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

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Micro-oxygenation in Contemporary WinemakingPART IV: CONCLUSION68
Micro-oxygenation in Contemporary WinemakingCHAPTER 8: CONCLUSION AND RECOMMENDATIONSMicro-oxygenation is a new, innovative wine-making technique which involves thecontrolled introduction of low concentrations of oxygen during early wine maturation. It isclaimed that micro-oxygenation can reproduce the benefits of barrel-aging but in a muchshorter time and at a fraction of the cost. Micro-oxygenation is supposed to result in wineswith soft, accessible tannins as well as greater colour stability which is obviously appealingto winemakers vying for a share of the increasingly competitive global market. Thetechnique was originally developed in France but is now used throughout the worldincluding South Africa.This report has provided details on the practical application of micro-oxygenation andevaluates the available scientific literature on the basic science underlying the technique aswell as studies which have attempted to evaluate the impact of micro-oxygenation on winequality, structure and flavour.There is reasonable evidence that micro-oxygenation produces enhanced colour andcolour stability in current applications. Although micro-oxygenation does produce changesin tannin structure, the actual impact on astringency and mouthfeel are less certain. Atpresent there is little support for the claim that micro-oxygenation reduces greenherbaceous flavours in wine. The impact of micro-oxygenation on wine anti-oxidant activityrequire further study.69
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ACKNOWLEDGEMENTSI must acknowledge
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LIST OF TABLESTable 1: Vinovation/O
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