In this webinar we will look at the various stages of wine production, primary fermentation, secondary fermentation, first three months of aging and maturation.

We will continue by braking it up into macro- aeration, control of yeast after fermentation, sur-lees for whites vs MLF for reds.

Finally, rates and procedures for maturation or remediating a wine with a focus on green, reduced and harsh characteristics will be discussed.

10 min Q&A and discussion at the end