Event Date: 14 November 2019 (11.30am)
Contact DetailsAssociation: The Australian Wine Research Institute
Dissolved gas levels in wines have typically been adjusted by manual gas injection/sparging processes. New equipment that allows precise in-line gas adjustment is now available. This webinar will summarise recent technology developments, in particular the use of membrane contactor systems that allow carbon dioxide levels to be adjusted up or down to a set concentration, while dissolved oxygen is decreased, all in a single pass.
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