Papé Material Handling is proud to announce that several team members have been recognized as winners in the 2025 HYShare Rewards Grand Awards, an incentive program that rewards loyalty and performance across the Hyster® and Yale® dealer network. These awards highlight outstanding achievements in sales performance, customer service, and dedication within the material handling industry. What Are the HYShare Rewards Grand Awards? The HYShare Rewards Grand Awards are an annual, performance-based competition among authorized Hyster® and Yale® dealer sales representatives. Participants earn points throughout the calendar year based on sales performance and achievement of key objectives. The program is designed to recognize top-performing individuals and encourage continued excellence across the dealer network. Papé Material Handling Team Recognized In 2025, four Papé Material Handling team members were honored for their contributions and performance. Pr

Traditional demand for wine has softened, buyers are pickier, and “default growth” is basically gone. Meanwhile, the consumer mindset has changed dramatically—wellness, moderation, and “I want to drink less but still drink well” is becoming the new normal. That combo is tough on the old playbook. But it’s also a huge opening for brands that are willing to pivot with intention (not panic). At BevZero, we see this moment as a reset: a chance to meet people where they are now—and build a portfolio that survives the slump and comes out stronger on the other side with non-alcoholic products. What’s Driving the Slump A few things are happening at once: Wellness is influencing purchase decisions more than ever. People aren’t necessarily “anti-wine”, they’re just more mindful about alcohol consumption. Curiosity has matured into expectation. Today’s no/low-alc shopper isn’t experimenting anymore, they ex

Jerome Eckert-Nathan, President and CEO of BevZero, discusses how dealcoholization has evolved from a last-resort solution into a precision-driven technology producing premium results. Today’s advanced dealcoholization technology, including next-generation vacuum distillation systems like ClearAlc, help producers create high-quality non-alcoholic and low-alcohol wines while preserving aroma, structure, and overall wine integrity. As the global NoLo wine market continues to grow, quality begins with the base wine — and innovation continues to elevate the category year after year.

Continuous fertigation is gaining traction among growers who want to promote yield and preserve crop quality. This practice involves delivering smaller, steadier doses over the course of the crop season. Instead of applying large nutrient loads at select times during the season, maintaining a consistent injection rate that aligns closely with the crops natural uptake patterns can result in waste production and support improved crop quality and yield. In some cases, applying smaller doses within individual irrigation events can also be beneficial, but the primary value comes from season-long nutrient delivery based on the crops demand.  Field Observations and Operational Benefits  Growers are reporting a wide range of benefits from adopting continuous fertigation. For instance, almond grower Nathan Heeringa has noted improvements in almond development and overall performance when fertilizer is delivered in smaller, consistent doses. This method aligns with his broader experie

TIME TO GET THOSE TANK ORDERS IN EARLY FOR 2025. SRSS IS CURRENTLY TAKING ORDERS FOR THE UPCOMING HARVEST SEASON AND WE WOULD LOVE TO TALK TO YOU ABOUT YOUR NEW WINE TANKS.  SRSS IS NOW OFFERING PLUG AND PLAY AUTOMATED PUMPOVER SYSTEMS.  GIVE US A CALL OR SEND A MESSAGE TO TALK TANKS, PUMPOVERS AND ANYTHING ELSE.   CONTACT NATHAN WILLIAMS NATHAN@SRSS.COM, SRSS 707 544 7777

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,

Expectations Versus Reality Expectations are funny things. Especially when they vary so drastically from reality. You think you know someone. Then they do something that completely surprises you, and you realize you either never really knew them or they somehow changed.  In the wine and spirits industry, expectations and reality are notably apparent. Suppliers often enter distribution partnerships with the expectation of seamless collaboration, envisioning their products reaching a broader market with ease.  Not too long ago, a strong working partnership between suppliers and distributors was the norm. The ratio of brands to distributors were more evenly balanced, enabling effective collaboration and goal achievement. Those who fail to acknowledge this new reality are likely to experience frustration and disappointment. If you are part of the team responsible for generating revenue but don’t know or understand the key driver of your revenue (your distributors), then you

By Nathan Wisniewski How would you define varietal / fermentative aromas? Varietal aromas, sometimes called primary aromas, come from aromatic compounds present in the grapes. These aromas are generally typical of specific grape varieties (thiols in Sauvignon Blanc, Colombard, Petit & Gros Manseng, terpenes in Muscat and Gewürztraminer..). On the other hand, fermentative aromas – also known as secondary aromas – are mainly produced by yeasts during the alcoholic fermentation and can be found in all types of wines. The most common fermentative aromas are esters – like isoamyl acetate responsible for banana flavor – and higher alcohols like 2-phenylethanol characterized by rose notes. What is the influence of yeast on the aromatic profile of the wine? On the aromatic profile of the wine, yeasts have a tremendous impact on the wine aromatic expression: in addition to their direct effect on fermentative aromas, they indirectly take part to the expression of