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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/6234ad29bf336334ee1551e16466b526?ref=outlook-calendar
SUMMARY:Appetito per l'ossigeno (Oxygen Appetite): Part 1
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
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Oxygen Appetite
Appetito per l'ossigeno



In 1987, I stood up in a CERA meeting (California Enological Research Association) and declared that I thought that corky taint was the number one problem facing California winemakers and winemakers in general. I think we've made some real progress on that.
It's still a problem, but it's nowhere near the problem it was back then. So I think that has now receded into the maybe number two or number three worst problem we have. And I now feel that the most important daunting challenge that we have before us is an understanding of oxidation and reduction. And here I'm offering a solution that I call "oxygen appetite," which I don't think most winemakers are very well tuned into. If we look at all of our top concerns, as I said in 1986, it was corkiness. And we kind of attacked that and are making progress. Then, in 1992, we were able to solve the problem of volatile acidity with reverse osmosis. And then in 1994, we attacked the problem of...

https://www.learndesk.us/class-it/6027103176753152/lesson/6234ad29bf336334ee1551e16466b526?ref=outlook-calendar
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SEQUENCE:3
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