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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/57d018b05b0e3687878a82b932c32592?ref=outlook-calendar
SUMMARY:Appetito per l'ossigeno (Oxygen Appetite): Part 2
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
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Oxygen Appetite
Appetito per l'ossigeno



And we add a microbiota to keep the wine from any sort of living metabolism consuming the oxygen, for example, Acetobacter -- kill all that off. And we have to hold the temperature at 16 degrees C -- even a one-degree difference can really throw the measurement off -- Then we monitor the D.O. hourly, or daily, or weekly, or whatever it takes, so that we get a good graph of the uptake of oxygen over time. We're just putting in that blue light and pulling off that red light, and we'll get the NomaSense to tell us what the D.O. is at any given time. And then we'll graph those over time, and we get pages that look like this. So here's a Finger Lakes Riesling, and it's gobbling up a little over 0.1 ppm per day. We just get all these spots like this, and you can see they're quite linear. And up here we're showing that we're holding that 16C pretty steady. Let's have a look at a California Chardonnay. Now, that's a little bit more, and that's...

https://www.learndesk.us/class-it/6027103176753152/lesson/57d018b05b0e3687878a82b932c32592?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
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