Winemakers are rethinking dead yeast cells – called lees – not as waste, but as a vital tool for flavour, stability and sustainability. From reducing sulfites to improving texture, lees are reshaping how both still and sparkling wines are made. Kathleen Willcox reports. The post Why vintners are turning to lees appeared first on The Drinks Business.
Mothballing Offers Middle Ground in Wine Downturn
To be a Winemaker that opens a winery in 2010 and remains to this day says a lot about the wines she makes. Rachel Rose...
Applications open until Sept. 18 for companies to demo technology, receive grower input August 31, 2026 — Applications are now open for UC ANR Connect, a grower-informed commercialization program operated by [...]
0 Comments