wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Macro Oxygenation

See under microoxigenation.

Relatively new winemaking technique (also microbullage) in the context of so-called oxygen management. This is an attempt to optimise the colour or taste development of the wine by adding the appropriate amount of air or pure oxygen to the must or young wine. Patrick Ducourneau made his first experiments with this in 1991 in order to reduce the very high tannin content of the Tannat grape variety. Although the term "micro-oxidation" has come into use, the correct term is "micro-oxigenation" (or also micro-oxigenation), as this is not oxidation in the conventional sense. Oxigenation means limited oxygen supply or dosed saturation with oxygen in order to bring about certain quality-promoting processes in the grape must or wine.

Difference to oxidative ageing

However, micro-oxygenation differs significantly from the oxidative ageing of certain types of wine such as port, sherry, etc.. In such wines, oxygen often enters the wine surface over a period of years. Through this long contact, alcohol is oxidised in large quantities to acetaldehyde. Further...

Voices of our members

Thomas Götz

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.

Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

25,901 Keywords · 46,872 Synonyms · 5,330 Translations · 31,238 Pronunciations · 179,629 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU