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Hello all, Does anyone know how to isolate & identify microbes from wine? I'd like to be able to do this but I'm not quite sure how. Thank you, Tin_Man

I have about 200 used corks and I want to make something out of them. Any ideas?

Hello folks, Attached is a paper that I wrote about different yeasts used in winemaking. It covers both Saccharomyces and Non-Saccharomyces yeasts. The material covered is cited from scientific journals and textbooks (I really researched everything and I'm not just inputting my own thoughts...

Hello all, I am curious to hear thoughts on French Oak barrels vs. Eastern European Oak (Hungarian) barrels. These two types of barrels are actually made from the same species of tree (Quercus petraea or Quercus robur). Is there any difference then?

Hey folks, I found this forum recently and I am here to learn as well as teach some things that I already know! I am a scientist that has deeply immersed myself into the wine industry the past few years. Thanks, Tin_man