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Thursday, June 4, 2015

I will have some butter with my Chardonnay, please

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If you are tempted to address the title statement to your host after tasting the un-oaked Chardonnay served at the party, then you are enamo...
Wednesday, May 27, 2015

Short- and long-term implications of US-Cuba travel liberalization for Caribbean tourist destinations

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My friend recently bought a vacation home on the Jamaican north coast and, as a result, we have been making the trek between MCO and Norman ...
Tuesday, May 26, 2015

Enzymic oxidation of wine must

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In my most recent post, I initiated a series on wine faults with a discourse on sulfur taint in wine production . I continue in that vein wi...
Tuesday, May 12, 2015

Sulfur taint in wine production: Genesis and exodus

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A winemaker is continuously on guard to ensure the earliest possible detection of issues that could have potentially negative effects on the...
Wednesday, May 6, 2015

Non-Nitrogen yeast nutrition requirements during alcoholic fermentation

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In addition to their utilization of nitrogen as a nutrient during alcoholic fermentation (AF), yeasts synthesize and/or assimilate a number...
Tuesday, May 5, 2015

Nitrogen as a yeast nutrient in alcoholic fermentation

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Wine is a result of using yeasts in an anaerobic (oxygen-free) environment to convert sugars from pressed grape juice into ethanol in the tw...
Tuesday, April 28, 2015

Characteristics of high-quality wine grapes

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As the starting point for the production of a quality wine, it is imperative that high-quality grapes be delivered to the cellar door. I pos...