|1. Use micro oxygenation levels between 1 and 10 mL 02/L wine/month.
starting point depends on volatile sulfides, anthocyanin concentration, tannin
concentration (how big is the wine?), end use of the wine and time line for the
Post-MLF micro oxygenation
brings the technique of oxygenating wines to a more reasonable and familiar
level for most winemakers. Micro oxygenation is not new. Throughout their
careers, winemakers have been using micro oxygenation in some manner. However,
the methods were not controllable: racking, barreling, topping etc.
with the StaVin OxBox, the winemaker will have precise control over how much
oxygen a wine will be exposed to. One mL /L/month is approximately what a new
barrel can deliver to a wine, including topping and racking. While oxygenation
can be applied to wine as a rate more than 10 mL/L/month, a higher rate has a
potential for generating compounds which react faster with SO2 than the phenolic compounds.
questions is: Where do I start?
The answer depends on: First, the presence of
sulfides. The rate of oxygenation may be set higher for a brief period to help
eliminate these compounds, allowing better fruit expression and better
judgement of the optimal rate with which to treat the wine
Second, the rate of oxygenation depends on how much
color and tannin are in the wine. The bigger the wine, the higher the rate a
winemaker might use. In contrast, the lower in color and tannin, the lower the
rate of oxygenation.
Third, what is the final market for the
wine and when will it be needed for blending or bottling? Think of wine in a
tank being treated with an oak integration system and micro oxygenation as wine
in a barrel. Experience has taught winemakers that a particular lot of wine
requires eight months for proper flavoring and maturation. Therefore, if the
winemaker has the correct amount of oak in the tank and will micro oxygenate
this tank at 1 mL/L/ month, the wine will develop over eight months
approximately the same as the wine would develop a barrel.