wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Nanooxigenation

See under microoxigenation.

Relatively new winemaking technique (also known as microbullage) in the context of oxygen management. This is an attempt to optimise the colour and flavour development of the wine by adding the appropriate amount of air or pure oxygen to the must or young wine. Patrick Ducourneau made his first attempts in 1991 to reduce the very high tannin content of the Tannat grape variety. Although the term "micro-oxidation" has become established, the correct term is "micro-oxygenation" (or micro-oxygenation), as this is not oxidation in the conventional sense. Oxygenation means limited oxygen supply or dosed saturation with oxygen in order to bring about certain quality-enhancing processes in the grape must or wine.

Difference to oxidative ageing

However, micro-oxygenation differs significantly from the oxidative age ing of certain types of wine such as port, sherry, etc. In such wines, oxygen is often introduced via the surface of the wine over a period of years. This prolonged contact oxidises large quantities of alcohol to...

Voices of our members

Sigi Hiss

There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.

Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,983 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,091 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS