VINOOXYGEN® allows keeping the level of dissolved oxygen in the wine steady during winemaking.
Since the start of the alcoholic fermentation, to the bottling, the wine is never decanted out of the VINOOXYGEN® tank and therefore the oxidation is strongly limited.
The analysis of the aromatic profile carried out by the SPME technique shows concentrations of sulphur compounds lower than 0.5µg/l.
The concentrations of sulphur compounds in the wine produced by the VINOOXYGEN® system increase on the average of 45% compared to the traditional winemaking.
Less wine oxidation means less antioxidants needed.
By the VINOOXYGEN® system you can reduce until zero the content of sulphites in the wine, keeping the wine conservation unaltered.
The sensory analysis was carried out through a reliable test method with at least 8 qualified and trained wine tasters according to ISO 8586.
The results have shown how the wine produced by the VINOOXYGEN® system is better by 1 point of intensity (on the scale from 1 to 10) in every sensorial note.
Significant differences between the different winemaking were found about the olfactory level. The wine produced by the VINOOXYGEN® system has a very rich and varied bouquet. Altogether, it was found to be a fresher, more harmonious and balanced wine.