BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
BEGIN:VEVENT
URL:https://www.learndesk.us/class-it/6027103176753152/lesson/c78f5d523ab2a12317077a65310df44b?ref=outlook-calendar
SUMMARY:L’odore di fumo (Smoke Taint) Part3
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/c78f5d523ab2a12317077a65310df44b?ref=outlook-calendar
DESCRIPTION: 



You get it from BSG. It's a little tricky to use You want to toss it in exactly three days before you do treatment and that's when the wine is at 60 degrees because it's only a temporary treatment and brings out the smoke so that it can be removed whether with R.O. or at the Spinning Cone We've had a lot of luck with very loose R.O.
I'm talking about 5-600 daltons and then selective absorption and recombination Della Toffola has a really nice system for this and there are several other suppliers Everybody's working on this idea of finding selective absorbents. And Spinning Cone Process, They'll take off the aromatic fraction and then take the de-aromatized wine through a secret process -- they're not saying what it is --  but you can play with the dwell time -- exactly how fast you're going through that process -- on some kind of adsorbent, and it makes a huge difference in the trade-off between parch and the sort of sweet core of fruit. And you want to optimize that: a 1%...

https://www.learndesk.us/class-it/6027103176753152/lesson/c78f5d523ab2a12317077a65310df44b?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
BEGIN:VALARM
TRIGGER:-PT10M
DESCRIPTION:Class Reminder
ACTION:DISPLAY
END:VALARM
END:VEVENT
END:VCALENDAR