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TE CHNOL OG Y milligrams per liter, and Buiani said the machine would ensure the right amount of oxygen is delivered. The machine also has a self-diagnostic system that will cut off the flow of oxygen if any anomalies are detected. The key to successful micro-ox is not crossing the line separating oxygenation from oxidation. When done right, micro- ox can stabilize color, decrease astrin- gency and assist the maturation process. When done wrong, micro-ox can lead to brownish, tired wine reeking of oxidized aromas. Cameron Black, a wine specialist with American Tartaric Products (ATP) based in Windsor, Calif., said a successful micro- ox strategy involves dosing accuracy, a slow and continuous oxygen injection and understanding the parameters for precise application. Temperature and the compo- sition of a wine have a significant effect on the uptake of oxygen. ATP uses a "proportionality factor" of 1ml of oxygen at 1 bar at 20°C equals 1.33mg of oxygen. This proportion varies wildly with temperature and pressure variations. A wine's phenolic composition and dry extract level also affects oxygen as well as the presence of lees. basis. Micro-oxygenation describes the use of much smaller amounts of oxygen, 0.5mg per liter to 2mg per liter per month. The WesTec Ox Box controls the rate and amount of oxygen released. Adding oxygen during primary fermen- tation is central to most winemaking, es- pecially with reds. Healthy yeast requires oxygen, and that can be supplied during pump overs or a rack and return. Black said the rate of oxygen accumula- tion through pump overs and splash rack- ing can vary from too little to too much. Using an oxygen system can provide a winemaker the ability to add the appro- priate amount of oxygen through the life of a wine. Using large doses of oxygen, often during fermentation, is described as macro-oxy- genation and can range from 5mg per liter to 60mg per liter on a daily or even hourly A safe drive but not without risk Cyril Derreumaux, general manager of Vivelys USA-Oenodev Inc. said applying oxygen is more than just being accu- rate. He compared it to driving a car. It doesn't really matter if you know your car is traveling 55 mph or 25 mph if you don't know if you're on a highway or in a school zone. Precision needs to be coupled with an understanding of what is happen- ing with the wine. He contended that is why Vivelys sells consulting services with its equipment. "I'd rather sell you six and make sure you know how to use them properly and then come back and sell you another six." Derreumaux said Vivelys has developed a complete fermentation-management system known as Keryan. The system monitors fermentation and triggers pump overs and injections of oxygen depending on what its sensors pick up. The system can also be programmed to run specific protocols on autopilot. "The fermenta- tion-management system is really for the winery looking 10 years ahead." 34 Wines & Vines JULY 2012