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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/c11705f71bde09cd0097f100aaac5254?ref=outlook-calendar
SUMMARY:I solfuri e il loro trattamento (Sulfides) Part2
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/c11705f71bde09cd0097f100aaac5254?ref=outlook-calendar
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For example, you can add ascorbic acid to make this reaction go, or you can just bottle and put the wine in a reductive environment and it's going to open up again. Some wineries have even gone out of business because they ended up with a lot of ethyl mercaptan because they had used air to sparge to make the ethyl mercaptan go away. Now this doesn't happen when you bleed the oxygen in very slowly with micro-oxygenation. Some people have been concerned about that, but it doesn't happen if you do it properly.
But if you just sparge with air, then sure enough you're going to go into this hidden diethyl form and when you bottle, you'll get this stinky stuff in the bottle and that ain't good for your business. Okay, so the next guy is ethyl methyl mercaptan. It's really the same chemistry, but we're going to talk about a methyl group instead of an ethyl group on one end of the molecule. So that's called ethyl methyl disulfide and it looks like that. So we just have a -CH3 on one...

https://www.learndesk.us/class-it/6027103176753152/lesson/c11705f71bde09cd0097f100aaac5254?ref=outlook-calendar
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