As harvest progresses, wet conditions can increase the risk of Botrytis and other rots, especially when fruit remains on the vine longer than expected. Botrytis cinerea produces enzymes and compounds that can significantly compromise wine quality if not addressed quickly. The ATPGroup team has outlined practical steps to help winemakers minimize the impact of infected fruit and protect wine style. Key Strategies Assess & Plan. Benchmarks: <10% is manageable, >20% needs aggressive intervention. Test laccase levels if concerned. Pick and process cold. Lower temperatures slow the activity of Botrytis-related enzymes. Protect early. Add SOâ‚‚ as soon as possible to minimize oxidation and microbial growth. Use tannins wisely. Tannin additions help block damaging enzymes and protect color and flavor. Settle quickly. Minimize juice contact with infected lees by clarifying rapidly and efficiently. Ferment strong. Choose robust yeast and provide generous nutrition to overcom

Labels do much more than identify a product. They communicate ingredients, allergens, safety warnings, and branding. When they’re wrong or poorly applied, the consequences are serious. Why Labels Matter Consumers rely on labels for everything from nutritional information to batch numbers. Clarity builds trust; errors erode it. In highly regulated industries like pharmaceuticals, a misprinted or misapplied label can lead to recall or fines. Building Trust Through Quality High‑quality labels signal professionalism and care. Durable materials, crisp printing, and precise placement create a positive impression. They also reduce waste and rework. Investing in reliable labelling equipment shows your commitment to quality. Common Compliance Pitfalls Missing allergens or ingredient details Inconsistent print quality or faded text Labels obstructing barcodes or tamper‑evident seals Wrong label on the wrong product Regular audits and modern equipment help avoid these issues. Machines with

For centuries, sulfur dioxide (SOâ‚‚) has been the trusted guardian of wine for preserving freshness, preventing oxidation, and controlling microbial populations. But with changing consumer preferences, evolving regulations, and advancements in enological science, many winemakers are rethinking their reliance on traditional SOâ‚‚ regimes.  At ATPGroup, we recognize that while SOâ‚‚ remains a powerful tool, it’s no longer the only one. For winemakers looking to reduce or eliminate sulfur additions, a range of solutions is available that support microbial stability, freshness, and shelf life without compromising quality.  Why Reduce SOâ‚‚?  There are several reasons winemakers may choose to reduce sulfur use:  Consumer demand:  Increasing numbers of wine consumers are seeking "low-intervention" or "low-sulfite" wines due to perceived health concerns or personal sensitivities.  Labeling requirements:  In many markets, wine

A look at the trends influencing wine packaging design & innovation. Introduction U.S. wine total volume is expected to remain relatively flat for the next several years, while value will grow due to price increases and the persistence of the premiumization trend. In the crowded and increasingly challenging wine market, effective package design can help a brand get noticed and appeal to consumers. This report looks at several key trends impacting wine package design, from authentic storytelling to interactive engagement to environmentally and socially responsible solutions. Authenticity According to a recent GlobalData study, three out of four consumers consider product/brand authenticity essential or nice to have when making purchase decisions. This attitude is especially true among older generations and higher-income earners, a key demographic for wine sellers. Authentic brands are perceived as genuine, original, and transparent, providing quality assurance and trust. Euromon

In an era where consumers are increasingly focused on diet to maintain a healthy lifestyle, the U.S. Food and Drug Administration (FDA) and other groups are taking steps to help Americans better understand food and beverage labels. The agency's recalibration of the "healthy" labeling criteria and introduction of a front-of-pack nutrition label offer the potential to reshape food product development while empowering consumers to make more informed dietary choices. Redefining 'Healthy' The FDA's definition of "healthy" has remained mostly unchanged since the 1990s, leading to a disconnect between scientific advancements in nutrition and food marketing. Under the new labeling rule, foods labeled as "healthy" must align more closely with the 2020–2025 Dietary Guidelines for Americans. The voluntary regulation goes into effect on April 28, 2025. Brand owners have three years to comply. There is no maximum or minimum type s

Instant Additive Detection Makes Labeling a Breeze A new way to detect ascorbic acid, fumaric acid and sucrose in wine saves time and costs when checking for additives in finished wine. Tests take 30 seconds and do not involve the use of chemicals or reagents. A rapid and convenient test for detecting additives in wine is now available for the WineScan™ 3 analyser. Instead of using time-consuming enzymatic methods involving the use of chemicals and reagents, winemakers, bottlers and traders can test for the presence of sucrose, fumaric acid and ascorbic acid at the touch of a button. Results are presented within 30 seconds in the same way as with the the many other tests available with the WineScan 3.  Many Labelling Parameters in a Single Test The availability of the three new additives tests comes at a time when the list of required declarations on wine bottles is growing. Among these, the new EU regulation introduced in 2024 states that information on ingredients, allerg

Afternoon Brief: Wine Labeling Up in the Air

The federal Alcohol and Tobacco Tax and Trade Bureau (TTB) is currently taking public comments on a proposed rule about nutritional labeling on alcohol. Sadly, information that a wine lover might actually want to know - residual sugar, and any additives - is not under consideration...

We have a new water and weather information portal we'd love to show you. We designed the portal ourselves, based on decades of working with other data systems. We can connect to most data telemetry systems out there - probably yours too. We'll be demo-ing the portal at our Unified Wine and Grape Symposium booth 1245. We are now working with Li-COR's LI-710 evapotranspiration (ET) sensor. This sensor provides a direct measurement of REAL ET, not a derived version of ET that other systems use. This is an eddy covariance based technology that measures actual water vapor flux. We will have the sensor in our booth and would be excited to discuss it with you. We are now working with Lumo automated valve technology and are excited to add them to our growing list of technology partners. We continue to deploy Florapulse microtensiometers, which measure plant water stress continuously. These devices have shown themselves to be the perfect adjunct to our continuous soil moisture me

Farmers and agricultural experts indicate that better access to ongoing education is crucial to advance their businesses. Recognizing that advancements in science and technology are constant, Vineyard Team launched a series of online courses to deliver the latest education on sustainable winegrowing.  Courses feature insights from experienced farmers, researchers, and UC Extension. Best of all, viewers can access these courses for free (saving $380)! All courses within Sustainable Winegrowing On Demand include valuable continuing education hours (11.5 Department of Pesticide Regulation, 34 Certified Crop Advisor), and a train-the-trainer kit so viewers can easily educate their team. Through this program, there is a unique opportunity to connect with other sustainable winegrowers through roundtable discussions. Larry Witted, PCA and CCA from Lodi, California shares, "The Sustainable Winegrowing education from Vineyard Team allows me to view cutting-edge educational pro