July 2014 – Revue des Oenologues (Oenologists journal)

Oxygen is too precious to be lost in a pump!

This article, released by PMH Vinicole management, appeared in issue No 152 in July 2014. Within it, we discuss the need to control oxygen which could be dissolved into the wine during processing, including bottling operations.

We remind readers that the less oxygen contained in the wine, the lower the dose of SO2 required to avoid microbiological risks. This thesis, backed up by a study by INRA (the French Institute for Agricultural Research), inspired the test carried out by the Perrier-Jouët Champagne House in 2013, which came to its own conclusions:

  • OENOPOMPE® dissolves 3 to 5 times less oxygen than a top-of-the-range competitor whether the pump is placed 50 metres away or close to the vat.

Click here to read the full press article (in french):