About Us
Terry Dewane: Wine and Cider Consultant
Terry has over 30 years of cider and winemaking experience. His passion for wine began while studying business at Rutgers University. During this time he attended the Sommelier Institute and received his Level 2 certificate. After making wine on the east coast for several years, Terry found his way to California to study Enology and Viticulture at UC Davis. He also holds a certificate in Sensory and Consumer Science from UC Davis.
In addition to his cider and winemaking experience, Terry owned and managed Belo Wine Company for over 15 years.
Consulting
We offer a wide array of consulting services to aid cider and winemakers with the goal of elevating quality and style . We offer methods for quantifying objective flavor profiles of wine and cider.
Sensory Evaluation Services
- Quality Assessment
- R&D Trial Protocols & Assessment
- Production Methods
- Product Innovation
Publications and Projects
- Effect of autolyzed yeast foliar spray on aromatic and cider composition of Golden Russet and Arkansas Black apples. https://www.researchgate.net/publication/330684415_Effect_of_autolyzed_yeast_foliar_spray_on_aromatic_and_cider_composition_of_Golden_Russet_and_Arkansas_Black_apples_Arkansas_Black
- Impact of apple skin contact during fermentation on cider mouthfeel.
- Effect of apple skin tannins of flavor and aromatic profile.
Memberships and Certifications
- American Society of Enology and Viticulture
- American Cider Association
- CiderCon: presented poster
- WSET Certified
- Society of Wine Educators
- Society of Sensory Professionals