"Volatile Ester Hydrolysis or Formation during
Storage of Model Solutions and Wines"
Volatile esters are introduced into wine primarily by yeast during fermentation. Although small quantities of esters are present in grapes prior to fermentation, the amounts are negligible compared to those introduced enzymatically by the yeast. More...

"Effects of Skin Contact Temperature on
Chardonnay Must and Wine Composition"
Chardonnay grapes from a single vineyard block were held after crushing for 20 to 25 hours at four different temperatures between 9°C and 30°C, pressed, and vinified separately but identically. More...

"Low input winemaking--let nature do the work"
Recent decades of new world winemaking have been informed by university research and directed toward making clean, sound wines with an emphasis on fruit flavours. More...

"Focus on Chardonnay" Symposia
2003     Balance and Style
1998     A Comparison of Winemaking Methods in California and Burgundy
1994     Indigenous Yeast