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New World Wine Maker

Consumer Perceptions of Sulfites in Wine: How this Perception Influences Purchase Decisions

Sulfur dioxide has been used for many years as an antioxidant and antimicrobial agent in wine and most other food and beverage products. Despite that only about 1% of the population has a true allergy…

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Armageddon… don’t let it happen in your cellar! (Part 1)

Not only humans (and don’t forget the dinosaurs) are subject to mass extinction. Micro-organisms are intimately sensitive to changes in their environment. Take a tank of fermenting must. The savvy w…

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High Total Acidity and High pH?! How to handle it…

So what is the big deal about pH? Because tartaric acid is relatively strong, it works to keep a wine’s pH near 3.0, which in turn keeps the wine stable against microbes. This is one of the reasons…

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High Total Acidity and High pH?! How to handle it…

So what is the big deal about pH? Because tartaric acid is relatively strong, it works to keep a wine’s pH near 3.0, which in turn keeps the wine stable against microbes. This is one of the reasons…

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The (Colloidal) Matrix part II

Trinity: Dodge this…

Unfortunately, like most things in life I suppose, too much of a good thing can be bad…and sometimes even dangerous. Although there is a significant upside to the use of he…

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Why do we get hangovers?

It’s happened to the best of us and, unfortunately, we all know the feeling: Waking up the next morning, feeling like death warmed up and swearing you’ll never drink again. But what exactly is a h…

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