End of Line Packaging Solutions for Distilled Spirit Lines at Booth #W-1900  Machines in Operation: Case Erector Case Sealer Depalletizer For more information click here:

Las Vegas Global Wine & Spirit Awards Announce 2024 Dates, Venue and Early Bird Pricing

Las Vegas, NV – February 13, 2024 – The prestigious Las Vegas Global Wine and Spirit Awards are back for another exhilarating edition, set to take place at the iconic […]

Non-Conventional Wine Yeast, Oak Compound Analysis, Optimizing Aromatic Expression, and Low Alc, Low Cal & Vegan Winemaking The WIN Expo Winemaking & Production conference program will feature FOUR sessions discussing The Use of Non-Conventional Wine Yeast, Oak Compound Analysis, Optimizing Aromatic Expression of Wine Grapes, and Low Alc, Low Cal & Vegan Winemaking Solutions. Read more below: Non-Conventional Wine Yeast and Their Impact on Sensory Characteristics What are the specific advantages of using Metschnikowia pulcherrima and other non-traditional yeast strains in winemaking? This session, sponsored by AB Biotek, will provide attendees with an opportunity to taste wines made with a yeast strain sourced from the AWRI and experience how these new yeast strains can potentially create novel wine styles with increased aroma, palate complexity, and enhanced color as compared to Sacharramyces cerevisiae and uninoculated controls. - LEARN MORE about this session. Advances

End of line Packaging Solutions for Distilled Spirit Lines at Booth #C-2000 For more information click here... Machines in Operation: Case Erector Case Sealer Depalletizer

In recent years, the wine industry’s research in the field of clarification aids has been increasingly aimed at studying alternatives to the use of proteins of animal origin. The aim is to produce high-quality wines that are no less than traditional and satisfy the growing demands from vegan and vegetarian consumers. LEARN MORE

“Vega Vineyard and Farm” to Open September 2022 on Original Site of Historic Santa Barbara County Winery and Ranch, “Rancho La Vega”

The Santa Ynez Valley’s Loizides Family to Launch Phased Hospitality Venture on Historic Ranch Dating to 1853, Most Recently Home to Mosby Winery & Vineyards August 30, 2022 – Buellton, CA – Hospitality […]

The TTB has officially listed pea protein as an acceptable material for use in wine under 27 CFR 24.250. This means winemakers now have more access to vegan fining agents for use in wine. The fining agents below are now available for use by winemakers in the USA: Plantis-AF – Pea Protein  This fining agent can be used as a clarification and flotation aid. This protein, when used in combination with Pluxbenton N bentonite, allows for effective flocculation and compaction of flees during flotation.   Plantis AF-Q - Pea Protein and Pre-activated Chitosan  The chitosan in this blend helps to activate and boost the fining capacity of pea protein, making it even more effective as a fining agent. Combistab AF – PVPP, Pea Protein and Silica A blend for removing oxidative precursors and producing a wine which is more resistant to oxidation. This blend also easily removes browning due to oxidation and other color defects. Combistab AF is a vegan, allergen-free alte