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.
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...
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Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)