Oxygen exposure - PowerPoint PPT Presentation

Oxidative/Reductive Taints

Oxidative/Reductive Taints. Linda F. Bisson Department of Viticulture and Enology University of California, Davis. Oxidative Taints. Off-colors: pink brown Off-flavors: aldehyde (nutty) rancid “hamster fur”/ animal characters chemical notes. Reductive Taints. Sulfur Compounds

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467 views • 28 slides

5 Keys to great Fermentations

5 Keys to great Fermentations. (By Shea A.J. Comfort). 1) Test and Adjust the Must: We are looking for Balance Before W e S tart F ermenting! This is Very Important!. Sugar (water back (circa 24˚ Brix is more than enough alcohol)/ add sugar (min 23˚ for Reds))

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335 views • 14 slides

Negative Impacts of Oxygen in Wine

Negative Impacts of Oxygen in Wine. Linda F. Bisson Department of Viticulture and Enology University of California, Davis. When Is It Over-Oxygenation?. Defects associated with excessive oxygen exposure appear Dependent upon wine composition. Issues With Over-Oxygenation. Chemical

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324 views • 14 slides

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