Newsletter Articles

Defining Spoilage

June 29, 2021

Maureen Moroney

What is a spoilage microbe?

When it comes to wine microbes, a lot of times we think about splitting them into two categories: “good” and “bad.” In the simplest terms, we think of Saccharomyces cerevisiae as the “good” yeast and we think of Oenococcus oeni as the “good” bacteria, and pretty much everything else is considered “bad.”


What makes a microbe bad? Read more about Defining Spoilage


Evaluating wine quality using wine aroma

February 22, 2021

By Somchai Rice, Ph.D.

This article is part one of a series where we deep dive into wine aroma.  We will start with a primer on volatile aroma compounds in wine.  Future articles will discuss the volatile organic compounds (VOCs) found in most wines, VOC mixtures' effects, VOCs' impact that contributes to the wine aroma, and touch on the characteristic aroma of some varieties. Let us jump in. Read more about Evaluating wine quality using wine aroma