Vinpilot® Oxy

During micro-oxygenation, the color and taste development of the wine is improved by the careful induction of small amounts of oxygen into the must or young wine. The oxygen doses thereby correspond approximately to the oxygen influence in a barrique.

The main advantages of micro-oxygenation are:

• stabilization and intensification of color (in red wine)

• the tannin refinement (red wine)

• the prevention of wine faults (red and white wine).

The precise induction of oxygen towards the end of fermentation is called macro-oxygenation and requires the induction of 2 - 6 mg of oxygen per liter of wine per day.

As a result, the metabolism of the yeast improves which has the following advantages:

• The yeasts can better absorb the existing nutrients and become more active.

• The fermentation process will be steadier.

• The yeasts undergo less stress - especially towards the end of fermentation - and thus produce much less sulphide aromas.

In red wine mash fermentation, the addition of oxygen not only promotes yeast growth but also stabilizes the red wine phenolic compounds.

In white wine fermentation, it has been shown that a short but high oxygen addition has a positive effect on the final fermentation behavior (push dosing).