webinar register page

Webinar banner
Aerating ferments: why aeration is useful and how you can do it
The introduction of air into an active fermentation, often called macro-oxygenation, can be a useful tool for the management of fermentation performance and reductive characters in wine. But how much aeration is needed and do white and red ferments respond the same way? This webinar will discuss the differential impact of ferment aeration on the analytical and sensory attributes of red and white wines, how oxygen concentration is measured and what those measures mean, and finally the variety of approaches that can be used to aerate ferments.

Nov 24, 2020 11:30 AM in Adelaide

Webinar is over, you cannot register now. If you have any questions, please contact Webinar host: The Australian Wine Research Institute.