Image Microsafe O2 dosing oxygen and tannin wines and musts

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MICROSAFE O₂

ADVANCED EQUIPMENT FOR DOSING OXYGEN IN WINES AND MUSTS

Image wine for micro-oxygenation macro-oxygenation stabilisation colour softening tannins

THE IMPORTANCE OF MICRO-OXYGENATION AND MACRO-OXYGENATION OF WINE

Wine, from a redox prospective, is an unstable beverage susceptible to reduction, which hides the full richness of its varietal aromas and often releases unpleasant odours.

In order to counter this phenomenon, wines must be micro-oxygenated, which means supplied with a precise and constant quantity of oxygen correlated to the proanthocyanidins content of the wine. This technique enables the stabilisation of colour and reduces the harshness of the tannins, thus softening them. Moreover, studies on the evolution of barrel-aged wine showed how ellagic tannins and micro oxygenation allows perfect development during the maturation process, preventing the oxygen from damaging the wine. In light of these observations, AEB has developed Microsafe O₂.

ADVANTAGES

Dosing of O₂ in absolute value
Automatic control through a microprocessor
Different oxygen dosing methods: micro, macro and single dose
Control of wine temperature
Adjuvant dosing system managed directly by the micro-oxygenator
No need for special calculations or error compensation tables

Detail Microsafe O2 dosing oxygen and tannins in wines and musts

RANGE

Microsafe O₂is available in 3 different models:

Microsafe O₂ single unit, a single dosing unit to control a single tank, featuring entirely digital settings: it allows easy, simple and safe selection of the oxygen dose to be added.
Microsafe O₂5X5, which allows the management of up to 5 tanks, starting from a central body. Compact and easy to mount, they allow rapid connection of the diffusers to the feed system.
Microsafe O₂15X15, the micro-oxygenation system allowing control of up to 15 tanks. It is made up of a central processor, which in addition to managing all the oxygen dosing satellites, also allows control of: the refrigeration systems and relative thermal power stations, the fermentation kinetics of the tanks, pumping over, punching down and sprinklers.