Welch's develops neutralised Concord grape juice
Welch’s Global Ingredients Group has developed a technology that neutralises the aroma and flavour of its Concord grape juice, which can be used as a base wine or blender.
The company said the technology, created in collaboration with Cornell University and the New York Wine & Grape Foundation, could help winemakers reduce costs without sacrificing quality across a wide variety of wine styles.
With more than 40 million gallons of bulk storage, Welch’s can offer Concord and Niagara grape juices year-round to the wine industry. The company has facilities in Washington, Michigan, Pennsylvania and New York, which gives regional winemakers the opportunity to save on both storage and freight while taking advantage of its operational efficiencies. Welch’s grape juices for wine are made from grapes grown on family-owned farms across the USA.
“Our new technology for producing neutralised Concord grape juice takes our participation in the winemaking industry to a new level,” said Zach Longhini, Global Business Development Manager at Welch’s Global Ingredients Group.
“This new Concord product will address demand from wineries in New York and beyond for a high-quality and affordable blending wine,” explained New York Wine & Grape Foundation Executive Director Sam Filler. “And, most importantly, it provides New York State and, more broadly, National Grape Cooperative grape growers another viable market to sell their grapes.”
Welch’s will showcase the technology and offer visitors the opportunity to sample the neutralised Concord grape juice at the Eastern Winery Exposition in New York from 19–21 March 2019.
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