Practical Winery & Vineyard - Januaury/February 2009

Practical Winery & Vineyard

January - February 2009

Contents

MERRYVALE VINEYARDS’ STARMONT FACILITY
Energy efficiency and sustainability
PWV Staff Report

Harness procedures for fermentor room safety
By Tina Vierra

SHAFER VINEYARDS
Whole berry destemming, sorting of red grapes

Sulfur dioxide - Science behind the anti-microbial, anti-oxidant, wine additive
By Pat Henderson, Kenwood Vineyards

VARIETAL REVIEW
Paso Robles emerges as a Rhône zone
By Eleanor & Ray Heald

FIVE STEPS
Prepare your winery/brand to avoid becoming a fire sale
By Ellen Hunt

MARKETING DILEMMA
Balancing regionality with American Viticultural Areas
By Ray Johnson & Dr. Johan Bruwer

WHITE WINE MOUTHFEEL WHEEL
New tool to describe oral sensations elicited by white wine
By Gary J. Pickering

Clonal diversity of Zinfandel, Part I
By Nancy L. Sweet, Foundation Plant Services
and James Wolpert, UC Davis

INDUSTRY NEWS
Integrity Award to Karen Ross, head of California Assn. Of Winegrape Growers (CAWG)

New nematode-resistant rootstocks released to nurseries
By Andrew Walker & Howard Ferris, UC Davis

SUPPLIER SHOWCASE
WINERY EQUIPMENT

SMART VITICULTURE
Pennsylvania - past, present, and future
By Dr. Richard Smart

WINE MICROBIOLOGY
Bottling - Last line of microbial defense
By Robert Tracy

COMPLIANCE COUNSELING
New TTB circular for alternating proprietors, Part II
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW
Is this economy managing your business?
By Carolyn Silvestri