The Science Behind BlueMorph

  • Winery Wastewater Becomes Fruit of their Labor   from SFGate”Conserve water, drink wine,” quips a common bumper sticker. If only that were true. Making a gallon of California wine, by various estimates, requires anywhere from a few dozen gallons of water to a few hundred. [ Read More ]
  • Californian Vintners Respond to “Precious and Limited” Water   from The Drinks BusinessAn increasing pressure on water supply in California is driving vintners to trial more accurate methods to measure evaporation rates from the state’s vineyards. [ Read More ]
  • Improving Wine Quality Through Sanitation   from Wine & VinesThe bustle of crush can create a breeding ground for dangerous microorganism. [ Read More ]
  • Ultraviolet Light Sanitizes Steel Kegs  from Wine & Vines, January 2013, P61Alex Farren, founder of BlueMorph LLC, has developed and patented a way to sani-tize stainless steel barrels and kegs with an intense ultraviolet light. [ Read More ]
  • Water Supplies Could Dampen U.S. Wine Production  from wine-searcher”Water is the greatest limitation to the growth of our industry,” Correia said Tuesday at the Wine Industry Financial Symposium in Napa. “I think we’ll see state control or at least state monitoring of groundwater use in the next few years.” [ Read More ]
  • Water Worres in Paso Wine Country   from Wine & VinesGroundwater levels had been steadily declining in the area for decades, but the problem became precipitously worse in recent years. The rapid decline in well levels coincided with a surge in large vineyard plantings. Some local residents are blaming growers, arguing excessive irrigation is to blame for the water problems. [ Read More ]
  • A Close Look at Water  from Wine & Vines Drought that could be exacerbated by global warming, stiffening environmental regulations and water policy decisions are impacting both the availability and quality of water for winegrowing in California and around the world. [ Read More ]
  • Making Quality Wine While Conserving Water   from Wine Industry AdvisorAfter a welcome by Nick Frey, Pamela Jeane, Sonoma County Water Agency, presented an update on the current state of the water supply in the Russian River Basin and Lake Mendocino. She stressed the need for water conservation as reservoir storage levels are lower than they have been in recent years, and there are no guaranties that rainfall in the winter will replenish the water levels sufficiently to provide enough water for regular rate payers, spring frost protection, and irrigation. [ Read More ]
  • U.S. Plans To Toughen California Water Restrictions   from The New York TimesCalifornia farmers reeling from three consecutive drought years are facing further water restrictions under a federal plan to aid imperiled salmon, steelhead, green sturgeon and killer whales. [ Read More ]
  • Water Rights In Oregon   from Stoel RivesDespite Oregon’s rainy reputation, water is a limited resource in many areas of the state. This fact is significant for vineyards and wineries because they need water to irrigate newly planted vineyards and for use in the winery to clean tanks and for drinking water. Cleaning and drinking water for use in the winery is often obtained from a so-called “exempt well” pumping fewer than 5,000 gallons per day. [ Read More ]
  • Wine Into Wastewater   from Onsite Water TreatmentAffected by far greater scrutiny from regulatory agencies and a neighboring public, as well as by energy conservation and sustainability needs, effective winery wastewater management has never been more important.

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Effectiveness of UVC Sanitization

  • Direct and indirect effects of UV radiation on DNA and its components   from Journal of Photochemistry and Photobiology
    This article describes the main DNA photoproducts that arise upon UVB irradiation and UVA photosensitization. Information is provided on recently developed methods for assessing direct and photosensitized damage within cellular DNA. [ Read More ]
  • Inhibition of Micrococcus luteus DNA topoisomerase I by UV photoproducts   from Proc. Natl. Acad. Sci. USA

    Changes in DNA structure caused by UV irradiation reduce the rate of DNA relaxation at very low concentration of photoproducts. [ Read More ]