Should you oxygenate wine must?

The oxygen “kick” we help aerate your wine and provide the yeast with a hit of oxygen to properly finish fermentation. After your wine has finished active fermentation oxygen is not required, and can actually be detrimental.

How do you keep oxygen out of wine?

Always keep the bottle upright. Do not put it on its side on a rack. Since oxygen is the enemy of wine, having the bottle upright provides less surface area to come into contact with the oxygen in the bottle. One great way to eliminate oxygen from opened bottles is by pouring the leftover wine into smaller containers.

What can be used for oxygen stability in wine?

These include hyperoxygenation of juice or musts, the role of oxygen during initial fermentation and the use of the micro-oxygenation technique to soften and increase color stability in red wines.

Does wine need oxygen to age?

Wine needs oxygen to age. Tannins become less harsh, aromas tend to develop a richness, etc., but all of this can not take place without a slow – very slow – infusion of oxygen. Oxygen is the catalyst for all these changes during the wine’s maturation process. But this oxygen needs to be given slowly.

When do you use oxygen in wine making?

Oxygen in certain doses for wine, as it is for us, can be beneficial. Before we even get to oxygen and the wine bottle, or decanting we are going to take a step back a bit to the wine-making process. During certain moments in the fermentation cycle of a wine, it is important for the wine-maker to actually aerate the wine.

How does macroaeration help in the fermentation of wine?

Macroaeration can also benefit red winemaking by providing yeast cells with oxygen and ensuring a healthy fermentation. Yeast require oxygen in order to thrive and to convert sugar into alcohol. If oxygen is not sufficiently available, yeasts can become inhibited and a stuck fermentation can result.

What happens when musts lack oxygen in fermentation?

When musts lack oxygen, the fermentation process becomes slow and often stops to yield an unacceptable wine. After a few generations of yeast growth, sterols are initially used up and not renewed. Oxygen is critical to sterol synthesis and thus the successful completion of primary fermentation (Peynaud, 1984).

Which is the easiest gas to use in winemaking?

Nitrogen ( N 2 ) is the easiest gas for a winery to use and generate. It is widely used during the entire life of the wine, all the way through bottling. Similar in density to air, it is used to blanket and replace oxygen anytime it is necessary in the winemaking process.