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Frequently
Asked Questions
What
is O2mate?
What is the benefit to winemakers?
How does O2mate work?
Is the O2mate technology new?
How is O2mate different from other micro-oxygenation
approaches?
Why do we mature wine?
What is oxygen's role in the maturation process?
Haven't barrels been used traditionally because
they are best for maturing wines?
Does the system really work?
Will O2mate affect a wine's longevity?
What is the system cost?
How is O2mate supported?
Who are the Memstar team members?
How can you buy O2mate?
What
is O2mate?
O2mate
is a versatile new technology for the micro-oxygenation of
wine.
Wine consumers are familiar
with the idea that red wines may benefit from "breathing"
prior to consumption. This is true for many wines during the
maturation process as well.
In its (barrel)mate™
and (tank)mate™ forms, O2mate
technology assists the "breathing" that is a vital part of
the winemaking and maturation process in barrel and tank.
What
is the benefit to winemakers?
High quality oak barrels
can cost up to $A1,500 each. Without (barrel)mate, these are
not providing the optimum maturation conditions that winemakers
expect.
O2mate:
- improves the quality
of their wines;
- reduces the need for
racking;
- decreases the safety
risk to cellar workers in handling heavy barrels;
- reduces wine losses;
- gives better integration
of wine and oak;
- allows trial on small
scale and wine show lots.
At a unit cost per barrel
of about A$150, which is just 10% of the cost of the barrel,
(barrel)mate soon pays for itself. The beneficial effects
of barrel maturation are enhanced and, from initial results,
it appears that wine may need less time in oak to achieve
these benefits.
How
does O2mate
work?
O2mate
works on the principle of diffusion of gas through a permeable
membrane in the form of a polymer tube. By controlling the
effective pressure of oxygen in the tube, we control the rate
at which it diffuses into the wine.
The (barrel)mate system
works much like our lungs. It "breathes" by using a simple
timing system to ventilate the diffusion tube at regular calibrated
intervals.
The (tank)mate system
is designed for larger vessels. It works on the same principle
but uses the regulation of pressurised pure oxygen to control
the rate of diffusion.
Is
the O2mate
technology new?
The O2mate
technology is a new approach to the technique of micro-oxygenation
which itself is only about 10 years old.
The idea for O2mate
came from winemaker and inventor, Mark Kelly, who was frustrated
by the expense and technical difficulty of applying existing
systems at his small winery. Mark approached Wine Network
to assist in developing the concept because of its previous
experience and technological capability.
O2mate
is now the subject of an international patent application.
How
is O2mate
different from other micro-oxygenation approaches?
O2mate
provides better control than other micro-oxygenation systems
which rely on the injection of oxygen bubbles into the wine.
These bubbling systems
are more complex and expensive. They rely on mechanical means
to precisely measure and dose tiny amounts of oxygen. They
will not work in barrels or small tanks so O2mate
is uniquely placed to serve the requirements of the winemaker
dedicated to the production of quality wines in smaller vessels.
Why
do we mature wine?
Typically a winery will
hold a red wine in barrel or tank for 12 to 24 months for
maturation prior to bottling. During this stage a number of
important chemical transformations take place. These involve
the tannins and pigments, those compounds that make red wine
red; give it its special taste and are responsible for its
health giving anti-oxidant properties.
The best red wines are
generally not very appealing in their youth. They are too
raw, astringent and aggressive for most consumers. But these
are the very characters that we need for these wines to develop
their greatest potential. Ideally, the maturation process
softens harsh young tannins; makes the wine richer and more
complex and stabilises the red colour.
What
is oxygen's role in the maturation process?
The right amount of oxygen
is critical for the wine maturation process. Too much oxygen
is damaging - excess oxygen will lead to premature ageing
and even complete spoilage.
But for many types of
wine, too little is also a problem. Starved of oxygen, the
wine will take too long, if ever, to be ready for consumption.
This is frustrating for consumers who generally are not prepared
to wait many years for wines to mature in bottle. And it is
frustrating for wine companies which can't afford the cost
of holding many years of stock while their wines reach their
full potential.
Haven't
barrels been used traditionally because they are best for
maturing wines?
Popular belief amongst
winemakers is that barrels are best because they "breathe".
While generally oak barrels are superior to closed stainless
steel vessels for maturation, research has shown that for
many wines, barrels don't deliver enough oxygen to properly
complete the reactions. The (barrel)mate system makes up this
deficiency.
Does
the system really work?
Over the past year we
have conducted a number of successful commercial scale trials
on the (barrel)mate system. These trials involved setting
up a group of barrels containing the trial wine. Some of the
barrels had (barrel)mate heads installed; others were left
as controls.
Within weeks, differences
became apparent: the treated wines were typically richer,
fuller and softer with less under-ripe or green characters.
So far, many of the trial participants have been so impressed
with the results that they have subsequently ordered more
units.
Will
O2mate
affect a wine's longevity?
It is too early to say
but evidence from other micro-oxygenation work over the past
decade suggests that the technique may actually improve a
wine's long term stability and appeal.
What
is the system cost?
The price of a typical
16 barrel unit is about A$2,400.
How
is O2mate
supported?
The Wine Network team
has been involved in providing technical support to other
micro-oxygenation systems for some years. Our team of uniquely
knowledgeable and experienced winemakers and consultants will
advise users how best to implement the micro-oxygenation process.
Who
are the Wine Network team members?
Mark
Kelly: inventor and ongoing research
& product development
David Wollan: co-inventor, director of Wine Network
group and principal wine consultant
Gary Baldwin: Co-director and principal wine consultant
Rachel Gore: Wine consultant and micro-oxygenation
specialist
Margo Lloyd: Chief Financial Officer with responsibility
for procurement, logistics, stock control and accounts
How
can you buy O2mate?
O2mate
products can be purchased from Memstar +61 3 9564 7089. In
North America, O2mate
is available from Memstar North America +1 (0) 707 237 6005.
For general inquiries,
contact Memstar +61 3 9564 7089
www.memstar.com.au
www.memstarna.com
www.winenet.com.au
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