Andrew L. Waterhouse

Experience with Microoxygenation (2-Cassette Session)


Unified Wine & Grape Symposium ~ 2003

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Over the last five years microoxygenation has become part of many cellars. While there is still a lack of comprehensive scientific understanding of the biochemical changes that microoxygenation has on treated wines, there remains some evidence to support its use. A panel of experts will discuss how this technology is being utilized in their cellars. The panel will also address any other trials that are being conducted and insights on other uses of microoxygenation.