MACRODUE®
MacrOdue® is a portable tool suitable for the provision of oxygen in various oenological operations where the macro-oxygenation technique can be applied:
- oxygenation during fermentation
- hyperoxygenation
- managing the reduction into large volumes
- meso-oxygenation.
This last application has been theorised by Professor R.Ferrarini from the University of Verona and envisages the use of oxygen during a non conventional moment of fermentation: the aim of this technique is to provide oxygen at moderate amounts as a source of nutrition for yeast, which can survive thanks to the alteration of the redox environment. Following this experiment, Booster Activ Premium® was developed, which is a specific fermentation activating agent to be dispensed when half of the fermentation process has been completed. Further information is available at the Enologica Vason Technical Service Department.
FERMENTATION OXYGEN
For the production of both white and red wine, the amount of oxygen required for fermentation is 5-8 mL/L of must and is provided for a few hours according to the fermentation day.
Example of calculation for 8 mL/L in a 500 hL tank: 500hL x 8mL/L= 400 litres of oxygen that can be dispensed by MacrOdue® at 100 litres/hour for a total of 4 hours.
OXYGEN AT THE END OF THE FERMENTATION PROCESS (Maceration under the cap)
If maceration of red wine is carried out when fermentation has been completed, in order to avoid reduction and start fixing colour, it is possible to carry out a treatment with 1-2 mL/L of oxygen per day.
Example of calculation for 2 mL/L in a 500 hL tank: 500 hL x 2 mL/L= 100 litres of oxygen that can be dispensed by MacrOdue® at 50 litres/hour for a total of 2 hours per maceration day.
OXYGEN FOR THE ELIMINATION OF REDUCTION ISSUES
The quantity of oxygen varies from 0.5 mL/L for white wines to 2 mL/L for red wines. Output and calculation procedures are similar to the previous case. If after the first treatment the problem still occurs, we recommend dispensign oxygen once again.
OXYGEN FOR MESO-OXYGENATION
For the production of both white and red wine, in order to provide moderate amounts of oxygen as a source of nutrition for the survival of yeast cell, the oxygen for meso-oxygenation should amount to 6-8 mL/L in 24 hours.
