Goals of Micro-Oxygenation
• Tannin / Mouthfeel Restructuring
Softer, richer tannins. Rounder and more supple
• Color Stability
polymerization results in more intense, oxidation-resistant
• Aroma Integration
forwardness and integration of oak aromas and vegetal aspects.
• Combat Sulfides and Reductive
Feed quantified O2
tailored to the wine's individual need.
balance and overcome wine's tendency to produce sulfides.
• Longevity Potential
Treatment is not
beneficial in promoting early release.
prematurely age wine.
• Dissolved Oxygen
• Spectrophotometry (at least
• Wine Selection
Anthocyanin ration (4:1 ideal).
Low color risks
Start ASAP -
preferably the day the wine goes dry.
7 feet of height
Temperature 59 - 65oF
Turbidity low in
reds, high in whites
• Taste / Monitor frequently as
• Avoid treatment or be vigilant
during post M/L, pre-SO2 phase
• SO2 addition changes
decrease in order of magnitude, and effects slow down.
• Long term effects
• Brettanomyces effects
• Sulfide dimers
• Pyrazine degradation
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