Micro-oxygen technology and 21st century wine

For long exposure, you only need to "Grape and wine joint workshop" (Unified Wine & Grape Symposium) show a few hours to visit. In the maze of machinery, equipment, computers and various devices, look at the complicated machinery and equipment between the pipes, cables, coils, you will naturally conclude that: a little something new here. - American wine expert Alan Goldfarb on micro-oxygen technology

To long exposure, you only need to "Grape and wine joint workshop" the show a few hours to visit. In the maze of machinery, equipment, computers and various devices, look at the complicated machinery and equipment between the pipes, cables, coils, you will naturally conclude that: a little something new here. So that it is not pretentious, and those loyal wine consumers but does not understand what happened in the end.

Zheng Ming Wa with these bright lights flashing red and green liquor made of stainless steel equipment, so your wine my wine, even though both taste good, but you may not be unique to the wine.

To alcohol use machine (wine alcohol can reduce the degree of the machines) and micro-oxygen devices (can a small amount of oxygen injected into the device without oak fermentation of wine), wine in the 21st century is definitely not your grandfather or your father's wine time even it is not your wine. Can be important, wine is good wine, is not it? This is the 21st century a new generation of wine! And chief financial officer, said the new wine is also selling well! So, you have the problem?

This wine is past, we know the kind of wine?

Ultimately, the market may still make the point more publicity and public relations. Origin? That is to say the 20th century! Origin name? Ah! It was a good story! But what they all mean? Americans drank more wine than ever, that more wine is sold. A cup of wine to go round the financial sector it!

The wine you drink may not be without manual intervention from a natural origin for agricultural products. If you only care about you no better drink the wine, not to explore the wine comes from where, and how to do who is the wine, there is no need to study its trademark. However, if you insist that you want to taste the cup of wine grape varieties and origin, then you too pedantic, old-fashioned you, and study go mark.

They pipe it called MOX, the industry referred to as a micro-oxygen technology. Industry experts do not want to let you know too much content, they are afraid you do not understand, worse, they fear you will think they are doing Franken wine (Translator Note: Franken wine, producing a kind of Franken, Germany wine, is a more powerful, masculine wine. in the metaphorical alternative non-traditional wine).

First, some technical process. However, if you have to understand the role of oak barrels, you will understand how the matter MOX. Second, they are not doing a different type of wine. In fact, those who use the micro-oxygen technology, they believe doing so would improve the wine quality. They're right.

Micro-oxygenation wine (mostly red wine, white wine is more and more) can be removed in the Qing Caowei wine - fruit for wine brought by those who do not like the flavor; can enhance the wine's color; to make wine more, taste more attractive.

Using micro-oxygen technology, saving 30%; save labor; wine to market quicker, thus reducing the investment and accelerate capital flows. As a result, reduce costs and cut down the oak wine indirect losses arising.

Most of Oxygen for micro-priced wines under 25 dollars, so avoid using expensive oak barrels (micro-oxygen technology more and more wine for more than 25 U.S. dollars), while the stainless steel tank for Chu Li wine, making oak barrels are gradually withdraw from some of the largest wine manufacturer, these wineries were only using oak barrels to do some small quantities of high-end products. At first use of oak, in part because of its porous permeability, making a small amount of oxygen through the Tong Bi, so that the role of alcohol and oxygen, rather than oxidation. How do aging casks and brewing a cask of wine?

Cask to imitate nature, process in connection with the use of oak products, namely, oak chips, oak chips, oak panels, oak or powder. They can be alone or in combination with the feed hopper in place. Carefully monitor the amount of oxygen additive, and often taste of wine changes. This wine can be in the 9-11 months after the sale. Comparison barrel aging of wine, use one to three years to complete the aging, for sale. Of course, the result is significant cost savings for the oak barrel spending and transportation dollars.

French oak barrels, each priced at 800 U.S. dollars, while in neutral barrels (old casks) insert oak board, costs only about 95 U.S. dollars. A new American oak barrels in between 300-400 U.S. dollars, while in old oak casks in the plug plate costs only 85 U.S. dollars. A 5900 gallons of stainless steel tank cost 16,000 U.S. dollars, in such a tank insert French oak panels, the cost is 6000 U.S. dollars, while the oak board with a cost of 5,000 U.S. dollars (Translator's Note: 5900 gallons ≈ 99 Nje 225 l volume of wood barrel volume. From this we can estimate the cask wine with red wine net 5 articles from China 900 gallons of wine in this one on costs.).

Moreover, according to "Wine Business Monthly" magazine issue of the investigation, oak chips and oak barrels block has been the most popular alternatives; oak board, whether in barrels or in stainless steel tanks are the second alternative spaces; oak powder ranks third, usually it stems in addition to the use of crushing and fermentation process, can greatly facilitate the extraction of pigment, especially for Pinot Noir grapes.

8% from 2002 to the present small wineries as high as 16% of small wineries in the use of micro-oxygen technology; medium-sized wineries, the utilization rate from 30% in 2002 to nearly 50%; Currently, 83% of the major wine factory in the application of this technology. It appears that large wineries applying the technology primarily to reduce costs, while small wineries is to improve the quality of wine. Speed up the wine market is another consideration, and nearly 25% of the small wineries, and 44% of the large wineries use this method to save time.

Yuehanmaikai (John McKay) is an advocate of micro-technology is one of oxygen. His 1998 to 2004 was Napa Valley Oakvue (Oakville) Napa Wine Company's Chief Winemaker. Mr. MacKay is now a consultant three major customers, he Napa Wine Company (the largest custom wine processing enterprises) as they do wine. According to him, the company has 25 tanks of oxygen in the wine for the customer to do micro-processing.

Sacramento (capital of California) Grape and Wine Conference, the Technical Committee as a member of microaerobic his opening statement that he technical operation of the micro-oxygen introduction is strictly pragmatic, Putting aside its economy.

"I first set foot in micro-oxygen technology with a large number of the Qing Caowei of bulk wine. (No micro-oxygenation ago) and we sell the wine maximum of 1.2 dollars / gallon. Micro-oxygen treatment after three months, we sold 1.6 dollars / gallon. I serve it! "

Mr. MacKay since 2000 for his customer's Marilyn Merlot wine make micro-oxygen trademark processing capacity of 25% of the wine. "You have to dare to use some micro-oxygen, but not everyone is as bold as I deal with wine. Not all taste the wine changes every week. If you are not careful, you may do too far with the micro-oxygen, the wine made familiar (due to over-oxidation). However, in coastal areas, Wine can absorb more oxygen. "

Wine consultant Mike Rowland (Michel Rolland) (in the film "wine family" has been described as a micro-oxygen technology enthusiasts) said recently that he is not a "micro-oxygen fans." The Landeerge Salem (Randall Grahm) (wine industry is considered the most intelligent one of the most character) can be said that micro-oxygen technology supporters. Four years ago, he once said, "as a tool, micro-oxygen, of course there may be excessive use, which makes the wine seems to be dipping too, may lose the characteristics of the wine itself." He added, "But I think, if used carefully , it does make wine more expressive, better show the characteristics of their own. "Yuehanmaikai believe micro-oxygen technology may deviate from its origin to wine characteristics. "Origin is a very complex issue, I believe that the origin of the concept, it makes wine different. However, in the wine production process, there are many factors to a certain extent weaken the origin of the features," he told the North American wine information network about "... ... now commercial wineries in the activities carried out in the wine producing properties weakened. "Yuehanmaikai continued," Micro-oxygen can not solve all the problems of your wine. It can solve some major problems brewing, but it can not guarantee that the problem does not occur. "Maike Ha Man (Michael Havens) [that Pacha Man cellar (Havens Wine Cellars) winemaker] is a very frank, he is a supporter of micro-oxygen technology (but not promote lower degree of alcohol).

"Micro-oxygen technology is a tool, it allows me a more accurate way to choose wine evolution" in his wine from New Zealand distributed information network in North America, wrote the message, "In particular, it provides a way to choose wine structure and texture characteristics, is more structural and reducing or better taste and openness. "You should understand that micro-oxygen technology is not just simple tools, in order to become more soft and more to meet the wine market (which usually the brewer's choice), people can also use micro-oxygen technology, production pits a hard skeleton for long-term survival of the wine. "I started in 1997 using micro-oxygen technology ... ..." he continued, "My initial idea is simple: if we can oxygen into wine, then why move to oxygen with the wine (the traditional pouring method)? "

"Today, micro-oxygen technology has on us is a standard procedure, although each batch of wine according to their own composition, and our goal Yao conducted differently. Ajo gives us the opportunity and Pu Taojiu dialogue, Kai Qi oxygen Zai wine new world wine, the response of wine to make corresponding adjustments. Therefore, the comparison simple to follow the traditional process, this process required more guidance winemaker, not the more laissez-faire. "Mr. MacKay said in conclusion: "The problem is that consumers will not know the difference between them, difficult to distinguish from the senses."