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New World Wine Maker

chelators-tool-2014 A NEW TOOL TO PREVENT OXIDATION IN WINEMAKING?

Recent early stage studies have revealed that ‘chelators’ could potentially be another technique used by winemakers to prolong fragile aroma compounds and reduce the use of sulfur dioxide in wine…

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oxygen-management-bottling-2014 MANAGEMENT OF OXYGEN DURING BOTTLING!

We examine the final step in wine production that dictates the amount of oxygen exposure a wine can potentially endure. This critical step determines post bottling development! Last, but not least …

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micro-oxygenation-2014 MICRO-OXYGENATION: A CASE STUDY!

In our eternal quest to keep your eye firmly on the ball we bring you a case study on how micro-oxygenation impacts on the sensory components of Cab sav and ultimately the consumers’ preference …

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additive-2013 ADDITIVE MAY MAKE WINE FINE FOR A LONGER TIME!

A new additive to counteract the negative impacts of oxidation in wine has been revealed by Penn State. This ongoing research could be the answer to funky wine! Wine Aroma’s new best friend? Only t…

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pulsair-2012 PULSAIR: BALANCING YOUR OXYGEN LEVELS!

Find out about ‘pneumatage’, a breakthrough technique brought to you by Puls Air in controlling oxygen dosages during fermentation … HIGHLY BENEFICIAL READ!

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Red Wine Aroma & Oxygen Exposure

How much 02 does your red wine need to achieve optimal aroma expression and how do you achieve the perfect OTR? Does the right closure hold the answer?

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