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Wine Oxygen Uptake Potential, Part One by Clark Smith

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Uploaded by on Mar 18, 2011

Procedures for measuring wine oxygen uptake capacity by renewed interest in Jean Michel Ribereau-Gayon's 1933 thesis. It's a simple, affordable analysis every winery should be doing. Values can vary over 100 fold among various wines, and even for the same wine at different times during its life. See Redox Redux by Clark Smith, Practical Vineyard and Winery, Jan 2010.

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