MODULATING WINE AROMA, FLAVOR, COLOR & MOUTHFEEL THROUGH OXYGEN PRE AND POST BOTTLING. Andres Labadie, Business Development Mgr with Wine Quality Solutions presents along with Don Huffman, Sustainability & Wine Education Manager with Cork Supply USA and Nomacorc.
In this session we´ll learn how Oxygen is one of the most important factors to manage in the winemaking process as it can influence wine aroma, color, structure and flavor profiles. To make sure the oxygen has a positive effect on these attributes, it is essential to manage it pre and post bottling. Expertise combined with the use of accurate, multi-purpose measuring and monitoring tools, such as the NomaSense O2 analyzer, is one way of managing oxygen more effectively throughout the lifecycle of the wine before and during bottling. We’ll also share research and tastings to demonstrate how managing post-bottling o2 ingress through closures can help predict shelf life more accurately and serve as a post-bottling winemaking tool.
Please arrive by 8:15 AM if you would like to order breakfast.