Sometimes beneficial but often detrimental, oxygen plays a crucial role in winemaking and wine quality. When not controlled, oxygen can be responsible of many wine faults, such as premature ageing, browning, loss of freshness, balance and identity. It is important to understand oxidation reactions and how to control oxygen pick up to use it as a tool in wine favor.
Please join Lamothe-Abiet and Bucher Vaslin North America for a 40-minutes webinar to understand the key points of oxygen management in winemaking.
- Understand oxidation: enzymatic and chemical reactions
- Protection of the grapes: limit oxygen contact
- Build up anti-oxidant potential of the wine
- Winemaking tools to improve resistance to oxidation and wine conservation in bottle