Date(s) - 13 Nov 2012
11:30 AM - 12:15 PM
Winemaking at low pH: avoiding stuck fermentations in whites and sparkling wines
Recent AWRI studies have shown that a number of yeast are unable to complete fermentation at low pH, especially if K+ is also low. This talk also provides strategies for avoiding fermentation problems, including elevated VA.
11.30 am Australia Central Time (Adelaide, GMT+10.30)