Inside baseball on micro-ox

[SFJoe]

It's a little long and perhaps more technical than some would prefer, but I found this exchange on micro-oxygenation interesting. Congratulations to the winemakers for being forthright about what they're doing.

But I do have a sense that their application of the technology might not be in an aesthetic direction that I would prefer. For example:

"Michael:Micro-oxygenation is standard operating procedure at all great wine producers in Bordeaux these days. I've seen the equipment in the houses. I know the people who have sold the equipment to them. Certainly in the right bank, it is standard operating procedure. The most famous consultant in the world, Michel Rolland, incorporates micro-ox. I mean, it's just oxygen, which is all around us. What are we afraid of here?"

The question that answers itself.

 

[Steve Edmunds]

Monkeys with razorblades! I'm especially moved by harmonization! Where's the cowhorn when you need it?

 

[David M. Bueker]

Check with Nicolas. He's using the horn to get his Jolys.

 

[Jeff Grossman]

A sparge stone? He means, like, what's used to bubble air into a fish tank, right?

 

[MLipton]

originally posted by Jeff Grossman:
A sparge stone? He means, like, what's used to bubble air into a fish tank, right?

You better believe it. The same thing that I use to sparge laboratory solvents. You may not approve of the uses these guys are putting them to, but at least their results are more believable than what Pons and Fleischmann got out of theirs (hee-yuk).

Mark Lipton

 

[Arjun Mendiratta]

Some home beer brewers will also use a sparge stone to make ensure that the yeast gets enough oxygen at the beginning of fermentation (as boiling the wort drives most of it out).

 

[Kevin Roberts]

originally posted by Arjun Mendiratta:
Some home beer brewers will also use a sparge stone to make ensure that the yeast gets enough oxygen at the beginning of fermentation (as boiling the wort drives most of it out).

Exactly, I use the oxynator. 30 seconds after chilling down to at least room temperature. Oxygen is not very soluble in wort (unfermented beer) above 75F, so after chilling a quick 30 second shot of oxygen helps yeast growth immensely. You can either shake your fermenter vigorously for 5 minutes or give it a quick shot of oxygen. I imagine if you added oxygen to beer post fermentation, you'd end up with cardboard city in a hurry.

Cheers,

Kevin

 

[Arjun Mendiratta]

originally posted by Kevin Roberts:
Exactly, I use the oxynator. 30 seconds after chilling down to at least room temperature. Oxygen is not very soluble in wort (unfermented beer) above 75F, so after chilling a quick 30 second shot of oxygen helps yeast growth immensely.

Hmm...sounds spoofy.

 

[Ignacio Villalgordo]

Cyril: Many winemakers in Argentina use it, and in France alone we sell about 300 units every year. There must already be more than 5,000 units being used in France.

 

[Kevin Roberts]

originally posted by Arjun Mendiratta:

originally posted by Kevin Roberts:
Exactly, I use the oxynator. 30 seconds after chilling down to at least room temperature. Oxygen is not very soluble in wort (unfermented beer) above 75F, so after chilling a quick 30 second shot of oxygen helps yeast growth immensely.

Hmm...sounds spoofy.

What I am trying to do with oxygen, in a way, is to become more traditional.

I can barely cut, paste and edit that with a straight face.

 

[Don Rice]

originally posted by SFJoe:
Inside baseball on micro-oxIt's a little long and perhaps more technical than some would prefer, but I found this exchange on micro-oxygenation interesting.

I feel sick. Is this how one is welcomed to hell?

 

[Brézème]

originally posted by Ignacio Villalgordo:
Cyril: Many winemakers in Argentina use it, and in France alone we sell about 300 units every year. There must already be more than 5,000 units being used in France.

Well, that means that about 95% of the french producers don't use it.

Old scholl will survive!