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‫‪...‬תקציר‬

‫שיטות מודרניות להאצת תהליכי‬

‫יישון‪ ,‬מיקרו‪-‬אוקסידציה‬
‫מוכוונת‬
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What is micro-oxygenation?

 Oxygenation usually refers to the deliberate exposure of wine to oxygen and implies

a positive impact on wine quality.

 In contrast, the term oxidation (or oxidized) is frequently associated with the negative

consequences of excessive oxygen exposure.

 Oxygen plays a very important role in the vinification process: on the one hand, it is
responsible for the oxidation of phenolic and volatile compounds and, on the other, its
presence, in an adequate dose, improves the sensorial characteristics of the wine.

 Micro-oxygenation (MOX) is a technique that consists in introducing small and

measured amounts of oxygen into wines with the objective of improving wine color,
aroma and texture and involves the use of specialized equipment to regulate the
oxygen doses applied.

Adapted from: Gómez-Plaza & Cano-López . (2011). Food Chemistry 125, 1131–1140
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What is micro-oxygenation?

 The term does not usually include the passive oxygen exposure that occurs
during barrel ageing nor the range of winemaking practices (such as pumping
over, topping up and racking) where oxygen exposure may be intentional but is
not well measured.

 The oxygen is introduced at a rate equal to or less than the oxygen uptake rate of
the wine, thus, avoiding accumulation of dissolved oxygen. It is for this reason that
the success of micro-oxygenation depends strongly on controlling the rate of
oxygen exposure.

 Typical dosage rates are relatively small, ranging from 2 to

90 mg of O2/l of wine/month, depending on the type of wine and the stage of
maturation  

Adapted from: Gómez-Plaza & Cano-López . (2011). Food Chemistry 125, 1131–1140
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Dissolving oxygen during micro-

oxygenation and racking of wine

Dissolving oxygen during micro-oxygenation and racking of wine

Adapted from: Lesica and Kosmerl. (2009). Microoxygenation of red wines, Acta agriculturae Slovenica, 93 -3, 327-336.
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How can micro-oxygenation

improve the wine quality?

 The main claims about the effect of MOX in wines include:

 Improved health of yeasts during alcoholic fermentation.

 Enhanced red color in red wine.

 Enhanced color stabilization.

 Improved wine taste and structure.

 Improved wine aroma and removal of unwanted reductive flavors.

 When used with oak chips, MOX can mimic oak barrel ageing.

Adapted from: Gómez-Plaza & Cano-López . (2011). Food Chemistry 125, 1131–1140
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Schematic diagram of Micro-

oxygenation set-up

Adapted from: VINIDEA.NET, WINE INTERNET TECHNICAL JOURNAL, 2005, #1

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Applying micro-oxygenation

(A) Schematic representation of a micro-oxygenation system. (B) Control

unit of a micro-oxygenation system (DosiOx, Agrovin S.A.).

Adapted from: Gómez-Plaza & Cano-López . (2011). Food Chemistry 125, 1131–1140
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Applying micro-oxygenation
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Newer innovations
 Some newer methodologies that may become more important and more
widespread in the future include:
 Diffusion methods
 Oxygen-permeable tanks
 Electro-chemical micro-oxygenation.

Factors determining the application of MOX

 Wine SO2 content

 Timing
 Initial wine characteristic
 Quantity of oxygen addition
 Temperature

Adapted from: Gómez-Plaza & Cano-López . (2011). Food Chemistry 125, 1131–1140
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Micro-Oxygenation- oxygen additions

Diagram of red wine technology and possible oxygen additions

Adapted from: Gómez-Plaza & Cano-López . (2011). Food Chemistry 125, 1131–1140
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Changes in the organoleptic qualities of the wine

The organoleptic phases observed in wine during the process of

micro-oxygenation (Parish et al., 2000)

Taken from: Lesica & Kosmerl. (2009). Acta agriculturae Slovenica, 93 – 3.

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Changes in the organoleptic qualities of the wine

 The treatment proceeds with changes to many of the organoleptic qualities of the
wine. These changes in the wine can be separated into two distinct phases:

1. Structuring Phase
2. Harmonization Phase

Structuring phase
 This phase is characterized by an increase in the aggressiveness and intensity of
tannins on the palate.
 At the same time a corresponding decline in the aromatic intensity and complexity of
the wine is observed.
 The end of this phase is determined by the inversion of these organoleptic
tendencies.

Adapted from: VINIDEA.NET, WINE INTERNET TECHNICAL JOURNAL, 2005, #1

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Structuring phase

 The length of the structuring phase typically lasts between one and six months

and is dependent on a number of parameters, namely:

1. The initial phenolic content of the wine

2. The timing of Micro-oxygenation

3. The quantity of oxygen added

4. The temperature

5. The level of sulphur dioxide

6. The extent of aeration

Adapted from: VINIDEA.NET, WINE INTERNET TECHNICAL JOURNAL, 2005, #1

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Harmonization phase
 This phase is characterized by an increase in tannin softness and general wine
complexity and length.
 The optimum end point of the micro-oxygenation process is reached when the wine
exhibits the maximum complexity and tannin softness and suppleness possible.
 Determination of this end point is difficult due to the reliance on sensory assessment of
the wines detecting these subtle changes in wine characteristics.
 The winemaker’s post-treatment intentions must be taken into account, and in some
instances where considerable barrel ageing is planned, an earlier endpoint may be
chosen to conserve more of the wine’s reductive vigor than if near to bottling.

Adapted from: VINIDEA.NET, WINE INTERNET TECHNICAL JOURNAL, 2005, #1

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Over-oxygenation
 Over-oxygenation results in the perception of tannin dryness accompanied by
the irreversible loss of wine freshness and oxidized aromatic expression.

 The same phenomenon is observed if the levels of oxygen addition is too large
during the harmonization phase.

 During the harmonization phase the disappearance of vegetal and reductive

characters in the wine may also be observed

Adapted from: VINIDEA.NET, WINE INTERNET TECHNICAL JOURNAL, 2005, #1

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Examples of micro-oxygenation

Most probable steps for oxygen reduction in wine 

Adapted from: Gómez-Plaza & Cano-López . (2011). Food Chemistry 125, 1131–1140
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Conclusions
 The introduction of regular small amounts of oxygen to certain wines during the maturation phase
has been shown to positively enhance certain organoleptic properties of the wine, typically wine
aroma and astringency.

 The mechanisms responsible for these changes involve the interactions of phenolic compounds
and numerous other wine substrates between themselves and importantly with dissolved oxygen.

 To operate the main chemical mechanisms responsible for these beneficial changes in wine
quality requires small amounts of oxygen for lengthy periods. Delivery of more oxygen than is
necessary for these reactions results in the oxidation of numerous other wine substrates, a process
detrimental to resultant wine quality.

 The technique of micro-oxygenation is a new and exciting technology for winemakers. Significant
opportunities exist for winemakers to improve the quality of their wines. The implementation of this
technology in wineries will however radically change the way in which winemakers approach the
manufacture of their wines

Adapted from: VINIDEA.NET, WINE INTERNET TECHNICAL JOURNAL, 2005, #1

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…a bit on Caloric value of wine
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