Microoxygenation is a process in winemaking, where the mass of the wine absorbs small amounts of oxygen and oxidizes in a controlled manner. This technique is used in winemaking to improve certain qualities. characteristics
Micro-oxygenation is produced in wooden barrels, since the wood leaves small amounts of oxygen, however, it is now possible to micro-oxygenate with technology and specialized machines once the wine has finished the alcoholic fermentation. It is also used to preserve qualities such as color, aroma and wine balance. Process
The process is divided into three stages:
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