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See below micro-oxygenation,

Relatively new winemaking technique (also Microbullage) in the context of the so-called oxygen management, In this attempt is made by appropriately metered supply of air or pure oxygen To optimize the must or young wine, the color or the flavor of the wine. Although the term "micro-oxidation" has come to be used, the correct term for it is "micro-oxygenation" (or micro-oxigenation), since it is not a "micro-oxidation" oxidation in the traditional sense. Oxigenation means limited supply of oxygen or metered saturation with oxygen, in order to achieve certain quality-promoting processes grape or Wine to effect.

However, microoxigenation differs significantly from oxidative expansion certain types of wine like port wine. sherry etc. and may not be confused with it. For such wines, there is often an intake of oxygen over the wine surface for years. Through this long contact, alcohol in large quantities becomes too acetaldehyde oxidized. Further reactions result nutty Aroma. At the same time oxidize the...

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