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New World Wine Maker

sensory-perception-2014 SENSORY EVALUATION: NOT QUITE COMMON SENSE!

‘Proper’ sensory evaluation of wine actually involves a surprising amount of knowledge. Indeed, there are entire courses dedicated solely to this discipline. Starting off with the basic knowledge to ….

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aldehydes-fino-sherry-2014 ALDEHYDES – FROM WINE FAULT TO FINO SHERRY

Who knew that a ‘defective’ by-product of fermentation can contribute to flavour, colour, texture and aroma of wine!? Sniff out the impact of this compound in the production of fino sherry!

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wood-chips-greek-wine-2014 TOASTING THE EFFECT OF WOOD CHIPS ON GREEK WINES!

This study looks at the difference in chemical and sensory attributes achieved with use of 11 different woods (a few new types too) on wines from Greece and its impact on ‘health-benefiting polyphen…

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genetic-nose-2013 ABILITY TO DETECT AROMAS IS INHERITED

Latest research reveals that everyone experiences their own unique ‘flavor world’ according to their genes and some of us will never be as sensitive to aromas as those who were born with the right…

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phenolic-maturity-2013 LESSONS IN PHENOLIC MATURITY: THE TIME IS RIPE!

Are you walking the fine line between phenolic maturity & ripeness of grapes at harvest and what role does this play on the overall quality of the aroma, flavour and mouth feel of wine? Read on and fi…

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wine-phenols-2013 Wine Phenols – Tannins & Anthocyanins

How well do you know your wine phenols and what are gallotannins, ellagitannins & catechins and are they hydrolysable or condensed? What, you say? Read on and be enlightened …

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