Peter Anderson This is Me

Education

 Web References

1. 1. Scott Laboratories - Contact Information - Regional Representatives

   www.scottlaboratories.com/cont - [Cached]

   Published on: 9/3/2007   Last Visited: 9/3/2007

   Peter Anderson Sales Representative
   ...
   Peter has over twenty-five years of experience in the wine industry, beginning as a lab technician for Beringer Vineyards, where he eventually become the production manager. Peter transitioned to the other side of the desk in the mid-eighties with a jump to winery sales after a brief stint in the dairy business. He brings a wealth of experience in all aspects of wine production from the grape to the bottle.

2. 2. www.winebusiness.com

   www.winebusiness.com/winemakin - [Cached]

   Published on: 7/15/2006   Last Visited: 9/6/2007

   Peter Anderson graduated from the University of Wisconsin and went into the dairy business, which led to the wine business. He was production manager at Beringer in the 1970s through 1982. From there he moved to Scott Laboratories where he has served as a sales representative specializing in fermentation products.
   
   What has changed the most about yeast usage in the last 10 years?
   
   Peter: I think the variety of strains.
   ...
   Peter: We had a large winery that ordered a pallet and a half of Prise de Mousse one year, in the middle of harvest, and you knew right away what that was for.
   ...
   Peter: I think that back in the 1970s Davis thought that yeast made a difference, but that it disappeared in the bottle over time.
   ...
   Peter: For example, we've got studies from universities where you can track increases in polysaccharide production.
   ...
   Peter: Yeast is one tool.
   ...
   Peter: In the past, all a winemaker wanted was a yeast that would get the wine dry.
   ...
   Peter: They say it tends to do this or tends to ...
   ...
   Peter: They can make a difference, but I don't know about huge.
   ...
   Peter: They'll find all these strains in a certain region: the first breakdown is alcohol tolerance; second will be the killer factor: does it dominate a fermentation.
   ...
   Peter: They take everything that comes from a certain wine region and try to isolate the different strains.
   ...
   Peter: We do a similar kind of deal. We isolated a strain with very good high-alcohol tolerance called Unaferm 43.
   
   What is encapsulated yeast and what are its uses?
   
   Peter: It's an alginate coating on the yeast. It's like a giant tea bag that you put into a fermenter.
   ...
   Peter: There's no risk?
   ...
   Peter: I know people who seek the middle ground.
   ...
   Peter: If you use native yeast, then you're hoping that a certain strain out there dominates the fermentation. You're hoping.
   ...
   Peter: The customers are looking for complexity through commercial strains.
   ...
   Peter: That's basic. It's got to finish if you are looking for a dry wine. After that, it would be contributing complexity and mouthfeel of some sort.
   
   With your long-time customers, are changes in yeast protocol suggested by you or are they requested by your customers?
   
   Peter: A lot of the feedback comes from the customer.
   ...
   Peter: There are all these parameters in winemaking. It's one tool.
   ...
   Peter: We find it makes a lot of difference when you add the nutrients.
   ...
   Peter: Yeah, without even seeing what you actually need.

3. 3. Wine Business - Winemaking

   www.winebusiness.com/winemakin - [Cached]

   Published on: 7/15/2006   Last Visited: 11/25/2006

   Peter Anderson graduated from the University of Wisconsin and went into the dairy business, which led to the wine business. He was production manager at Beringer in the 1970s through 1982. From there he moved to Scott Laboratories where he has served as a sales representative specializing in fermentation products.
   
   What has changed the most about yeast usage in the last 10 years?
   
   Peter: I think the variety of strains.
   ...
   Peter: We had a large winery that ordered a pallet and a half of Prise de Mousse one year, in the middle of harvest, and you knew right away what that was for.
   ...
   Peter: I think that back in the 1970s Davis thought that yeast made a difference, but that it disappeared in the bottle over time.
   ...
   Peter: For example, we've got studies from universities where you can track increases in polysaccharide production.
   ...
   Peter: Yeast is one tool.
   ...
   Peter: In the past, all a winemaker wanted was a yeast that would get the wine dry.
   ...
   Peter: They say it tends to do this or tends to ...
   ...
   Peter: They can make a difference, but I don't know about huge.
   ...
   Peter: They'll find all these strains in a certain region: the first breakdown is alcohol tolerance; second will be the killer factor: does it dominate a fermentation.
   ...
   Peter: They take everything that comes from a certain wine region and try to isolate the different strains.
   ...
   Peter: We do a similar kind of deal. We isolated a strain with very good high-alcohol tolerance called Unaferm 43.
   
   What is encapsulated yeast and what are its uses?
   
   Peter: It's an alginate coating on the yeast. It's like a giant tea bag that you put into a fermenter.
   ...
   Peter: There's no risk?
   ...
   Peter: I know people who seek the middle ground.
   ...
   Peter: If you use native yeast, then you're hoping that a certain strain out there dominates the fermentation. You're hoping.
   ...
   Peter: The customers are looking for complexity through commercial strains.
   ...
   Peter: That's basic. It's got to finish if you are looking for a dry wine. After that, it would be contributing complexity and mouthfeel of some sort.
   
   With your long-time customers, are changes in yeast protocol suggested by you or are they requested by your customers?
   
   Peter: A lot of the feedback comes from the customer.
   ...
   Peter: There are all these parameters in winemaking. It's one tool.
   ...
   Peter: We find it makes a lot of difference when you add the nutrients.
   ...
   Peter: Yeah, without even seeing what you actually need.