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VitiSynthesis:2020:September:Week:3

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This week- Negative carbon footprint for Amorim cork stoppers, Ozoned, Got to have some good restaurants, Vineyard soil infiltration assessment via dye staining, Review of global warming strategies, Ascopore release and degree days, Application of Glucose oxidase to lower alcohol, Smoke taint baselines in Pinot noir, Red versus black, Predicting frost, Cold stabilisation alternatives, New virus incidences x 3 + Sustainability (7), Cultivars (1), Genetics (2), Health (3), Laboratory (4), New products (2), Table grapes (1), Vine physiology (1), Vineyard management (3), Winemaking (2) and Wine marketing & tourism (1).

 

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This week- Negative carbon footprint for Amorim cork stoppers, Ozoned, Got to have some good restaurants, Vineyard soil infiltration assessment via dye staining, Review of global warming strategies, Ascopore release and degree days, Application of Glucose oxidase to lower alcohol, Smoke taint baselines in Pinot noir, Red versus black, Predicting frost, Cold stabilisation alternatives, New virus incidences x 3 + Sustainability (7), Cultivars (1), Genetics (2), Health (3), Laboratory (4), New products (2), Table grapes (1), Vine physiology (1), Vineyard management (3), Winemaking (2) and Wine marketing & tourism (1).

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Benefits: • Reduced color extraction • No activated carbon needed • Higher percentage of free-run juice • Higher yield with lower pressing pressure

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