Practical Winery
65 Mitchell Blvd, San Rafael, CA 94903
phone: 415-453-9700 ext 102
email: Office@practicalwinery.com
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November/December 2007
WINEMAKING
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 be wireless.
For more information, contact:
American Tartaric Products, tel: 707/ 836-6840, www.americantartaric.com.
Conclusions
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 winemaking practice.
References
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 Oenodev website.
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.
Delteil, D. 2004 The Diverse Functions of Oxygen, Parts 1 and 2. Retrieved from the Institut Coopératif du Vin (ICV) website
Graham, R. July/August 2003 "Microbullage at Bonny Doon Vineyard." Practical Winery & Vineyard, p. 47-51.
Paul, R. 2002 "Micro-Oxygenation - Where Now?" Australian Society of Viticulture & Oenolgy, Use of Gases in Winemaking Seminar Proceedings, October 2002, p. 18.
Smith, C. 2001 Theory and Phases of Micro-oxygenation, the Vinovation website January 23, 2007 www.vinovation.com/ MOxtheory.htm 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.