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Wine Redox Lecture

1/24/2019

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Dr. Gordon A. Walker Discusses Redox Potential As a Process Parameter for Wine Makers

As part of the UC Davis Flavor 101 Lecture Series, Gordon Walker presents his research on oxidation reduction potential during fermentation as part of the January 9th event titled "Microbial Terroir - Science and Practice".

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Watch "Tracking Redox Potential in fermentation"
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    Dr. Gordon A. Walker

    Biochemist/Wine Microbiologist
    PhD from UC Davis
    trained with Dr. Linda Bison.

    Currently working on post-doctoral research at UC Davis with Dr. Ron Runnebaum.

    Also selling bioprocessing equipment in Northern California through Flotek.

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