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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/9cd21d9a9516080537daedb45a0bb2b1?ref=outlook-calendar
SUMMARY:Micro-ossigenazione (Micro-Oxygenation): Part 2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Micro-oxygenation
Micro-ossigenazione



And so now we get an open free rotation around those B-rings. So this thing can dance around in space. And let's just say this keeps happening. We're putting more and more oxygen and we tack together something that looks like that, so that it has all kinds of free rotation.That means it's a more open molecule that has more potential for interaction with salivary protein,and that increases the mouthfeel and body of the wine, which the French call the "volume" of the wine, without changing the chemical composition at all.So now it looks kind of like that and it can dance. So you have the same monomers but completely different behavior in the way that they're put together.
Now the French love to do diagrams. It's like, rather than generating this with the computer, they just use diagrams to show, you know like, if we had data, this is what it would look like.Ha. So first of all, the astringency increases at the beginning of the structuring...

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