Liquor Industry News/Links 7-11-13

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Franklin Liquors

 

Thursday July 11th 2013

Biodynamic FRUIT Day

Great To Taste or Drink Wine!

Ready-to-drink cocktails go fabulous in foil with redesign
Biondo Group re-creates new flavorful packaging for Daily’s Cocktails
July 1, 2013
Daily’s Cocktails, a collection of 13 single-serve, ready-to-drink favorites re-dressed in shiny silver polyfoil 10-ounce pouches adorned with new tantalizing drink shots and flavorful fruit images redesigned by the Biondo Group (www.biondogroup.com),
are now reaching retailers nationwide.
Read All About It:
http://www.foodandbeveragepackaging.com/articles/86376-ready-to-drink-cocktails-go-fabulous-in-foil-with-redesign

Singapore students create durian wine
11th July, 2013 by Lucy Shaw
A group of students at the National University of Singapore have created the world’s first wine made from the divisive durian fruit.
Read All About It:
http://www.thedrinksbusiness.com/2013/07/singapore-students-create-worlds-first-durian-wine/?article-source=newsletter&source=627&date=2013-07-11

Synthetic yeast could make beer cheaper and stronger

 

Drinkers could soon enjoy cheaper beer thanks to a project in which scientists aim to make synthetic yeast for the first time.

 

Source: Daily Telegraph

By Richard Gray, Science Correspondent

11 Jul 2013

 

British researchers are helping to create “designer” genomes that can be inserted into yeast cells to create new strains of these organisms.

 

They hope these man-made forms of life could eventually be used by the brewing industry to make cheaper – and stronger – beer.

 

The international project adds to work to create the first ever synthetic life form, by building a bacterium genome from scratch.

 

Researchers, who have been awarded £1 million of government funding for the project, will first attempt to recreate a slimmed down version of Saccharomyces cerevisiae, the yeast used in the brewing industry to ferment beer.

 

It will be the first time a genome has been built from scratch for a eukaryotic organism, the branch of the evolutionary tree that includes plants and animals.

 

The scientists then aim to redesign parts of the yeast genome so that it can perform functions that are not possible naturally.

 

Professor Paul Freemont, from the centre for synthetic biology and innovation at Imperial College London who is helping to lead the British part of the project, said they could help make yeast more efficient so they required less energy and could tolerate more alcohol before dying, allowing beer to be made stronger.

 

He said: “The brewing industry is very interested in this project for any new opportunities it may present as they use yeast to manufacture beer.

 

“One of the aims of the project is to develop this yeast strain as a vehicle that you can put in new chemical pathways and directly manipulate it in a way that is not possible at the moment.

 

“Clearly there are strains of yeast that are highly resistant to alcohol, but they all die off as the alcohol gets higher, so making more alcohol resistant strains will be very useful for that industry in terms of cost value.

 

“Strains that are metabolically more optimal and don’t require as much energy will also be useful.”

 

The synthetic yeast project, also known as Sc2.0, will draw together expertise from around the world.

 

Researchers working to develop synthetic organisms are this week gathering in London for a major conference on the topic.

 

David Willetts, the UKs science minister, is to announce plans to develop a new £10 million centre of innovation and knowledge to find new applications for these synthetic organisms.

 

Among the areas they hope to develop are finding new ways to make fuels, drugs and produce food.

 

Mr Willetts said: “Synthetic biology has huge potential for our economy and society in so many areas from life sciences to agriculture.”

 

Synthetic biology, however, has created criticism from those who fear that scientists are “playing God” by attempting to create entirely new forms of life.

 

There are also fears that synthetic life forms could escape into the wild and spread uncontrollably.

 

However, the scientists insist that they are able to design in fail-safes that will prevent anything from surviving in the wild and claim that strict guidelines govern their work.

Australia 2013 harvest ‘biggest in five years’

 

Source: Decanter

by Richard Woodard

Wednesday 10 July 2013

 

Australia’s 2013 wine harvest was the biggest in five years, rising more than 10% on 2012 to hit an estimated 1.83m tonnes, according to the Winemakers’ Federation of Australia (WFA).

 

The increase in grape tonnage came despite reports of average to below average yields, on the back of Australia’s hottest summer on record, and one of the driest.

 

Describing the growing season as ‘good’, the WFA said grape prices had continued to rebound from the low of 2011, rising 9% to A$499 per tonne, the highest figure recorded since 2009.

 

‘The increased crop is attributable to an absence of major events such as disease or flooding which affected previous vintages, as well as the availability of sufficient water for irrigation,’ the WFA said.

 

However, it added that the sustained warm dry weather had produced unusual ripening dates and a ‘very condensed harvest’ in many regions.

 

Demand for red wine grapes continues to grow, with average prices per tonne up 13% to A$619, while the price for white wine grapes was up only 2% to A$388/tonne.

 

Pinot Noir, Cabernet Sauvignon and Shiraz led the price increases, rising 18%, 16% and 15% respectively, while Chardonnay prices were up 6%, and Merlot, Grenache and Sauvignon Blanc all rose 3%.

 

However, Semillon prices declined 3% and the average cost of Riesling edged down by 0.3%.

 

Red wine grapes’ share of the crop was up to 52%, with the top three varieties – Shiraz, Cabernet Sauvignon and Merlot – accounting for 86% of that figure.

 

But the WFA highlighted the increasingly important role played by minor varieties such as Mataro, Tempranillo, Durif, Sangiovese and Barbera.

 

Among white wine grapes, Chardonnay accounted for 45% of the crush, well ahead of Sauvignon Blanc at 11% and Semillon, whose share declined to 9%.

 

Muscat Blanc more than doubled its 2012 crush, with Muscadelle and Viognier also showing moderate increases.

Video: Crazy Ways To Open Wine:

http://www.andpop.com/2013/07/11/the-most-dangerous-ways-to-open-wine/

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