MICRO/MACRO OXYGENATIONTanks that deprive the wine of natural oxygen are increasingly being used. Therefore, oxygen must be added artificially to achieve the beneficial effects of activating the yeast, increasing ripeness, binding tannins and enhancing the aroma.
During micro-oxygenation, the fermenting wine receives a constant and very small amount of oxygen (0.5 - 6.0 mg per liter per month) for a long period of time (several months).
In macrooxygenation, a larger amount of oxygen (approximately 2.0 to 6.0 mg oxygen per liter per day) is added in a shorter time.
ONE UNIT PER TANK
VinPilot® Oxy has the great advantage that oxygen induction is organized and decentralized via the BUS system, so each tank can have its own oxygen dosing unit.
This means much less installation work, and what's more, the system can be constantly expanded.
You can use
The Venturi VinPilot® fitting ensures efficient and automatic aeration of red wine during pumping. The optimized air supply leads to greater
Help extract color and tannins from the grape skins by gently spraying the must collected at the top of the tank with VinPilot® RotoCap.