Having largely adhered to a normal timetable, the Northern Hemisphere harvests are now winding down: France and Italy are currently projected to produce crops short of their five-year averages by 11% and 12.8% respectively, while California is on course for a crop – guesstimated at 3.2-3.3 million tons – short by long-term historical standards but in fact not far off the 3.5 million tons that is the five-year average since the state’s 2018 crop, the last to reach the 4-million-ton mark. Only Spain’s crop is expected to near its average, although a rainy end to the growing season is likely to rein-in availability of 11%+ alcohol wines.  None of this news has stimulated a great deal of extra activity on the bulk market. Last year Italy experienced its shortest crop in five decades, with ramifications for demand levels in Spain and, in turn, ripple effects further afield. Partly in response to that demand, Spanish prices have increased and Italy’s crop,

Brettanomyces yeasts are responsible for contamination of wines, giving them "phenolous" aromas. These aromas manifest themselves through animal odors such as leather, sweat or stable, as well as medicinal notes such as camphor. Proliferation of Brettanomyces is favored in low-acidic (high pH) mediums, with high alcohol content and low-protected by sulfur dioxide (SO2) Brettanomyces contamination may also be promoted by a phenolic acid must or wine, poor hygiene, residual sugar presence due to difficult fermentation, and barrel aging associated with insufficient barrel disinfection. Tired LAFFORT®, OENOBRETT® and OENOBREtt® ORG products help weaken membranes and disrupt cell space. The decrease in the populations of Brettanomyces yeast is significant and helps prevent alterations. To learn more about your microbiological stabilisation, find our products on our website: https://laffort.com/gammes/stabilisation/

We are excited to share our latest innovation in winemaking - Pinnacle FermiFresh. This 100% inactivated yeast-based nutrient is designed to enhance the aroma and colour of white and rosé wines. Pinnacle FermiFresh offers a gradual release of amino acids, unsaturated fatty acids, sterols, and other growth factors, enabling complete and safe fermentation. It's particularly effective in white reductive winemaking conditions, preserving the original varietal aromas of wines like Sauvignon Blanc, Riesling, Pinot Grigio, and Chenin Blanc. In rosé winemaking, Pinnacle FermiFresh's antioxidant components allow for optimal colour stabilisation, inhibiting the browning effect. Its formulation, rich in sulphur amino acids, is in granulated form for easy handling and total solubility. Recent trials in New Zealand have shown phenomenal results. Over 50 winemakers noted wines made with FermiFresh had fresher taste, less oxidation character, more pronounced fruit flavour, and

The global bulk wine market is heading into the second quarter of the year looking more ‘normal’ than it has done for some months: rather than each market united in slowness, some have seen an uptick – however slight – in activity (Chile and California), some are unable to meet demand on at least some wines due to short harvests and/or limited carryover (Italy and South Africa), and some markets are mainly slow because of buyer perceptions that prices are elevated (Argentina, Italy, Spain). Buyer interest is there, it is simply price and volume-sensitive during what remains a fragile period for the global economy. There have been strong indications that China will be repealing its import tariffs of up to 218% on Australian wine imports in the coming days or weeks, and there is a hope in other producer countries that the draining of some ultra competitively-priced Australian red wine into the Chinese market will help stabilise red wine demand and buyers’ pr

The degree of agitation depends on the objectives and the nature of the product. For wine industry selections we are conscious of creating the appropriate level of agitation to get the job done yet being mindful of how sensitive the product can be to harsh treatment. The equation below is how we determine the flow being created: Q = Nq N D3 n Q = Primary Pumping Capacity (m3/min) Nq = Pumping Number (dimensionless) N = Shaft Speed (rpm) D = Impeller Diameter (m) n = Number of impellers Different technologies have different geometries which in turn determines the Nq and Np that characterises their device. Practical applications for the Wine Industry Cold Stabilisation Oak Extraction Additive blending Uniformity of suspended solids as feed for downstream devices VINFOIL Technology is currently performing all these tasks and more and is making change to the US wine sector. Learn more about VINFOIL