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Microoxygenation
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<h2 id="process">Process</h2> <p>The process of micro-oxygenation involves a large two-chamber device with valves interconnected to a tank of oxygen. In the first chamber, the oxygen is calibrated to match the <a href="/facts/Volume/aeAXCBUd">volume</a> of the wine. In the second chamber, the oxygen is injected into the wine through a <a href="/facts/Porous/UoyAJU8X">porous</a> <a href="/facts/Ceramic/9JKudpqX">ceramic</a> stone located at the bottom of the chamber. The dosage is controlled and can range anywhere from .75 to 3 cubic centimetres per <a href="/facts/Liter/QKwbQz8I">liter</a> of wine. The process normally occurs in multiple treatments that can last anywhere from one or two treatments during the early stages of <a href="/facts/Fermentation_(wine)/eS6uKKqQ">fermentation</a> (to help avoid <a href="/facts/Stuck_fermentation/a3b9pkrJ">stuck fermentation</a>) to a more prolonged treatment during the maturation period that can last four to eight months.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> </p><p>Micro-oxygenation affects <a href="/facts/Wine_colour/S5dvtwMT">colour</a>, <a href="/facts/Aroma_of_wine/S0h7e9By">aromatic bouquet</a>, <a href="/facts/Mouth-feel/rBy2P0Sg">mouth-feel</a><a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> and <a href="/facts/Phenolic_content_in_wine/aAnro4Va">phenolic content</a>.<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> <a href="/facts/Carboxypyranoanthocyanidin/wIaRGJ1G">Carboxypyranoanthocyanidins</a> can be considered markers of microoxygenation techniques.<a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a> </p> <h2 id="benefits">Benefits</h2> <p>Exposure to oxygen during production may improve wine, but the exposure must be limited: too much oxygen can lead to <a href="/facts/Oxidation/Pyd5RVcj">oxidation</a> while too little can lead to <a href="/facts/Redox/Pyd5RVcj">reduction</a>, either one leading to its associated <a href="/facts/Wine_faults/XmWUxr7e">wine faults</a>. In <a href="/facts/Oak_(wine)/WvLFtNon">barrel aging</a>, the natural properties of the wood allow for gentle <a href="/facts/Aeration/9j3lAVpe">aeration</a> of the wine to occur over a prolonged period. This aids in <a href="/facts/Polymerization/1hmBz7Ur">polymerization</a> of <a href="/facts/Tannin_(wine)/aAnro4Va">tannin</a> into larger molecules, which could fall out of solution, not promoting protein precipitation in the mouth and thus improving mouth astringency. The process of micro-oxygenation aims to mimic the effects of slow barrel maturation in a shorter period or for lower cost.<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a> It also enables more control over the process. </p><p>During fermentation, the added oxygen can help maintain the viability of the <a href="/facts/Yeast_(wine)/0lsmIgHH">yeast</a> to minimize the risk of <a href="/facts/Stuck_fermentation/a3b9pkrJ">stuck fermentation</a> and the production of undesirable <a href="/facts/Sulfides/d8YMjLeu">sulfides</a>. After fermentation it can aid in the <a href="/facts/Clarification_(wine)/6ymTW7NS">clarification</a> and <a href="/facts/Stabilization_(wine)/6ymTW7NS">stabilization</a> of the wine without resorting to the use of <a href="/facts/Finings_(wine)/pVqk2Y4P">fining agents</a>.<a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> </p> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 442-443 Oxford University Press 2006 ISBN 0-19-860990-6 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 442-443 Oxford University Press 2006 ISBN 0-19-860990-6 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling. Soline Caillé, Alain Samson, Jérémie Wirth, Jean-Baptiste Diéval, Stéphane Vidal and Véronique Cheynier, Analytica Chimica Acta, 15 February 2010, Volume 660, Issues 1–2, Pages 35–42, doi:10.1016/j.aca.2009.11.049 <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines. J. Wirth, C. Morel-Salmi, J.M. Souquet, J.B. Dieval, O. Aagaard, S. Vidal, H. Fulcrand and V. Cheynier, Food Chemistry, 1 November 2010, Volume 123, Issue 1, pages 107–116, doi:10.1016/j.foodchem.2010.04.008 <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines. J. Wirth, C. Morel-Salmi, J.M. Souquet, J.B. Dieval, O. Aagaard, S. Vidal, H. Fulcrand and V. Cheynier, Food Chemistry, 1 November 2010, Volume 123, Issue 1, pages 107–116, doi:10.1016/j.foodchem.2010.04.008 <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 442-443 Oxford University Press 2006 ISBN 0-19-860990-6 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 442-443 Oxford University Press 2006 ISBN 0-19-860990-6 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> </ol>