Hosted on January 22, 2019
Dissolved oxygen is the driver behind many of the most common stability and spoilage issues facing winemakers. Its negative synergistic relationship with sulfur dioxide, the role it plays with volatile sulfur defects, and microbial interactions make it worthy of attention. In this webinar, we will discuss its effects, easy to implement mitigation and removal strategies, and discuss “bottle shock” as well as “barrel shock” (a new term!)
Presenter Information: Luke Holcombe, Scott Labs Field Sales Representative, will present this webinar. Born and raised in California’s Central Valley, Luke grew up surrounded by wine grapes and holds a degree from CalPoly, San Luis Obispo in Wine and Viticulture. Prior to joining Scott Laboratories, Luke was the Assistant Winemaker at McManis Family Vineyards in Ripon (CA) and Head Winemaker for Post Winery in Altus (AR). He currently resides in Alma (AR) with his dog, Mr. Wilson.
Video Length: 1 Hour, 8 Minutes
You can watch here:
