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

"bwesley8" wrote in message
news:f1HHf.79786$QW2.45975@dukeread08...
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

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.
--
Lum
Del Mar, California, USA

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.

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.
--
Lum
Del Mar, California, USA

"Wayne" wrote in message
news:abPHf.1164$6G.235@dukeread03...
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.

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.
--
Lum
Del Mar, California, USA



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.
--
Lum
Del Mar, California, USA

Wayne wrote:
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.


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.

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

"Lum Eisenman" wrote in message
om...

"bwesley8" wrote in message
news:f1HHf.79786$QW2.45975@dukeread08...
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

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.
--
Lum
Del Mar, California, USA