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Lexicon
The largest wine encyclopedia in the world with 26,121 Terms.
0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

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Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,121 Keywords · 46,882 Synonyms · 5,323 Translations · 31,455 Pronunciations · 188,555 Cross-references
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