Sponsoring WineGB Awards

Congratulations! Our Andy Pegman presenting Ridgeview the President’s Trophy for Best Classic Cuvée NV

We had a fabulous time at this year’s WineGB Awards presentation lunch and tasting! Held at Vintners’ Hall, the “spiritual home of the international wine trade”, as described Simon Robinson, WineGB’s Chairman, it was the perfect celebration of award winning English & Welsh wines.

It’s been dubbed “the BAFTAs of the UK wine world” and did not disappoint. The judging team was headed up by Susie Barrie MW and Oz Clarke, and included Sam Caporn MW, Pierpaolo Petrassi MW, Richard Hemming MW, Sue Daniels, Phil Tuck MW, Christine Parkinson, Nik Darlington, Jane Parkinson, Matthieu Longuere MS and Simon Field MW.

Wine GB Awards 2019

A total of 254 English/Welsh wines were submitted and a total of 39 gold, 53 silver and 124 bronze medals were won. Still wine wins were higher than sparkling wines wins at 56% to 44% and were particularly singled out for praise:

“What was wonderful to see this year was the number of still wines entered into the WineGB Awards on the back of the superb 2018 vintage. We all now how great the UK’s finest sparkling wines are, but the still wines this year were the best we’ve tasted.”

Susie Barrie MW (as quoted in WineGB Awards2019 booklet)

However, the sparkling wines dominate in the top awards winning 26 out of the 39 gold medals. See the full list of award winners here.

Pinot Noir, Chardonnay and Bacchus were the highest performing varieties amongst the still wine wins and Chardonnay was the principle variety in the sparkling blend wins.

The trophy winners were announced at the ceremony (see below) and we were pleased to hand out the trophy to Ridgeview for the Best Classic Cuvée which we sponsored. Click here for full details of the wines (variety/vintage).

Congratulations to all the winners of both awards and trophies – they are a true testament to the high quality of English & Welsh Wine.

“I am really proud to be involved in these National wine awards. We set the bar very high and all the medals – bronze, silver and gold – every medal counts and is hard-earned and well-deserved.”

Oz Clarke (as quoted in WineGB Awards2019 booklet)

Meanwhile, we look forward to next year’s #WineGBAwards

From the team at Vigo Ltd

Visit Brau! 4 reasons …

It’s where the beverage industry meets and is one of the most important exhibitions for drink producers in the world. BrauBeviale returns in November (12th to 14th) to Nuremberg in the Franconia region of Germany, well known for its proud tradition of craft beer and its highest concentration of breweries in Europe.

Last year (2018) there were a staggering 1,100 exhibitors at Brau covering the entire beverage production process chain, including raw materials, equipment, analysis, components, packaging and marketing. With visitors representing 132 countries, the sectors they represent are wide including breweries and malt houses, soft-drink producers, wine estates, distilleries and the alcohol-free sector.

Brau’s vastness may be something to get your head around, but with a visitor satisfaction rate at 99% last year and 95% saying they would like to return this year, it’s well worth the trip.

Here’s a taster of what you can do at Brau2019 …

  • Shop! 9 halls of exhibitors is daunting if you are new to Brau, so planning your walk-around in advance is by far the best way. Browse online using the Exhibitors & Products page. You can tag and save your “must sees” on your mobile or tablet too.
  • Visit the Vigo stand If you’re after canning equipment, brewhouses, or any other equipment in our range, come and visit us in Hall 4 stand 228 – if you call us in advance on 01404 892100 we may even be able to give you a free Brau ticket. Adam from American Beer Equipment is joining us on the stand and we can tell you all about the newly launched CraftCan Duo™ – a dual lane range of canning machines to double output.
  • Attend the Forums 2019’s programme of topics include ‘Successful export’, ‘Foodtrends at Gen Z: Craft Beer at the end?’, ‘Climate change – risk for production & quality?’, ‘THE inclusion brewery in Germany: by people with disabilities’ and ‘Can the beverage industry also handle Amazon & Co?’
  • Enter European Beer Star The organisers describe it as “one of the hardest competitions of its kind” so its great for a challenge! There are 67 categories you can enter including New-style IPA, English-style Porter, Session Beer (new category), Sour Beer, Stout (new), New-style Saison, and Non-alcoholic Beer. Beer sommeliers, brewmasters, and beer industry leaders make up the judging panel and all gold winners can enter the Public Tasting at the BrauBeviale to be in with a chance of winning the Consumers’ Favourite prize.

We hope to see you at Brau on 12th, 13th or 14th November 2019, or perhaps in one of the amazing craft beer bars in Nuremberg?

From the team at Vigo Ltd

BevExpo 2019

Brought to you by the BFBi, BevExpo for drink producers returns to the Ricoh Arena in Coventry on 25th & 26th June. What’s in it for you? Here are a few pointers to tempt you …

  • It’s free (assuming you are a producer!)
  • Take your pick of the 20 seminars to attend. Seminars include ‘Branding for Success’, ‘Non-alcoholic Spirits – A paradox with potential?’, ‘Planned Maintenance for Craft Brewers’, ‘Aspects of Small-scale Cider Making’, ‘The Benefits of Using Natural Hop Extracts’, and topical seminars on plastic packaging and the sugar tax. NB There are different seminars on different days so please check the programme before you visit.
  • There are 60+ exhibitors representing the beverage industry supply chain; we’ll be there on stands 82 & 83 so come and chat to us about your production requirements
  • Meet and chat to other producers
  • Enjoy the BevExpo social at Dhillon’s Brewery, a short walk from the Arena – tickets cost £20+VAT, include 2 drinks, food & entertainment, and are available to buy when you register online to visit BevExpo
  • Finally, register (and attend) and you’re in with a chance of willing an iPad and 32″ flat screen TV, courtesy of the BFBi†††††††

We hope to see you there.

From the team at Vigo Ltd

Introduce Yourself (Example Post)

This is an example post, originally published as part of Blogging University. Enroll in one of our ten programs, and start your blog right.

You’re going to publish a post today. Don’t worry about how your blog looks. Don’t worry if you haven’t given it a name yet, or you’re feeling overwhelmed. Just click the “New Post” button, and tell us why you’re here.

Why do this?

  • Because it gives new readers context. What are you about? Why should they read your blog?
  • Because it will help you focus you own ideas about your blog and what you’d like to do with it.

The post can be short or long, a personal intro to your life or a bloggy mission statement, a manifesto for the future or a simple outline of your the types of things you hope to publish.

To help you get started, here are a few questions:

  • Why are you blogging publicly, rather than keeping a personal journal?
  • What topics do you think you’ll write about?
  • Who would you love to connect with via your blog?
  • If you blog successfully throughout the next year, what would you hope to have accomplished?

You’re not locked into any of this; one of the wonderful things about blogs is how they constantly evolve as we learn, grow, and interact with one another — but it’s good to know where and why you started, and articulating your goals may just give you a few other post ideas.

Can’t think how to get started? Just write the first thing that pops into your head. Anne Lamott, author of a book on writing we love, says that you need to give yourself permission to write a “crappy first draft”. Anne makes a great point — just start writing, and worry about editing it later.

When you’re ready to publish, give your post three to five tags that describe your blog’s focus — writing, photography, fiction, parenting, food, cars, movies, sports, whatever. These tags will help others who care about your topics find you in the Reader. Make sure one of the tags is “zerotohero,” so other new bloggers can find you, too.

Kombucha & Cold Brew Coffee

Over the last few years we’ve noticed increasing entrants into these emerging markets. Although these sectors are in their early days in the UK, in the US producers are going from strength to strength.

Working with ABE (American Beer Equipment), we are well placed to source dedicated equipment for commercial enterprises looking to boost production and take their business to the next level. If you are looking to increase your tank capacity, upscale your coffee brewhouse, or nitro-can your product, we are here to help.

In addition to specialist equipment, much of our standard drink production equipment will be directly relevant. Our range includes chilling and fermentation control, filtration equipment, bottling/canning/kegging equipment as well as a range of consumables.

Please click on the Kombucha/Coldbrew icon on our site for list of some of our general equipment or call us on UK 01404 892100 to discuss ABE equipment.

We look forward to hearing from you.

From the team at Vigo Ltd

The Willmes Pressing Principle

German manufacturer Willmes GmbH are significant in the global wine industry. Not only have they been trading since 1918 [Happy 100th anniversary!], they invented the pneumatic grape press, and are renowned for producing high quality (“golden standard” as they call it) wine presses. They credit their reputation with two key values: highest processing quality and German engineering skill. The results are, in their words, ‘press systems that meet the highest requirements of quality and efficiency in grape processing’.

Sigma press with Flexidrain® juice channels & Perfect-Flow mesh

We feel proud to be selling Willmes presses and it’s not solely due to their being well known in the industry, their recently released processing statistics speak for themselves and they are all as a result of The Willmes Pressing Principle:

  1. 50% lower pressure: Willmes presses have a double-sided membrane, as opposed to a single-sided membrane, which brings a substantially larger (double) area of pressure application. This means less pressure expenditure and less compression of the material to be pressed at the same force — and this acts uniformly from all sides of the material to be pressed. In physics there is a relationship between pressure (P), force (F) and bearing surface (A). If the area of application doubles, pressure is halved at the same force [P=F/A].
  2. Up to 40% or 70% lower lees*: This is all due to the lower pressure, fewer rotations and fewer pressing cycles. The gentle processing of grapes frequently result in 2% lees, therefore the juice yield and must quality are significantly increased. (*) Depending on Willmes model of press (Merlin press <40%; Sigma press<70%); when compared with conventional static presses, and even multiple times lower than in non-static presses.
  3. 25 or 30% more filling quantity*: The design of the press body, the vertical filling and the vertical juice channels mean that the juice can flow directly into the filling channels without any need to rotate the body for optimal pre-juicing results. Vertical filling is more efficient and much gentler (for quality) than axial filling. (*) Merlin 25%; Sigma 30%; when compared to conventional systems
  4. Yields up to 90 or 95%* at pressures of less than 0.8 bar: The short juice paths through the vertical juice channels and the double area of pressure application result in impressive juice yields. The Merlin has perforated stainless steel juice channels, and the Sigma has Flexidrain® juice channels encased in Perfect-Flow mesh. If the press membrane is relieved of pressure, the material to be pressed falls together. All these features make the rotational effort for crumbling negligible and few pressing cycles are required. In addition, with the Sigma, the lateral pressure direction and their flexibility enables continual self-cleaning of the mesh tissue. (*) Merlin <90%; Sigma <95%; when compared to conventional systems
Merlin PLUS+ press with electropolished stainless steel vertical juice channels

All these design developments bring some benefits to the environment. The lower pressing power, a reduction of up to 50% of compressed air, and shorter pressing times mean better energy efficiency. The cleaning process is also faster and simpler.

Willmes pressing programs are designed to apply to all grades and types of grape harvest; you can also add your programs.

If you’d like to discuss Willmes presses, or our economical range of Italian wine presses from Enoveneta, please call us on UK 01404 892100.

We look forward to hearing from you.

From the team at Vigo Ltd

Beco® Benefits

We’ve been selling Beco® filter sheets for over 20 years and with good reason: they’re renowned for quality and reliability for depth filtration application in the wine and cider industry.

If you aren’t sure what depth filtration is all about here’s a brief overview: It is used for course, clarifying and fine filtration, as well as for microbe reduction/removal. It is also used for the separation of colloidal haze and microorganisms. It works by retaining particles mechanically in the depth filter medium (which has an asymmetric hollow space structure) and gradually decreasing the pore structure towards the outlet side of the sheet. This results in particles significantly smaller than the pores of the medium being retained under negative charge (electrokinetic potential).

The principle of depth filtration
The principle of depth filtration

Beco® sheets are made up of very pure, finely fibrillated cellulose fibres and their selective properties are achieved using mineral components. They come in a range of grades to enable precise filtration for each task. The quality control of the raw materials used and rigorous inspections guarantee a consistent Beco® quality. The special features of the Beco® range include:

  • Reliable retention of undesirable components due to the pore structure
  • Excellent clarifying efficiency due to high quality raw materials
  • Economical filtration through high dirt holding capacity

For wine applications, Beco® depth filter sheets reliably separate coarse and fine haze substances, offer excellent colloid retention rates and/or reduce microbes while simultaneously preserving beneficial ingredients, with low colour retention.

We stock grades which span 0.3 to 2.5 μm nominal rating which we have found the most popular amongst wine and cider makers: K3 (“coarse” 2.5μm) which have a large-volume pore structure for coarse filtration and clarifying filtration applications; K7 (“medium” 1.5μm) and K12 (“fine” 0.8μm) which retain ultrafine particles reliably and have a germ-reducing effect for haze-free clarification prior to storing and bottling; and Steril60 (“sterile” 0.3μm) for cold-sterile bottling or storing — these have a high germ retention rate due to their fine pored structure and electrokinetic potential with absorptive effect — they also have a high retention capacity for colloidal ingredients. Sheets are available in 40 x 40cm and 20 x 20cm sizes.

Beco® sheets have a rough side and a smooth side. The rough side is the suspension/retention side and the smooth side is the filtrate side. The filtrate side should always face the filtrate plate of the plate filter.

You can order your filter sheets online, or if you’d like to discuss your filtration requirements with us, please call UK 01404 892100.

From the team at Vigo Ltd

The keg route …

Getting your beer into keg opens up a route to market in pubs and bars where fridge space is often at a real premium, but keg rotation is more accessible. With kegs, you can also package your own product for festivals and events, exposing the beer you’ve worked hard to brew to large numbers of interested customers!

Packaging in kegs, compared to small pack, is extremely quick and easy, and the semi-automatic and automatic keg fillers we supply can be setup to handle a wide range of keg variations (both one-way and standard).

If you are looking to add a manual option from your existing brite tank initially, then we can help with supply of a solution to test the market. Once you are happy that this is a solution you wish to take forward, we are proud to work with established German keg system manufacturer Malek Brautech to offer semi-automatic and automatic keg cleaners/fillers to the UK market. Malek Brautech’s international customers include Diageo Group/ Guinness Brewery (Dublin), Efes Group (Efes Pilsen), and König Brewery (Germany).

The Malek range covers 15 kegs per hour up to 120 kegs per hour. Malek are patent holders and the combination of Malek’s product expertise and build quality along with our engineering support — in terms of personnel, installation and maintenance — we are able to offer a solid and comprehensive solution.

If you’re considering packaging in kegs, here are some things you’ll need to consider when you contact us …

  1. What keg fitting types you are looking to work with?
  2. Are you looking to clean and/or fill kegs?
  3. Do you use oneway/disposable kegs either now or are you considering them in the future?
  4. Do you have a steam generator on site? — If not we can offer chemical sanitizing
  5. Do you have an HLT (hot liquor tank) on site?
  6. What kegs per hour clean/fill rate is required?

We look forward to discussion your options with you. Please call either Andy or Rich on UK 01404 892100.

From the team at Vigo Ltd

Bottling Liqueurs & Spirits

If you are looking to bottle spirits or liqueurs, you can’t go far wrong with the big brother to our single head Enolmatic vacuum filler: The 4 nozzle Enolmaster vacuum filler.

The Italian manufactured Enolmaster has a high build quality and we supply them with stainless steel filler nozzles and pump casing. They’re simple to operate, easy to maintain and having plenty of options available to accommodate the majority of bottle types and sizes. Their are 2 models available, the standard Enolmaster for bottling products up to 40% ABV; and the Pneumatic Enolmaster for bottling products over 40% ABV – a compressor is required to operate the latter. They are also suitable for other free running or slightly viscous products, e.g., wine (still), cider (still) & oils.

Vacuum fillers are ideal for liqueurs and spirits as the product doesn’t come into direct contact with the pump or mechanical components, so no wear is caused here. Your product is drawn via vacuum into the bottle, automatically stopping once the correct fill level is reached.

Using the standard Enolmaster, you can expect to achieve a rate up to 600 bottles per hour, and up to 500 bottles per hour for the Pneumatic Enolmaster, depending on the product, bottle size and the operator.

Additional options available include …

  1. An in-line product filter
  2. Nozzles to accommodate miniature bottles
  3. An ‘oil bath filter’ which prevents potential damage to the pump when filling drinks with a high sugar content that can cause crystallisation damage inside the vacuum pump
  4. Customised interchangeable nozzles (to replace all the standard nozzles for nozzles for miniature bottles) or a combination of both sizes on one T bar to suit

To discuss vacuum fillers with us, please call us on UK 01404 892100. We also supply fillers with much faster fill rates than can be achieved using the Enolmaster — our automated Cimec lines, starting at around 1000 bottles per hour.

We look forward to hearing from you.

From the team at Vigo Ltd

Create your website with WordPress.com
Get started