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Micro-oxygenation

Relatively new winemaking technique (also known as microbullage) in the context of oxygen management. This is an attempt to optimise the colour and flavour 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 attempts in 1991 to reduce the very high tannin content of the Tannat grape variety. Although the term "micro-oxidation" has become established, the correct term is "micro-oxygenation" (or micro-oxygenation), as this is not oxidation in the conventional sense. Oxygenation means limited oxygen supply or dosed saturation with oxygen in order to bring about certain quality-enhancing processes in the grape must or wine.

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