Tonnellerie Radoux is excited to announce that we’ll be exhibiting at the Eastern Winery Expo! Visit us at Booth 233 to explore our premium Radoux barrels and Pronektar oak alternatives—crafted to enhance winemaking with precision and quality. 🍷 Radoux Barrels – Sourced from the finest French, Hungarian, and American oak, our barrels are meticulously crafted to ensure consistency and bring out the best in every varietal. 🍷 Pronektar Oak Adjuncts – From chips to staves, our oak alternatives offer winemakers versatility while maintaining the same high-quality standards as our barrels.  Join us at EWE to discuss how Radoux can help refine your winemaking process. See you in Booth 233!

Hazy Mountain Vineyards and Winery in Afton, Virginia, within the Monticello AVA, is hiring a new position for their winemaking team, Associate Winemaker.  Click Here to Learn More 

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

Winemaking is driven by a rich microbial ecosystem. Saccharomyces cerevisiae is responsible for converting the sugars in grape juice into alcohol during primary fermentation. Oenococcus oeni carries out the malolactic fermentation that is responsible for transforming crisp, acidic malic acid into softer lactic acid and improving microbial stability. However, other microbes can produce undesirable, volatile compounds that spoil wine with off-odors and flavors. Luckily, the yeast and bacteria responsible for spoilage can be easily managed if caught early in production. Brettanomyces, Lactobacillus, and Pediococcus are the common culprits of microbial spoilage. Here at Gravity Analytical Laboratories, we use a polymerase chain reaction, or “PCR,” to check for the presence of all three microbes. PCR is a molecular biology tool that allows us to assess the presence of these microbes by screening for their DNA in a juice or wine sample. We can detect these mic

Winemaking & Production Focused Event May 11 & 12, 2022 in Sonoma County, CA Healdsburg, CA, December 8, 2021 – Wine Industry Network (WIN) and Vinidea are pleased to announce that Enoforum USA will be held May 11 & 12, 2022 in Santa Rosa, CA at the Sonoma County Fairgrounds. ENOFORUM, the largest winemaking & production focused technical wine industry event in Europe, takes place every other year, and is the only event that gathers together producers, technicians, oenologists, agronomists, researchers, and technology suppliers, to stimulate the creation and development of innovation in the wine sector. Each event attracts over 1,200 attendees in Italy, 500 in Spain, and 450 in Portugal—from all sectors of the wine industry. The 2021 virtual Enorforum USA, launched with partnership between VINIDEA and WIN broadcasted to more than 1,000 attendees. And since that time, sessions have been re-broadcasted to thousands more. For companies interested in participati