The Parsec system takes a different
approach; instead of measuring the O2
flow by volume (ml), as the StaVin and
Oenodev systems do, the control unit
measures out the desired amount of
oxygen by weight (mg) which equals
parts per million. This method adjusts
for the temperature and pressure of
the gas; and Biagi feels minimizes the
margin of error. The computerized
systems also adjust for the back-pressure
of the tank height and/or a
clogged sparger. Parsec systems are
available for one to multiple tanks -
the new system at Scheid Vineyards
(Greenfield, CA) controls 120 tanks.
While ceramic diffusers are available,
Biagi recommends their stainless
steel sparger. The 0.45 micron holes
disperse extremely fine bubbles, and
are so small that the wine can't siphon
back into the control units.
Both the ATP Parsec and Oenodev
systems have the capability to monitor
the wine temperature, real-time monitoring
via the internet, and will soon
While winemaking is based upon
age-old traditions, the exciting part is
that innovative techniques, such as
microOx, are like adding new colors to
a painter's palette. MicroOx technology
allows the winemaker more control,
new methods of developing and
enhancing flavors, and an opportunity
to correct some vineyard-developed
problems. Like the initial use of oak
chips and additives, as more and more
winemakers discuss the technology,
microOx will become an accepted
Blackburn, D. (March/April 2004).
"Micro-oxygenation; Lessons from a
decade of experience." Practical Winery
& Vineyard, p. 32-39.
Cabri, C., P. Ducournau, and T. Lemaire.
2002 "Correlation between acetaldehyde
perceived through tasting and actual
acetaldehyde concentration." Retrieved
4/16/07 from the
Cottrell, T. February 2004 "Micro- oxygenation:
A modern tool for red wines."
Wine Business Monthly, p. 12-16.
Crowe. A. February 15, 2007 "The Role of
Oxygen in Winemaking; Vinquiry presents
an educational seminar for winemakers."
Wine Business Online
Graham, R. July/August 2003 "Microbullage
at Bonny Doon Vineyard." Practical
Winery & Vineyard, p. 47-51.
Paul, R. 2002 "Micro-Oxygenation -
Australian Society of Viticulture
& Oenolgy, Use of Gases in Winemaking
Seminar Proceedings, October 2002,
Smith, C. 2001 Theory and Phases of
, the Vinovation website
January 23, 2007 www.vinovation.com/
Waterhouse, A., and V. F. Laurie. 2006
"Oxidation of Wine Phenolics: A Critical
Evaluation and Hypotheses." Amer. Jour. of
Enology & Viticulture, 57:3, 306-310.