Control over oxygen
“Oxygen is the worst enemy of wine, but oxygen is what makes wine, which ages under its influence.” Louis Pasteur was first to theorise oxygen’s role in oenology.
In the field of oenotechnical services, Michael Paetzold was first to take an interest in how to perfectly protect wine from uncontrolled oxygen inputs – so keen an interest that, for the past 10 years, controlling oxygen has been key to our R&D philosophy. The oenotechnical processes used in our services have thus evolved towards ever stricter parameters in this area, and every closer inspection.