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Origin, Prevention, and Treatment of Oxidation Faults in Vinification
€45.00 (VAT incl.)
Specifiche
| Duration | 60 min |
|---|---|
| LESSONS | 1 |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Oxygen (O2) is wine’s worst enemy!
It is in fact responsible for some of the most recurrent wine faults related to oxidation of color and aromas.
Together with Marco Li Calzi (Consultant and former Professor in France and in the USA, an expert on Aromas in Wines) we delve into the origin and evolution of these defects, how to prevent them and when possible how to “cure” them.
We analyze how to manage these faults in the different stages of winemaking process, in particular:
– The management of grapes and musts
– The Alcoholic and Malolactic Fermentation
– The Barrel Ageing and the Bottling
Recordings of the webinar held Thursday 6th June, 2024
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