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Nanooxigenation

See under microoxigenation.

Relatively new winemaking technique (also microbullage) in the context of so-called oxygen management. The aim is to optimise the colour and taste development of the wine by adding the right amount of air or pure oxygen to the must or young wine. 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-oxigenation differs significantly from the oxidative age ing of certain types of wine such as port, sherry, etc. and must not be confused with it. In such wines, oxygen is often introduced through the surface of the wine over a period of years. Through this long contact, alcohol is oxidised in large quantities to acetaldehyde. Further reactions result in a nutty aroma. At the same time, the anthocyanins (colouring...

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