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micro-oxygenation(?)

On the flight home from Amsterdam yesterday I noted a short article in the Delta menu & wine booklet about "Micro-oxygenation." To quote a bit of the article:

"The right amount of oxygen is vital... While excess oxygen can lead to premature aging or spoilage, insufficient amounts can also be a problem...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."

There's a reference in the article to an Australian company (Wine Networking Technology). Their website claims that

"Micro-oxygenation is the controlled introduction of oxygen into wine, mirroring the gentle oxidation found with barrel ageing. It is potentially one of the most powerful and radical winemaking techniques ever to be developed."

Is this just some marketing buzz or a legitimate process?

Bart

Reply to
bwesley8
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Hi Bart, There is little doubt about the value of micro-oxygenation. But, the concept is not new. Barrels have been providing micro-oxygenation to wine for hundreds of years and the wine chemistry produced by the micro-oxygenation is one of the major benefits of aging wine in barrels.

Reply to
Lum Eisenman

Does this mean that bulk aging in plastic water bottles could be a good thing? I'm new at winemaking, and it seems that every time I've read anything regarding bulk aging in plastic water jugs, there is always a warning that says something to the effect that although no one has documented evidence, plastic may be gas permeable, so use it at your own risk.

Reply to
Wayne

Hi Wayne, Indeed it _might_ mean that aging is plastic water bottles is a good thing. It all depends on the oxygen permeability of plastic water bottles.

Reply to
Lum Eisenman

There is scientific evidence of plastic's gas permeability. It is jsut tied up in scientific literature that is not so easy for a non-chemist to understand (or even find).

One thing to remember, gas exchange through the airlock is much faster than gas exchange through the plastic (even glass is permeable to gas on an infantessimal level).

of course, gas exchange through wood is much much faster than that. You will not replicate barrel ageing in a plastic or glass carboy, as far as micro oxygenation is concerned.

Reply to
Droopy

Visit the StaVin web site. They have a micro-oxy. system that they sell that is interesting but it is not for home winemakers. Just interesting. You can do a google on the topic and you will find quite a bit of info.

Ray

Reply to
Ray Calvert

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