Search: Porto Protocol
Portocork America
Portocork is the premier supplier of natural cork closures to the North American wine industry. For nearly a quarter-of-a-century, our company has produced a wide range...
Perfecting the 2024 Vintage: Best Practices for Extraction and Sunburn Recovery
The 2024 wine grape harvest began on time in August, with Napa and Dry Creek Valleys starting in the first week and Livermore's white grape harvest beginning mid-month, two weeks earlier than last
read more
Exploring New Frontiers in Disease Prevention
Sunridge is pleased to share with our customers our ongoing efforts and partnership with UC Davis, UC Riverside and Foundation Plant Services (FPS) to explore new technologies and techniques in grapev
read more
Securing Fermentations with Ease and Efficiency Remains a Challenge for Winemakers
It’s no secret that climate change has presented a more winemaking challenging environment: warmer temperatures translate to higher pH levels, higher sugar concentrations and lower nitrogen cont
read more
A Microbial Study Demonstrates the Protective Capacity of Capsules and Foils for Still and Sparkling Wine Against Bacteriological Contamination and Mold
More than just a purely marketing element of packaging, a scientific study demonstrates the protective role of capsules and foils on bottles of still and sparkling wine. Like any food product, wine bo
read more
Step Aside Cheese. Winemakers Have Found a New Pairing!
by MATT ALBRECHT INNOVATIVE AGING THROUGH TRADITIONAL SOLUTIONS.
read more
The Rise of the Small, Independent Wine and Spirits Distributors
Much has been written about the read more
Life Cycle Analysis Confirms Environmental Superiority of Amorim Cork’s Natural Cork Stoppers
Negative carbon footprint of Naturity corks proves to be an important ally in the decarbonization of the wine sector. PORTO, PORTUGAL (April 16, 2024): The environmental supremacy of natural cork
read more
SafŒno™ SPK 05: The Yeast That Simplifies the Yeast Starter Culture Preparation for Prise de Mousse
The market for yeasts selected to produce sparkling wines, as opposed to that to produce still white wines, is limited and consists of strains with strong fermentation abilities but producing low conc read more
