What is micro oxidation?

Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled way and lower production costs through reduction of barrel requirements. Micro-oxygenation induces oxidation reactions with phenolic compounds.

Where the micro oxygenation takes place?

In the first chamber, the oxygen is calibrated to match the volume of the wine. In the second chamber, the oxygen is injected into the wine through a porous ceramic stone located at the bottom of the chamber. The dosage is controlled and can range anywhere from . 75 to 3 cubic centimetres per liter of wine.

What does oxygenation do to wine?

Oxidation happens when a wine’s exposure to air triggers a series of chemical reactions that convert ethanol (what we commonly refer to as alcohol) into acetaldehyde. This concentrates color and creates aromas and flavors generally considered to be grassy, nutty or apple-y.

What is micro oxygenation in wine?

Wine micro-oxygenation is the controlled addition of oxygen during the winemaking process. The wine consumes the oxygen through preferred chemical reaction.

How do you fix oxidation in wine?

Adding a dose of Sodium Bisulfite and Campden Tablets right before bulk aging or bottling will also help to reduce oxidation. Either of these will release sulfur into the wine, driving out most of the oxygen. It also fills any small head-space in the container with sulfur gases, again reducing air exposure.

Will oxidized wine get you drunk?

Drinking oxidized wine is no different from consuming flat soda or stale bread. The chemical makeup has altered slightly, but there are no compounds added that would prevent you from being able to drink a glass. Studies have also shown that acetaldehyde naturally breaks down in the human body without adverse effects.

What does cork taint smell like?

The most common kind of wine flaw is called ‘cork taint’ (ie, when you hear people say a bottle is ‘corked’). This means that the cork of the bottle has been infected with a bacteria called Trichloroanisole (‘TCA’ for short). A ‘corked’ wine will smell and taste like musty cardboard, wet dog, or a moldy basement.

Why did my wine turn to vinegar?

Wine turns into vinegar if air has free entrance into the container. With enough oxygen and a temperature of 42-115°F (6-45°C) millions of acetic bacteria living in fermented wine material get active and start to process wine spirit into water and acetic acid.

What is Brett in wine?

Brettanomyces (Brett) is a type of yeast commonly found in wineries, which has the potential to cause significant spoilage in wines, through the production of volatile phenol compounds.

Does wine go bad?

Though unopened wine has a longer shelf life than opened wine, it can go bad. Unopened wine can be consumed past its printed expiration date if it smells and tastes OK. Cooking wine: 3–5 years past the printed expiration date. Fine wine: 10–20 years, stored properly in a wine cellar.