Maturation adapted to your wine
Visio micro-oxygenators allow you to adjust the oxygen level according to the wine's characteristics, thus eliminating its reductive character and shortening the ageing time.
Visio micro-oxygenation devices are easy to use, making oxygen management accessible to everyone.
The carefree way to oxygenate your wines
Each of our units is equipped with a 'Visio Assistant' -the product of our 25 years of first-hand experience- taking into account your objective, the characteristics of the wine to be oxygenated, and your end goal as it guides you through the process.
The role of oxygen
Oxygen plays an important role in the quality of a wine
- With white or rosé must, it reduces the risk of oxidation and positively influences the profile.
- It contributes to yeast metabolism with selective applications.
- Continuous applications help to reduce the sensory impact of certain characteristics. Examples include:
- Decreased vegetal and reductive effect
- Significant changes in wine structure, particularly in reds
- Greater body, rounder tannins, more intense colour for reds
Hone your aging
Thanks to a combination of oxygen, batonnage, and oak, aging has never been so simple.
In conjunction with the batonnage (stirring of the lees), continuous oxygenation enhances the fullness of the mouthfeel thanks to better polysaccharide extraction.
When teamed with our premium Boisé oak, oxygen helps to integrate the wood for a smooth finish befitting of exceptional aging.
Fixed diffuser at the bottom of the tank
This diffuser even ensures an oxygen supply for red wines under the marc cap. Thanks to an integrated protective grate, it's resistant to filling, rack and return, and pump-over.
Our Visio micro-oxygenation tools
High-performance solutions tailored to your needs.
Can be used to inject oxygen (micro and macro) into a maximum of 2 tanks. Easily transportable.
It can be used for oxygen injection (micro and macro) and has a minimum of 4 outputs, which can be upgraded to 96 outputs by adding extensions. Wall-mountable.
It can be used to inject oxygen (micro and macro), has a minimum of 6 outputs, can be upgraded to increase the number of outputs, and can incorporate a 'nitrogen counter-pressure' facility to prevent must rising in oxygen feeds on larger systems. Wall-mountable.
I get integrated expertise from Vivelys thanks to the Visio assistance feature. The maturation process is optimised and completely hassle-free.
Domaine Yann Chave - Crozes Hermitage, France
WHAT DO YOU NEED TO KNOW?
What's the difference between micro-oxygenation and macro-oxygenation?
Micro-oxygenation involves introducing very small quantities of oxygen into the wine on a continuous basis. It's usually measured in millilitres of oxygen per litre per month (ml/L/month).
The main aim of micro-oxygenation is to soften the tannins, reduce oxidation, increase fullness, and reduce unwanted aromas. It can be done during fermentation after peak fermentation, between AF and MLF, and after MLF to fine-tune your maturation process.
Macro-oxygenation involves introducing a large quantity of oxygen into the wine. It is measured in milligrams per litre (mg/l). The aim here is to oxygenate the yeasts at the right rate, taking into account their consumption speed. This type of addition can also be used for micro-cliquage before bottling to avoid a reductive finish.
When is the best time for micro-oxygenation?
It is important to bear in mind that each oxygenation phase will have a different effect and objective.
Firstly, oxygenation of white or rosé must reduces the risk of oxidation over time, combats premature ageing of the wines, and reduces fining agents while preserving the aromatic potential of the must.
For wine, micro-oxygenation can be started during fermentation, after the fermentation peak, at up to 80% of completion. This is a particularly advantageous period for developing the wine.
How do I know what type of oxygen injection to use?
- Here is a summary of the different types of oxygenation used in wine-making and their objectives:
With regard to occasional additions (macro-oxygenation), oxygen is added mainly during AF to cover the metabolic needs of the yeasts and during maturation or in preparation for bottling to reduce a reductive character or eliminate a slight reduction.
Continuous oxygenation (micro-oxygenation) is used before MLF to build the wine's structure and significantly modify the profile, whereas after MLF it is used simply to round off the profile as a gentle finishing touch.
For further details, please don't hesitate to get in touch.
What quantities should be used for micro-oxygenation?
The right amount will depend on the desired objective, the level of maturity of your wine, the oxygen sensitivity of the grape variety, the concentration of the wine, and the time of application. Amounts can vary from 5 to 100ml/L/month. Vivelys has incorporated all these factors into its tools to guide you in the effective use of micro-oxygenation.
Is it advisable to use macro-oxygenation (cliquage) before bottling?
Yes, it may sometimes be necessary to add oxygen before bottling. It is essential especially if the amount of oxygen added during maturation was high. In fact, by continuously adding oxygen to the wine, you reinforce its resistance to oxidation; but, on the other hand, if you stop adding oxygen, there will be something of a ‘reductive' effect. One or more small occasional injections will reduce the impact of this effect and, above all, set the desired opening effect.
Our other products
- Macro-oxygenation for yeasts
The amount of oxygen you add to your wine is important, but the speed at which you introduce it is just as crucial!
Controlled oxygenation of musts:
Cilyo preserves aromas and protects your white and rosé wines from oxidation. Your wines are protected until ready to drink and offer their full potential to your consumers.
An avant-garde forerunner, Boisé® France develops products that are unique on the market to respond to the expectations of all consumers. Thanks to a vast range of exceptional woods, you can innovate, create, and adapt to changing markets.