SANTA ROSA, CA: November 11, 2024 – M.A. SILVA, a global leader in the cork industry, proudly launches NOBELTECH®, a groundbreaking innovation that combines artificial intelligence with premium cork production. As the first cork company to utilize AI to ensure unparalleled product quality, M.A. SILVA sets a new industry standard with its NOBELTECH® and NOBEL CORKSTOPPERS® product lines, merging tradition with cutting-edge technology and sustainability. The NOBELTECH® platform integrates three advanced technologies to deliver the most performant and sustainable corks available on the market. SARA ADVANCED® – Sensory Uniformity A continuous and automatic extraction process ensures the removal of volatiles for sensory consistency. The system uses controlled temperature, pressure, and dry steam to preserve the cork’s elastic memory, safeguarding its structural integrity. BIONICEYE® – AI & Machine Learning This technology employs

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

The Coastal Viticultural Consultants booth will display grape powdery mildew spore traps, soil mapping using soil resistivity, and irrigation / vine water use monitoring using real-time (vine) leaf temperature and vapor deficit data and / or soil moisture. For more specifics about these technologies and how they can help improve use of resources, sustainability,  and / or production goals, stop by booth 1344. The principals of Coastal Viticultural Consultants will staff the booth to personally greet any parties interested in viticultural technologies and to answer any questions about the technologies on display, or field general viticultural questions.   Coastal Viticultural Consultants Unified Symposium Booth: 1344 Coastal Viticultural Consultants (CVC) is a company of experienced, professional, certified Soils Scientists and Viticulturists that has served the viticulture industry for 30+ years.  Coastal Viticultural Consultants has a proven track record that places CVC

Enartis USA will donate 15% of proceeds from the sale of EnartisFerm MB15 to various regional non-profits. Donations will be shared evenly between the following organizations: Alliance Medical Center - Sonoma County, CA Community Health Initiative - Napa Valley, CA must! charities - Northern San Luis Obispo County, CA Sierra Health Foundation, SJV Health Fund COVID-19 Response Cluster - Central Valley, CA Virginia Garcia Memorial Health Center - Washington & Yamhill Counties, OR Regional Food Bank of Northeastern New York - Northeastern NY EnartisFerm MB15 Pinot noir yeast isolate from Sonoma Coast, California. EnartisFerm MB15 respects varietal character and terroir, while enhancing floral, fruit and spicy notes. It contributes to complexity and structural enhancement as well as helps with polyphenol extraction and color preservation. It is also a good choice for Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera. What do winemakers say abou