Nowadays, it is clear that oxygen plays a very important role in the winemaking process. In correctly controlled doses, oxygen has many beneficial effects on wine. However, if uncontrolled, it can be responsible for wine spoilage through oxidation of phenolics, aromatics and microbe development.

1- Some benefits of oxygen in wine:

• Improves health of yeasts during alcoholic fermentation
• Enhances color stability in red wine
• Balances wine mouthfeel and softens tannic structure
• Reduces reductive and vegetative characters
• Mimics the reactions that occurs during oak-ageing

2- Micro-oxygenation (MOX):

Micro-oxygenation is a technique that consists of introducing, in a continuous way, small and measured amounts of oxygen into wines with the objective of improving wine quality. It allows the winemaker to have absolute control of the flow and quantity of oxygen dissolved into wine. Therefore, it improves wine quality and reduces the hazards of oxygen buildup and uncontrolled oxidation.

An important rule of Micro-oxygenation is that there is no accumulation of dissolved oxygen in wine:  oxygen is introduced at a rate equal to or less than the oxygen uptake rate of the wine.MOX involves the use of specialized equipment to regulate the oxygen doses applied. The Enartis Micro OX system monitors oxygen flow by measuring weight (mg/s) rather than volume. O₂ delivered by volume can have great fluctuations in the number of molecules delivered depending on temperature and pressure, whereas our system provides optimal supply linearity and precise doses.

For more information on Enartis Micro-Ox equipement, MOX monitoring and oxygen dosage, please contact us at707-838-6312