The Drip by AQUALAB (formerly Water In Food‪)‬ Zachary Cartwright, Ph.D.

Today, we dive into the intriguing world of wine, exploring why some bottles can unpleasantly surprise your senses with aromas resembling barnyards or dirty socks. Drawing from my doctoral research on the pesky wine spoilage yeast, Brettanomyces bruxellensis, at Washington State University under Dr. Edwards, I'll unpack how this microorganism infiltrates wineries and impacts your wine’s bouquet. From unsettling findings in vineyard pumice to the challenges of eradicating Brett from oak barrels, join me as we unravel the complexities of wine microbiology.

In this episode, you’ll hear about:
What causes wine spoilageUsed barrels, insects, and bulk wineCompounds produced by Brettanomyces and their effectsStudy on the survival of Brettanomyces in vineyard conditions… and how to control Brettanomyces populationsJump to:
(03:22) How compounds in wine create various aromas.
(07:20) Studying Brettanomyces survival in Washington vineyards.
(10:16) Heating methods and effects on oak barrels.
(12:53) How Brettanomyces populations in oak barrels are affected.
(18:26) This episode’s song and mantra.

This episodes song and artist:
SOULMATESCΔTΔLYST
Links mentioned in this episode:
‘Survival of Brettanomyces bruxellensis in grape pomace and reduction of populations by application of heat and sulfites’ by Z.M. Cartwright and B.R. Bondada
‘Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves’ by Z.M. Cartwright and Charles G Edwards

Connect with the show
AQUALAB

I'm your host, Zachary Cartwright, and today marks our 40th episode - a special milestone. To celebrate, we've got an equally special guest joining us, Ashutosh Jaiswal, a wizard in the world of food safety and a driving force in quality assurance with over a decade of experience at Sri Dut India Private Limited.
Ashutosh shares his journey, from his formative years influenced by family ties to agriculture and the food industry to his current role, where he passionately oversees quality assurance and food safety. He's not only worked to earn the prestigious American Institute of Baking Certification and the National Confederation of Indian Industry Food Safety Award but also poured half his salary into food safety education to fuel his dreams. 

Today, we delve deep into the science and innovation with Michelle Schwenk, the president and food science consultant at Bellis Food Solutions in Decatur, Illinois. Bellis is a company renowned for its insights into formula development, technical guidance, and testing for the food industry, working with everything from candy to dairy. 
We reveal the joy of coupling water science with food processing. From the process of creating unique food products to understanding the importance of water activity and isotherms in maintaining food quality and predicting shelf life - we've got it all.
Michelle's got some fascinating stories about troubleshooting tricky food formulas and how her expertise in water activity came into play. We'll hear about the intriguing transformation story of sticky gummies and the low sugar product category, which Michelle describes as a challenge in the food industry. 
So food nerds and innovators alike, let's get ready to dive into an enriching conversation filled with the complexities of food science, obstacles, and advances in our industry. This is an episode every food-preneur be they seasoned or budding shouldn't miss.

In today's episode, we have a special guest, Dr. Milda Embuscado, a distinguished scientist at McCormick and Company. Dr. Embuscado is an expert in materials and processing technology, with a focus on powder science and technology, flavor compounds, flavor encapsulation, and food emulsions. She shares her insights on the role of water activity measurements and moisture absorption isotherms in understanding ingredients and developing new products. 

Today, we have a very special guest, Ian Fretheim, joining us from Cafe Imports. Ian is the Director of Sensory Analysis, where he passionately explores the depths of coffee quality. He's not just an observer but a hands-on enthusiast who dedicates his talents to ensuring the highest standards of coffee.
In the quality control lab, Ian's daily routine involves processing an astounding number of taste-bud signals. He's like a sensory superhero, utilizing his seventh, ninth, and tenth cranial nerves to decipher the intricate flavors and nuances of coffee. This is no small feat, and Ian's expertise is pivotal in the pursuit of the perfect brew.
But Ian's involvement doesn't stop there. He can also be found meticulously preparing, roasting, and cataloging green-coffee samples. His involvement in every step of the coffee journey ensures that every cup is a masterpiece in itself.
In today's episode, we delve into Ian's remarkable long-term observational study on water activity in specialty green coffee. This research is a testament to his dedication and passion for understanding every aspect of coffee. What's even more exciting is that Ian has some intriguing updates and insights to share since completing the study in 2019.
So, without further ado, let's dive into the world of coffee science and hear what Ian has to say on this episode of "Water in Food." Get ready for a caffeinated journey of knowledge and flavor.

We had the recent pleasure of talking with Rob Rebich, Co-Founder of AUPA, a company on a dedicated mission to provide customers with convenient, nutrition-packed meat-based snacks, all free from harmful industrial additives. Rob's vision is to champion small, local regenerative farms and ranches by sourcing ingredients locally, thereby contributing to a broader transformation aimed at enhancing the entire food system.

AUPA firmly believes that incorporating animal products is a key element of a healthy diet, and they're excited to introduce the AUPA bar!