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Good Oxygen Management Practices to Improve Wine Sensory Profile
€45.00 (VAT incl.)
Specifiche
| Duration | 75 min |
|---|---|
| LESSONS | 1 |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
The practical strategies for protecting white and rosè wines from oxidation, macro and micro-oxygenation techniques in fermentation, maceration and ageing, and evaluation of their risks and benefits taking into account the framework of international markets are analysed with Dominique Delteil, freelance International Winemaking consultant and former scientific director of ICV.
In particular, the best practices of oxygen management of the Delteil method are presented, built on more than 40 years of research and development of applications in wineries around the world:
- The macro-oxygenation actions adapted to the needs of fermenting yeasts
- Delestage and macro-oxygenation in red wines to optimize macerations and their impact on sensory profiles and longevity
- Techniques to protect white and rosé wines from oxidation, at various stages of winemaking
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