In this webinar re-broadcast, Professor Maurizio Ugliano explores different strategies to reduce the use of sulphur dioxide (SO₂) during the entire winemaking process, without compromising the microbiological and oxidative stability of the wine. Key topics include: The chemistry of SO₂ in wine and how to maximise its free and active fractions; Oxygen and SO₂ management

Drs. Jim Harbertson, Washington State University enology professor, and Andy Waterhouse, University of California, Davis emeritus professor, collaborated on research to better understand condensed tannins in red wines. This webinar discusses advances made in better understanding these modified tannins that occur during winemaking and the aging process and are thought to be very important to