Oxygen can negatively impact your wine’s color, aroma and flavor. Understand the harmful effects of oxidation on your wine and what you can do as a winemaker to prevent the possibility of your wine becoming oxidized.
Chik Brenneman is the Winery Manager and Winemaker for the University of California at Davis. He is responsible for supporting the teaching and research winemaking activities. In any given harvest he will make wine from over 50 different varieties. Prior to coming to UC Davis he worked as the Production Lab Manager for Woodbridge Winery in Lodi. He has worked as cellarmaster for both Amador Foothill Winery and Domaine de la Terre Rouge in Amador County’s Shenandoah Valley after receiving his Master’s Degree in Enology in 1998. He started making beer and wine at home in the early 1990’s.