Issue link: http://winesandvines.uberflip.com/i/70670
TE CHNOL OG Y the barrel-aged wine presented better col- or and overall profile than the micro-ox- treated wines. That study did not include adding oak products to the tank with the micro-ox. The researchers also concluded that the barrels performed better because of the extraction of phenolic compounds from the wood. Most effective with oak Adolfo Alarcon, winemaker at Murphy Vineyards LLC in Geyserville, Calif., manages custom crush operations at the winery. He said he used a little micro-ox in a previous job and now is using it as part of a winemaking protocol for a cli- ent, who wished to remain anonymous. Alarcon said in an email that micro-ox can be helpful in building the mid-palate of weaker wines, but it is more effective when used in conjunction with some form of oak tannin. "It is a useful tool that can make wines taste more harmo- niously. It can be used to reproduce, to some extent, the effect of barrel aging without using barrels, which can trans- late into significant savings.…You need to be careful and patient, using moder- ate amounts of oxygen, powder tannin, toasted oak staves or chips." A philosophical quandary for micro-oxygenation plex (sic) these days as far as MOx," Grahm told Wines & Vines. "I'm not at all opposed to its use—in fact, I certainly appreciate very well its usefulness and applicability. What is really happening for me is more of an internal debate. On the one hand, I'm aestheti- cally/philosophically more inclined these days to low-tech, minimalist winemaking, so to that extent, I'm preferring not to use so much modern technology." Grahm goes on to note, however, that he's working with grapes that possess "more R life force and minerality" and have a greater tendency for reduction. "ergo, an el- egant oxygen-delivery system is all the more necessary.…In my heart of hearts, I believe that MOx, when practiced appropriately, is a gentle, non-invasive and non- intrusive process." So while Grahm concedes he can appreciate the value of using micro-ox on some wines, as a winemaker he said his style has departed from using such technology. "for me, its use is really more a question of aesthetics and philosophy, and that is something I'm still working on." A.A. QualityStainless_Apr05 2 BARREL STEAMING MACHINE AUTOMATED STEAMING! 3/9/05 11:12 AM Page 1 Quality - Value - Experience Quality Stainless Tanks 2 & 4 Barrel Washing • 2 & 4 Barrel Steaming Barrel Processing Lines • 1/2 Ton Bin Washing Systems 35 lb. Picking Lug Washers • Custom Cellar Equipment • Professionally crafted • Perfomance guaranteed • Custom designs & features • Quick & competitive pricing • Repairs & modifications • Special application tanks • Stainless winery equipment • Tanks in stock for immediate shipping from 500 to 10,000 gallon capacity Quality Stainless Tanks 510 Caletti Avenue • Windsor, CA 95492 1650 Almar Parkway, Santa Rosa, CA 95403 P. 707-573-3150 F. 707-573-3140 www.tombeard.com E. jmendoza@tombeard.com Phone: 707.837.2721 • Fax: 707.837.2733 Toll-Free: 877.598.0672 www.qualitystainless.com winetanks@aol.com Wines & Vines JULY 2012 31 Fabricated Stainless Cooperage Custom andall Grahm, winemaker and owner of Bonny doon Vineyard in Santa Cruz, Ca- lif., was at one time a vocal proponent of micro-oxygenation. These days, Grahm views the technique with almost existential angst. "I'm honestly at a bit of a per- NEW!