Winemaker Technical Exchange: Low SO2 Winemaking, Oxidation (1 of 2)

This webinar from Bucher Vaslin North America is the first video of two that explores the reduction of SO2 in winemaking. This video focuses on oxidation management. In the video, Eglantine Chauffour highlights juice oxidation, enzymatic oxidation, enzymatic reactions, lipoxygenase oxidation, microgaloxide oxidation, how to limit oxidation reactions in grapes, steaming, internal processing, the use of sacrificial tannins to inhibit the PPO, cyanidic tannins, wine aging, how to limit oxygen contact, aroma protection, and aroma retention. Lamothe-Abiet products are also discussed. The video recording runs 54:50 minutes in length.