The wine industry, big business. It is a universal trend once the consumer level is becoming more and more demanding. Modern technology is also responsible for the large number of changes and improvements in the production of wines. We need to know a few ones.
None of these techniques is used in the production of natural wine.
Micro-oxygenation or microbullage
The microbubbles is continuously delivering very small amounts of oxygen in the wine, in general during the fermentation.
Traditionally, fermentation and storage have always been held in wooden containers naturally porous, allowing small amounts of oxygen to enter the wine. Micro-oxygenation attempts to simulate this phenomenon in the wine fermented in stainless steel tanks.
This is a process that softens very tannic red wines and accelerates aging wine. This system is rarely used for white wines.
The technique is fashionable now as long as it has as promoter Michel Rolland.
Reverse osmosis is a sophisticated filtration technique used for two applications:
• Remove the alcohol from wine finalized at different levels so that the winemaker chooses the alcohol he prefers.
• Remove water grapes before fermentation to increase the concentration of the wine.
Like all forms of filtration, reverse osmosis is a violent process. The winemakers seek to reduce the harm caused by not using that on some portions of the wine. The different types of wine are then assembled to achieve the desired result.