Kreyer Oxyboy - For Micro and Macro Oxygenation
WA500
A portable system for Micro and Macro Oxygenation
The Oxyboy is used for the application of oxygen into must or wine. Kreyer has been selling these units worldwide since 2008. Morwine! Pro is the exclusive Kreyer distributor within the USA.
Features:
Easy to Use: The simple and easy operations of the Oxyboy are supported by a microprocessor and digital display with a simple menu which is very easy to follow.
Not affected by wine height (back pressure): Using technology from the medical field, the Oxyboy is equipped with sensitive sensors that react continuously to changing pressure conditions and adjusts the amount of oxygen being applied in repsonse to lowered entry pressure.
The Oxyboy contains a quartz based timer (deviation range 1 minute in 100 days) which ensures the accuracy of the oxygen application.
Integrated temperature measurement function allows the setting of operation within a temperature range. If the temperature exceeds or falls from the set limits, the unit will switch off automatically.
Brushed Stainless Steel Case
More information on Micro and Macro Oxygenation
Please realize that both Micro and Macro oxygenation are optional procedures, that when used correctly, can increase the quality of wine produced. We use it in our winemaking and suggest that you consider a consultation with a wine making consultant prior to implementation in your winery. We can suggest a consultant that is familiar with these applications and will work on an hourly basis.
Micro Oxygenation
The term micro-oxygenation refers the addition of oxygen to red wines during the ageing period. In this process very small amounts of oxygen will be applied to the wine over a long period of time (.5 to 6 mg per liter per month). This amount serves to equal the amount of oxygen the wine would have absorbed if kept in a wooden barrel. The purpose of the process is a quickening of the tannin polymerization and color stabilization. The wine produced will be softer and rounder.
Macro Oxygenation
Macro-Oxygenation refers to the carefully measured application of oxygen during the fermentation process in the amounts of 2-6 mg of oxygen per liter per day. This process is exercised in the production of both red and white wines. In red wines the application is during the beginning of fermentation and in white wines towards the end of fermentation.
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