Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today the technique is widely emplo...
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http://en.wikipedia.org/wiki/Microoxygenation
The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.
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http://www.encyclo.co.uk/local/20673
The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.
Found on
https://en.wikipedia.org/wiki/Glossary_of_wine_terms
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