Cabecera Agrovin
Winemaking » Oxygen Management
Oxygen Management

Oxygen is naturally —and uncontrollably— present in the winemaking process from the start, a fact which has both positive and negative effects on wines. Many reactions that favour wine stability and quality would not take place without contact with this gas. Controlling wine-oxygen contact has become an interesting tool for winemakers to protect, fine-tune and improve wine development. Agrovin proposes a comprehensive oxygen-management approach using the following equipment:


This equipment introduces just the adequate amount of oxygen in a controlled way. This micro-oxygenation technique has the following uses:

• To favour polymerisation of anthocyanins and tannins and to improve colour stability between alcoholic and malolactic fermentations.

• To prevent reductive processes caused by yeast cell lysis during ageing sur lies.

• To eliminate undesirable sulfur compounds, thus avoiding subsequent flaws linked to reductive processes.

• To eliminate aggressive (green, drying) tannins, by favouring tannin cross polymerisations that reduce bitter or astringent mouthfeel.

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Selective oxygen removal prior to bottling. The presence of oxygen influences the evolution of bottled wine. (Read more). (read more)

Each milligram of oxygen dissolved in wine can oxidise 4 milligrams of SO2. Wines with low SO2 content can undergo undesirable oxidation processes, which can cause off-aromas and colour changes (browning, brick-red, etc.). Removal of excess dissolved oxygen prior to bottling prolongs shelf-life of bottled wines.