AWRI webinar: The revolving door of stinky sulfurs
Date(s) - 7 Oct 2014
11:30 AM - 12:30 PM
The Australian Wine Research Institute
Email: [email protected]
The majority of unpleasant odours associated with reductive aromas in wine are due to sulfide species, characters that can return to wine even after what appear to be successful mitigation strategies. With the advent of better oxygen control both in tank and bottle, both the causes and the best way to manage reductive characters have become subject to some debate. This webinar looks at the major culprits among the sulfide compounds as well as some of the triggers, such as copper and oxygen management, which can either help control the problem, or make it worse.
Marlize Viviers (AWRI)