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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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Wine yeast nutrients 101

Various parts of dead yeasts can be used as a source of nutrition / alcohol tolerance for live yeast cells during fermentation. Sometimes they are used in combination with inorganic nitrogen such as D…

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Winemaking in the Rhineland-Pfalz: Part 2

During my recent harvest stint in Germany, my host, Christoph Hammel uttered many memorable (and some that I am not allowed to mention here) pearls of wisdom. He told me about a meeting where some of…

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Wine fit for vegans and allergy sufferers

The European Union might want to ban wine in which hen’s eggs or dairy products have been used, as some people can be allergic to these products. Alternatively the new law might just insist on label…

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Wine adulteration 101

The history of the wine trade is filled with stories of wine that has been manipulated, adulterated (substances not related to grapes being added) and even counterfeited. We have grown used to spinnin…

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