Goals

• Tannin / Mouthfeel Restructuring
                    Increased body. Softer, richer tannins.  Rounder and more supple mouthfeel.
• Color Stability
                    Early polymerization results in more intense, oxidation-resistant pigmentation.
• Aroma Integration
                    Enhanced fruit forwardness and integration of oak aromas and vegetal aspects.
• Combat Sulfides and Reductive Aromas
                    Feed quantified O₂ tailored to the wine's individual need.  
                    Achieve optimum balance and overcome wine's tendency to produce sulfides.
• Longevity Potential
                    Treatment is not beneficial in promoting early release.
                    Does not prematurely age wine.

Monitoring

• Tasting
• Dissolved Oxygen
• Turbidity
• Spectrophotometry (at least visible light)

Precautionary Advice

• Wine Selection
                    Tannin / Anthocyanin ration (4:1 ideal).
                    Low color risks dryness
                    Start ASAP - preferably the day the wine goes dry.
• Conditions
                    7 feet of height (no barrels)
                    Temperature 59 - 65^oF
                    Turbidity low in reds, high in whites
• Taste / Monitor frequently as recommended
• Avoid treatment or be vigilant during post M/L, pre-SO₂ phase
• SO₂ addition changes everything!  
                    Levels should decrease in order of magnitude, and effects slow down.

Unresolved Questions

• Long term effects
• Brettanomyces effects
• Sulfide dimers
• Pyrazine degradation

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Vinovation, Inc
ph:(707) 824-7900  •  fax:(707) 824-7905  •  email: info@vinovation.com
office: 652 Petaluma Ave, Sebastopol, CA 95472
facility: 1365 Gravenstein Hwy. South, Sebastopol, CA 95472