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Macro-Oxygenation

Following three days cold soak with ice and Argon, I will be fermenting 120 gallons of must (Syrah) in six 32-gallon primaries. Before commencing three days of delestage (primarily for seed deportation) supplemented by morning and evening punch downs (up to

107 Brix then pressing to carboys) I hope to do once daily direct oxygenation injections for a day or two via 36" SS tube with 2 micron diffusion stone when the first caps form.

Using my O2 tank (part of my Oxy/Acet rig) with standard regulator, I plan to introduce 3 mg/L to each of my fermenters. According to ICV, the rate is "1 second at 3 bar pressure per Hl equals 1 mg/L dissolved O2." (Hl being approx 26 gallons.) One-third the pressure (1 bar or 15 PSI) should then deliver my targeted 3 mg/L if I stir it in at fermenter bottoms for three seconds.

This is my first attempt at any form of oxygenation. I am wondering if fellow winemakers might be willing to share some of their knowledge on the subject and my formula.

Sincerely,

Tacoma Joe

Reply to
Tacoma Joe
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Never done it. I am considering trying it at some point. I do have a question for you. Why cold soak with Argon? Isn't SO2 generally good enough for a few days of cold soak? I've never had a problem. I save my argon for extended maceration. I am curious how your process works out. Please keep us informed. Marc

Reply to
marcortins

I'm thinking the delestage might get you more than enough oxygen. Once the cap forms I'm not sure you need the oxygen.

The way I see it you are oxygen starved and cold when you are starting out, both bad. You may want to reserve a part of your free run to build as a good starter while the rest cold soaks, once you are done cold soaking you could warm it up and oxygenate by delestage. You may want to get your hands on 'Knowing and Making Wines" by Peynaud and look over chapter 9. I'm not saying your idea is bad, just that the cold has to be dealt with too.

As to flow rate I would use the combined gas law; I don't see temp in your equation. ((P1*V1)/T1)=((P2*V2)/T2) (It's the combination of Boyle and Charles laws). Use absolutes for your equations too. Maybe I'm splitting hairs, I just don't want to mislead you on 120 gallons of Syrah...

Joe

Joe

Reply to
Joe Sallustio

Joe: Thank you for your reply. Reserving a part of the crush juice to build a good starter sounds like the way to go. Probably a lot safer than injecting O2 into a cold must. Perhaps a one-time injection simultaneous with inoculation of the starter to promote a strong start in the "warmed" must. I've just ordered the Peynaud book from Amazon, and I'll be looking closely at the equation you suggested for the temperature. Thank you very much for your sound advice and for your willingness to help so many others seeking help, like myself, on this Google Group. Sincerely, Tacoma Joe

Reply to
Tacoma Joe

I can't see that as a bad idea. I tried to find another reference as to how much oxygen you should be adding and the best I could come up with was giving you the equations for standard volume since you already had a reference. (I used to work in metrology and calibrated flow meters among other things.)

I have a lot of reference books; I'm always happy to help. (It makes the money I spent on them seem more worthwhile.) :O)

Joe

Reply to
Joe Sallustio

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