Dr. Gordon Walker discusses Oxidation Reduction Potential (ORP) as process parameter for the wine industry. He covers the theory and importance of redox reactions in determining the growth of microorganisms. He presents information from other industries where ORP has been used effectively to control their fermentations. He discusses the benefits of using ORP/Redox control in wine fermentations - leading to less "reductive" characters and faster/more robust fermentations. Data from multiple harvests and facilities is presented, showing how ORP corresponds to yeast metabolism in wine ferments. He concludes that redox potential/ORP can be used effectively in the wine industry to increase process control and security. Email Dr. Gordon A. Walker: email@example.com if you have further questions.