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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/984de54658454c6d30728709e79d8559?ref=outlook-calendar
SUMMARY:Micro-ossigenazione (Micro-Oxygenation): Part 3
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/984de54658454c6d30728709e79d8559?ref=outlook-calendar
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Micro-Oxygenation
Micro-ossigenazione



We generally will add 45 parts SO2 rather than the standard 30 parts at the crusher in order to slow the malolactic down so that we can make that full course, which might be three or four weeks to get through Phase One before the malolactic kicks up turbidity and starts gobbling up oxygen and getting in our way. Generally, we favor blending and pressing wine at the earliest opportunity so that it can support what we're trying to do structurally. As I said with small wines like Pinot Noirs, we may need to come up with a clarification strategy such as centrifugation or Master in Compact is a good way to go with clarifying reds.Some people use diatomaceous earth or Sparkaloid, and we've got to monitor the temperature and we often need to have a heating capability, especially if we're running outside in the winter.We might want to take a strap-on drum heater in order to keep that temperature in the right range.It's really good to have tanks...

https://www.learndesk.us/class-it/6027103176753152/lesson/984de54658454c6d30728709e79d8559?ref=outlook-calendar
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