Date(s) - 30 Jul 2013
11:30 AM - 12:30 PM
The AWRI has taken a holistic approach to the development of strategies for the reduction of alcohol concentration in wine. Several viticultural and fermentation practices show considerable promise for the production of good quality reduced-alcohol wines. This session will present our latest findings and point to the need to evaluate a combinatorial approach to reducing alcohol concentration in wine.
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