Oakencroft's Fine Grape Juice Production and Preservation

OAKENCROFT'S FINE GRAPE JUICE PRODUCTION AND PRESERVATION

Amy Griffin

INTRODUCTION In 2008, Amy Griffin and her husband purchased Oakencroft

Vineyard and Winery, helping shift the establishment from winemaking into a high-quality, non-alcoholic grape juice company. Oakencroft Farm, as it’s called now, employs hand-picking techniques, emphasizing environmental stewardship and on-site processing of ingredients, which feature several varieties of grapes, like the crisp, bright tones of Seyval Blanc, the floral, fruity white juices of Traminette, and the rich, red berry-flavored Chambroucin.

Oakencroft shares business information and exchanges ideas with boutique grape juice producers around the nation, as well as in New Zealand.

OAKENCROFT The company developed a partnership with the Wine

and Enology Grape Chemistry Group at Virginia Tech, Amy Griffin's alma mater, where a minimalist production process was developed to ensure special attention is paid to every batch. The company is also paired with ETS Labs, a wine analysis laboratory, to develop preservation techniques for the juice's anthocyanins and phenols, such as resveratrol, a fermentation compound occurring naturally in grape juice.

For more information, visit www.oakencroft.com.