OPTIMIZATION OF MICRO-OXYGENATION WITH LYSOZYME

Christophe Gerland

This article presents a practical application of lysozyme to increase the efficiency of micro-oxygenation in the Clairmonts wine cellar, near Tain l’Hermitage After several years of developments, the utilization of micro-oxygenation combined with lysozyme has allowed the production of wines reflecting all the qualities of the Northern Côtes du Rhône Syrah (AOC Crozes Hermitage), while improving the mouthfeel. In this particular case, the returns obtained on the product have exceeded the investments (in efforts, materials and consumables such as oxygen and lysozyme). To access the full article, follow the link on the right.

Published on 12/21/2005

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