Professor Indrawati Oey, Executive Management Committee member of Ag at Otago and Head of Department of Food Science, and Associate Professor David Burritt, Department of Botany, University of Otago appear in the New Zealand Winegrower on 15 December 2016.
New Zealand Winegrowers and MBIE are funding a collaboration with Otago and Lincoln Universities to find out whether subjecting grapes to a short electric pulse might produce better wine with less additives. Professor Oey and Associate Professor Burritt explain the importance for wine producers in New Zealand to understand the new PEF (Pulsed Electric Field).
Read the full Pulsating New Idea article in New Zealand Winegrower.
