This document discusses controlled oxygenation techniques for white and rose wines. It begins by outlining quality requirements for white wine production. It then examines the impact of oxygen on white wines, noting that oxidation is a natural phenomenon that can impact aroma and color. The document presents different historical approaches to oxygen management in white musts and describes measuring the oxygen needs in white must to limit oxidation potential. It introduces the Cilyo technique for controlled oxygenation and evaluates its impact on polyphenol concentration, wine profile, and ability to decrease sulfur dioxide levels while maintaining quality over time. Finally, it discusses using controlled oxygenation to optimize juice fractioning and increase wine value.

1. PRESERVATION AND VALORIZATION ON
WHITE & ROSE WINES
Technical presentation of the Controlled Oxygenation technique
May 2017

2. QUALITY BASE WINE REQUIREMENTS
• Good quality grapes
• Good harvest techniques
• Good pressing process
 Segregated fractions
• Pre-fermentative treatments according to the process
 Reductive path
 Oxidative path
• Clean alcoholic fermentation (MLF optional)
• Fining & Stabilization
2

3. OXYGEN AND WHITE WINES
Impact of oxidation
3
Oxygen in the winemaking process

4. WHITE WINES OXYDATION, A NATURAL PHENOMENON
4
• Often seen within 6 to 12 months
• Organoleptic changes
loss / modification of aromas
Increase of yellow hue
bitterness
• Some wines are more sensitive
key role of polyphenols

5. A PHENOMEMON THAT WE FIND EVERYWHERE
5
• Historically : wines from warm/hot areas
• Multiple causes
global warming
viticultural factors (yield management, maturity management)
extraction process and reductive itineraries
management of polyphenols becomes a
major issue

6. OXYGEN IN WHITE MUSTS: DIFFERENT VISIONS
6
In 40 years, the management of O2 on must has followed two ways:
• The "hyper-oxidative" path (Müller-Späth, 1970)
• The "hyper-protective" way (Australian winemakers, 1990s)
the controlled oxygenation of musts is an
intermediate way

7. Only protection
OXYGEN IN WHITE MUSTS: DIFFERENT VISIONS
7
The "hyper-protective" way
Keeping the phenolic
charge
Strong risk of oxydation
depending on the way we
manage the SO2
Blocking enzymatic
reactions
Acide ascorbique
Inertage
Activity
Time
Chemical reactions

8. Additional protection
Acide ascorbique
Inertage
OXYGEN IN WHITE MUSTS: DIFFERENT VISIONS
8
The “semi-oxydative" way proposed by Vivelys
Activity
Time
Strong risk of oxydation
depending on the way we
manage the SO2
Chemical reactions

9. MEASURING THE NEED FOR OXYGEN IN WHITE MUST
9
Why?
• Reducing the oxidizability potential at the source
• Limit the addition of products needed to protect musts
• Valorizing the aromatic potential of juices rich in polyphenols
specific management of Each fraction
of juice

10. OXYDATIVE WAYS: ENZYMATIC VS CHEMICAL
10
Extraction Start of AF End of MLF End of aging
O2 Speed
consumption
Enzymatic
reactions Chemical
reactions
how much O2 is needed for the
enzymatic reactions?

11. THE MECHANISMS OF ENZYMATIC OXIDATION
11
Rigaud & al, 1990
Acide Caftarique
GRP
Quinones
de flavanols
Acide Caftarique
Quinone
du GRP
Flavanols
Produits de
condensation
Quinone de
l’Acide Caftarique
O2
PPO
GSH
O2
PPO
Acide
Ascorbique
GSH
GRP 2
Quinone
du GRP 2
Laccase
O2
Acide dehydro
Ascorbique
SO2
path used by the controlled oxidative technic

12. OXYGEN AND WHITE WINES
Controlled oxidation - Cilyo
12
Extraction management

13. CILYO® : PRINCIPLE
13
Sampling of the settling
tank
1
2
3 Calculation of the total
quantity to be injected
(Mathematical algorithm)
O2 injection and measure
of the consumption speed
a robust winery tool

14. SOME PARAMETERS: SO2 AND TURBIDITY
14
• SO2  blockage of the PPO
• Must turbidity  « source » of PPO
• Turbidity after O2 treatment
Rich in insoluble brown condensates
Possible re-solubilization at the end of AF
(alcohol)  requires adjusted
settling/clarification.

15. EXTRACTION MANAGEMENT STRATEGY
15
• fractioning the juices according
to their load of polyphenols 
conductivity
• maintain good yields and
improve quality  press cycle
• specific treatment  cilyo

16. PRESS AUDIT
0
200
400
600
800
1000
1200
1400
1600
1800
2000
2500
2750
3000
3250
3500
3750
4000
4250
4500
4750
1:45
1:50
1:55
2:00
2:05
2:10
2:15
2:20
2:25
2:30
2:35
2:40
2:45
2:50
2:55
3:00
3:05
3:22
3:27
3:32
3:37
3:42
3:47
3:52
3:57
4:12
4:17
4:22
4:27
4:32
4:37
4:43
4:48
4:53
4:58
5:03
5:08
5:13
5:18
5:23
5:28
5:33
5:38
5:43
5:48
5:53
5:58
6:03
6:08
6:13
6:18
6:23
6:28
Max
Conductivity
(+59 %) :
4591 µS/cm
Average C :
2885 µS/cm
Jump in C (+20%) (C5) :
3462 µS/cm
Free run : 12000 lts
Cilyo (Tk 199) : 4,53 ml/l O2
3,69
Cilyo measurement (ml/l) O2
4,33 10,78 13,77
Press (2 x SB + Vio) : 10900 lts
Cilyo (Tk 196) : 13,1 ml/l O2
FR/P change :
C + 17 %

17. COMPARISON MANUAL VS MECHANICAL HARVEST

18. polyphenols concentration?
EXTRACTION MANAGEMENT STRATEGY
18
optimization of pressing / bottling conductivity
low
skin maceration possible
high
avoid skin maceration
juice fraction
low in polyphenols rich in polyphenols
• SO2 at the reception
• maceration on lees (optional)
• reductive vinification
AROMAS + STABILITY
• Cilyo traitement
• racking ≤ 50 NTU
• SO2 after racking
• reductive vinification
FATNESS + STABILITY
grapes
blend

19. OXYGEN AND WHITE WINES
Organoleptic impact of Cilyo treatment
19

20. IMPACT ON POLYPHENOLIC CONCENTRATION
20
Gros Manseng
Concentrations
en
mg/L

21. IMPACT ON THE WINE PROFILE
21
Cave coopérative, Entre-deux-Mers
control
cilyo
Sauvignon blanc
dose Cilyo® = 14 mL/L
Sémillon
dose Cilyo® = 7,5 mL/L

22. IMPACT ON THE WINE PROFILE
22
« Fat or mid-palate » perception
Note
moyenne
/5
A B

23. IMPACT ON THE WINE PROFILE
23
Gros Manseng
more fatness
more “thiol” aromas
Test de Newman-Keuls
°: tendance à <10%
* : significatif à 5 %
** : significatif à 1 %
more persistency
more intense
dose Cilyo®
Control
dose Cilyo (20mL/L)
O2 40 mL/L

24. IMPACT ON THE « THIOL » STYLE
24
Gros Manseng
Concentrations
en
ng/L

25. A SUSTAINABLE EFFECT IN TIME
25
Viognier, evolution after 18 months
0 1 2 3 4 5
Intensité aromatique
Red/ox
Maturité aromatique
Végétal
Thiol
Terpène
Fermentaire
Défaut
Volume
Acidité
Sucrosité
Gras
Astringence
Control
Cilyo dose 14 mL/L

26. IMPACT OF SO2 DECREASE ON THE PROFILE
26
Chardonnay
0
0.5
1
1.5
2
2.5
3
3.5
Intensité aromatique Maturité aromatique Végétal Perception de l'acidité Perception de la
sucrosité
Note
moyenne
/5
O2CM Sulfité O2CM Sans Sulfites
* *
* Significant at 5% (Test of Newman-Keuls)

27. HOW TO PUT A VALUE ON THIS
27
A B C D
before Cilyo treatment:
value 90 000 $
after Cilyo treatment :
value 157 500 $
30 $/hL
45 $/hL
90 $/hL
VSPT (Chili) on Chardonnay
Volume de presses (hL)
Classes qualitatives

28. CONCLUSIONS
Controlled oxygenation of musts allows
• to limit the oxidative risk during aging
• to minimize additions of products
• to positively modified the wine profile
• to optimize the recovery of each juice fraction
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29. THANK YOU
Cecilia Cunningham
cc@vivelys.com
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