Resources - Aerating ferments: Why aeration is useful and how you can do it - The Australian Wine Research Institute

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Resources – Aerating ferments: Why aeration is useful and how you can do it

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- (s1781) Day, M., Schmidt, S., Smith, P., Wilkes, E. (2015). Use and impact of oxygen during winemaking Australian Journal of Grape and Wine Research 21(S1), 693 - 704.
- (TR 163.48) Salmon, J. (2006). Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications Lwt-Food Science And Technology 39(9), 959 - 965.
- (s2072) Day, M., Schmidt, S., Pearson, W., Kolouchova, R., Smith, P. (2019). Effect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine Australian Journal of Grape and Wine Research 25(2), 185 - 200.
- (s1758) Bekker, M., Day, M., Holt, H., Wilkes, E., Smith, P. (2015). Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character Australian Journal of Grape and Wine Research 22(1), 24 - 35.
- (s1659) McRae, J., Day, M., Bindon, K., Kassara, S., Schmidt, S., Schulkin, A., Kolouchova, R., Smith, P. (2015). Effect of early oxygen exposure on red wine colour and tannins Tetrahedron 71(20), 3131 - 3137.

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