The Impact of Micro-oxygenation in Tannat (2017)

This study examines the impact of micro-oxygenation in aging Tannat wine. Tannat wine was split into two identical tanks. The treatment tank was micro-oxygenated with a dosing stone through a Stavin Ox Box. Due to the small volume of wine, continuous micro-oxygenation was not possible, and instead a discontinuous regimen was put in place with a target oxygen rate of 5 mL Oxygen/L wine/month. This was achieved by dosing the wine with 0.61mL Oxygen/minute for approximately 10 hours every 3-5 days. Treatment was halted when malolactic conversion began. Chemistry results were not too different, except for sulfur dioxide binding (where more sulfur dioxide was binding in the control). Sulfides were not very different, and differences in Oenococcus are likely not due to the treatment. Color was not very different. The micro-ox wine had higher levels of anthocyanins, but slightly lower polymeric pigment and tannin. For the triangle test, of 27 people who answered, 5 people chose the correct wine (19%), suggesting that these wines were not significantly different. In fact, this suggests that judges consistently and significantly did not choose the correct wine and were biased to the replicates (p<0.05). In general, of people who answered correctly, 3 preferred the micro-ox wine, and 2 preferred the control wine. For the descriptive analysis, there were no strong trends for the descriptors used in this study. There may have been a slight tendency for the micro-ox wine to have higher Astringency, but this was very weak. These kinds of studies should be repeated in the future, over multiple varieties, utilizing both continuous and discontinuous micro-oxygenation schemes. Furthermore, more intensive micro-oxygenation regimens should be performed in future studies.

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