Location: Online - Adelaide
Event Date: 9 July 2020, 11.30am
Please check the organiser website for any changes due to COVID-19.
Contact DetailsAssociation: The Australian Wine Research Institute
Telephone: (08) 8313 6600
This webinar will present recent findings on how dissolved carbon dioxide affects the taste, flavour, and textural properties of still white and red wines. Specifically, it will focus on how dissolved carbon dioxide interacts with the wine matrix to influence flavour, acid balance, bitterness, viscosity and astringency. It will also touch on the dynamics of carbon dioxide loss in white wine during serving and consumption and discuss possible implications for consumers and winemakers.
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