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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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CALENDAR
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    A Wine & Food Affair
     
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READER COMMENTS
 
Article: What's Your Winery's IP Worth? »
 
If you would like more information on this seminar please visit The Seminar Group's website....
Reader: Danielle Bingham
 
Article: DtC Is Lifeblood of Wineries, Banker Says »
 
Seems like another locical option would be to have more small niche distrbutors. Consolidation of...
Reader: Guest
 
Article: Tasting Wine From PD-Resistant Grapes »
 
Congratulations Andy! Lots of grapebreeders and southern growers will be looking through the catalogs. i...
Reader: Guest
 
Article: The 'Sideways' Effect »
 
Thank you for this research that confirms what many thought about the pinot noir effect....
Reader: Guest
 
Article: Fine for Volunteer Labor Makes Wineries Wary »
 
This is so incredibly asinine. And my taxes go to help fund these over-reaches? No...
Reader: Philburtonj
 
 


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