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Nanooxigenation

See under microoxigenation.

Relatively new winemaking technology (also microbullage) within the framework of so-called oxygen management. This is an attempt to optimise the colour or taste development of the wine by adding air or pure oxygen to the must or young wine in an appropriately dosed manner. Although the term "micro-oxidation" has become established, the correct term for this is "micro-oxygenation" (or micro-oxygenation), as this is not oxidation in the conventional sense. Oxygenation means limited oxygenation or dosed saturation with oxygen to bring about certain quality-promoting processes in the grape must or wine.

However, micro-oxigenation differs significantly from the oxidative ageing of certain types of wine such as port, sherry, etc. and should not be confused with this. With such wines, oxygen is often introduced over the wine surface over a period of years. Through this long contact, alcohol is oxidized in large quantities to acetaldehyde. Further reactions result in a nutty aroma. At the same time, the anthocyanins...

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