Vinopedia

Micro-oxygenation: Revision history

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1 September 2025

  • curprev 14:2214:22, 1 September 2025 Winosaur talk contribs 3,202 bytes +3,202 Created page with "'''Micro-oxygenation''' (French: ''microbullage'') is a modern winemaking technique in which small, controlled amounts of oxygen are introduced into wine. Developed in France in the early 1990s, it is primarily used to soften tannin structure, stabilise colour, and influence the aromatic profile of red wines.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Origins and Development == The method was pioneer..."
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