Avoiding Microbial Problems in the Cellar and Bottle: ’09


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Just because your wine has finished fermenting doesn’t mean you are safe from spoilage microbes. Learn how to protect your aging wine in the barrel or bottle from unseen microbes. Understand the keys to controlling spoilage microorganisms during this final stretch in your winemaking and avoid the heartache of a ruined batch.

Dr. Lisa Van De Water divides her time between Napa and New Zealand, and regularly visits Chile and South Africa as a wine consultant with her company The Vinotec Group. She worked as an experimental enologist at Robert Mondavi Winery, then founded The Wine Lab in the Napa Valley in 1975, and Pacific Rim Oenology Services in New Zealand in 1992. Known internationally for her knowledge of fermentation problems, wine microbiology and spoilage, she is often called “The Bad Wine Lady” because of her focus on what can go wrong with wine. In 2003 Lisa turned over operation of The Wine Lab to Gusmer Enterprises, to free up more time for consultation and international activities through The Vinotec Group.

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