AWRI webinar: The effect of oxygen in pressing and juice handling
Date(s) - 27 Nov 2014
11:30 AM - 12:30 PM
The Australian Wine Research Institute
Email: [email protected]
The AWRI is one year into a four-year AGWA-funded project looking at how the judicious use of oxygen can influence wine style. Laboratory and pilot-scale experiments will assess how introducing oxygen during active ferment can modify the complex chemistry of winemaking. The webinar will include results from the first vintage experiment in the winery which examined passive oxygen exposure during Chardonnay juice preparation (including inert pressing) and up to the end of primary fermentation. Some of the methods used to measure the apparent dissolved oxygen (DO) will also be detailed.
Martin Day (AWRI)