioprotection during pre-fermentation processing. Learn more about EnartisFerm Q MCK here! Questions? Contact your local technical sales representative or call (707) 838-6312. 

The concept of Oxidation Reduction Potential – or ORP – isn’t revolutionary science; it’s been known throughout the winemaking and brewing communities for more than 80 years. ORP measures electron pressure; the tendency of a system to gain or lose electrons. Positive ORP, an electron-accepting process, creates an oxidizing environment, while negative ORP, an electron-donating reaction, creates a reducing environment. The effects of ORP chemical reactions on fermentation processes have been observed for decades. What’s groundbreaking for today’s modern winemaking community is that two top-notch, fermentation specialist companies have teamed up on the ability to accurately measure ORP dynamics in wine must, which vastly improves the potential for production winemaking controls across the board. Gusmer Enterprises, the leading manufacturer, supplier and innovator of products and services to beverage industries since 1924, is partnering with Hamilton Company, global pioneer in process ana