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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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    CABs of Distinction in Paso Robles
     
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    Siera Pelona Valley wine festival
     
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    TAPAS Grand Tasting
     
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READER COMMENTS
 
Article: Starbucks Expands Wine Sales to More Cities »
 
Pretty amazing that the 1st wines chosen are from Argentina, Italy, and New Zealand! I...
Reader: Jacques Brix
 
Article: Starbucks Expands Wine Sales to More Cities »
 
Given Starbucks commitment to sustainability and global responsibility, I expect this move could be a...
Reader: Guest
 
Article: What to Do About Red Blotch »
 
There is NO correlation with planting density. Also FPS is working on the problem. New...
Reader: Guest
 
Article: Premiere Wine Auction Nets $5.9 million »
 
Thanks for letting us know Janet, we've updated the story. Cheers
Reader: Andrew Adams
 
Article: Will Barrels Go the Way of Floppy Disks? »
 
Fun piece. Particularly enjoyed the three clearly superior attributes of standard barrels, including looking cool...
Reader: Tom Gable
 
 


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