So you want to join our community!

If you already have an account, all you have to do is

Use and continue

New World Wine Maker

Volatile Sulphur Compounds

We go toe-to-toe with wine makings’ biggest pain-in-the-butt, volatile sulphur compounds; keep an open mind – because becoming a VSC buddy might just make you a legend in your own lifetime!

Read Article

Herbaceous Character In Red Wines

Reds weak in fruit intensity? Poor-spirited in palate structure? Lacklustre in texture? Then better jack up your herbaceousness I.Q. now with this A-to-Z?er from Virginia Tech Enology Service Lab.

Read Article

Yeast And Bacterial Modulation Of Wine Aroma & Flavour: Part 8

PART 8 of a comprehensive review of aromatic wine components produced by yeast & bacteria that may well open new aroma avenues previously thought closed.

Read Article

Sensory Analysis Of Wine

To catch new consumers to their wines in a market where even quality is becoming parity; winemakers are turning to a new differentiating lure: it’s called yeast.

Read Article

Yeast And Bacterial Modulation Of Wine Aroma & Flavour: Part 7

PART 7 of a comprehensive review of aromatic wine components produced by yeast & bacteria that may well open new aroma avenues previously thought closed.

Read Article

Yeast And Bacterial Modulation Of Wine Aroma & Flavour: Part 6

PART 6 of a comprehensive review of aromatic wine components produced by yeast & bacteria that may well open new aroma avenues previously thought closed.

Read Article