Welch’s Global Ingredients Group has collaborated with Cornell University and the New York Wine & Grape Foundation on a proprietary technology which neutralizes the aroma and flavor of Welch’s Concord grape juice.
The neutralized juice can be used as a base wine, blender, or as an option for wine makers looking to “reduce costs without sacrificing quality across a wide variety of wine styles,” according to Welch’s.
During the Eastern Winery Exposition, which took place March 19-21, 2019 in Syracuse, New York, the company showcased the technology and offered samples of the neutralized juice. It also showcased solutions made with Welch’s Niagara grapes.
“Our new technology for producing neutralized Concord grape juice takes our participation in the winemaking industry to a new level,” said Zach Longhini, global business development manager, Welch’s Global Ingredients Group. “Pooling our expertise with Cornell University and the New York Wine & Grape Foundation was very rewarding and delivered significant benefits during the development process.”
“We were excited to partner with Welch’s and Cornell University to develop Concord products specifically intended for wine production uses,” added Sam Filler, executive director, the New York Wine & Grape Foundation. “This new Concord product will address demand from wineries in New York and beyond for a high quality and affordable blending wine. And, most importantly, it provides New York state and, more broadly, National Grape Cooperative grape growers another viable market to sell their grapes.”