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October 2013 Issue of Wines & Vines
 
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OXYGEN IN WINEMAKING

Effect of aeration treatments ?prior to/during fermentation

 
by Linda F. Bisson, Lauren A. Schwartzburg, Andrew L. Waterhouse, Department of Viticulture & Enology, UC Davis
 
practical winery vineyard
 
Molecular oxygen and oxidative conditions influence the composition and quality of a wine and therefore play important roles during the entire winemaking process.16,26

 
 
 
 
 
 
 
 
 
 
 
 
 

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READER COMMENTS
 
Article: Wineries May Lose Internet Domain Dispute »
 
All these arguments could be levied by any industry associated with any gTLD, new or...
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Do brands get hijacked now? Even though .wine does not yet exist, are there false...
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Article: Resistant Weeds Threaten Vineyards »
 
Roundup is not benign. It does not always break down in a day or two...
Reader: Robert Rex
 
Article: Resistant Weeds Threaten Vineyards »
 
Mitigating water use in the vineyard in the first place is also an applicable tactic....
Reader: Guest
 
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Having managed vineyards that have used both approaches, I would say that a diverse approach...
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