YEAST and NUTRIENTS
Understanding Brettanomyces, by Tom Ostler
Nutrients and Energizers, by Paul Dunseath

SULPHUR
Sulphur in Winemaking, by Paul Dunseath

TANNIN
Take time for tannin, by Paul Dunseath

SO2 AND WINE – Power Point Presentation
Sulphite Levels in wine, by Dennis Henry Corkscrew Society Meeting