An
unprecedented number of technologies have recently emerged to aid small
wineries in making better wines, saving money and labor, and marketing more
successfully at low cost. These include breakthroughs in skin extraction,
automated small lot fermentations, suppression of spoilage organisms in must
and wine, elimination of breakdown cooperage, red-friendly and
crossflow-friendly bentonites, reliable cold stabilization without
refrigeration, and affordable, intuitive wine production tracking software.
Business and marketing software now exists that’s practically free and new wine
club and inventory software now fully automates the sales and accounting
processes. Clark Smith will share his experiences testing these innovations at
his own small winery.