Kapelis Packaging, celebrating 35 years of success in the Greek industry, is actively participating in Global Pack 2025, the largest international packaging exhibition in Greece, which will take place from November 7 to 10, 2025 at the Metropolitan Expo in Athens, alongside FOODTECH 2025. With two modern stands, covering a total area of over 320 sq.m., Kapelis Packaging will present complete solutions in packaging machinery and materials, offering visitors the opportunity to see the latest developments in technology and innovation up close. In terms of mechanical equipment, the company will present exclusive packaging and thermoforming machines, horizontal (flowpack) and vertical...

In the Vaucluse and Côte-d'Or, shared cellars offer the possibility for new winegrowers and small farms to get started without investing. From shared structures to organizations and services. By Amélie Bimon. The idea was to create a coworking cellar," says Laurent Cornud, oenologist and manager of LC Vini-Service in Aubignan, in the Vaucluse. I created this structure in 2010 so that winegrowers could start without a winery. Except that it is not his customers who vinify their wines, but the employees of a group of employers under the direction of Laurent Cornud. Today, about twenty winegrowers, all located less than...

Gone are the days of vintners automatically turning to French or American oak to age their wines. With terroir becoming ever more hyper-focused, Portuguese producers are increasingly housing their wines in barrels made from local wood. Sarah Neish reports. At one time Portuguese oak was mainly used for ageing Port and other fortified wines, but the wood is increasingly finding its way into the cellars of table winemakers in Portugal, and with good reason. “Recently, there has been growing interest in using Portuguese oak barrels,” Francisco Toscano Rico, president of Wines of Lisboa, tells db. Describing the material as “denser...

Wine consumption is declining, and looming tariffs threaten to choke the market. But new technologies offer the wine industry a chance to reposition itself more securely for the future. Anja Zimmer reports. From AI monitoring in the vineyard to personalized sales advice at the point of purchase: staying competitive doesn’t mean embracing every trend-– but it does mean understanding where technology adds real value. These five developments show where technology is heading. 1. Winemaking: Smarter and more sustainable A unique project by Cornell University and NASA uses aerial imagery to detect early signs of drought and disease in vineyards. The...

Mo.del supplies both a manual and an automatic system for rolling out the covers - crédit photo : Alexandre Abellan Viti-Tunnels, which are rolled out above vines to protect them from frost, hail, scorching and mildew, should soon make their way into appellation-classified vineyards in France. Barely one month after releasing its product range, Mo.del has announced that it has received permission by the national origin and quality institute (INAO) to join France’s Innovation Assessment Scheme. Appellation producers’ organisations are now entitled to survey the effects of installing the covers in vineyards over a ten-year period. The provision can be...

Producers need to put high-quality wines into lighter bottles to shift consumer perception around bottle weight, Dr Laura Catena argued at a Sustainable Wine Roundtable talk this week. Eloise Feilden reports. The Sustainable Wine Roundtable (SWR), an independent platform created to improve sustainability in the wine industry, launched its Bottle Weight Accord in October 2023. The accord followed a six-month study into bottle weight reduction co-funded by SWR retailer members including Finland’s Alko, Lidl GB, Systembolaget in Sweden, The Wine Society and Whole Foods Market in the US. Its initial target was to reduce the current average bottle size for...

Last week, the Gironde start-up company Toopi took part in Vinitech for the very first time. France’s national agency for food safety, the environment and labour, ANSES, has given the go-ahead for its Lactipi Plus to be released for sale. Lactipi Plus is a bio-stimulant produced from human urine which is collected in composting toilets installed in motorway service stations, the Futuroscope theme park and at various festivals such as Rock en Seine and Solidays. “Once stabilised and sanitised, we add sugar to it and the Lactobacillus paracasei strain of bacteria”, points out Toopi marketing manager Jean-David Kakou. Once fermented,...

Diam took advantage of the Vinitech trade show in Bordeaux to present the prototype of a new closure currently being developed. With a core of micro-agglomerated cork, like the rest of the range, it is clad on all sides with a fine layer of cork treated with the same supercritical CO2 technical process with differential pressure to guarantee the closure is free from trichloranisoles (TCA). Diam has patented its cladding method for the body and two ends. “We have designed a closure that meets the aesthetic expectations of winegrowers who aim to equip their bottles with the appeal of traditional...

by Sara Zaske, Washington State University The electronic tongue or "e-tongue" housed at the Washington State University Sensory Science Center. A research team led by WSU Food Scientist Carolyn Ross found that the e-tongue detected white wine "faults" or spoilage a full month before a human sensory panel noticed the change in aroma. Credit: Washington State University While the electronic tongue bears little physical resemblance to its namesake, the strand-like sensory probes of the "e-tongue" still outperformed human senses when detecting contaminated wine in a recent study. In an experiment at Washington State University, the e-tongue identified signs of microorganisms...

Source: By Mike Veseth, The Wine Economist About half the hands in the room shot skywards and I was surprised. I was at the License to Steal national wine marketing workshop that took place alongside the Eastern Winery Expo in Syracuse, New York, last month and the topic was artificial intelligence (AI). We had just seen a presentation about the role of AI in the wine business and Donniella Winchell was leading the follow-up discussion. How many people were already using AI to help them create content for marketing, social media, and other purposes? The answer was a lot and...

The Californian winery Bogle has just launched its ElementAl range packaged in an aluminium bottle. Only available in the United States, this product offers significant benefits on the carbon footprint without affecting the conservation of the wine. Importers are scrambling to find a way around. grams, "so 80% lighter than a standard glass bottle, but also 80 boxes of 12 per pallet instead of 56, for an infinitely recyclable material", Jody Bogle is proud to list the advantages of the 75 cl aluminium bottle that her eponymous Californian winery is launching on the occasion of this 2024 edition of Prowein....

Last week’s Wine Economist stressed the need to adapt to changing wine market conditions and to embrace innovations as part of that process. However, innovations are not always readily accepted (often rightly so). There is often the fear that change will simply ruin whatever good or service is being considered. Curse of the Paperback Novel The economist Paul Krugman likes to point to an innovation in the publishing industry that was initially met with fear and alarm. It will be the end of publishing and literature as we know it, critics said. What was the next big thing that got...

To meet the expectations of the entry-level market for light wines, two Bordeaux consultants recommend that winegrowers harvest at technological maturity. In the cellar, they recommend limiting extractions. Between €5 and €8, Bordeaux consumers are looking for wines that are easy to drink. "To vinify these more technological products, winegrowers must in a vintage like 2023 have the courage to abandon the ambition to produce products with a noble tannic structure and revealing their terroirs," says Romain Bocchio, consultant at Derenoncourt. He recommends harvesting at less mature periods, and, in the cellar, infusing rather than extracting, a "less difficult and...

Does switching off your wine cooler or fridge in the middle of a heatwave mean the end of the road for some of your favourite bottles, or impact on their ability to age? Not necessarily, say experts. by Chris Mercer July 4, 2023 Credit: Mike Ford / Alamy Stock Photo A Decanter reader in the UK said their Swisscave wine cooler was turned off for nine days during a heatwave, with temperatures hitting 30 degrees Celsius at certain times. They said the fridge is in a first-floor flat but not in direct sunlight. What might be the long-term effects on...

IKnowHow, one of the leading technology and software companies in Greece, organized a workshop dedicated to precision viticulture, where it presented the latest developments in agricultural technology, with special emphasis on the innovative solution "Oenolytics".The workshop, which brought together experts from the viticulture sector and technology in general, took place on Thursday, June 22 at the Markou Wine Museum. Attendees had the opportunity to discuss and exchange ideas on the latest developments in viticulture technology, learn about best practices in the sector and explore cutting-edge solutions that can transform vineyard operations and farming in general in Europe. The highlight of...

In the beginning was a bottle of Château Margaux. Breton sommelier Tegwen Naveos, who sells the Médoc Premier Grand Cru Classé, recalls that “the buyer paid little attention to what might happen to his wines and left the bottles in the boot of his car parked in full sunshine for several hours. I broke out into a cold sweat!” The entrepreneur, who points out that “you never know what a bottle of wine has been through during its lifetime, especially after several decades and multiple owners”, dedicated ten years of his life to creating Beaucarnea. The device looks like a...

A new ‘smart surface’ has been shown to successfully remove unwanted sulfur aromas from wine, opening up new opportunities for Australian winemakers. Developed by scientists from the Australian Wine Research Institute (AWRI) and Flinders University, with funding from Wine Australia and in-kind support from Flinders University, the technology is based on applying a thin plasma polymer coating to a surface and then immobilising nanoparticles on that surface, which then bind strongly to sulfur compounds in wine. Trials of the new surface, recently published in the journal npj Science of Food, removed up to 45% of free hydrogen sulfide from wine...

For Bernard Angelras things are clear: faced with issues related to climate change, it is necessary to observe, research, innovate, and but also to support winegrowers, explains the president of the IFV. "If there are moments that mark in a profession, today we live one!" - photo credit: IFV Three things are important to respond to the consequences of global warming: understanding climate issues but also societal expectations, imagining solutions to the problems, convincing as many actors as possible." says Bernard Angelras, president of the French Institute of Vine and Wine (IFV), re-elected at the International Agricultural Show on March...

QANOPEE (QuArt NOrd-Est PreMultiplication collectivE) is the name of a major and innovative project for Burgundy wines. Indeed, the search for quality and an irreproachable health guarantee of vine plants has led the three Beaujolais, Champagne and Burgundy inter-professional associations to invest in a project to produce plant material, grafts and rootstocks, in confined, bioclimatic greenhouses. This type of greenhouse is a novelty for the production of vine plants. QANOPEE is the first investment of its kind made by inter-professional organisations. It will be located in Champagne in the town of Blancs-Coteaux (OGER's business area) south of Epernay. It is...