Microoxygenation
Micro-oxygenation is a process used 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.[1]
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
fermentation (to help avoid stuck fermentation) to a more prolonged treatment during the maturation period that can last four to eight months.[1]
Micro-oxygenation affects
Carboxypyranoanthocyanidins can be considered markers of microoxygenation techniques.[3]
Benefits
Exposure to oxygen during production may improve wine, but the exposure must be limited: too much oxygen can lead to
tannin 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.[1]
It also enables more control over the process.
During fermentation, the added oxygen can help maintain the viability of the
fining agents.[1]
References
- ^ ISBN 0-19-860990-6
- ^