Maynard Joslyn was a professor of Food Technology at the University of California, Berkeley, known for his extensive publications on wine. Born in 1904 in Alexandrovsk, Russia, Joslyn earned his bachelor’s degree from UC Berkeley’s College of Chemistry in 1926 and went on to earn his PhD in 1935, during which time he also worked as research assistant for the university’s College of Agriculture. Barring a period of military service during World War II, he taught as professor of Fruit Technology, later named Food Technology, at UC Berkeley until his retirement, earning the honor of Professor Emeritus in 1972. Joslyn also served as an advisor on food processing to the State of Israel and participated in a wide range of enology and chemistry societies. In this interview, Joslyn discusses Prohibition and Repeal from a university perspective, wine consumer trends in the 1930s, his work with Maynard Amerine of UC Davis, and the emergence of food science as a field of study. This interview is part of a group of interviews documenting the California wine industry.