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Can be used to inject oxygen (micro and macro) into a maximum of 2 tanks. Easily transportable.

It can be used for oxygen injection (micro and macro) and has a minimum of 4 outputs, which can be upgraded to 96 outputs by adding extensions. Wall-mountable.

It can be used to inject oxygen (micro and macro), has a minimum of 6 outputs, can be upgraded to increase the number of outputs, and can incorporate a 'nitrogen counter-pressure' facility to prevent must rising in oxygen feeds on larger systems. Wall-mountable.

Micro-oxygenation involves introducing very small quantities of oxygen into the wine on a continuous basis. It's usually measured in millilitres of oxygen per litre per month (ml/L/month).
The main aim of micro-oxygenation is to soften the tannins, reduce oxidation, increase fullness, and reduce unwanted aromas. It can be done during fermentation after peak fermentation, between AF and MLF, and after MLF to fine-tune your maturation process.
Macro-oxygenation involves introducing a large quantity of oxygen into the wine. It is measured in milligrams per litre (mg/l). The aim here is to oxygenate the yeasts at the right rate, taking into account their consumption speed. This type of addition can also be used for micro-cliquage before bottling to avoid a reductive finish.

It is important to bear in mind that each oxygenation phase will have a different effect and objective.

Firstly, oxygenation of white or rosé must reduces the risk of oxidation over time, combats premature ageing of the wines, and reduces fining agents while preserving the aromatic potential of the must.
For wine, micro-oxygenation can be started during fermentation, after the fermentation peak, at up to 80% of completion. This is a particularly advantageous period for developing the wine.

• Here is a summary of the different types of oxygenation used in wine-making and their objectives:

With regard to occasional additions (macro-oxygenation), oxygen is added mainly during AF to cover the metabolic needs of the yeasts and during maturation or in preparation for bottling to reduce a reductive character or eliminate a slight reduction.

Continuous oxygenation (micro-oxygenation) is used before MLF to build the wine's structure and significantly modify the profile, whereas after MLF it is used simply to round off the profile as a gentle finishing touch.

For further details, please don't hesitate to get in touch.

The right amount will depend on the desired objective, the level of maturity of your wine, the oxygen sensitivity of the grape variety, the concentration of the wine, and the time of application. Amounts can vary from 5 to 100ml/L/month. Vivelys has incorporated all these factors into its tools to guide you in the effective use of micro-oxygenation.

Yes, it may sometimes be necessary to add oxygen before bottling. It is essential especially if the amount of oxygen added during maturation was high. In fact, by continuously adding oxygen to the wine, you reinforce its resistance to oxidation; but, on the other hand, if you stop adding oxygen, there will be something of a ‘reductive' effect. One or more small occasional injections will reduce the impact of this effect and, above all, set the desired opening effect.