Label O2 Dissolution under control
A label to raise awareness
At a time when we are worried about the lack of longevity of our most appreciated white wines, prevention of the dissolution of oxygen in wine is a subject all the more topical as it is difficult to apprehend. Invisible to the naked eye, difficult to measure, observable once the bottle is opened and at the customer’s house, the wine loses its organoleptic qualities and disappoints the consumer. The cause? A lack of training of operators in the cellar, perhaps. Unsuitable material favoring the brewing of wine and therefore the dissolution of oxygen during the vinification stages, certainly. At PMH Vinicole, it seemed important to make known our sensitivity and the fruit of our work for this cause, marking the minds by a recognizable label. Sensibility today shared by other major equipment manufacturers but also by the french professional media of the wine industry like La Vigne, Réussir Vigne, etc.
Dissolution of oxygen in wine: a INRA* report in 2004
We have known for many years already ** that the oxygen in the wine is to be apprehended with caution. Indeed, on average, an addition of 1 mg / l of additional oxygen during BIB conditioning reduces the free SO² concentration by nearly 4 mg / l and thus shortens the lifetime of the wine. Too much oxygen harms the protection of the wine over time by destroying the protective effect supposed to be provided by the sulfur dioxide (SO²) during the various phases of wine breeding.
* French National Institute for Agricultural Research
**see Revue des Oenologues – July 2014
Different technologies of wine pumps were envisaged
The market of wine pumps is accompanied by many different and varied technologies able to respond to multiple situations encountered in cellar or elsewhere. Among the technologies identified we find: the alternative piston pump, rotary piston pump, peristaltic piston pump, eccentric motion pump, helical rotor pump (also known as a pigtail pump), centrifugal pump, diaphragm pump, pump Impeller and of course the helical lobe pump.
Only one technology was chosen
Aware of the challenge posed by a wine pump in the face of the difficulty encountered in controlling the dissolution of oxygen during the transfer phase, the helical lobe technology is that used by PMH Vinicole to design from the very beginning the range of wine pumps OENOPOMPE. Therefore, a technical protocol is implemented where each detail is important. The design of OENOPOMPE respects in all points a strict specifications implemented internally by a team of specialists. All our wine pumps are designed and developed individually to ensure the lowest oxygen exchange rate.
Our results have gone beyond our expectations.
The technology of the helical lobe pump, optimized by PMH Vinicole, allowed us to obtain results beyond calculation notes and our estimates. This is how our own customers recognize that the OENOPOMPE wine pump dissolves up to 3 times less oxygen than an equivalent pump on the market (see Perrier Jouet analysis).