Microsafe Microsafe

Micro oxygenation

From the oxidation-reduction point of view, wine is an unstable beverage, susceptible to reduction, which hides the full richness of its varietal aromas and often releases unpleasant odors. The Micro Oxygenation technique developed by AEB enables the stabilization of wine color and reduces the harshness of tannins, thus mellowing them. Furthermore, research carried out on the development of barreled-aged wine has shown that the presence of ellagic tannins during oxygenating enables the development of the maturation process to perfection by preventing oxygen from causing any harm to the wine.

In view of these facts, AEB has developed MicoSafe02, the most advanced and accurate equipment for dosing oxygen and tannins in wines and musts.


The Microsafe02 comes in a variety of sizes depending on how many tanks you need to micro-ox, from portable single tank units to expandable systems capable of running 240 tanks. An AEB representative will be happy to arrange a visit to discuss what system best fits your winery needs.

Automatic control through a microprocessor

MicroSafe02 enables the most accurate dosing of oxygen into wine. Since the volume in the gas expansion chamber is known, along with two special sensors placed inside the chamber, allows constant monitoring of the temperature and pressure; assuring one of the most accurate and easiest to use systems available today. In order to ensure the precise amount of oxygen being dosed, the following factors should also be considered.

-counter-pressure caused by the a possible obstruction of the micro-porous cartridge

-counter-pressure caused by the wine inside the tank

-variations in atmospheric pressure

-pressure variation during feeding

These variables are monitored through an automatic control system regulated by a specially engineered microprocessor. The dosing unit constantly measures the quantity of oxygen introduced and monitors the ratio between the gas introduced in the chamber and the gas remaining after dosing.

Micro/Macro and single dose

MicroSafe02 can be used to dose by: micro-oxygenation (mg/L/month), macro-oxygenation (mg/L/day or by adding a single dose at any chosen time. These functions are easily selected by pressing a button on the control panel and scrolling down on the menu.

Control of wine Temperature

Research has shown that the ideal conditions for micro-oxygenation are at temperatures between 14°C (57.2°F) and 24°C (75.2°F). For this reason MicroSafe02 is optionally equipped with a system for the continuous control of wine temperature. The micro-oxygenation process stops when the temperature exceeds 24°C (75.2°F), is progressively reduced when the temperature decreases below 14°C (57.2°F) and stops at 7°C (44.6°F). Its use does not require special calculations or error compensation tables.

When and what to add

When dosing oxygen into a reductive wine, Ellagic tannins like Ellagitan refill, Taniquerc or Taniblanc should be added in small increments (3-4g/hl -1/3-1/4 lb/1000 Gallons), so that the oxygen is intercepted and does not oxidize the wine.

When Aldehydes are perceived in sensory evaluations of the micro-oxygenated wine, a small addition of proanthocyanidins like the Protan Raisin, Pepin or Bois (3-4 g/hl -1/3-1/4 l/1000 Gallons), will help to bring back the wine in a neutral stage (protected bouquet and to build up a smooth texture).

Using AEB Microsafe with White Wines

With sensitive wines, the winemaker should always utilize low doses from 0.2 to 0.7 mg/l always combined with lees suspension. The wines that have received this treatment are less sensitive to protein haze and pink coloring phenomena upon wine bottling. Lees contain antioxidants that prevent formation of free radicals that could ruin the wine with time. 

PC Data Management and Registration

Whether used individually or in line, MicroSafe02 can be connected to a PC, in any cellar department, in order to manage the following functions

·            Set up dosing quantities and times

·            Data registration                 

·            By-passing of the equipment keyboard

·            Complete management of the micro-oxygenation- central system

Declaration of Conformity for food contact

Declaration of Conformity EC