The redox potential, or electrochemical potential, provides data on the oxide-reduction process, indicating whether the species found in it are in an oxidized or reduced state. The electrochemical potential will evolve throughout the process. Measuring and understanding the redox potential provides information about the phenomena that depend on it, and assists in the ability to carry out actions to reorient it.
The vastly improved experience in the management of gases in wine, as well as firm belief in the great information that redox potential analysis can provide, prompted AGROVIN to carry out research on oxidation-reduction processes in wines 5 years ago. Their findings have allowed them to design and market various equipment, including ELECTROWINE, which can measure the Redox Potential in the difficult conditions of the winery.
During the Enoforum Web Conference, AGROVIN organized a session dedicated to the importance of the RedOx Potential in winemaking, which was presented by two leading experts on the subject. The following videos are recordings of the scientific presentations.
Federico Casassa, associate professor at the California Polytechnic University, very clearly described basic concepts that develop understanding of the behaviour and applications of both oxygen and redox potential in wines.
The second presentation was made by Marcia Torres, winemaker at Matanza Creek Winery, belonging to Jackson Family Wines, with more than 20 years of experience. Marcia, who has always believed in the importance of measuring the RedOx Potential in wineries, shows us her experience and describes the importance of making decisions based on this parameter in different phases of the process:
Soon will be available the video of the webinar "redox potential: management and control in the cellar" where results on the monitoring of this parameter in real cellar conditions will be shown.
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