Sensory Perception of Wine & the Role of Different Yeasts in Winemaking

On the Wine Muse, hosts Linda Rez and William Pollard explore the smells and tastes in wine.

Guests for the Show

Hillary Sjolund, Sonoris Wines LLC: "Sensory Perception of Wine"

Hillary Sjolund is the owner and winemaker for Sonoris Wines. A native of California, Hillary graduated with a degree in Fermentation Science from UC Davis and got her start in the wine industry as a harvest intern at Pine Ridge Winery in Napa. Hillary moved to Washington State in 2006 and became winemaker for DiStefano Winery in Woodinville. In January, Hillary left DiStefano to focus full-time on her own Sonoris Wines.

As an instructor, Hillary also teaches enology classes via VESTA the Viticulture Enology Science and Technology Alliance. These are degree and certification programs offered online. VESTA is a National Science Foundation funded partnership between the Missouri State University system and colleges, universities, vineyards and wineries across the United States.

Michael Dawson, brand manager from Wyeast, Odell, Oregon

Since 1986, Wyeast Laboratories, Inc. has been producing Pure Liquid Yeast cultures and fermentations products crafted with skill and integrity.  Their continuing devotion to providing superior products, insightful technical expertise and helpful customer service has earned Wyeast Laboratories the reputation as a worldwide industry leader. Wyeast Laboratories, Inc. Pure Liquid Yeast cultures are shipped directly to breweries, wineries, and cideries, with purity, viability, and freshness guaranteed. Follow them on Twitter at @WyeastLab