Writer: Clark Smith

It is both a spoilage yeast and the heart of many great wines of Bordeaux. We share what you need to understand about Brettanomyces, the common misconceptions, and methods to tame this wild yeast.

Winemakers always need to pay special attention to the possibility of rising volatile acidity and ways to stem its effects.

While it sometimes gets a bad rap because too much oxygen can destroy a wine, oxygen is also very important to the winemaking process. Learn the six ways to use oxygen to your wine’s benefit.

Winemakers have a lot of misconceptions about sulfur dioxide and its use in winemaking. Though somewhat controversial, longtime wine educator Clark Smith shares his views that are backed by science.

There is a lot of chemistry involved in winemaking — the better you understand it, the better chance you have of consistently making quality wine. Learn the role science plays and how to use it to your advantage when it comes to Brix, pH, titratable acidity, and more.

Live chat with Clark Smith, which took place September 28, 2022.

There is no more critical step in winemaking than picking at the often-fleeting correct moment. Yet ripeness determination is poorly understood and the associated picking logistics are often incompetently executed. If you