What does oxygen do for my wines?
Reduced perception of veggie notes
Oxygen reduces the negative aspects of wines such as reduction, vegetal and bitterness.
✔️ Reduce the perception of vegetal flavors with oxygen. Look at the average scores given to different matrices with oxygen intake throughout the aging process:
👉 For all grape varieties, the average vegetal perception score decreases as aging with oxygen progresses.
Color intensity
✔️ Oxygen contributes to wine construction by increasing the color intensity of red wines:
👉 A low or high oxygen intake, depending on the case, helps maintain and increase color intensity over time.
Volume on the palate
✔️ It improves resistance to uncontrolled oxidation by increasing volume in the mouth and softening tannins.
Enhancement & Creation of wine profile
Oxygen helps match the wine profile to the desired market profile. The Visio Safe plus: remote oxygen injection from your office! Oxygen injection recipes can also be created during AF.
Team tips
Fix color and intensify fruitiness on ripe Merlot: 10 mg/l cliking at Vmax + micro-oxygenation sequence at 30 mL/L/month until 85% AF progress.
Reduce vegetal, fix color and intensify fruitiness O2 intake itinerary on fresh or even vegetal Cabernet Sauvignon: click 10 mg/l at Vmax + link micro-oxygenation sequence at 60 mL/l/month until 85% AF progress.