Chemistry and Measurement O2 Review Seminar
Thursday, June 21
8:00 am – noon
Chair:
John Thorngate, Beam Wine Estates, CA
The importance of oxygen to winemaking is well established, from the deleterious effects of rapid oxidation to the meritorious effects of slow dissolution. However, a definitive understanding of the mechanisms underlying the reactions of oxygen with wine components continues to evolve.
The purpose of this seminar is to highlight what is currently known about wine oxidative chemistry. The general role of oxygen in winemaking, from microoxidation in young wines to oxygen transfer in bottled wines, will be discussed. Presentations will address the role of phenolics in wine oxidation and hydrogen peroxide formation, the importance of metal ion catalysis and the Fenton reactions, and the ability to monitor free radical reactions through electron paramagnetic resonance, a technique that has been successfully applied in the brewing industry.
Moderator:
Art Caputi, Art of Winemaking, WA
Program:
| 8:00 am – 8:10 am | Introduction Art Caputi, Art of Winemaking, WA |
| 8:10 am – 8:40 am | Oxygen in Winemaking Wessel du Toit, University of Stellenbosch, South Africa |
| 8:40 am – 9:10 am | Oxidation – Phenolic Chemistry James Kennedy, Oregon State University, Corvallis |
| 9:10 am – 9:40 am | Oxidation – Fenton Chemistry Andrew Waterhouse, University of California, Davis |
| 9:40 am – 10:10 am | Oxidation – Free Radical/EPR David Barr, Bruker-BioSpin, MA |
| 10:10 am – 10:25 am | Break |
| 10:25 am – 10:55 am | Oxygen Measurement John Thorngate, Beam Wine Estates, California |
| 10:55 am – 11:25 am | Microoxygenation Considerations Felipe Laurie, University of Talca, Chile |
| 11:25 am – 11:55 am | Closure Considerations Roger Boulton, University of California, Davis |
| 11:55 am – Noon | Closing Comments Art Caputi, Art of Winemaking, WA |