Category: Brettanomyces

Wine 123: Causation and Detection of Wine Defects Offered at Santa Rosa JC

Botrytis cinerea, Brettanomyces, cork, Santa Rosa JC, sensory science, Volatile Acidity, Wine, wine faults, winegrowing

I’ll be teaching Wine 123: Causation and Detection of Wine Defects at Santa Rosa JC next semester (Spring 2020). Check out our video courtesy of the Distance Learning department’s Emily Hansen –

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The good, the bad and the ugly

Blind Tasting, Brettanomyces, Nanobioscience, sensory science, SOMM Journal, Technology, Trends, Volatile Acidity

Many who consider the sensory evaluation of wine to be a purely subjective exercise cite our differences in perception as[…]

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