micro-oxygenation in contemporary winemaking - Cape Wine ...

Micro-oxygenation in Contemporary Winemaking5.4.1.3 Over-oxygenation PhaseUnfortunately, if micro-oxygenation continues too long, the wine may deteriorate again as itenters this third phase of development. Over-treatment will results in dryness, thinner body,a decrease in fruit flavours, and eventually the development of oxidation aromas.If the OenoDev/Vinovation model is correct it makes micro-oxygenation an extremelycomplex endeavour. There is a very small ‘sweet spot’ that needs to be found – the windowin Figure 3 where the impact of treatment is optimal or, indeed, where treatment hasactually resulted in an improvement over starting conditions, is extremely small; and thereare the clear dangers associated with under- or over-treatment on either side. Also, despitethe claims that micro-oxygenation allows a more scientific application of oxygen thantraditional oxygenation strategies, the monitoring parameters and end-points here are farfrom clear-cut. Lastly, it is evident that there is no standard recipe that can be followedbecause each wine is different and will require its own customised treatment regimen.It is not surprising, therefore, that the industry promotional literature also places a lot ofemphasis on the technical support required to use micro-oxygenation, the long learningcurve involved, and the importance of monitoring in managing micro-oxygenation.5.4.2 Micro-oxygenation ConditionsAs has already been suggested, each wine and each micro-oxygenation treatment will bedifferent. Some of the factors known to affect the impact of micro-oxygenation include thefollowing:5.4.2.1 Initial Phenolic Structure of the WineThe impact of micro-oxygenation on wine colour and structure will obviously be influencedby the initial phenolic structure (particularly tannin and anthocyanin concentrations) of thewine. As discussed in Section 4.1, micro-oxygenation is best for full-bodied tannic redwines whereas over-treatment can happen fairly quickly with thinner wines so microoxygenationshould be used with caution in low colour wines (du Toit, 2007b).As will be discussed in the next Chapter there are a number of different condensationreactions occurring at the same time during ageing and the competition between them isinfluenced by the relative concentrations of tannins and anthocyanins. On the basis of theirpractical experience with the technique, Vinovation (2001b) recommends a tannin toanthocyanin (T:A) ratio of at least 4:1 and provides the following table as guidance:25