# Microoxygenation > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Microoxygenation > Markdown URL: https://mediated.wiki/source/Microoxygenation.md > Source: https://en.wikipedia.org/wiki/Microoxygenation > Source revision: 1341860814 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Process used in winemaking}} '''Micro-oxygenation''' is a process used in [winemaking](/source/winemaking) to introduce [oxygen](/source/oxygen) into [wine](/source/wine) in a controlled manner. Developed in 1991 by [Patrick DuCournau](/source/Patrick_DuCournau), working with the exceptionally [tannic](/source/grape_tannins) grape [Tannat](/source/Tannat) in [Madiran](/source/Madiran_AOC), the process gained usage in modern winemaking following the 1996 authorization by the [European Commission](/source/European_Commission). Today, the technique is widely employed in [Bordeaux](/source/Bordeaux_wine), as well as at least 11 countries, including the [United States](/source/American_wine) and [Chile](/source/Chilean_wine). 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](/source/volume) of the wine. In the second chamber, the oxygen is injected into the wine through a [porous](/source/porous) [ceramic](/source/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](/source/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](/source/fermentation_(wine)) (to help avoid [stuck fermentation](/source/stuck_fermentation)) to a more prolonged treatment during the maturation period that can last four to eight months. Micro-oxygenation affects [colour](/source/wine_colour), [aromatic bouquet](/source/Aroma_of_wine), [mouth-feel](/source/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, {{doi|10.1016/j.aca.2009.11.049}} and [phenolic content](/source/phenolic_content_in_wine).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}} [Carboxypyranoanthocyanidin](/source/Carboxypyranoanthocyanidin)s can be considered markers of microoxygenation techniques. == Benefits == Exposure to oxygen during production may improve wine, but the exposure must be limited: too much oxygen can lead to [oxidation](/source/oxidation) while too little can lead to [reduction](/source/redox), either one leading to its associated [wine faults](/source/wine_faults). In [barrel aging](/source/oak_(wine)), the natural properties of the wood allow for gentle [aeration](/source/aeration) of the wine to occur over a prolonged period. This aids in [polymerization](/source/polymerization) of [tannin](/source/tannin_(wine)) 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. It also enables more control over the process. During fermentation, the added oxygen can help maintain the viability of the [yeast](/source/yeast_(wine)) to minimize the risk of [stuck fermentation](/source/stuck_fermentation) and the production of undesirable [sulfides](/source/sulfides). After fermentation it can aid in the [clarification](/source/clarification_(wine)) and [stabilization](/source/stabilization_(wine)) of the wine without resorting to the use of [fining agents](/source/finings_(wine)). ==References== {{reflist}} Category:Winemaking Category:Wine terminology --- Adapted from the Wikipedia article [Microoxygenation](https://en.wikipedia.org/wiki/Microoxygenation) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Microoxygenation?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.