Redox Potential as a Process Parameter for Winemaking and Fermentation

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  • Опубликовано: 30 янв 2025

Комментарии • 3

  • @luiscendejas8111
    @luiscendejas8111 2 года назад +1

    I’m a student at UCD studying V&E and this is a very helpful presentation. Thank you

  • @fusionza
    @fusionza 4 года назад

    Such a great talk Gordon, thanks for sharing! I think this is something all modern wineries should be looking at very seriously right now!

    • @FascinatedByFungi
      @FascinatedByFungi  4 года назад +2

      Hey Craig, I completely agree! I think it’s the next major technological paradigm shift for the wine industry. I expect ORP probes to be standard equipment at all major commercial wineries in the next 5-10 years.