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microoxygenation
Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today, the technique is widely employed in Bordeaux, as well as at least 11 different countries, including the United States and Chile.〔 J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 442-443 Oxford University Press 2006 ISBN 0-19-860990-6 〕
== Process ==
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 volume of the wine. In the second chamber, the oxygen is injected into the wine through a porous ceramic stone located at the bottom of the chamber. The dosage is controlled and can range anywhere from .75 to 3 cubic centimetres per liter of wine. The process normally occurs in multiple treatments that can last anywhere from one or two treatments during the early stages of fermentation (to help avoid stuck fermentation) to a more prolonged treatment during the maturation period that can last four to eight months.〔
It has an impact on colour, aromatic bouquet, mouth-feel〔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, 〕 and phenolic content.〔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, 〕 Carboxypyranoanthocyanidins can be considered markers of microoxygenation techniques.〔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, 〕
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