How to handle at best maceration and micro-oxygenation in winemaking

Micro-oxygenation and maceration are two very important phases of winemaking that influence the stability and quality of the wine.

Both processes are related to the content and characteristics of the polyphenols present in wine. Monitoring the evolution of these compounds over time is a fundamental tool in the hands of the winemaker to better manage winemaking processes and guarantee the quality of the finished product.
The most used analysis in this regard are

  • Colour
  • Total Polyphenols Index
  • Polyphenols determined with the Folin Ciocalteau method.

Researchers from the CDR chemistry laboratory “Francesco Bonicolini” have developed a broader analysis panel that allows a timely and more accurate control of both the polyphenolic extraction phase, in red wines, and the subsequent polyphenolic stabilization phase (and therefore of the colour) that occurs with the micro-oxygenation process.

The new polyphenol analysis panel

The complete panel to check the trend of polyphenols developed by CDR includes the following analysis:

  • Total anthocyanins (SO2 method)
  • Tannins
  • Polymerized anthocyanins
  • HCl index
  • Colour
  • Total Polyphenols Index
  • Polyphenols determined with the Folin Ciocalteau method.

Maceration control

The complete panel of analysis for the determination of polyphenols greatly expands the possibilities of controlling maceration. With an analysis tool that allows you to monitor directly in the cellar and in just a few minutes, the evolution of the concentration of tannins and anthocyanins during alcoholic fermentation, it is possible to optimize the extraction process by acting on the number of pump over and/or punch down operations that have to be carried out in order to obtain an optimal extraction, ideal for the type of variety being processed.

Micro-oxygenation and colour stabilization

Micro-oxygenation is carried out by insufflation of oxygen, using special instruments, simulating the natural oxygenation that takes place in barrels. This process, which can be achieved through various devices available on the market, favours the link between anthocyanins and tannins and therefore colour stabilization.

Performing the analysis of total anthocyanins (SO2 method), tannins, polymerized anthocyanins and HCl index during micro-oxygenation allows to follow the evolution of colour stabilization during the whole process, thus supporting with objective data the sensory analysis.

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Discover the most effective methods for managing maceration and micro-oxygenation

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