SEALED FOR THE FUTURE
- The crucial role of oxygen when sealing wines with different
closures
How does oxygen get into wine? How much is
beneficial? What happens if there is no new oxygen at
all? How long before wines are affected by oxygen, or the
lack of it? What is the best closure for my wine when bottling?
These, and many other questions on understanding the
relationship between wine and oxygen - and how different closures
perform - will be answered at this year's Wine Faults
Workshops organised for the fifth year running by natural
cork producer Amorim at the Fair.
The two 1.5 hour sessions will focus on the importance of oxygen
during wine development - both immediate and long term - and how
cork, plastic and aluminium closures provide varying levels of
ingression.
Dr Miguel Cabral, Head of R&D at Amorim, will present the
latest published Bordeaux University research on how oxygen reaches
sealed wine, and the effect it has on wine development - even in
excess or absent - over time.
This will be followed by a highly informative discussion on
oxygen levels by Dr Pascal Chatonnet - the leading scientific
authority from Excell Laboratories in Bordeaux - who will
demonstrate his talk with examples in the glass for practical
audience participation.
Taking place on WEDNESDAY 19th MAY in South Gallery Room 13,
there will be two sessions at either 11am to 12.30pm or 3pm to
4.30pm.
Entry is FREE, but only with tickets obtainable in advance from:
fionaccampbell@btopenworld.com
telephone + 44 (0)1225 782095
With capacity limited to just 40 delegates for each of these
popular Wine Faults Workshops, tickets will be issued on a
first-come first served basis.
Please state preference for morning or afternoon session, and
give postal address for mailing the tickets.
