Evolution of the use of Micro-Oxygenation(MOX) & Current Practices

1. Evolution of the use of Micro-Oxygenation(MOX) & Current Practices Jeff McCord, Ph.D. StaVin Inc. jeffmccord@stavin.com

2. Outline • History of MOX • Early, 1990’s, Appearance of MOX • Mid 90’s • 2000 - Application of MOX to Maturation of Wines, Trials. • Current application of MOX – My Perspective • Future of MOX

3. Short History of MOX • In reality MOX has been a part of winemaking forever. • Pump overs, push down • Racking, barreling • 1991 Patrick DuCournau developed a process and system to deliver oxygen to wines in a controlled manner. • Used to help tame Tannat in southern France

4. Oenodev –Pioneers of MOX • Oenodev was formed to commercialize what Patrick DuCournau developed. • They developed a process and formed consulting partnerships with wineries to help them use and understand MOX.

5. Micro-oxygenation – a review Matthew Parish, David Wollan and Robert Paul Wine Network Australia Pty Ltd Figure 3. The organoleptic phases observed in wine during the process of Micro-oxygenation (Adapted from Lemaire 1995 page 112)

6. 1990’s • While working at E & J Gallo were approached by OenoDev to use MOX as a means to fix wines. • This peaked the winemakers interest and Jim Peck investigated MOX using silicone tubing to diffuse Oxygen into wines. • Worked to a degree but very difficult to control, due to diffusion of CO2 and water vapor. Tried on barrels but worked too good. • Sort of a crude forefather of the O2Mate which was developed in Australia.

7. MOX can Fix your wine • Soften tannins, eliminate harshness • Eliminate reduction • Eliminate Green/Vegy/Beany Character in wines • Elevate quality of wines • Best for use only with wines to be Barreled • Dangerous to control and easy to overdue

8. Pre versus Post MLF MOX • Pre MLF • Pros • Sets color • Softens tannins • Works best due to lower pH • Cons • Difficult to Control • Problem controlling MLF and other advantageous organisms • Aerative pump overs and air injection easier to control and more effective

9. Pre versus Post MLF MOX • Post MLF MOX • Used to mature wines • Can add use high rates of MOX if SO2 not added • Have option to add SO2 or filter if microbial issues arise. • Easy to control and monitor • Difficult to determine when to stop

10. 2000 – Do you really Need a Consultant • Trial with the 1st OxBox done at Hess versus Oenodev • Learned that MOX can not control reduction with presence of high solids. • MOX does not inhibit MLF in fact it kick starts it, most likely due to displacing CO2 decreasing concentration. • Once solids are racked off reduction was easily controlled. • No real difference was shown between oxygenation boxes. • Demonstrated that we can mature wines without Barrels with a combination of MOX and Barrel Alternatives. • Wine is amazingly resilient.

11. 2000 – Second trial • Using 4 – 10,000 gallon tanks with and without Barrel alternatives in MLF complete red wine • Demonstrated (proved to ourselves/winemaker) that MOX was better than control after 4 months. • Temperature is extremely important and mixing the tank before sampling was critical. • Wine MOX’ed with Barrel Alternatives preferred, actually preferred over similar wine matured using older barrels.

12. 3rd & 4th Trials • Lessons learned • Always measure volatile acidity. • Added toasted oak will cause a bump up in VA. • MOX will increase VA if Acetobactor is present. • There is a Sweet spot for Aroma and Flavor development. Too MOX little may not control sulfides masking fruity characters. Too much or too long, can burnofffruity characters. • Can minimize Green characters but will also reduce fruity. Can make a great blender but not a stand alone wine. • MOX rates above 10 ml/L/month just burn up free SO2 • Can add more SO2 but totals will no longer be additive, good for wines to be sent to the EU. • Rapid decrease in free SO2 indicates MOX rate to high for that wine.

13. Trial at Orcutt Road Cellars • Can we make the wine more approachable as a bulk wine to help increase price point?

14. Overall Treatment Protocol Oxygen Additions No Oxygen Treatments 4.) Oxygen only a. tk 1203 b. tk 1204 5.) Staves + Oxygen a. tk 1201 b. tk 6011 6.) Segments + Oxygen a. tk 1202 b. tk 6012 1.) Control – No oak, No oxygen a. tk 3010 b. tk 3011 2.) Staves only – No oxygen a. tk 3012 b. tk 3013 3.) Segments only – No oxygen a. tk 3014 b. tk 3015

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20. When to use MOX • Pre MLF • Lower pH • Able to stabilize more Anthocyanins • Prone to Sanitation issues • Difficult to control • Macro Aeration appears to minimize need • Post MLF • No sanitation issues as SO2 can be added

21. My take on Clique-age • First introduced to add a bit more oxygen to wines in barrel to increase maturation. • Was also used to minimize racking, minimizing labor. • Problem was sanitation. • No cellar work cleaned sparger between barrels. • If one barrel had a problem with Brettanomyces they all could now be infected. And with a proper shot of oxygen to aid growth. • Interesting possibilities but only with proper control on sanitation.

22. What have we learned • MOX works but it is not magic. • Good fermentation practices can, in most cases replace pre-MLF MOX. • Can do an excellent job of controlling reduction/sulfides – Post Press/white ferment. • Can help minimizes vegetal characters, but I believe mostly though the control of sulfides.

25. Winemakers Headoff on their own • A lot of development occurred in the late 1990’s and early 2000’s. • New and different MOX systems became available to the wine industry. • Winemakers began experimenting on what worked and what did not. • Mid 200’s MOX evolved into tool for winemakers rather than a hard to understand process to fix wines.

26. MOX as a Tool • Does it need to be “Pushed “ or will it be blended with a Barrel Program • Does it really need MOX • How long before bottling • What is the intended purpose • How clean – Suspended solids • What Temperature - > 50F & < 70F

27. Future • Evolving DO Meters may allow feedback control.

29. Future • Evolving DO Meters may allow feedback control. • Totalizers – how much total O2 did you add may aid winemakers when treating particular vineyards, varieties and seasons. • Do we really need to use expensive Oxygen metering devices?

30. Parting Shots • MOX is a tool • Don’t be afraid, experience controls fear. • Do not set it and forget it. • Understand your vintage – Possible presence of laccase. • Understand your vineyards and winemaking systems. • Effect of yeast, ml bacteria, hangtime/pH