Author Archive for: BLOOM


The BLOOM Centre is a leader in applied resource solutions, with 20 years of success in breaking new ground. As a trusted third party, we bring together and align diverse interests to move industries towards more sustainable growth.

Entries by BLOOM

Southbrook Vineyards approach to water management in barrel cleaning

The first line of defense against excess water use is to keep barrels filled with wine as often as possible. When wineries store barrels, they typically wash and sanitize them both before and after storage. By refilling barrels within a few days of being emptied, Southbrook eliminates the need for double-washing.

Use less water by reviewing barrel cleaning

Barrels are one of the most iconic symbols of winemaking, and their care and use is probably the subject of more discussion than any other single piece of equipment used by winemakers. So, how can you use less water, but still have barrels that will last and produce high quality and great tasting wine? When […]

Guest Post: An Update on Water Monitoring at Norman Hardie

In 2014, BLOOM worked with Norman Hardie Winery to demonstrate the benefits of a low-cost water monitoring approach. The following is an update on the impact water monitoring has had at the winery. Details regarding the demonstration project can be found on Water & Wine. Katie Worobeck, Norman Hardie Winery The water monitoring project implemented at the […]

Using UV to Sanitize Tanks

Everyone knows CAUSTIC->RINSE->CITRIC->RINSE for tanks. But what if you could just turn on a light switch instead? UV could make it that easy.

A Call to Action

Ontario makes some of the best wine in the world. I never get tired talking about the talent of our growers and winemakers and the quality of their wines to anyone that will listen.

Innovative Wastewater System goes Online at Cave Spring

Last week, Wines & Vines ran a feature on Cave Spring’s newly installed wastewater management system. It’s great to see this kind of recognition; this project was a major undertaking by Cave Spring and the system is the first of its kind in a food and beverage operation in Canada.