A great article by Grape Grower and Winemaker on what makes the Wine Grenade so unique and such an exciting product for 21st Century winemakers.
Read "The Bomb for Micro-Oxygenation."
The hype continues to build around Wine Grenade. We've been featured heavily in Wine & Viticulture's latest issue with a focus on micro-oxygenation and on new innovations in the winery.
See below a photocopy of one article from the print magazine.
By Cyril Derreumaux
A winemaker’s job is to make good wine, consistently, year after year. Easier said than done, right? This being said, any winemaker will tell you that it is also about making decisions for the short, medium and long term, but also in resolving unexpected problems, especially during harvest. ;)
This month’s blog covers the various choices available to winemakers regarding wine aging tools and strategies, in order to maximize efficiency and minimize problem solving.
How can the winemaker decide between these choices in order to make the best wine possible with a given budget and target retail price? Regarding the maturation phase, he might decide to go traditional and do 100% barrel aging. Or a mix of barrels and stainless-steel tank with oak alternatives and mox, or oxygen permeable plastic polymer tank with oak staves. The decision will be based on several factors and criteria: the financial priorities of the wineries, brand positioning, sourcing of the grapes, time to market, etc…
Any conversation regarding oxygen delivery systems involved in wine aging cannot be a simple comparison of coopers against coopers, micro-oxygenation suppliers against each other, or a binary opposition between barrels and micro-ox. The conversation should include ALL means of delivering oxygen while maturing wine: barrels, including large wooden vessels/tanks, micro-ox delivery units, permeable tanks made of complex polymers, and even a the basic oxygen tank cylinder with a manual valve, a hose and a sparging stone…
To give you a hand, below are some tips on how to segment wine maturation solutions in order to decide which best suits your needs:
Many different factors will impact a winemaker’s decision to invest in new equipment for their winery. Obviously, the benefits of any investment need to outweigh the costs.
At Wine Grenade we’ve built our business around allowing the winemaker to achieve all of the following:
To summarize, here is how the Wine Grenade is positioned along those parameters mentioned above:
We love talking about this stuff, so get in touch, and we'll see if Wine Grenade can help improve your winemaking operation.
Cyril Derreumaux - firstname.lastname@example.org
Vodafone has recognised the potential for Wine Grenade to disrupt the wine maturation industry with internet connected devices by offering a place in the 2017 Vodafone Xone program.
Read the full story on the NBR website.
In the early 1990’s Patrick Ducournau started to develop the winemaking technique we now know as “Micro-Oxygenation”. Working with the Tannat Varietal in the Madiran region in South West France, he was trying to create a new winemaking tool to help soften the tannins of his wines during elevage, or wine aging. Experimental by nature, Ducournau developed the technique from scratch and he and his team were instrumental in its proper implementation and development.
Now well established among old and new world wineries, benefits of micro-ox include improved mouthfeel (body and texture), enhanced color stability, increased oxidative stability, and decreased vegetative aroma.
For those not familiar with micro-ox, I usually start with the metaphor of a fire: Fire must have just the right amount of oxygen to thrive. Too little and the fire dies. Too much – and the fire dies. Same for wine maturation. Same for us human too by the way… Isn’t ageing a slow oxidation of our cells?
As an aside, my passion is ultra-endurance rowing so I understand all too well the importance of oxygen, surely the most underrated fuel for our body. We can live without eating for months, we can live without drinking for days, but we can’t live without oxygen for more than a few minutes. Okay, revenons a nos moutons (let’s come back to our sheep), like we say in France…
Ducournau’s technique was initially thought quite radical because oxygen in wine has long been considered as an enemy, something you didn’t want to mess with for fear of oxidation... To reassure his clients, Ducournau invented the term micro-ox, explaining that only micro-amounts of oxygen is introduced, using specific diffusers sparging tiny micro-bubbles. It’s not oxygenation he said, it’s micro-oxygenation!
Oxygen can be introduced at several moments in the winemaking process. It can be used during fermentation, in order to “feed” the yeasts; during phase 1 (or the Structuration phase), which is the period between AF and ML; or during phase 2 (aka the Harmonization phase). The rates of oxygen addition between phase 1 and phase 2 are a 10x ratio. For instance, if you can go up to 35mg/l/m in phase one, your wine would probably be okay to start with a rate of 3.5mg/l/m in phase 2. Phase 2 is what naturally occurs in barrel aging, with low amounts of oxygen intake occurring through the staves and through the bung.
The key to successful micro-ox is to stay within the wine’s ability to consume oxygen faster than the rate at which it is added to the wine. An innovation that I’m so excited by, I now work for, is The Wine Grenade, a hand held device which releases oxygen through a permeable membrane at a molecular level, rather than the ‘fish tank’ style bubbling technology of diffusers. This membrane-based or ‘nano-oxygenation’ process does not create bubbles and more closely replicates traditional barrel aging in tanks.
So, from micro-ox to nano-ox, the future is here.
Great article by Chloe Winter about Wine Grenade's potential to disrupt the wine industry.
Read article on stuff.co.nz
About Wine Grenade
Wine Grenade is wine maturation, redefined. This blog will keep you up to date with our business and provide some thoughtful commentary on the art of winemaking.