Dr Simon Schmidt is a biologist (and drummer!) who worked on plant disease resistance before changing his focus to wine yeasts. Simon chatted with Drew about the surprising benefits that come from adding oxygen to wine ferments, and how they differ between red and white wines.

EPISODE LINKS
Aeration of red ferments gets the thumbs up on wine quality (Wine Australia news article)

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ACKNOWLEDGEMENTS
This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

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