WINE QUALITY ENHANCEMENT
Increased Fruit Maturity
Optimum color and flavor are essential to premium wine production. Uncouple your harvest decision from Brix by
adjusting alcohol content of wine. If rain occurs, excess water can
be separated from juice via reverse osmosis.
Bird or Bee Damage
The grape berry is a bird-attractant reproductive device. If your fruit has better color and flavor than your neighbors',
bird damage may result. Lactobacillus on injured fruit may induce elevated Volatile Acidity
and/or Stuck Fermentations.
Low/No Sulfites and "natural" (feral) yeast fermentations can result in elevated volatile acidity
levels. MicroOxygenation has promise as a tool for redox balancing in sulfite-free wines.
Young red wine structure may be enhanced through MicroOxygenation, which can also stabilize color and
tame vegetal aromas and sulfide tendencies. Tannin supplements such as XPRESS and BoisČ oak chips may be employed to enhance
balance, fatness and sweetness. Optimum balance is obtained via alcohol adjustment techniques.
MicroOxygenation, oak, sur lies and other treatments enhance the macromolecular structure of wine. To preserve this
structure, many winemakers prefer to avoid sterile filtration at bottling. Velcorin injection offers an alternative
for stabilization against Brettanomyces.