ENOLINE GROUP
Winemaking Solutions
Micro-oxygenation
Micro-oxygenation is a technique that consists of continuously adding small quantities of oxygen to the tank. The goal is to have supply rates that are always lower than consumption rates. Micro-vinification, carried out under marc, before or after MLF, allows:
* It accentuates the sensation of fullness, softens the tannins
* Color stabilization
* Decreased vegetal and reductive effect
* Significant changes in wine structure, particularly in reds
1
Hyper-oxygenation
2
Clicage
3
Micro-oxyganation
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Clarification of must
2
Multiplication of yeast
3
Ageing
01
Hyper-oxygenation
Massive oxygen supply in a short time, especially in white wine must, before fermentation. This causes rapid oxidation of the phenolic components. These take on a dark colour and settle to the bottom. The must is then drawn off and fermented normally. The wines are much less sensitive to oxidation and also have a lower tannin content, which is generally desirable for white wines, unlike red wines.
02
Cliquage
‘Cliquage’, or macro-oxygenation, is a winemaking technique that consists of injecting a high concentration of oxygen into the wine at a given point in the process, contrary to micro-oxygenation, which is more controlled and involves low doses. This technique is used for very specific reasons and provides clear benefits, such as promoting the growth of yeast or good bacteria, stabilising the wine, and aiding clarification.
Macro-oxygenation is measured in milligrams of oxygen per litre (mg/L).
03
Micro-oxygenation
Micro-oxygenation involves introducing very small quantities of oxygen into the wine on a continuous basis. It's usually measured in millilitres of oxygen per litre per month (ml/L/month).
The main aim of micro-oxygenation is to soften the tannins, reduce oxidation, increase fullness, and reduce unwanted aromas. It can be done during fermentation after peak fermentation, between AF and MLF, and after MLF to fine-tune your maturation process.