Why do winemakers add chemicals to wine? Are these additives dangerous? How do we know? And why do winemakers take the risk?
The person who knows more about this topic than almost anybody alive is pharmacologist and toxicologist Creina Stockley, who has been not just in research, but in the regulatory process. In this episode, she delves into the use of additives and processing aids in winemaking, and explains how they’re developed, why winemakers use them, and what it takes to get them through the regulatory process.
Health policy
Creina has also had a front seat to worldwide discussions about wine and health, from the uprush of research in the 1990s, to the current situation. She discusses the politics of research and funding, and how we know what we do about the impact of wine and other alcohol on human health.
The conversation covers:
There’s a wine downturn going on, and yet The Wine Group, America’s second-largest wine company, is snapping up brands like the market is expanding....
Rowena Curlewis is the woman behind some of the most iconic designs in the drinks space — not only has she worked on brands...
What does it take to be successful in the beverage business? According to industry veteran Adam Kost, nerves of steel help. Kost, who co-founded...