Oxigenation

Oxigenation means a limited and controlled supply of oxygen or controlled saturation with oxygen in order to bring about certain quality-enhancing processes in the grape must or wine. It takes place under strictly controlled conditions and is an important tool in modern oxygen management. In many sources, the term "micro-oxidation" is used incorrectly; the correct term is "micro-oxygenation" (or micro-oxygenation), as this is not an actual oxidation.

• 1 = Oxygen cylinder through which pure oxygen (O₂) is introduced into the system
• 2 = Control and dosing device - regulates the quantity and frequency of the oxygen supply (e.g. 0.5 to 5 mg O₂ / litre per day)
• 3 = Diffuser/microporous stone - device at the bottom of the tank through which the oxygen is distributed in very fine bubbles
• 4 = Wine tank - vessel in which the controlled introduction of oxygen takes place

Oxygen supply

In this relatively new winemaking technique (also known as microbullage), the colour or flavour development of the wine is optimised in a targeted manner 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. Today, the process is used worldwide in many red wine styles to polymerise tannins, stabilise colour and refine the texture.

Difference to oxidative ageing

Micro-oxygenation differs significantly from the oxidative ageing of wine types such as certain varieties of Madeira, Malaga, port and...