Friday, May 8, 2009

Wine 101 – Micro-OxygenationMicro

Micro-oxygenation is the process by which controlled amounts of oxygen are mechanically introduced into a wine. This is done in order to enhance or mimic the effects gained through barrel aging, such as softening tannins, improving body and texture, enhancing color and oxidative stability. This process is commonly used as a time cutting and labor saving trick to prematurely age wine. The process was developed in 1991 and in 1996 was authorized for commercial use by the European Commission. This method is used by some wineries in U.S. France, Spain, Italy, and Chile.

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