A recommendation in favor of the unique selling proposition as a method of getting a business differ

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A recommendation in favor of the unique selling proposition as a method of getting a business differ

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Having a style-appropriate mouthfeel is absolutely critical in having a wine that hits on all cylinders. A cutting edge world leader in enological coadjuncts, Enartis has been running trials to determine the best way to address problems as they arise.

Joined by the local winemakers, the trials will be tasted and discussed, along with the best techniques for great mouthfeel. Our role at Enartis is unique in that winemakers never call to say how good their wines might be; we get called when things go wrong.

As a result, when you compound winemakers having 1 or 2 troublesome fermentations, we get awfully good at troubleshooting. And to prove the proposed solution is the most appropriate fit. There are many techniques that can be applied throughout the winemaking process to optimize mouthfeel in red or white winemaking.

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We like to get together and geek out over new techniques, new products, new equipment, the list goes on. A stuck fermentation is one that ends before all the available sugar in the wine has been converted to alcohol.

She has been trialing new yeasts designed to prevent that. Wines with high contents of post fermentation sugar become susceptible for microbial spoilage, potentially ruining it, he says.

Tinus Els Els is a South African native who has worked 18 years in winemaking and winery management. He says the company is currently running trials on four different yeasts, including two fructophilic yeast strains, part of a new Pinnacle range of yeast recently launched in the United States with BSG.

During this session participants will taste trial wines with the winemakers, learn the importance of analyzing glucose and fructose levels, the potential cost impacts of grape analysis management by ensuring the right yeast for the right grapes, and obtain insights on the latest technology in the world of yeast strain development.

He noted that while a stuck fermentation is more likely to occur in red wines, winemakers have seen it also happen with whites. Who is their reader and are they strictly looking for an examination of wine quality — or lack thereof — or are they seeking lifestyle pieces where the quirky winemaker and extravagant vintner steal the show?Story.

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A recommendation in favor of the unique selling proposition as a method of getting a business differ

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Many new business owners don't know how to determine their unique selling point. Either that or they're suffering from the results of not having one. They're getting lost in the crowd and dying a slow death because they aren't able to attract enough customers to support their business.

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