Macroaeration and Microoxygenation of Wine: Pambianchi ’09 Download

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Can your wine actually benefit from oxygen? Learn how macroaerating wine can produce a softer, more fruity wine with more color stability and how a small, controlled amount of oxygen during aging can help wine reach its full potential and increase flavor complexity while softening tannins. Find out how oxygen can also work for your wine, instead of just against it.

Daniel Pambianchi was awarded the Ontario “Wine of the Year” trophy for his oak-aged Vidal icewine. Many hobby winemakers are very familiar with his popular book “Techniques in Home Winemaking”.

Our recordings are allowed to be downloaded one time to your digital device to be saved for later use as you wish. This one-time download limit is due to copyright reasons on this material.

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