That creamy, buttery aroma you sometimes find in a bottle of Chardonnay or other wines is thanks largely to a compound called diacetyl. It's the star player released during malolactic fermentation (MLF), and whether a winemaker wants to emphasize or eliminate it is one of the biggest stylistic choices they make. Diacetyl is a temporary byproduct of the bacteria's metabolism. It is later reduced into less aromatic compounds, which is why winemakers have to move fast to capture the flavor at its peak. To get a wonderfully buttery wine, the goal is simple: make a lot of diacetyl and then immediately halt its degradation. Here are the key strategies winemakers use to ramp up diacetyl production and keep that creamy character in the bottle: Timing is Everything: Inoculate after alcoholic fermentation.Wait until the main alcoholic fermentation is finished or almost finished before adding the bacteria. Why? The yeast that did the primary fermentation and the bacteria themselves are ve

In this episode of the WIN Insider Series, George Christie sits down with Dominic “Dom” Engels, the newly appointed CEO of Bronco Wine Company, one of the largest family-owned wineries in the U.S. Dom shares his unconventional path into the wine industry, shaped by leadership roles at The Wonderful Company, Stone Brewing, and Revolution Foods. He offers a candid perspective on how the wine industry must evolve to stay relevant—by embracing innovation, agility, and a modern leadership mindset. Dom discusses Bronco’s transition from founder-led management to a more professionalized structure, and how the company is working to build an enduring institution beyond its roots. From generational shifts and changing consumer preferences to the need for clarity, focus, and bold decision-making, this conversation dives deep into what it takes to lead—and adapt—in a time of transformation.

Verdi’s mission is to make modern irrigation automation accessible to all growers, regardless of vineyard size or type of irrigation system — even manual systems can be automated.  Most automation solutions for irrigation are expensive and tailored toward the upper tier of vineyard operations. Existing systems also fail to address the worsening conditions farmers face, including labor shortages and environmental concerns such as droughts, water scarcity and new water usage monitoring requirements from the government.  Yet, every grower needs to reduce water costs and waste and the time their team spends patrolling the vineyards for valve malfunctions and line breaks, as well as improve the quality and yield of their crop. As Verdi’s founders, CTO Roman Kozak and CEO Arthur Chen, worked to solve these problems, they realized the solution was to make the latest technology affordable and simple enough for farmers to install themselves.  “Arthur and I

by Stacey HeuerAs Thanksgiving approaches, I find myself reflecting on all that I have to be thankful for, both personally and professionally. One of the standout moments this year has been the completion of and move into our brand-new, custom-built Napa facility. This isn’t just a warehouse; it’s a place that feels like home—a space we’ve meticulously crafted with love, dedication, and an unwavering commitment to an industry we are so proud to support. Creating this facility was truly a labor of love, but it wasn’t just about constructing a building. It was about giving our team members a voice and recognizing the value of everyone’s insights and experience. We involved our team in every step of the design, layout, and process flow, ensuring that the new space not only met but exceeded the needs of those who would be using it every day. The impact of so many people coming together to contribute their expertise has been profound. The outcome of this

Spica ⭐️ has found a wonderful home in the lab at Arista Winery in Healdsburg, California! It was an awesome day with Ray Lyons (left) and Gordon Miller (right), implementing enzymatic and colorimetric automation. 🍷 Welcome to the SPICA ⭐️ family from all of us at Admeo!