micro-oxygenation in contemporary winemaking - Cape Wine ...
micro-oxygenation in contemporary winemaking - Cape Wine ...
micro-oxygenation in contemporary winemaking - Cape Wine ...
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Micro-<strong>oxygenation</strong> <strong>in</strong> Contemporary W<strong>in</strong>emak<strong>in</strong>gAROMASFermentation aromasVarietal aromasOxidative aromasTANNINSSoften<strong>in</strong>gDry<strong>in</strong>gIncreas<strong>in</strong>g tann<strong>in</strong>sStructuration Harmonisation Over-OxygenationFigure 3: V<strong>in</strong>ovation / OenoDev Phases of Micro-<strong>oxygenation</strong>Drawn from (Parish et al., 2000)5.4.1.1 Structuration (Structur<strong>in</strong>g) PhaseIn the OenoDev/V<strong>in</strong>ovation model, <strong>micro</strong>-<strong>oxygenation</strong> actually makes the structure of thew<strong>in</strong>e worse before it gets better. It is proposed that dur<strong>in</strong>g the early stages of oxygenaddition tann<strong>in</strong>s get more aggressive, astr<strong>in</strong>gency <strong>in</strong>creases, and there is even a decrease<strong>in</strong> aromatic <strong>in</strong>tensity and complexity (Figure 3). Accord<strong>in</strong>g to the promotional material thisphase can take from 1-6 months depend<strong>in</strong>g on the w<strong>in</strong>e and <strong>micro</strong>-<strong>oxygenation</strong> conditions(V<strong>in</strong>ovation, 2001b).5.4.1.2 Harmonisation PhaseHowever, accord<strong>in</strong>g to this theory, if the w<strong>in</strong>emaker persists with <strong>micro</strong>-<strong>oxygenation</strong>treatment they will eventually be rewarded by an exact reversal of the phenomenaobserved dur<strong>in</strong>g Structuration: tann<strong>in</strong>s will soften, mouthfeel will improve, and fruit<strong>in</strong>ess willreturn. It is proposed that optimal Harmonisation usually takes twice as long as thestructuration phase.24