Join us for this complimentary technical webinar on Acidification Toolkit: Strategies for pH Management in Climate-Challenged Viticulture. Thursday, Feb 20, 2025 9:00 AM - 10:00 AM PSTIn an era where climate change is fundamentally altering wine composition, managing pH and acidity has become a critical challenge for modern winemaking. The increasing occurrence of high pH wines with elevated alcohol content not only compromises sensory qualities but also poses significant stability risks. This technical webinar provides a comprehensive analysis of acidification approaches, from traditional chemical interventions to innovative biological solutions. We will explore: The chemical acidification techniques Physical methods including ion exchange technologies Biological acidification processes Harvest timing strategies Blending protocols Speaker: Professor Antonio Morata, University of Madrid (Spain) Got a question about the webinar, email us at gusmerwine@gusmerenterprises.com www.G

In the current global warming scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness. Acidification biotechnologies such as the use of L. thermotolerans help transform sugars into lactic acid by strongly reducing pH and slightly reducing alcohol content. These biotechnological strategies help to improve freshness and increase the amount of molecular SO2 enhancing its efficiency. In addition, the use of non-Saccharomyces yeasts helps to improve the sensory profile. Speaker: Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain. This webinar is free, live only, thanks to Lallemand. Recordings will be on sale on Infowine.  Event Website

Santa Rosa, California, USA, January 15, 2024 — BevZero, a global innovator in the beverage industry, and leading winery service and equipment provider, is excited to announce its key partnership with TOMSA Destil, a well-established and distinguished engineering company that designs, manufactures, installs, and operates advanced technologies in the processes of extraction, fermentation, distillation, valorization of by-products and waste management, among other processes involved in the production of alcohol and biofuel. Together, these companies are poised to revolutionize the beverage landscape by developing a state-of-the-art dealcoholization technology that will be distributed globally by BevZero in Q3 of 2024.  Additionally, BevZero will start selling immediately a portfolio of equipment that helps wineries reduce their carbon footprint, including emissions reduction and wastewater and biomass treatment. As the global focus on environmental responsibility intensifies,

As of February 24, 2023, Belize has officially joined the Madrid Protocol, becoming the 113th member of the system. This marks the fourth Commonwealth Caribbean nation and the third in three years to join, with the other members being Antigua and Barbuda (2000), Jamaica (2022), and Trinidad & Tobago (2021). Cuba is also a member from the Caribbean, while Curacao, Sint Maarten, the Caribbean Netherlands, and the French Caribbean jurisdictions are part of Madrid due to their status within the Kingdom of Netherlands and France. Trademark protection is essential for every wine brand name, fanciful name and vineyard designation.  Trademarks secure a wineries’ brand identity and help avoid infringement issues. However, obtaining international trademark rights can be a daunting task. The Madrid Protocol provides a simplified and cost-effective solution for wineries to secure their trademark rights across multiple countries. By f

Afternoon Brief, November 3rd

Thieves Steal Fine Wine from Top Spanish Restaurant Coque: Fine wine with an estimated value of more than €150,000 (£130,000) has been stolen from the cellars of two-Michelin-star restaurant Coque in Madrid...

How ultrasounds and continuous tartaric stabilization can improve sustainability of quality wine production. Topics Covered: – The principles of ultrasound technology – Effect of ultrasounds in extraction of positive compounds from crushed grapes – Advantages of sonication on the treatment of yeast lees and wine aging – Practical application of ultrasounds in winemaking – The advantages of continuous tartaric stabilization in modern winemaking Speakers: Antonio MORATA, Professor of Food Science and Technology at the Universidad Politécnica de Madrid, specialized in wine technology. Professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus+. Spanish delegate at the group of Experts in wine microbiology of the International Organizations of Vine and Wine (OIV). Author and editor of the recently released book White Wine Technology, winner of the OIV Award in 2019 Andrea NATOLINO, post-doc Re

Alejandro Fernández, the Pioneering Winemaker and Initiator of Ribera Del Duero, Passed Away This Weekend

Alejandro Fernández is considered a revolutionary and visionary in the wine world,  an eminence in the winemaking industry with a trajectory of more than 40 years  which was recognised in 2014 with the Gold Medal of Merit in Labour for his work on  the Ribera del Duero Designation of Origin.  Madrid, May 25 2021. – […]

We are pleased to announce the opening of our new office, Ciatti Spain (Madrid). Please join us in welcoming our newest team member, David Martin.

As the world moves into the second phase of its COVID-19 response – gradually easing restrictions and learning to live indefinitely with social distancing guidelines – we can see the first phase has left behind a significant level of inventory that would in normal times have supplied the on-trade. Spain, which implemented one of the world’s strictest lockdowns, has now permitted the reopening of outside terraces of restaurants and bars, albeit at a third of capacity and not in Madrid or Barcelona – a tentative early sign, perhaps, that on-trade demand may at least recover somewhat in the coming months even in those countries hardest-hit.  Many suppliers of on-trade wines have been working to redirect their supply into the off-trade channels and online, mainly to the supermarkets which have remained open throughout the lockdowns and which, in most countries, have been permitted to continue selling alcohol. This redirection is not always possible for supplier