Project title
Micro-oxygenation in South African wines

Project leader
Du Toit, W J

Institution
University of Stellenbosch. Department of Viticulture and Enology

Project description
Micro-oxygenation (MO) is a process where oxygen is supplied to the wine in a controlled manner at minute amounts. Although this technique has been used in the wine industry for a number of years, relatively little research has been done on it. The amount and duration of the addition still depends largely on organoleptic evaluation of the wine. The effect of MO on the flavour of the wine, if it can simulate an oak barrel, the effect on the microbial composition and on the bottle ageing of red wine has not been properly investigated. Research on MO requires relatively large volumes of wine, compared to other wine experiments, and this could explain the lack of published research available on MO. Although MO is known also to enhance colour and stability in red wine, few studies in SA has been recorded on its effect on the phenolic composition in wine in SA. The main aim of the first year of the project will thus be to investigate the effect of MO on phenolic, aroma, organoleptic and microbial composition of SA red wine.

Presentation(s)
1. Du Toit, W J and Groenewald, D P. 2003. The effect of micro-oxygenation on a South African red wine composition and quality. 27th National Congress of the South African Society for Enology and Viticulture, 5-7 November, Somerset West, South Africa.
2. Du Toit, W J and Groenewald, D P. 2003. The effect of micro-oxygenation on a South African red wine composition and quality. 7th International Oenologie Symposium, Bordeaux, France.
3. Kotzé, L G and Du Toit, W J. 2004. The effect of wine aeration during different stages of the red winemaking process. Joint International Conference on Viticulture Zoning, Cape Town, South Africa.
4. Keulder, D B, Oberholster, A and Du Toit, W J. 2004. The influence of commercial tannins on wine composition and quality. Joint International Conference on Viticulture Zoning, Cape Town, South Africa.
5. Du Toit, W J. 2005. Suurstof in wyn. Stellenbosch Wynmakers Studiegroep. South Africa.
6. Du Toit, W J. 2005. Micro-oxygenation in red wine. South African Society for Enology and Viticulture, Cape WineLab. SA Wine Laboratories Seminar, Stellenbosch. South Africa.
7. Du Toit, W J. 2006. Micro-oxygenation in South African red wines. XXIXth Conference in Vine and Wine, OIV, Spain.

Final report
http://www.sawislibrary.co.za/dbtextimages/FinalReport127.pdf

Du Toit, W J. 2005. Oxygen in winemaking. Part I. WineLand. Mnth Aug n. 192 p. 98-99

Article

Du Toit, W J. 2005. Oxygen in winemaking. Part II. WineLand. Mnth Sep n. 193 p. 101-102

Du Toit, W J, Lisjak, K, Marais, J, Du Toit, M A. 2006. The effect of micro-oxygenation on the phenolic composition, quality and aerobic wine spoilage micro-organisms of different South African red wines. South African Journal of Enology + Viticulture. v. 27 n. 1 p. 57-67

Du Toit, W J, Groenewald, D P. 2006. The effect of micro-oxygenation on South African red wine composition and and quality. South African Journal of Enology + Viticulture. v. 27 n. 1 p. 57-67

Du Toit, W J, Marais, J, Du Toit, M. 2006. Oxygen in wine: a review. South African Journal of Enology + Viticulture. v. 27 n. 1 p. 76-94

Du Toit, W J. 2006. The effect of oxygen on the composition and microbiology of red wine. (PhD)

Dissertation

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