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Use the OxyWand™ to infuse oxygen into your must during the start of fermentation to feed yeast and to reduce volatile sulfur compounds (VSC's) with a process called Macro Oxygenation. It is actually very easy to do. Insert the wand, turn on oxygen, and leave it on only while you punch the cap. After three days or when your wine has reached 10% alcohol stop oxygenating. Yeast use the oxygen as a nutrient to produce healthy cell walls which helps to eliminate issues throughout fermentation. Healthy yeast also produce better flavors and produce less Volatile Sulfur Compounds. You can also actually smell the must become fresher and more fruity while oxygenating as VSC's are driven off. Note that in styles like Syrah and Sauvignon Blanc where sulfur compounds are part of the flavor profile you would want to reduce the amount of Macro Oxygenation in frequency and/or duration. Macro Oxygenation also has the benefits of locking up color and rounding tannins. Want to read more? See our paper on our website here.
Kit Includes:
- Adjustable brass oxygen regulator
- Sanitary air filter
- 4 ft of tubing
- Instructions
- 26" long 2 Micron OxyWand™