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Oxygen Management During Pre-Fermentation
September 10, 2025 @ 8:00 am – 9:00 am PDT
This Free Webinar-Rebroadcast deals with oxygen management during the pre-fermentation phase, a complex topic that is often debated in the wine industry.
Prof. Franco Battistutta, from the University of Udine (Italy), explores the role of oxygen in the various stages of winemaking, with particular attention to pre-fermentation, where the effect of oxygen is less known.
The importance of understanding oxidation and its dynamics is explored, distinguishing between enzymatic, chemical, and microbiological systems. It is emphasized how oxygen management can influence both the aromas and stability of wine, with a focus on white and red wines, but with applications also to rosé wines.
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