Role of Oxygen in Winemaking
Hyperoxidative. Hyperreductive. Use of sulfur dioxide, copper, and/or lees. Have you ever wondered about how these practices and others affect the resulting wine in bottle? In part one of this two part series on oxygen in winemaking, Dr. Gavin Sacks, Professor of Food Science at Cornell University, will delve into the chemistry of how oxygen reacts with other compounds in juice and wine, giving us insight into how our use of oxygen contributes to the style of the wines we make.
View the Session Recording
Johnny Brose has been involved in various aspects of the wine industry over the past 12 years. A bachelors degree in Food Science & Technology from Oregon State University segued to diverse opportunities that focused on fermentation science. This includes working abroad at Germany’s first pilsner brewery, basket pressing shiraz in South Australia’s McLaren Vale, large scale operations in the Central Valley of California, learning what creates Oregon pinot noir at various wineries, building a brand in the Yakima Valley while instructing for Yakima Valley Community College’s Wine Studies program, and returning to the Willamette Valley as the winemaking instructor at Chemeketa Community College.
Dr. Gavin Sacks is a Professor and Associate Chair of Food Science at Cornell University. His research interests are in developing and utilizing state-of-the-art approaches for analysis of trace-level components associated with food and beverage quality, especially in wine. He teaches courses related to wine flavor chemistry and analysis, and has co-authored a textbook on wine chemistry.