Welch’s Global Ingredients Group has developed a new technology to neutralise the aroma and flavour of its Concord grape juice for use as a base wine or blender.

The technology has been developed in collaboration with Cornell University and the New York Wine & Grape Foundation.

Welch’s Global Ingredients Group global business development manager Zach Longhini said: “Our new technology for producing neutralised Concord grape juice takes our participation in the winemaking industry to a new level.

“This new Concord product will address demand from wineries in New York and beyond for a high-quality and affordable blending wine.”

“Pooling our expertise with Cornell University and the New York Wine & Grape Foundation was very rewarding and delivered significant benefits during the development process.”

Welch’s currently operates production facilities in Pennsylvania, New York, Michigan and Washington.

The New York Wine & Grape Foundation executive director Sam Filler said: “We were excited to partner with Welch’s and Cornell University to develop Concord products specifically intended for wine production uses.

“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.”

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In August 2017, Welch’s collaborated with soft drink firm Global Beverage to expand its soft drinks line with new flavours and formats across the US.