The Effect of Micro-Oxygenation on Wine Quality and Consumer Preferences
The Effect of Micro-Oxygenation on Wine Quality and Consumer Preferences
Mar 13, 2013 6
(AcademicWino) - Modern winemaking has discovered many different techniques and technologies to improve upon the quality of wine. One example is the use of micro-oxygenation during the red winemaking process. Simply put, micro-oxygenation of red wine allows a wine to be released to consumers at a young age while possessing characteristics of a wine that has been oak aged for many months.
Micro-oxygenation works by the addition of oxygen into red wine at a controlled rate and flow to stabilize color and improve astringency and aromatic components of the final wine. One difficulty with this technique is that each grape variety behaves differently when exposed to micro-oxygenation, thereby making it much more difficult to know exactly how much oxygen and how quickly the oxygen should be injected into the wine.
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