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Clark Smith - Postmodern Winemaking

Beyond Organic Wine

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The Power of Microoxygenation

So2 is not an antioxidant. It inhibits the wines natural immune system, particularly in red. You just make these rich dense wines that age for a long time. And then you have macrooxygenation, which is adding oxygen in the middle of fermentation. Does not affect the tannins. But it just feeds the yeast and usually adds some nutrients at the same time. That was kind of my boy. The first time you do it, you want to kill yourself. Very scary but it really works.

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