As many, if not all, of you reading this blog already know, the use of oak in winemaking is a very common practice for adding complexity and quality to a wine. Using oak is typically more expensive than using stainless…
Brettanomyces bruxellensis (also known as Dekkera bruxellensis), or what the wine community lovingly calls “Brett”, is a huge cause of economic decline in the wine business as a result of the yeasts’ ability to decrease the quality of wine on…