Between Two Buds

Episode IV: The Spector and Skywalker Files-Part 1

January 30, 2021 Luke Holcombe Season 1 Episode 4
Between Two Buds
Episode IV: The Spector and Skywalker Files-Part 1
Chapters
Between Two Buds
Episode IV: The Spector and Skywalker Files-Part 1
Jan 30, 2021 Season 1 Episode 4
Luke Holcombe

In this most recent episode of Between Two Buds, Mr. David Spector, Technical Account Manager for Chris Hansen, stops by for an unscripted journey through the beverage science industry.

David represents products used in the wine, beer, seltzer, cider, and dairy industries. This breadth of experience across beverage segments gives him a unique perspective on technical winemaking. Coming from a large scale winemaking background, David draws on a wealth of knowledge, exposure, mentorship, and training.

We talk corporatization of the wine world, converging beverage segments, academic and vendor propaganda, and how the various segments have so much to learn from each other. 

From a technical perspective, we discuss non-saccharomyces, allelopathy, and bio-suppression; but also briefly about the positive sensory contribution these strains have the ability to produce. Randomly, we dip our toes into show cattle. We steer back to the relative stability of wine vs other fermented beverages, chat about the Food Safety Modernization Act and philosophize on the art, science, and romance that is Enology.

https://www.chr-hansen.com/en/

Show Notes

In this most recent episode of Between Two Buds, Mr. David Spector, Technical Account Manager for Chris Hansen, stops by for an unscripted journey through the beverage science industry.

David represents products used in the wine, beer, seltzer, cider, and dairy industries. This breadth of experience across beverage segments gives him a unique perspective on technical winemaking. Coming from a large scale winemaking background, David draws on a wealth of knowledge, exposure, mentorship, and training.

We talk corporatization of the wine world, converging beverage segments, academic and vendor propaganda, and how the various segments have so much to learn from each other. 

From a technical perspective, we discuss non-saccharomyces, allelopathy, and bio-suppression; but also briefly about the positive sensory contribution these strains have the ability to produce. Randomly, we dip our toes into show cattle. We steer back to the relative stability of wine vs other fermented beverages, chat about the Food Safety Modernization Act and philosophize on the art, science, and romance that is Enology.

https://www.chr-hansen.com/en/