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The
Micro-oxygenation Technique
Wines are typically held
in barrel or tank for a period of 12 to 24 months prior to
bottling. During this time, a natural maturation of the wine
occurs, as harsh young tannins soften and other complex changes
take place.
The right amount of
oxygen is vital in this maturation process. Whilst excess
oxygen can lead to premature ageing or spoilage, insufficient
amounts can also be a problem. Wines can take a long time
to develop, retaining under-ripe characters and lacking fullness
and complexity.
The micro-oxygenation
technique allows a controlled introduction of oxygen into
the wine at precise levels, assisting the wine to breathe
and develop at an optimum rate.
Micro-oxygenated wines
invariably show greater purity of fruit, enhanced palate structure,
richness and more supple mouth-feel without in any way compromising
their longevity.
Micro-oxygenation can
help to:
- Improve structure
and body
- Remove sulphide/reduced
characters and remove tendency to reduction
- Stabilise colour/oxidative
potential
- Reduce green, herbaceous
characters
- Improve fruit profile
This technique is fully
compatible with ultra-premium barrel maturation or oak alternatives.
Micro-oxygenation provides the winemaker with control over
oxygen uptake in wine in order to best manage its subtle and
complex changes.
Contact
Memstar to discuss your requirements
and find out how O2mate
can work for you
email info@o2mate.com
or phone +61 (0)3 9564 7089
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