Micro-oxygenation is the controlled introduction of oxygen into wine,
mirroring the gentle oxygenation found with barrel ageing. Wine Network
Technology has developed its own unique micro-oxygenation system, known
as O2mate.
What is O2mate? O2mate is
a versatile new technology for the micro-oxygenation of wine. Wine consumers
are familiar with the idea that red wines may benefit from "breathing"
prior to consumption. This is true for many wines during the maturation
process as well. In its (barrel)mate™ and (tank)mate™ forms, O2mate
technology assists the "breathing" that is a vital part of the winemaking
and maturation process in barrel and tank.
What is the benefit to winemakers?
O2mate: builds structure in red wines; reduces herbaceous aromas in
wines made from under-ripe fruit reduces the need for racking; reduces
wine losses; gives better integration of wine and oak; controls sulphides
and reductive characters allows complete maturation of red wines in
tank, saving money on new barrels
How does O2mate work? O2mate
works on the principle of diffusion of gas through a permeable membrane
in the form of a polymer tube. By controlling the effective pressure
of oxygen in the tube, we control the rate at which it diffuses into
the wine. The (barrel)mate and (tank)mate systems work much like our
lungs. It "breathes" by using a simple timing system to ventilate the
diffusion tube at regular calibrated intervals.
How is O2mate different from
other micro-oxygenation approaches? O2mate is more controllable
than other micro-oxygenation systems which rely on the injection of
oxygen bubbles into the wine. These bubbling systems are more complex
and expensive. They rely on mechanical means to precisely measure and
dose tiny amounts of oxygen. They will not work in barrels or small
tanks so O2mate is uniquely placed to serve the requirements of the
winemaker dedicated to the production of quality wines in smaller vessels.
Why do we mature wine? Typically
a winery will hold a red wine in barrel or tank for 12 to 24 months
for maturation prior to bottling. During this stage a number of important
chemical transformations take place. These involve the tannins and pigments,
those compounds that make red wine red; give it its special taste and
are responsible for its health giving anti-oxidant properties. The best
red wines are generally not very appealing in their youth. They are
too raw, astringent and aggressive for most consumers. But these are
the very characters that we need for these wines to develop their greatest
potential. Ideally, the maturation process softens harsh young tannins;
makes the wine richer and more complex and stabilises the red colour.
What is oxygen's role in the
maturation process? The right amount of oxygen is critical for the
wine maturation process. Too much oxygen is damaging - excess oxygen
will lead to premature ageing and even complete spoilage. But for many
types of wine, too little is also a problem. Starved of oxygen, the
wine will take too long, if ever, to be ready for consumption. This
is frustrating for consumers who generally are not prepared to wait
many years for wines to mature in bottle. And it is frustrating for
wine companies which can't afford the cost of holding many years of
stock while their wines reach their full potential.
