Active and passive micro-oxygenation of wines

For about the past 15 years, other aging systems have been regularly used in cellars, focused on the treatment of wines with alternative wood products in smaller formats that together with small amounts of oxygen try to reproduce the results that could be obtained through the use of oak barrels.

These trends have revealed the need to comprehend the process of aging in barrels, in order to manage and control the new wine aging technologies, by managing both the amount of wood and the proper dosage of oxygen that each wine needs.

Wood incorporates a significant amount of air which forces to consider it as a system of auto-oxygenation. The dosage of wood on the surface or in the mass is something that presents different characteristics and it is necessary to join both criteria to be able to reproduce what occurs in the barrel.

Ignacio Nevares, a member of UVaMOX, analyses all these aspects in this presentation, presenting the latest results obtained by this pioneering research group in the study of oxygen management and its evaluation.

The conference shown in this video was presented at the 11th edition of Enoforum (May 31-June 1, 2018, Zaragoza, Spain). Seminar sponsored by Alfatec.