It has already been some time that Australian researchers have been studying white wine oxidation, a process that leads to the loss of fresh aromatic characteristics and browning. Scollary researched the chemical reactions involved in wine component oxidation which evetually lead to an increased colour intensity and potential brown or red tone development. The seminar, recorded at the beginning of 2009, describes in detail chemical mechanisms which involve catechins and its stereoisomers, tartaric acid, ascorbic and erythrobic acid, with a focus on the roles of metals and other substances which catalyze and amplify phenomena that increase colour. Lenght 76 minutes For a better visualization of certain images in this presentation, it is advisable to download the pdf file of the accompanying slides (in english) found in the menu on the right. Click on the “play” button in the lower left of the screen to see the video preview
Note
The video-seminars is formulated as a real and concrete personal professional update course lasting at least 45 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take down notes). Access the video-seminar from the menu on the right, at a cost of €25,00 Infowine Pay-Per-View Credits. The fee payment entitles you to 2 accesses. Make sure you have enough Pay-Per-View Credits and if necessary, purchase more or new Pay-Per-View Credits using the menu on the left. Read the “web visualization instructions” before starting to watch the video.
