Practical Winery & Vineyard - September/October 2009

Practical Winery & Vineyard

September/October 2009

Table of Contents:

SILVER OAK CELLARS
Technology and brand legacy interwoven in new facility
By Tom Taylor and Matt Hollis

Carbon footprints of vineyard operations [Link]
By Eli Carlisle, David R. Smart, Joe Browde, and Andrew Arnold

Managing oxygen ingress at bottling
By Dr. Vincent O'Brien (AWRI), Chris Colby, and Mai Nygaard

SMART VITICULTURE
Grape prices and wine quality
By Dr. Richard Smart

SNOQUALMIE WINERY
Saving water in winery operations
By Tina Vierra

Preventing oxygen ingress in wine bottle closure trials
By Richard Gibson

Impact of oxygen level in wine at bottling [Link]
By R. Jung, M. Freund, C. Schüssler, and J. Seckler

Monitoring microbes during fermentation
By Lisa Van de Water

BOOK EXCERPT
From Demon to Darling — A Legal History of Wine in America
By Richard Mendelson

Test your Smoke Taint knowledge
By John Katchmer

Key elements for successful winery e-commerce strategy
By Leah McNally

GLORIA FERRER WINERY
Innovative co-branding and promotional program

PASOWINE.COM
Improved website benefits wineries/growers
By Tina Vierra

Mixing software and the Internet to reach customers
By Tina Vierra

SUPPLIER SHOWCASE
PROFESSIONAL SERVICES

FREE RUN
Great Eastern Wine: An inconvenient truth
By Jim Law, Linden Vineyards, Virginia

COMPLIANCE COUNSELING
New opportunities for tasting rooms, winery restaurants
By Rachel Dumas Rey