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Goals of Micro-Oxygenation

 

Goals

Tannin / Mouthfeel Restructuring
                    Increased body. Softer, richer tannins.  Rounder and more supple mouthfeel.
Color Stability
                    Early polymerization results in more intense, oxidation-resistant pigmentation.
Aroma Integration
                    Enhanced fruit forwardness and integration of oak aromas and vegetal aspects.
Combat Sulfides and Reductive Aromas
                    Feed quantified O2 tailored to the wine's individual need.  
                    Achieve optimum balance and overcome wine's tendency to produce sulfides.
Longevity Potential
                    Treatment is not beneficial in promoting early release.
                    Does not prematurely age wine.

Monitoring

Tasting
Dissolved Oxygen
Turbidity
Spectrophotometry (at least visible light)

Precautionary Advice

Wine Selection
                    Tannin / Anthocyanin ration (4:1 ideal).
                    Low color risks dryness
                    Start ASAP - preferably the day the wine goes dry.
Conditions
                    7 feet of height (no barrels)
                    Temperature 59 - 65oF
                    Turbidity low in reds, high in whites
Taste / Monitor frequently as recommended
Avoid treatment or be vigilant during post M/L, pre-SO2 phase
SO2 addition changes everything!  
                    Levels should decrease in order of magnitude, and effects slow down.

Unresolved Questions

Long term effects
Brettanomyces effects
Sulfide dimers
Pyrazine degradation

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Vinovation, Inc
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office: 652 Petaluma Ave, Sebastopol, CA 95472
facility: 1365 Gravenstein Hwy. South, Sebastopol, CA 95472