During the recent Innovation + Quality Conference WBM presented in Napa, winemakers, among other things, discussed trials they’d conducted employing various levels of oxygen during and after fermentation. They discussed experiments where hyper-oxidation was employed to stabilize white wines against oxidation and improve taste as well as experiments where various treatments with oxygen during primary fermentation and just after resulted in fresher, fruitier red wines. Winemakers gathering f...  go to issue >