Controlling the oxygen content in wine is the key to producing a quality product

Oxygen control is a major oenological challenge. Oxygen plays a crucial role in wine’s organoleptic evolution. It can also create major differences between bottles from the same batch. Homogeneity between the bottles is now ensured during the filling process, thanks to the use of bottling capsules with synthetic seals, and then during disgorging, thanks to the second fermentation process.

With the second fermentation process, it is possible to meet a currently widespread expectation: reducing the sulfite content in wine. All the stakeholders should be interested in the inerting technology. However, most champagnes do not yet benefit from this treatment yet.

What is the second fermentation process?

The second fermentation process was originally used in beer production. Recently it started spreading to sparkling wines. It is used to better control the air intake during the disgorging of sparkling wines and the oxygen volume in the bottle neck. The process makes it possible to optimize the “cuvée style” and improve quality. Disgorging is now part of the quality control process.

Benefits of the process

From an oenological point of view, the second fermentation blocks certain sensory alterations caused by oxidation. Alterations are easily identified as the wine takes a yellow color and smells of dried figs, honey, wax or naphthalene. The wine takes a dry taste, loses its body, freshness and fruity flavor. Valentin guarantees a turnaround time under 3 months between the signing of the order and the commissioning of the machine. We also provide quick and responsive after-sales service.

Operation and equipment

The components needed for the second fermentation process are:

An aseptic valve to inject the product in the bottle, a solenoid to give a quick impulse to the valve, a pressurized tank to store the product and a controller to pilot the injection process.