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New World Wine Maker

Taking The Stink Out Of Fermentation

The AWRI have found a way to keep H2S, the bane of the winemakers world, at bay! Read about this highly successful combination of strategies …

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Harnessing Awri’s Yeast And Bacterial Research To Shape ‘next-gen’ Chardonnay Part 2:

The AWRI has developed a specially primed toolkit for the comeback kid, Chardonnay. Have a look at what the latest ‘wild’ and ‘non-conventional’ yeasts have to offer.

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Harnessing Awri’s Yeast And Bacterial Research To Shape ‘next-gen’ Chardonnay Part 1:

The AWRI has developed a specially primed toolkit for the comeback kid, Chardonnay. Have a look at what the latest ‘wild’ and ‘non-conventional’ yeasts have to offer.

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Preventing Refermentation

Residual sugar and malic acid can cause havoc in bottled wine. But exactly how much will cause visible growth and carbonation?

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Practical Considerations And Recommendations For Fermentation

We all know that your fermenting yeasts need to eat well and take their vitamins, all of this of course at the right time, temperature and pH. However, the perfect fermentation is much more intricate…

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The Dawn Of A New Paradigm For Wine Yeast Strain Development – Awri Report

Marketing’s axiom ‘differentiation’ and future yeast development are on a collision course. The results? A paradigm Big Bang that will require you to posses substantial more wine styles and new…

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