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. Buffet lunch provided.
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.
8:15 am – 8:30 am
Introduction Andrew Waterhouse, University of California, Davis
8:30 am – 9:00 am
Fruit Oxidation during Harvest Paul Kilmartin, University of Auckland, New Zealand
9:00 am – 9:30 am
Review of Oxygen during Fermentation Linda Bisson, University of California, Davis
9:30 am – 10:00 am
The Effects of Oxygen on ”Reductive Aroma” Compounds during Fermentation, Remediation, and Postbottling Marlize Bekker, The Australian Wine Research Institute, Australia
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