Crush Summer 2018

SUMMER

2018

CANADIAN VINEYARD AND WINERY MANAGEMENT MAGAZINE

New weather-sensing technology helps fight winter chill

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Tips on buying treated wood products

Making wine is as much an art , as it is science. When the two meet, the magic happens. From destemmers to filtration, we can help set up an entire operation & help you find individual pieces of equipment. Our dedication to quality products and services guarantees you receive the best equipment at the best price to perfectly suit your winery.

PROCESSING, BOTTLING, LABELING AND MORE FOR WINE, BEER, CIDER, SPIRITS & OLIVE OIL

6 Nova Scotia organic winemaker goes out on a vine 12 Green in the valley: A Vancouver Island vineyard owner takes an old winery organic

20 Concrete jungle: Okanagan Crush Pad offers a

Climate Wine Symposium

32 Buy and sell bulk wine confidentially online: 34 Reducing musculoskeletal injuries in

fight winter chill

22 Icewine growing across borders 24 Discover Chr. Hansen 26 Canada to host the 2020 International Cool

What to look for when buying treated wood products

Wine Aspect B.C. Bulk Wine Brokers Ltd.

16 Sensing change: New technology helps specialized experience

29 Not all treated wood is created equal:

vineyard workers

36 Moe’s Barrels: Your source for oak barrels 38 Creating roundness in wine: Using yeast and yeast derivatives to find the perfect balance

40 More winemakers turn to aluminum closures 44 Traditional flavour. Real Economics.

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Nova Scotia organic winemaker goes out on a vine

By Melanie Franner

B

was awarded a silver medal in

and Nova Scotia has a cool climate

2011 at Effervescents du Monde,

tempered by the Atlantic Ocean,

an international sparkling wine

making it an ideal location for

taken him across Canada, California,

competition held in France. And

sparkling winemaking.

and Australia. But leaving behind a

again for 2010 Prestige Brut Estate at

highly-successful career to start his

the 2015 Effervescents du Monde.

ruce Ewert has a lot of experience in the winemaking business. His profession has

own small, organic winery in Nova Scotia was certainly going out on a limb.

“It was a pretty gutsy move to leave an established career to relocate to Nova Scotia and start producing sparkling wines,” says Ewert, owner and

to visit family,” says Ewert. “We

“Winning that award made us think

tasted a lot of the still wines

we were on the right track,” says

produced here and thought we could

Ewert. “It’s pretty humbling to be able

make a good sparkling one.”

to benchmark against the big guys.”

Finding the right property took some

“O” is for Organic

time but eventually Ewert and his

Ewert and his wife, Pauline Scott,

wife settled on a ribbon of soil with

opted to locate their winery in

very good drainage, an unusual find

Nova Scotia’s Gaspereau Valley

in Nova Scotia where most of the soil

That gutsy move has translated

for two main reasons. Scott comes

is clay. The two purchased 30 acres

into unqualified success. L’Acadie

from a farming family spanning

in 2004 and thus, L’Acadie Vineyards

Vineyards’ 2007 Prestige Brut

nine generations in the province,

came into being.

winemaker, L’Acadie Vineyards. “No one had done it yet. We were the first.”

6

“We came out here a lot on vacations

Perfectly lined organic vines at L’Acadie Vineyards in Nova Scotia.

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“The property hadn’t been used for agriculture for the last 50 years,” says Ewert, who adds that it used to be an apple orchard back in the day.

The fact that the land hadn’t been used agriculturally in so long made it easier for Ewert to follow through on his goal of creating an organic winery – the first in Nova L’Acadie Vineyards 2012 Prestige Brut

Scotia.

Photo credit to Mark Davidson, NewTrailsOutThere

“We decided to go organic right from the get go,” says Ewert.

“For one, it’s a lifestyle factor for us. That’s how we live. And also, I had experience making wines from organically grown grapes and found the taste to be incredibly intense.”

Ewert suggests that organically grown grapes tend to be more flavourful for a number of reasons, not the least of which is the micro-organisms around the root soil.

“We encourage the growth of these micro-organisms in order to help the vines take up the flavours,” he says, adding that the winery’s success can also be attributed to the terroir of the winery’s sloped, rocky, and welldrained soil.

L’Acadie Vineyards has been certified organic by Pro-Cert Organic Systems since its inception, making it not only the first organic winery in the province, but the first to be certified.

According to Ewert, being organic isn’t necessarily more complicated; it just means you have fewer choices. “The toolkit for organic winemaking Wainfleet, ON L0S 1V0

8

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says. “As a result, you have to be more proactive such as ensuring good air circulation, planting cover crops, or choosing lesssusceptible varieties. It means setting things up prior.�

A sparkling future Having since helped educate other Nova Scotia grape growers on the benefits of going organic, Ewert is planning to expand production beyond its current 2,000 cases per annum. “I’d like to eventually grow to about 5,000 cases. I think that will be a happy place for us,� he says. “I don’t want to be too big – I’ve already been there – but I do want to continue to be recognized Owners Bruce Ewert and Pauline Scott with the family in the vineyard.

as a producer of high-quality, upper-end organic wines.� o

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Green in the valley A Vancouver Island vineyard owner takes an old winery organic

By Tammy Schuster

A

fresh set of eyes and a clear vision is taking one of Vancouver Island’s oldest wineries into newer, greener territory.

it took a fresh set of eyes with fresh perspective and ambition to take it to the next stage.”

In 2012, Paul Brunner purchased the property with his

Blue Grouse Estate Winery located in the Cowichan

family, and from there embarked on the next phase of

Valley, just 50 kilometres north of Victoria, B.C., has been

development which included adding a 9,526-square-foot

expanding its vineyard, updating its infrastructure, and

bright, airy, and bold tasting room and production facility.

converting to organic.

The Brunner’s home was also updated and now includes

In existence since the mid-80s when the land was utilized

a luxury guest house. Purchasing a number of the

to test the viability of grapes in the region as part of the

neighbouring properties over the last five years, Brunner’s

John Harper Project, the vineyard was purchased by the

vision includes increasing the vineyard from eight acres to

Kiltz family in 1988. The family spent the next 20 years

approximately 35 acres, all with an eye on sustainability.

revitalizing and expanding the property.

The original varietals — including Ortega, Bacchus,

“The original owner got the vineyard to a certain level,”

Siegerrebe, Black Muscat, and Gamay Noir — still remain

says Bailey Williamson, winemaker at Blue Grouse. “Then

but the winery is now focused on producing more Pinot

The main building with 12-foot over hangs was designed to resemble the rounded shape of a grouse.

Blue Grouse Estate Winery in the Cowichan Valley on Vancouver Island, B.C.

Noir, Pinot Gris, and sparkling wine.

style of agriculture that it is – a

Using all composted waste from the

“We are trying to keep production tight

monoculture,” says Michael Abbott,

site tends to be more labour intensive

while respecting the history, so we’ll

vineyard manager. “Plants are

and a little messier than conventional

always have the original vines,” says

susceptible to certain diseases and

methods of fertilization.

Williamson.

they remain trapped in the same

Making the transition from conventional viticulture to organic is a long process, especially for a vineyard

place for 20 years.” He says the most convenient way to offer plants that extra loving care is to substitute

Typically, the wine-making process leaves a vineyard with a lot of organic residue, or pumice. The Blue Grouse winery composts its pumice with a

human intervention with chemical

healthy dose of maneure and leaves it

treatment. However, his plan is to

to break down over a few years before

“Vineyards are notorious for being

change that by moving to organic

reapplying to the vines. “We try to

quite chemical-heavy based on the

practices.

return, more or less, 100 per cent of

that is expanding at the same time.

the vineyard waste back to the soil so that there is a constant accumulation of organic matter.”

Just prior to bud break, which usually happens in the last few days of April, the team harvests stinging nettle; a perennial super food growing in abundance on the west coast. It is used to make a nettle tea which acts as a naturally-derived liquid compound that can be used in tank mixes, fungicidal sprays, or drip irrigation.

“It basically brings a soluble nutrient The man behind the vision: owner Paul Brunner with winemaker Bailey Williamson.

14

load to the plant itself,” says

Abbott. “It’s more of a biodynamic

its bounty and nutrients with the

beautiful new harvests of grapes

practise along the lines of holistic

vines. This helps create a healthy and

translating into exceptional wines.

agriculture.”

happy vineyard.”

Currently in the beginning stages

Along with this, planning for

on Vancouver Island and we will

of the three-year transition to

the quadrupling of the vineyard

have some of the youngest plants

organic, Brunner’s vision is to see

means streamlining practices and establishing new vineyards as they

on Vancouver Island, so it’s a full

best practises in every aspect of the winery and vineyard whether it’s

grow. “As we move forward we are

customer service, organic viticulture,

constantly reassessing and re-

energy efficiency, or safety. “It’s all

establishing where we are headed,”

encompassed into his philosophy,

says Abbott. But it offers a rare

For more information on Blue Grouse

so sustainability is our objective

opportunity to grow and nurture

Estate Winery, please visit bluegrouse.ca.

and we are striving for the organic

“We have one of the oldest vineyards

spectrum of growth. I’m pretty enthusiastic about this opportunity myself.” o

© 2018 StaVin Inc.

certification,” says Abbott.

The winery is equipped with an in-ground, closed-loop geothermal system that has over 30 tonnes of cooling capacity. The winery currently uses between 10 and 11 tonnes, leaving room for future expansion. The principal purpose for the system is for cooling the stainless-steel fermentation tanks, but it’s also used to cool the barrel room and the sparkling room and has the ability to heat and cool the buildings and water on site.

Energy-efficient mechanical systems were installed to capture unused energy from heating and cooling and the lighting is controlled by roomoccupancy sensors to save electricity.

Capitalizing on natural light with well-placed windows lessen the need for artificial lighting and will help reduce electrical energy by 66 per cent.

Each winter, the team has worked to update the vineyard to the organic standard one block at a time. “A vineyard that has been well-used for 30 years often has some wounds, such as disease and poor soil,” says Abbott. “So there has been some

®

remediation and recovery. We are retraining vines from the ground up and trying to recreate a healthy and vibrant ecosystem that shares

15

Sensing change

New technology helps fight winter chill

By Samara Funk Conventional weather-tracking systems now have a run for their money as new sensor technology is delivering precise data wirelessly and in real-time. Through a partnership between hardware manufacturer Huawei Technologies Co., Ltd., Bell Canada, and BeWhere Holdings Inc., a system is being developed to monitor vineyard temperatures at a more precise level.

“We place the sensors directly into the icewine grapes and program them to notify us once the temperature hits -10 degrees Celsius,” says Matthew Speck, co-owner and operations manager at Henry of Pelham Estate Winery. “This way we know exactly when it’s a good time to harvest.”

Henry of Pelham Estate Winery, located in St. Catharines, Ont., is currently testing half a dozen new sensor devices on behalf of BeWhere.

“We already do weather sensing in our vineyards with an automatic weather station,” says Speck. “The difference with BeWhere’s sensors is that they’re compact and solarpowered which makes them very portable. They’re also much more cost-effective per site than a typical weather system.”

This easy-to-use device, connected over Bell Canada’s national network, only uses about 500 kilobytes of data per month to create a microclimate for vineyards to thrive.

“Prior technologies used by Henry

portal to watch temperature and

to harvest grapes, and indicate for

of Pelham were quite cumbersome,

humidity levels go up and down

potential quality of the vintage.

very expensive, and not always

in real-time to monitor several

reliable; using a mix of 3G and RF

areas within a vineyard. BeWhere

to communicate the temperature to

Inc. also provides the winery with

the user,” says Margaux Berry, vice-

daily automated custom reports

president, strategy and growth at

that display the dew points and

BeWhere. “The main difference with

growing-degree days.

our low-power, wide-area-based sensor is the simple installation, the reliability, and the cost. Our

This climate-monitoring information is backed-up on cloud servers,

“Another aspect important to us here at Henry of Pelham is frost control for our vines and being able to locate where a specific temperature is at a given time,” says Speck. “This allows us to decide whether or not to run our frost fans.”

BeWhere’s new sensor technology

solution is basically a small

which have several advantages for

solar-powered rugged device that

wineries including the capability of

measures both temperature and

integrating into third-party software

humidity.”

applications.

The device notifies users with an

“The sensors are a great way to

tracking technology is accessible for

email once they approach their

measure growing-degree days

both small and large wineries alike.

desired limits, which are set by the

and correlate them with the given

users themselves. “It’s what I like

seasons to see how the grapes grow

to call an install-and-play type of

relative to the time of the year,” says

solution,” says Berry.

Speck.

With a press of a button, users

This can help to predict bud break,

very forward-thinking people on

can access the BeWhere web

when vines will flower, best time

our team.”

demonstrates a glamourous way of monitoring vineyard temperature and humidity levels. With low-cost hardware and monthly data, the

“We want our clients to save time and money,” says Berry. “We were the first to market this technology and we’re lucky because we have

17

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Canada help to test and distribute their products throughout the country. Huawei is a leading global provider of information and communications technology (ICT), infrastructure, and smart devices.

“There hasn’t been any groundbreaking technology in this area of the industry for a while and our sensors are very cutting-edge,” says Berry.

BeWhere is currently looking for additional wineries to help test this new real-time sensor technology in vineyards across Canada. Applicants can contact BeWhere though their website at bewhere.com. o

18

or nearly fifteen years, beginning in the late 80s, the name Euro Grapevine Nursery was synonymous in Canada with high-quality virus-free grapevines.

Since the year 2000, I have been operating my grapevine operation in California’s wine country as Knight’s Grapevine Nursery, where under its new name, the nursery is still synonymous with healthy, tested vines.

I sell vines throughout California, and continues to serve my grapevine growing friends in Canada.

I use the strictest test process available, testing each and every plant.

Whether in Canada or California, I understand that protecting vines against viruses means nothing less than protecting a vineyard owner’s future.

Sincerely,

Eckhard Kaesekamp Knights Grapevine Nursery

Concrete jungle

Okanagan Crush Pad offers a specialized experience

By Tammy Schuster

A

typical visit to a winery usually involves a brief learning about the winemaking process, swirling, sniffing, and tasting a selection of wine, and

couple now have a total of 90 acres of grapes between their Switchback and Garnet Valley Ranch properties, both in

perhaps meeting the cuddly vineyard dog. But at the

Summerland, B.C., and they aim to plant an additional 35

Okanagan Crush Pad in Summerland, B.C. guests can add a

acres of vines.

new element to their winery experience.

In 2011, they started out with six 2,000-litre concrete

Opened in 2011 by Christine Coletta and her husband

eggs that came from California. During fermentation, the

Steve Lornie, the Crush Pad is Canada’s first purpose-built

heating in the egg-shape tanks creates a natural rolling

custom-crush facility where grape growers and those

and stirring of the juice so it remains in continuous contact

seeking to start winery businesses come to produce their

with the skins, seeds, and leaves. This means more flavour

wine. Clients can process their grapes and age their wine

is gently being extracting from the grapes and lessens the

at the facility which offers plenty of flexibility within the cellar with different tank sizes, variable lids, plus something a little different.

“We have a massive collection of concrete tanks,” says Coletta. “We probably have the largest concrete tank collection in North America.”

need to punch down the skins or stir the lees (particals in wine that remain after fermentation and aging).

Adding to their collection of tanks, the Crush Pad now has concrete tanks varying in size and shape all designed to fit into their space. “We have a wall of square tanks in what used to be our barrel room, with seven 5,000-litre tanks

With the ability to produce 15,000 cases of wine annually

on the bottom and seven 3,000-litre tanks stacked on top,”

using the concrete tanks alone, the Crush Pad has enough

says Coletta.

capability to offer to their custom crush clients and to produce their own wine. Using all tanks, including stainless steel, the Crush Pad can produce 45,000 cases of wine annually.

20

been leasing since 2010. With their newest acquisition, the

It was upon the advice of consulting winemaker, Alberto Antonini, who has experience working with concrete tanks at his family winery in Italy and from his work in Argentina and Chile. Coletta says he was impressed by the structure

Coletta and Lornie, who produce wines under the labels

and texture of the wine produced in the concrete tanks, as

Haywire and Narrative, recently acquired Secrest Mountain

he previously had noted that wines from the Okanagan had

Vineyards in Oliver, B.C., a 50-acre property they had

a tendency to lack mid-palette intensity.

“We wanted to make wine more on a natural spectrum,” she says. “We decided to go with concrete because it would be a more welcoming environment for us to establish a native-yeast program.”

From a technical standpoint, concrete is a great insulator holding in heat or cold. But the primary reason concrete tanks work so well is because of what it adds to the wine.

“Concrete provides the wines with more structure and mouth feel and adds a little more complexity,” says James Herwatt, CEO at Sonoma Cast Stone in California. “Concrete is a porous product so oxygen existing within the outer layers and interacts with the wine. Concrete also transfers some of the minerality into the wine which lifts the fruit and provides more depth.”

Coletta says when they first began installing the concrete tanks, others were a bit skeptical. “There was some subtle mocking at first, but now we are seeing others ordering

Sonoma Stone egg-shape concrete tanks at the Crush Pad facility.

them,” she says with a laugh. “It’s rewarding to see concrete vessels slowly being adopted.”

The Crush Pad guest centre offers visitors a beautiful open tasting lounge and wine shop to sample and purchase wine, and a place to observe the activities in the cellar. While many guests take photos of the serene views leading down the vineyard to Okanagan Lake, or of Bizou and Yukon, the two Great Pyrenees dogs usually found minding the sheep, there is another highly-Instagramable feature at the Crush Pad. “People come to take photos of themselves standing in front of the concrete tanks,” says Coletta.

The 320-acre Garnet Valley Ranch, a certified organic vineyard and farm since 2014, is home to 45 acres of grapes, eight acres of organic vegetables, a herd of baby doll sheep, and grazing land. The winery facility received its organic certification in May of this year, so many of the wines created for Narrative and Haywire from the 2017 vintage onward will be certified organic and vegan friendly.

With a growing collection of vines, Coletta and Lornie continue to create an abundance of sights, tastes, and experiences — more grapes, more wine, and more selfies. o

Icewine growing across borders

By Samara Funk

Icewine grapes at Inniskillin Niagara Estate in Ontario.

22

I

cewine, known for its luxurious, rich, sweet, and slow-moving characteristics, can only be produced in areas where the temperature dips below freezing.

So far, Canada and Germany are the international leaders of Icewine production but wineries in the United States, just south of Canada’s Icewine regions, are beginning to produce this world-wide favourite.

But Canadian winemakers are not worried about the wineries located in New York, Pennsylvania, and Michigan which have begun growing their own grapes meant to produce the sweet dessert wine.

and to respect the flavours of the wine.”

According to the Canadian Vintners Association, the process of freezing the grapes in a freezer is illegal in Canada and wineries are not allowed to use artificial frost. It’s also been agreed upon in Canada that the grapes must freeze naturally on the vine until the temperature drops to at least -8 degrees C before harvesting.

These standards produce the best characteristics for Icewine.

“They’re more in the experimental

German Icewines have similar regulations to adhere to but they don’t always get the consistent cold temperature required, which sometimes results in skipping a

stage because they don’t have a lot of experience,” says Bruce Nicholson, winemaker at Inniskillin Niagara Estate. Inniskillin has been producing Icewines in Ontario since the early 1980s.

vintage. To help cope with this, German grapes can legally be harvested at a minimum temperature of -7 degrees C. This creates Icewine with lower sugar and higher acidity levels than Canadian Icewine.

Since then, Vidal, a hybrid grape of Ugni Blanc and Seibel, has become the most established variety of Icewine in Canada due to its thick skin which allows it to hang well on the vines during the winter.

“Our standards here in Canada are very strict,” says Nicholson. “We have to register our grapes well in advance of the freezing and we need to let our VQA board know everything about the grapes including how many rows we are leaving out.”

Freezing temperatures are not the only contributing factor in Icewine production. It’s also dependant on the cycling of temperature going up and down to create the optimum flavour through thaw. This requires particular varietals to have different freezing cycles.

“For Riesling and Cabernet Franc, we usually try to get them on the first cycle because we believe that it’s best for their colour stability and the flavour,” says Marco Piccoli, winemaker at Jackson-Triggs Niagara Estate. “When it comes to Vidal, we believe that the cycle needs to be repeated at least three times to improve the stability of the colour

career that other wine regions can claim to the quality of their Icewine, but they can’t consistently make it every year because they don’t have the proper climate.”

With the wine industry continuously evolving and new wine regions emerge around the world, consumers will be provided with more options and producers with more rivals.

“Competition is good,” says Nicholson.

“Areas such as the Finger Lakes and Michigan are producing some good wine but I think we’ve got a few years on them. It keeps us on our toes and that’s good. We may not have invented Icewine here in Canada but I certainly think we’ve perfected it.”

Due to our high standards, Canada is recognized as the world’s largest and highest-quality producer of Icewine. o

Some wineries in the United States, such as Coyote Moon vineyards located in Clayton, N.Y. are modelling their Icewine production using Canadian requirements.

The vineyard began producing Frontenac and Frontenac Gris Icewine in 2016.

But Canadian wineries are not concerned as American Icewine production grows.

“You cannot copy something that is made by nature. It’s more of an understanding of how it can be done properly in a wine region,” says Piccoli. ”I’ve discovered during my

23

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intensity modulation is a natural

plantarum for wines.

of Chr. Hansen’s core competencies is microbial physiology. Valuable insight has been gained into strain functionality and performance by investigating how bacterial cultures interact with their environment. As the world leader in bacterial cultures for the food industries, Chr. Hansen has committed R&D and advancedproduction resources to provide the best malolactic bacterial cultures to the wine industry. That is evident by the fact that Chr. Hansen Viniflora® cultures are the most widely-used malolactic cultures.

Reliable and predictable, Viniflora bacteria cultures are trusted by more winemakers worldwide to get their wines through malolactic fermentation on time and with desirable organoleptic outcomes.

Chr. Hansen gives winemakers powerful tools to control their malolactic fermentations through a range of high-quality bacteria. The

24

As the world leader in bacterial cultures for the food industries, Chr. Hansen has committed R&D and advanced-production resources to provide the best malolactic bacterial cultures to the wine industry.

F3 process where selected strains of

To find out more about Gusmer Enterprises and Chr. Hansen products, log on to www.gusmerenterprises.com or www.gusmerwine.com.

bacteria show their ability — or absence of ability — to convert some flavour precursors already present in the wine.

F3015

Vest

The CINE™ strain is now widely used

F3015

in white and rosé wines to manage malolactic fermentation without

The only electronic pruning in the world with an F3015 F301 F3015 interchangeable cutting he

F3015

impacting the flavour profile of the wine. Winemakers can now achieve this secondary fermentation in wines that traditionally do not go through malolactic fermentation such as rosé Vest wines or fruit-forward white wines Vest

from aromatic grape varieties used

ULTRA-COMPACT LITHIUM ION BATTERY

for Sauvignon Blanc, Riesling, or

The storage cells of the battery The storage cells of the battery havetool been choosen their The only electronic pruning havefor been choosen for their Vest Vest ULTRA-COMPACT LITHIUM ION BATTERY reliability and capacity toand deliver reliability capacity to deliver ULTRA-COMPACT LITHIUM ION BATTERY in the world with anintense current.

The storage cells of the battery intense current.

ULTRA-COMPACT LITHIUM ION battery BATTERY The storage cells of the The only electronic pruning tool have been choosen for their • 120Wh LITHIUM Battery • 120Wh have LITHIUM Battery The only electronic pruning been choosen interchangeable cuttingtool head.

The storage cells offor thetheir battery reliability capacity to deliver • and Weight: 810gdeliver reliability capacity The only electronic pruning in world with an tool The only electronic pruning tool have beenand choosen fortotheir • Weight: 810g intense current. in the the world with an • Battery with storage intense current. and capacity to deliver cells • 120Wh LITHIUM Battery • Battery•reliability with storage cells protection and management in the world with an 120Wh LITHIUM Battery in the world with an interchangeable cutting head. intense current.

• Weight: 810g interchangeable cutting head.protection and management •• Weight: 810g electronic system (BMS) LITHIUM Battery •120Wh Battery with storage cellscutting head. interchangeable cutting head.electronic interchangeable •• Battery with storage cells • High storage capacity LITHIUM Weight: 810g system (BMS) protection and management and management • protection Battery with storage cells cells High Power Long Life Rapid charging: 90 minutes electronic system (BMS) High storage capacity LITHIUM electronic system (BMS) protection and management Intelligent Battery Technologyranging The F3015 can be fitted with a range of fixed and•telescopic extension poles • High storage capacity LITHIUM • High storage capacity LITHIUM cells High Power Long Life electronic system (BMS) cells High Power Long Rapid charging: 90 90 minutes High Power Long LifeLife Rapid charging: minutes • cells High storage capacity LITHIUM reach of up to 5m above the ground.

Intelligent Battery Technology Intelligent Battery Technology ULTRA-COMPACT LITHIUM ION BATTERY

Vest

The only electronic pruning tool in the world with an interchangeable cutting head.

Vest charging: 90 minutes Rapid

Viognier.

The primary consequence is a wine stabilized through a microbial solution instead of being stabilized by sulfites that are classically used to kill microorganisms and avoid the Rapid charging: 90 minutes development of unwanted bacteria.

Discover how VINIFLORA® solutions can help make the wine you want

NEW FOR 20

b

NEW FOR 2016

Intelligent Technology cells HighBattery Power Long Life

charging: 90 minutes The pruning shear is controlled byRapid a micro switch housed Intelligent in a sliding handle on the carbon Battery Technology The shears can be operated by the user with a single cable between the battery and the po The F3015 can be fitted with a range of fixed and telescopic extension poles ranging between 1.2m to 3.5m, giving a cutting control information is directly centralized by an electronic micro-card housed in th reachTrigger of up to 5m above the ground.

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NEW 2016 NEW NEW FOR 2016 NEW FOR FOR 2016 2016NEW FOR 2016

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3.5m, giving a cutting and bio-protect the must, The pruning shear is controlled bya amicro microswitch switchhoused housed in in aa sliding sliding handle on the carbon fibre tube.

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reach of up to 5m above the ground. shears operated the user withswitch single cablein between the battery The pruning shear is controlled by a micro housed a slidingthe handle onand the the carbon fibre tube.

TheThe shears cancan bebe operated bybythe user with aasingle cable between battery and thepole. pole.

The pruning shear is controlled by a micro switch housed in a sliding handle on the carbon fibre tube.

The tool’scontrol versatility will beisappreciated by users doing large cuts or overhead work.

Trigger information directly centralized byan an electronic micro-card housed ininthe wine and your brand withshear natural The shears can behoused operated by the user withhandle a single cable between the battery and the pole. control information is directly centralized by electronic micro-card thepole. pole.

The pruning is controlled by Trigger a micro switch in a sliding on the carbon fibre tube.

The shears canhoused be operated by the user with a single cable between the battery and the pole. tool’s versatility will appreciated usersdoing doing large cuts or or overhead housed work. in the pole.

Trigger control information is directly centralized by anlarge electronic micro-card TheThe tool’s versatility will bebe appreciated bybyusers cuts overhead Trigger control work. information is directly centralized by an electronic micro-card housed in the pole.

The shears can be operated by the user with a single cable between the battery and the pole. work.

The tool’s versatility will be appreciated by users doing large cuts overhead microbial solutions.

Theortool’s versatility will be appreciated by users doing large cuts or overhead work.

Gusmer

Trigger control information is directly centralized by an electronic micro-card housed in the pole.

The tool’s versatility will be appreciatedMobile by users doing large cuts or overhead work. Micro-Card Innovation: Electronic Micro-Card Mobile Innovation: Electronic Innovation: Electronic ControlMobile System Housedin theMicro-Card Pole Enterprises is designated Mobile Electronic Control System Housedin the Pole Control SystemInnovation: Housedin theMicro-Card Pole Mobile Innovation: Electronic Micro-Card Control System Control System

as the exclusive distributor for

Housedin the Pole Housedin the Pole

Mobile Control System

Innovation: Electronic Micro-Card Housedin the Pole

Tying Machine Tying TyingMachine Machine Tying Machine

Chr. Hansen yeast and for Electronic Micro-Card Mobilebacteria Innovation: Control System

the United States and Canadian

Housedin the Pole

wine market. For over 85 years, Gusmer Enterprises has taken a revolutionary approach to serving customers by supplying the highest-

OKANAGAN quality goods and services available

POBox Box 25026 25026 Mission POPO MissionPark Park OKANAGANPOPOKelowna, Kelowna, BC OKANAGAN Box 25026 Park PO PO BCMission PO Box 25026 Mission Park OKANAGAN P: (250) 762-9845 OKANAGANKelowna, VITICULTURE P:Kelowna, (250)BC762-9845 BC VITICULTURE F: (250) 762-9846 P: (250) 762-9845

P: (250)762-9846 762-9845 VITICULTURE VITICULTURE C:(250) (250) 878-3656 SERVICES INC.F: F:C:(250) 762-9846 F:(250) (250) 762-9846 878-3656 SERVICES INC. British Columbia fwhitehead@shaw.ca (250) 878-3656 SERVICES INC. C: (250) 878-3656 SERVICES INC.C: fwhitehead@shaw.ca British Columbia British Columbia fwhitehead@shaw.ca

British Columbia fwhitehead@shaw.ca

OKANAGAN

PO Box 25026 Mission Park PO Kelowna, BC P: (250) 762-9845 F: (250) 762-9846 C: (250) 878-3656 fwhitehead@shaw.ca British

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OKANAGAN

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40 Lakeshore Rd. RR#5 40 Lakeshore Rd. RR#5 Niagra-on-the-Lake, ONRR#5 40 Lakeshore Rd. Niagra-on-the-Lake, ON Lakeshore Rd. RR#5 P:40(905) 646-8085 PO Box 25026 Mission Park PO Niagra-on-the-Lake, ON 646-8085 P:ON(905) Niagra-on-the-Lake, TF: (866) 677-4717 Kelowna, BC P: (905) 646-8085 (905)651-7505 646-8085 TF: (866) 677-4717 VINEYARD EQUIPMENT INC. C:P:(905) P: (250) 762-9845 (866) 677-4717 VINEYARD EQUIPMENT INC. TF: TF: (866) 677-4717 C: (905) 651-7505 sales@lvequipment.ca VINEYARDEQUIPMENT EQUIPMENT INC. F: (250) 762-9846 C: (905) 651-7505 VINEYARD INC. C: (905) 651-7505 sales@lvequipment.caVINEYARD EQU sales@lvequipment.ca C: (250) 878-3656 sales@lvequipment.ca fwhitehead@shaw.ca

LAK VIEW LE AK EVIEW LAK AK EVIEW VIEW L E Tying Machine

PO Box 25026 Mission Park PO Kelowna, BC P: (250) 762-9845 F: (250) 762-9846 C: (250) 878-3656 VINEYARD EQUIPMENT INC. fwhitehead@shaw.ca

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40 Lakeshore Rd. RR#5 Niagra-on-the-Lake, ON P: (905) 646-8085 TF: (866) 677-4717 C: (905) 651-7505 sales@lvequipment.ca

VI

tools, and more. o

25

Canada to host the 2020 International Cool Climate Wine Symposium

The Canadian wine industry is

From July 12 to 17, 2020, leading

symposium. This will mark the first

getting ready for its moment in

researchers, winemakers, grape

time that the ICCWS, which takes

the international spotlight as it

growers, educators, and wine media

place every four years, has come to

prepares to welcome the world to

from around the world will gather at

Canada.

the International Cool Climate Wine

Brock University in St. Catharines,

Symposium (ICCWS) in 2020.

Ont. for the 10th instalment of the

Brock’s Cool Climate Oenology and Viticulture Institute (CCOVI) is working alongside its research and industry partners to plan the event, which will focus on how climate change is driving innovation in the grape and wine industry.

“This is an issue that impacts all cool climate wine regions,” says Debbie Inglis, director, CCOVI. “The ICCWS will give researchers from all areas

Providing Canadian Grapevine Solutions

of the grape and wine value chain the chance to showcase the latest research and discuss innovative practices that can help ensure the vitality of cool climate winemaking.”

ONTARIO BRITISH COLUMBIA QUEBEC NOVA SCOTIA Wes Wiens/Tina Tourigny Nathan Phillips Alexandre Jacquel Ian Kaye p. 905-984-4324 p: 250-809-6040 p. 905-984-4324 p. 902-740-2493 sales@vinetech.ca bcsales@vinetech.ca qcsales@vinetech.ca nssales@vinetech.ca

26

As 2020 approaches, conference organizers have launched a new website that will serve as the

Leading-edge research

In viticulture, oenology, wine business, policy and wine culture

Outreach services

Sharing information with, and providing analytical services to the industry

Quality continuing education Offerings online and in-class for wine, spirits and cider

Learn more at

brocku.ca/ccovi

ď‚™ @CCOVIBrockU

Your Success is our Priority Quality Products & Effective Cellar Solutions

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Call Call or or email email today today for for aa customized customized quote. quote. Leasing Leasing options options available available

BIN97 Winery Equipment 9001 9001 Highway Highway 97 97 Oliver, B.C. B.C. V0H V0H 1T2 1T2 Oliver, 778-739-0109 778-739-0109 info@bin97.com info@bin97.com

Cher Wood, CPA, CGA cwood@rhncpa.com 250-495-3383

8319 Main Street (2nd Floor) Chase Valley Business Centre Osoyoos, BC V0H 1V0

27

key source of information for

and- post conference programming

with ever-changing conditions across

delegates who plan on attending the

that will showcase Canada’s wine

Canada,” he says.

conference. Although registration

regions from coast-to-coast. Dan

doesn’t open until next summer,

Paszkowski, president and CEO of the

interested individuals can use

Canadian Vintners Association, says

the website to sign-up for the

Canada’s wine and grape producers

ICCWS’ mailing list and learn more about Canada’s wine regions and

are eager to welcome international

“The ICCWS offers an exceptional opportunity to showcase the wines of Canada to the world, tell our cool climate wine story, and share the true diversity of Canada’s award-

delegates to the country. “We are

winning terroirs as delegates

excited to share our diverse cool

taste wines from Ontario, British

In addition to the conference sessions

climate wine regions, the premium

Columbia, Nova Scotia, and Quebec.”

at Brock, delegates will also have the

quality of our terroir-driven wines,

opportunity to participate in pre-

and innovative research that aligns

conference programming.

A unique feature of the conference will be the presentation of wines from The Great Chardo Swap.

Organized by CCOVI oenologist Belinda Kemp, the swap will investigate the capabilities of terroir and showcase the characteristics of Niagara Chardonnay to attendees.

The activity has 12 winemakers using grapes from two wellestablished Niagara vineyards to craft one-of-a-kind Chardonnays, with six winemakers working with juice from each site. Other than using the same juice, closures, and bottles, winemakers have free reign to craft their wines however they like. All of the wines will be part of a grand tasting at the ICCWS, with the winemakers discussing the decisions they made during the winemaking process and how they impacted the final wine.

The initiative will also be featured at the International Cool Climate Chardonnay Celebration (i4C) during its School for Cool Education Day on Friday, July 17, 2020. The Great Chardo Swap wines will be auctioned-off, and the proceeds will be donated to the Karl J. Kaiser Memorial Fund to establish scholarships for students studying oenology and viticulture at Brock University. o To learn more about the International Cool Climate Wine Symposium, please visit iccws2020.ca.

28

Not all treated wood

is created equal What to look for when buying treated wood products Wood products are common in agriculture, whether staking young trees at a nursery or farm, trellising tree fruits, grapes, berries and hops, or fencing property to keep deer out and dogs in. Pressure treating gives wood the lifespan

Know the standards Standards are set by The CSA Group (CSA) in Canada and the American Wood Protection Association (AWPA) in the United States. If you are buying treated wood fence

Untreated pine fence posts installed in the ground might last five years in a dry environment. Pine that has been properly dried and treated with CCA to .40 PCF has a 50-year life span (based on studies performed by Canadian research

necessary to be useful. What many

posts, the CSA and AWPA standards

people don’t know is that not all

call for .40 pounds per cubic foot

treated wood products are created

(PCF) of chemical retention. It’s

Quick Tips

equal. Asking the right questions,

as simple as asking your retailer if

• Plan ahead: Research your wood

planning ahead, and being patient

products meet this standard – if they

products one year in advance. If

can make all the difference in the

don’t meet the standard, or your rep

you are ordering plants for a spring

world when trying to get the best

doesn’t know, there is no way to tell

planting, order your posts at the

value from treated wood products.

how long that product will last.

same time. Quality takes time!

firm FPInnovations).

Our achievements

QUALITY STAINLESS STEEL TANK FOR THE WINE, BEER AND FOOD INDUSTRIES. Fabricating stainless steel tanks for the winery, brewery and agri-food sectors is our core business. From well-designed

standard

models,

to carefully crafted custom tanks,

Tanks in stainless steel of high quality, for wine, beer and food industries.

to complex on-site fabrications, we have assisted North American clients of all sizes. We build every tank we sell, ensuring their quality and craftsmanship meet our high standards. Our post-sales service is especially valued by our many repeat customers.

RAYNOX INC

110 Chemin Marieville, Rougemont, QC Canada J0L 1M0 lsoulard@raynoxinc.com

Telephone (450) 469-4822 Toll free 1-866-469-4181 www.raynoxinc.com

A post treated by Princeton Wood Preservers Ltd. (above) v. treated post of competitor (below). The treated post on the bottom is virtually white, showing no penetration or retention of chemical. If wood is not dried before treating, the wood will “refuse” chemical very quickly which does not mean the product was actually treated.

• Think big picture: A properly treated post might be more expensive compared to a poorly treated post, but you won’t have

YOUR PACKAGE MATTERS.

Sales increase when your product looks great.

Branding | Packaging | Product Shots @TOWNHALLBRANDS TOWNHALLBRANDS.COM

to replace nearly as many. Save your money for new plantings, not fixing up old ones!

• Get the right product for the job and install it correctly: For private fencing jobs and for the majority of trellis projects, three-to-fourinch diameter is usually plenty in the line with bigger posts for the ends. Regardless of how big or how well-treated your posts are, if they

30

aren’t installed correctly they will

contact. Don’t be thrown off by a

At Princeton Wood Preservers,

fail! Bigger posts rot just as fast as

manufacturer or store claiming

ensuring our customers receive

smaller ones and should only be

they meet some other standard.

top-quality, pressure-treated

used for truly heavy jobs.

Questions to ask

3. Were these products dried before

wood products is our focus. We only use lodge pole pine and treat

they were treated?

• Drying the wood is an absolutely

with CCA to CSA O80 for wood-in-

There are four questions the

crucial part of pressure treating.

ground contact. We offer a 25-year

consumer should ask when buying

The bark gets peeled off and,

warranty on any posts that are

treated wood:

generally, only the sap wood cells

not damaged or altered during

can be treated. If those cells are

installation.

1. What species of wood am I buying?

• Species plays a major role in

not dried first, it is very difficult to achieve the penetration and retention of chemical that gives

wood treating. Spruce/Pine/Fir is

the wood longevity. Princeton

common in lumber, but for fence

Wood Preservers Ltd. uses an

or trellis posts it is not desirable.

on-site dry kiln to pre-dry before

If your retailer says the species

treating.

in the bundle are mixed, it’s

• A common sales tool in the

very unlikely they were treated

treated-wood industry is to

properly.

say products were treated to

2. Are these products treated to

We are the preferred supplier for the B.C. Cattlemen’s Association, the Ministries of Transportation and of Forests, Lands and Natural Resources wildlife exclusion fencing projects. Princeton Wood Preservers is family-owned and operated and has guaranteed wood supply contracts in place until 2021.

“refusal.” If wood is not dried

Elizabeth Marion has been the sole

before treating, the wood will

owner for the past 14 years and her

“refuse” chemical very quickly

son Bill Everitt has been the general

CSAO80 is the ONLY standard for

which means the product was not

manager of operations and sales

pressure-treated wood-in-ground

actually treated. (see photo)

since 2015. o

standard?

• If you’re buying in Canada,

PRINCETON WOOD PRESERVERS LTD. Pressure treating with CCA to meet both CSA and AWPA standards for over 40 years.

For all of your trellising and fencing needs please contact: East: Greg Ardiel .............705-443-7613 West: Bill Everitt ..............250-295-7911 ext 102

Visit our website at www.pwppost.com for further information on PWP. 31

Buy and sell bulk wine

confidentially online Wine Aspect B.C. Bulk Wine Brokers Ltd. creates an innovative online bulk wine exchange platform Clients of Wine Aspect B.C. Bulk Wine Brokers Ltd. will

With the help from The West Harbour Web & Marketing

soon be able to buy and sell bulk wine confidentially

agency in Vancouver, the new website will include all the

online at wineaspect.com.

functionalities for registered buyers and sellers to follow

Initially created in 2012, Wine Aspect caters to all wineries across B.C. and provides a confidential, ethical, and secure networking platform enabling numerous wineries

every phase involved in the confidential brokerage of their bulk wine, directly online. No other international brokerage firm has developed such an innovative system.

to balance their wine inventory without compromising

By opening a free account online, Wine Aspect’s clients

privacy.

will soon be able to interact directly with buyers and sellers online.

Seeing a need to help fill a gap in the fast-growing wine region of B.C., local oenologist and wine consultant, Mark Wendenburg together with his wife Jackie, started the brokerage to help the region work and prosper together by

The Wine Aspect team will, of course, still be available in person anytime to offer the same ethical, confidential, and professional service their clients are accustomed to.

offering professional expertise and services to help source

Wine Aspect is eager and proud to share this new

bulk wines.

interactive confidential online system, which will

After experiencing a huge success and seeing a growing demand for these services, the Wine Aspect team has

facilitate the growth of our already internationallyrecognised British Columbia wine region. o

developed new creative solutions to enhance and simplify

Watch for the new interactive Wine Aspect website expected to

the wine exchange process for all their clients.

launch this summer at wineaspect.com.

24/7 – 365 Visit us at

crushmagazine.ca

for more Canadian vineyard and winery management news.

32

The Future of Pruning is FELCOtronic.

Demo yours today.

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SERVICE CENTERS: Amberg’s Inc. SERVICE CENTERS: Bleyhl Farm Service Inc. Stanley, NY Phone: 585-526-5405 Email: info@ambergs.com C. Frensch Ltd.

Grandview, Pasco and Sunnyside, WA Phone: 509-882-2248 Email: junior@blehyl.com Dubois Agrinovation

Swiss Precision.

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Holbec Inc.

Napa Power Central Valley 831 rue Principale, St-Paul-d’Abbotsford, QC Equipment J0E 1A0 Napa, CA E: info@holbec.qc.ca Napa, St. Helena and Healdsburg, P: CA 450-379-9214 F: 450-379-9011 Phone: 707-253-0468 Phone: 707-963-3622 napapower@hotmail.com Email: agsupply@central-valley.com Hughes Trucking &Email: Contracting

Made to Last.

4774 Hinan 478 Notre-Dame, Saint-Rémi, QC Paige J0L 2L0 Equipment Sales and136 New Russell Road, New Ross, NS B0J 2M0 Vineyard Industry Products Co. Service Inc. OVS OESCO Inc.Dr., Beamsville, ON L0R 1B1 gchughes@ns.sympatico.ca P: 905-563-4774 F: 905-563-5053 E: cfrensch@idirect.com 450-454-3961 E: info@duboisag.com P: 902-689-2733 F: 902-689-2343 Paso RoblesE:and Windsor, CA Williamson, NY McMinnville, Aurora P: and Salem, OR F: 450-545-6638 Conway, MA Phone: 800-544-2210 Phone: 315-589-6651 Phone: 800-652-2216 Phone: 800-634-5557 Cloutier Pro Mini Moteur Inc. Email: info@ovs.comGerard’s Equipment Ltd.Email: paigeequipment@yahoo.com Zeller & Son Enterprise Email: javila@vinbiz.com Email: info@oescoinc.com 42 Rue Turgeon, St. Therese, QC J7E 3H4 5592 Highway 97, Oliver, BC V0H 1T0 2360 Naramata Road, Naramata, BC V0H 1N0 P: 250-498-6231 F: 250-498-3288 E: parts@gerardsequipment.com P: 450-430-2454 F: 450-430-1339 E: info@cloutierpro.com P: 250-496-5338 F: 250-496-5886 E: dan@zellerandsons.com

SERVICE CENTERS:

Amberg’s Inc.

Bleyhl Farm Service Inc.

Central Valley

Napa Power Equipment

Reducing musculoskeletal injuries in vineyard workers As we enter into summer and fall, it’s the busiest time

• Choose lighter, ergonomically-designed tools that

of year for vineyard operations and everyone needs to

require less force and encourage better working

be operating at the best of their abilities. Vineyard work

positions such as straight wrists when pruning or harvesting.

involves intensive manual labour that can lead to a musculoskeletal injury (MSI) and lost days at work. MSIs include tendonitis, sprains, and strains, and can occur

• Personal protective equipment • Wear comfortable, closed-toe shoes that provide support and protection.

in almost any part of the body. Many of these injuries are minor, but statistics show that over half of them

• Use knee pads to cushion knees and reduce pressure when kneeling.

may be severe enough to require a long recovery time, and, once injured, the same area may be more prone to injury.

Common causes of an MSI

• Body awareness • Keep your body correctly aligned and avoid bending, twisting, or reaching in awkward positions.

• Rotate between tasks that use different muscle groups to reduce repetitive motion stress.

Some of the most common tasks in a vineyard require workers to make repetitive, fine-motor movements, use pressure, and reach, kneel, and squat. These actions include some of the most common areas of concern for MSIs:

Employers are responsible for maintaining a healthy and

• Repetition — how often the motion is repeated during

important part of your overall health and safety program.

safe work environment, and an MSI prevention plan is an

the task, or how often the task is repeated with little

Follow these steps to create a successful MSI prevention

variation

plan:

• Force — pressure needed to perform a task, such as pruning or tying • Posture — static (holding a position for a long time) or awkward (bending, reaching, squatting, twisting) positioning • Local-contact stress — contact with a hard or sharp object for a long period of time Methods to reduce an MSI Luckily, methods to reduce MSIs don’t require major investment in new equipment or complicated training

1. Consult with workers at every step.

2. Educate workers and supervisors about MSIs, the risk factors, early signs and symptoms, and encourage them to report any signs of MSIs that develop.

3. Identify the jobs with potential MSI risk using injury or first aid statistics and worker feedback.

4. Control the risks by making changes in equipment, processes, or techniques.

5. Evaluate the results to ensure that the risk of MSI has been reduced.

in new techniques. The methods fall under three main

When workers have the right tools, supervision, and

categories:

training, they stay healthy and can provide their skills and

• The right tools • Use a rolling seat to reduce the amount of bending or

34

Develop a health and safety plan to reduce an MSI

experience in the vineyards throughout the seasons. o Visit the Ergonomics webpage on worksafebc.com for more

squatting when working at a low height and to keep

information, or find safety resources for orchard workers at

the back in a neutral position.

worksafebc.com/agriculture.

An effective health and safety plan involves everyone.

The planning decisions you make today can affect the health and safety of workers tomorrow.

Find resources to prevent injuries at worksafebc.com/agriculture

Moe’s Barrels Your source for oak barrels Moe’s Barrels has been buying and selling used oak wine barrels since 2014. The family-owned and operated business buys and sells used barrels across the globe from their two locations in Northern California.

Their new venture, Moe’s Barrels of Fairfield, Winemakers Select, is located near Napa, California. The focus at this location is on one- to three-time-use wine barrels where they use top-grade coopers for the wine industry and the beverage industry as a whole. They crossutilize the oak in distilleries, breweries, meaderies, and cideries which means that good wood

36

is being recycled back into the industry from where it came.

The barrels sourced are ultra clean inside, cleansed with sulfur dioxide and then sealed. Moe’s takes great pride in their oak and it shows in the end result. They offer discounts on large purchases as well as rental barrels for any event.

Moe’s Barrels would like to be your barrel source for used barrels that are clean and ready to use! o Moe’s Barrels of NorCal Galt (209) 327-7778 Lodi (209) 570-0690 Fairfield (707) 337-1250 www.moesbarrels.com

We buy & sell oak barrels,

shipping to anywhere in the world!

Third Vintage with Moe’s Barrels using one and two-time use oak and we couldn’t be happier! I make the wine and I can tell you they stand behind their product!”

It’s all good when it comes to neutral oak no One better in the Valley! Thanks Moe for supplying our barrels for our 15 and 16 vintages, and we are looking forward to the future with you!

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Lodi: 209-327-7778 Galt: 209-730-1370 Fairfield: 707-337-1250 moesbarrels.com

Creating

roundness in wine Using yeast and yeast derivatives to find the perfect balance

R

oundness is an important component of the body of a wine as it balances the structure and the acidity.

Traditionally, a round mouth feel comes from polysaccharides, such as mannoproteins, that are released during the autolysis process. In red wines these polysaccharides interact with the polyphenols and proteins to increase the body, soften the wine, and decrease the astringency.

a drain on wine cellar resources.

This is the reason why aging sur lies (on lees) is in decline in most countries. Winemakers are looking for faster ways to bring highquality wines to the market that do not require long aging on lees or in the bottle. Nowadays there are plenty of different components of the roundness and tools that winemakers can play with especially in the yeast and yeastderivatives department.

However, as exciting as it is to watch wine evolve over time, this is a very complex and slow process that can create microbiological and organoleptic risks and can be

Among other things, yeasts differ by their autolysis capacity and their richness in polysaccharides and peptides. In red wines, this will affect the general polyphenol

Among other things, yeasts differ by their autolysis capacity and their richness in polysaccharides and peptides. extraction and the perception of the tannins. Some yeasts, such as Fermentis SafŒno™ HD S135, are very popular right now because they have been selected to improve the polyphenol extraction (tannins and anthocyanins) but also to quickly produce smoother tannins for a rounder finish. For white wine, SafŒno™ GV S107 was selected by Fermentis for its rounder finish and will be a great choice for a Chardonnay.

Yeast derivatives can also help play on the mouth feel of a wine as well as decrease astringency.

SpringCell™ Manno is a product derived from yeast that can mimic the aging on lees process at a faster speed. Immediately available in the wine, the added mannoproteins can quickly improve the roundness of the white or red wines but also act as a natural replacement for lees in case of suspected spoilage.

38

SpringFiner™, an innovative protein-fining agent extracted from yeast by Fermentis is also a perfect product to reduce astringency and improve sweetness and roundness because of its small sweet peptides composition.

Another important component of the roundness is the alcohol that adds viscosity and body to wines.

With increasing ethanol tolerance and resistance within the Fermentis range, winemakers can trust these yeasts to complete the fermentation even at high brix. Some yeast with low ethanol tolerance, such as UCLMS325, can help maintain more residual sugar in sweeter wine.

In the past, it was believed that the amount of glycerol produced by the yeast helped the roundness of white wines. This myth is now in question as we now know that most yeast on the market are under the threshold of perception of 8-10 g/L. To help find the perfect balance and roundness, there is an obvious yeast for every wine during its fermentation process. For more information please visit www.fermentis.com. o

About the author: Anne Flesch is the technical sales manager, West Coast, US at Fermentis. She is an agriculture and biosystem engineer and studied at Montpellier SupAgro in France.

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More winemakers turn to aluminum closures Trending in Europe, is Canada to follow?

T

he global wine market is shifting toward the use of aluminum closures.

According to research conducted by Euromonitor, aluminum closures now account for nearly 30 per cent of the total global bottled still wine market. With 30 billion bottles sold worldwide in 2016, the size of the aluminum closure market is now approximately nine billion units annually. This shift towards aluminum screwcaps is particularly evident for the largest wine markets – Europe and USA. Europe still represents the largest market for bottled still wines with volumes of over 17 billion in 2016, according to research performed by IWSR, which focused their study on 750 ml bottles. Both reports show aluminum closures made significant gains over a five-year period, growing by 14.5 per cent with a compound annual growth rate (CAGR) of 5.2 per cent from 2012-2016.

“These reports show that aluminum closures are continuing to show strong advantages over other wine closure types,” says Guido Aufdemkamp of the Aluminium Closures Group. “Their convenience, increasingly strong branding, and decoration enhancements mean more winemakers are turning to aluminum closures.”

40

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Aufdemkamp notes the same research showed the

with younger consumers and those new to wine, who

increase in aluminum closure usage occurred while

show a real preference for screwcaps.”

production of wine decreased.

Turn 360°, a campaign launched by the Aluminium

The United States continues to show a strong market for

Closures Group, aims to promote aluminum screw cap

wine bottles sealed with aluminum closures. The number

closures as the modern way of closing bottles, preserving

of 750 ml bottles of wine of all varieties sold in 2016

the taste and quality of wine, as well as offering

increased 4.4 per cent over 2015, according to IWSR.

convenience and sustainability.

Euromonitor confirms that aluminum closures accounted

“Consumers are convinced by their ease of use, as surveys

for 44.9 per cent of all sales of bottled wine in the US in

of our Turn 360° campaign have demonstrated,” says

2016. The CAGR for aluminum closures in the US for the

Aufdemkamp. “In addition, these closures are completely

five- year period was six per cent.

recyclable, so fit with the current demands for more

Aufdemkamp says he is pleased with the continued

sustainable performance of packaging.” o

growth of the aluminum screwcap market. “There is truly

For more information about Turn 360° or to learn more about

a global acceptance of aluminum closures, particularly

aluminum bottle closures, go to www.aluminium-closures.org.

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Traditional flavour.

Real economics.

StaVin toasted oak products

44

S

taVin is the world’s leading supplier of the highestquality toasted oak products for wine. We are family run and operate in an artisanal fashion to customize and craft winemakers’ complex flavour profiles.

We harvest trees from sustainable forests in the centre of France.

To yield oak ideal for wine staves, these forests are carefully managed: trees grow slowly, straight in stature and tight in grain. Our Hungarian oak is selected from the country’s most prized forests. Missouri and Minnesota are the origins of our premium American oak.

Our innovative and ecologically responsible products help wineries reduce production costs drastically while maintaining the subtle nuanced flavours of their favourite barrel program. StaVin prides itself on the efficient use of oak taken from the forest. We can produce 500 barrel equivalent units from one mature oak tree compared to producing just five traditional barrels, while at the same time maintaining the elegant nuances of toasted oak. In barrels, only 10 per cent of the oak used in making the barrel actually contacts your wine. StaVin oak is always 100 per cent in contact with your wine.

Helping the wine reach its full potential while giving the same traditional flavours you get from your best barrel program.

Our three-year seasoned products are available in four different toasting styles. StaVin Fire Toast is a hand-fired method used to develop flavours and textures traditionally found in the finest

barrels. Hand fire-toasting produces a temperature gradient throughout the wood resulting in complex layers of flavours.

Savour Oak Toast uses long-cycle convection oven toasting which yields a more uniform temperature gradient, resulting in a modern, sweet oak character, as well as increased viscosity on the palate.

Untoasted oak provides a textural impact to the wine, without toasty characters. Barrel Head Toast provides the textural impact of untoasted oak, while enhancing its aromatics. These different toast levels can be used individually or in combination—based on your desired characteristics.

We offer products for all applications: fermentation or aging your wine in tanks or neutral barrels. Please peruse our website, www.stavin.com, and find detailed descriptions and vivid photographs to help you understand and employ our products to ultimately benefit your wines. We also provide a dosages and specifications page detailing every product, and an oak dosage calculator to assist you in the ordering process.

StaVin’s dedication to quality helps winemakers around the world create wines that are fruit forward, with elegant nuances of complex, toasted oak flavours and aromas. o

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Want to save time and guarantee results?

Our new range of yeasts and fermentation products E2UTM is the solution!

E2UTM, our new and innovative range of yeast strains and yeast derivatives has been created to facilitate and enhance your fermentation process. These new biotechnology solutions will save you time thanks to the direct addition without having to sacrifice end result quality. Less time and same quality.

Fermentis, the obvious choice for beverage fermentation