Breathing New Life into Wine: Redox Potential Management During Fermentation (includes tasting)

The effects of Oxygen has been studied since the dawn of winemaking because it’s one of the most valuable tools we have in our toolbelt.

Come find out the latest research into the strategic use of air injections during fermentation to alter fermentation and wine quality outcomes. The effect of hyper oxidation (fruit-forward vs flinty), phenolic reactions and volatile sulfur compounds with oxygen are some of the topics that will be covered

Moderator:
Bob Coleman, Treasury Wine Estates, California

Speakers:
Roger Boulton, University of California, Davis
Federico Casassa, California Polytechnic State University, San Luis Obispo