Wine oxidation has been an area of very active research for the last 15 years, with major advances in our understanding of the chemistry, as well as the application of that chemistry to wine production management. Developments over the last 5 years have been most enlightening. This one-day symposium will include the most important and productive research teams from around the world. The areas to be covered are 1) fundamental understanding of oxidation chemistry, and 2) the application of that new understanding to managing wine production for achieving desired results.
Symposium Organizing Committee:
Andrew Waterhouse, University of California, Davis Maurizio Ugliano, University of Verona, Italy Paul Kilmartin, University of Auckland, New Zealand
Symposium Speakers and Topics:
Program is subject to change.
Review of Oxygen during Fermentation Linda Bisson, University of California, Davis
Thiols in Wine Oxidation Dimitra Capone, Australian Wine Research Institute, Australia
Redox Status and Wine Oxidation John Danilewicz, Plumpton College, United Kingdom
Use of MOx in Winemaking Laurent Fargeton, Vivelys, France
Barrels Antonio Ferreira, Cork Supply, Portugal Speaker sponsored by Cork Supply USA
Formation of Oxidized Aroma in Wine Vicente Ferreira, University of Zaragoza, Spain
Fruit Oxidation during Harvest Paul Kilmartin, University of Auckland, New Zealand
New Measures of Oxidation Status Christine Pascal, Nomacorc, France Speaker sponsored by Nomacorc
Oak and Wine Oxidation (cork and wood) Alexandre Pons, University of Bordeaux, France Speaker sponsored by Diam Bouchage and Seguin Moreau
Rapid Fingerprinting Techniques for Management of Must and Wine Oxidation in the Winery Maurizio Ugliano, University of Verona, Italy
New Developments in Red Wine MOx Andrew Waterhouse, University of California, Davis
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