Brief Bottling Bulletin Dr. Beth Chang, Enology Extension Specialist, Virginia Cooperative Extension Greetings! Are you bottling? Will you be shortly? Then this is the bulletin for you! We’ve started receiving some (always welcome) questions, and a few instances of post-bottling refermentation have also been communicated. To help address these queries, several reliable resources are listed… Continue reading VT Bottling Bulletin
Category: Research Exchange
This Blog is intended to share research results, studies and findings from various sources. Get involved and follow this blog, when you do you will receive an email notification of postings.
Update: Spotted Latternfly Quarantine
On May 28th, the Commissioner signed the spotted lanternfly quarantine into effect. The quarantine can be found on our website at https://www.vdacs.virginia.gov/pdf/spotted-lanternfly-quarantine.pdf. If businesses are moving out of the quarantined area, then they are required to get a Spotted Lanternfly Permit and fill out an inspection statement. They must have their permit with them and the… Continue reading Update: Spotted Latternfly Quarantine
Treatments to Resume in Virginia for Spotted Lanternfly
Treatments to Resume in Virginia for Spotted Lanternfly Contact: Elaine Lidholm, VDACS, 804.786.7686 The Virginia Department of Agriculture and Consumer Services (VDACS) announced today that treatments for Spotted Lanternfly (Lycorma delicatula) will resume in Winchester and Frederick County. Treatments will begin in early May. Property owners will be contacted prior to the treatments and must give… Continue reading Treatments to Resume in Virginia for Spotted Lanternfly
Vineyard Technology is Taking Wine to New Heights
Vineyard Technology Is Taking Wine to New Heights Some growers and vineyard managers are doubling down on high-tech viticultural solutions to save water, cut labor costs, maximize efficiency and increase sustainability…
New Red Blotch Study
A new study has been released on Red Blotch that shows it impacts wine grapes with reduced sugar, poor color and increased acidity. Review here: Study in Journal of Agricultural and Food Chemistry
A Review and Summary of “Malolactic Fermentation: Importance of Wine Lactic Acid Bacteria in Winemaking”
A Review and Summary of “Malolactic Fermentation: Importance of Wine Lactic Acid Bacteria in Winemaking” By Joy Ting, Michael Shaps Wineworks Chardonnay can be made in several different styles (tank vs. barrel fermentation, no malolactic to full malolactic). We make a variety of these styles, and try to match the fruit source with the style… Continue reading A Review and Summary of “Malolactic Fermentation: Importance of Wine Lactic Acid Bacteria in Winemaking”
Managing Sauvignon Blanc Varietal Character through Juice Turbidity
Winemakers Research Exchange Written by Michael Attanasi The relative youth of winemaking in Virginia, compared to other more established regions, has led to great stylistic experimentation in the state. This has resulted in the re-evaluation of many winemaking techniques which have either already been well-established in other regions, or written off. One such technique which… Continue reading Managing Sauvignon Blanc Varietal Character through Juice Turbidity
Research Reports & Winemakers Technical Conference
As we begin this blog to exchange research and technical information for our industry, I encourage you to visit the Research Reports page of our new website. Research Reports found there were funded by the Virginia Wine Board and the reports are compiled for your reference and use. One study was conducted by Molly Kelly… Continue reading Research Reports & Winemakers Technical Conference