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Sports Apparel, Jerseys and Fan Gear at Fanatics. The Dogpatch winery that is making synthetic wine Photo Mason Trinca, Special To The Chronicle. Ava Winery co founder and sommelier Josh Decolongon smells a glass of lab made wine at the Dogpatch winery. Ava Winery co founder and sommelier Josh Decolongon smells a glass. Ava Winery doesnt look much like a winery. In fact, according to the government, it isnt a winery. The startup, housed in a Dogpatch warehouse, produces synthetic wine a petri dish cocktail of ethanol, water, sugar and various chemical compounds, made not in a vineyard but in a lab. Although Avas products could be in theory at least chemically identical to wine, for now the company is registering as a distilled spirits company. After all, the beverages its making are grape free. Theyre not fermented. You might, through a certain lens, view them as flavored vodka pure ethanol, diluted to wines alcohol volume, seasoned with amino acids and chemicals like ethyl butyrate which contributes a pineapple aroma in some wines, sotolon can taste like caramel, methoxypyrazine that famous green bell pepper note and diacetyl pure butter. Voila wine. We could make a Cab here that smells like a Moscato dAsti, says Alec Lee, a co founder of Ava, as he takes me through the lab. The lab is divided into two rooms one for data collection, one for data execution. In the first, samples of real wine are put through machines that perform gas and liquid chromatography and mass spectrometry to isolate and identify their chemical makeup. Raiders Pumpkin Patch' title='Raiders Pumpkin Patch' />This results in something of a recipe, which in the next room Avas team of biochemists tries to replicate with the help of a liquid handling robot loaded up with vials of wine compounds in purified form. Ava, which got its first round of seed funding last summer and will seek its Series A this year, hopes to be selling products by the end of 2. This initial portfolio will likely include a Moscato dAsti, a Cabernet Sauvignon and a Pinot Noir so far only the Moscato prototype is close to completion. At 2. 7 million, the lead investor in Avas seed round was Horizons Ventures, a Hong Kong venture firm that is also a major funder of Impossible Foods, of plant based burger fame, and Modern Meadow, which biofabricates leather. Both Impossible Foods and Modern Meadow are proposing solutions to a fairly obvious issue the ethics of how we use animals. But Ava is endeavoring to replace a far less controversial kitchen staple. TR10walk/screenshots/geothermal-valley-334.jpg' alt='Raiders Pumpkin Patch Bloomington Il' title='Raiders Pumpkin Patch Bloomington Il' />Identifying Squash Bug Damage. Adult squash bugs frequently feed on the main stems of the pumpkin plant, while the nymphs prefer eating the leaves. Includes program guide, contests, promotions, advertising information, weather and job opportunities. UPN. Grigor Dimitrov and Nick Kyrgios are two of the most watchable players on tour, with sure feel and shotmaking for days. They may also be the two players with the. News, Sports, Weather, Traffic and the Best of Sacramento. Find the perfect Halloween decoration for your house at HSN. The Halloween decorations sale features ghastly and ghoulish items to liven up your home. The question isnt so much whether Ava can create synthetic wine. It pretty much already has. The question, rather, is whether we need synthetic wine. Photo Mason Trinca, Special To The Chronicle. Ava Winery co founders Mardonn Chua left, Alec Lee and Josh Decolongon at the Dogpatch winery. Ava Winery co founders Mardonn Chua left, Alec Lee and Josh. The seeds of Ava Winery were planted, so to speak, when Lees co founder Mardonn Chua was visiting Napa Valleys Grgich Hills winery in 2. There, displayed behind a glass case, was Mike Grgichs famous 1. Chateau Montelena Chardonnay, winner of the Judgment of Paris. What a shame, Chua thought, that so few people would ever taste that iconic wine. There is an inherent scarcity to these great wines, says Lee. When you go to the Louvre to see the Mona Lisa, he says, it isnt a consumptive act. By contrast, to enjoy a wine, you have to destroy it. What if instead, Lee and Chua could find a way to re create and share these works of artSharing works of art is a long term goal. First, theyre tackling Moscato. Both co founders have backgrounds in biotechnology, and were previously part of a startup working on stem cell technology. Of Avas nine employees, eight are chemists. Raiders Pumpkin Patch' title='Raiders Pumpkin Patch' />Looking for a local pumpkin patch, corn maze, hayride, gourds and other Halloween activities in Southern Illinois Scroll down this page and you will see the all of. The ninth, Josh Decolongon, is a sommelier. Photo Mason Trinca, Special To The Chronicle. A Moscato prototype poured into a glass at Ava Winerys lab in San Francisco. A Moscato prototype poured into a glass at Ava Winerys lab in San. Synthetic wine would seem at odds with the belief systems of many sommeliers, and ironically, Decolongon had worked at a natural wine bar before joining Ava. Going into this project I was scared of revealing it to my wine friends, says Decolongon, who holds a sommelier certification and a level 4 diploma from the Wine and Spirits Education Trust. But Decolongon feels no conflict with Avas vision. Terroir and science are not mutually exclusive, he says. Decolongon fetches a bottle of Avas latest Moscato prototype, in an unmarked shiner stopped with a cork. He pours glasses for himself, me and Lee. We were originally trying to make a Chardonnay, Lee says. But it started tasting much more like a Moscato dAsti, so we ran with that. The pale liquid is nearly colorless, with a few small beads of carbonation visible. As soon as its poured, a clamor of loud tropical fruit notes fills the room. It smells like the juice of canned peaches or packaged fruit salad. In other words, like Moscato. Theres something about the aroma that strikes me as off a kind of powdery, plastic, orange note which becomes more prominent on the palate. Mostly, though, it passes for wine extremely sweet wine it has between 1. Moscato dAsti, with a light effervescence from force carbonation. At about 7 alcohol by volume, its flabby, lacking acid and structure, but then again, so is a lot of Moscato. Lee talks about creating the ultimate delicious flavor profile what he calls digitally optimizing wines. Is this Moscato, saccharine and untoned, what Americans want to drink Theres a snobbery in wine that doesnt correspond with peoples actual taste, he says. We just want to go after core flavors. Just make it taste good. Thats the foundation of Avas pitch that the wine will taste good. But its not the whole pitch. The wines will be consistent, reliable, predictable, impervious to vintage variation and for reasons that baffle even Lee and Chua apparently immortal A bottle of Ava wine has been open for over a year and still has not oxidized, they report. Neither they nor I have an explanation for why this might be. Theres also the sustainability pitch Ava can use an estimated 1. Lee cites a study estimating that U. S. premium wine grape production could shrink by 8. Synthetic wine might not replace higher end wines from Californias coastal areas right away, but could it replace cheaper wines from the warming Central Valley And Lee makes the case for value Like a pharmaceutical company, Ava has high R D costs but relatively low production costs. We expect to be able to sell bottles for under 2. Lee says. Without a more specific price point, however, its hard to know how much value a sub 2. Moscato, for instance, is among the most expensive Moscatos available in the market. Finally, Ava makes the case for replicating wines re creating and sharing specific, famous bottles like the 1. Montelena. The market for this is small, Lee acknowledges, but passionate Already people have been asking Ava to make me a Lafite, he says. The goal will never be to make counterfeit wines not pretending to be the Mona Lisa, but printing Mona Lisa posters. While the branding and packaging of a wine is subject to copyright, the contents of a bottle what it tastes like is not. Wine is just the beginning. Eventually, Lee and Chua want to create synthetic versions of other luxury food products that, like wine, are resource intensive, geographically limited and expensive. Epub Reader For Windows Cracked Torrent. Cocoa, for instance, and coffee.