Micro-oxygenation: Difference between revisions
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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Latest revision as of 14:22, 1 September 2025
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.[1]
Origins and Development
The method was pioneered in Madiran in southwest France by oenologist Patrick Ducournau, who experimented with oxygen dosing as a way to soften the region’s highly tannic wines made from Tannat.[2] The technique gained rapid attention in Bordeaux and spread internationally during the 1990s and 2000s as part of a broader trend of oxygen management in winemaking. While initially developed for tannic red wines, trials have since extended its application to other styles.
Principles and Technique
Micro-oxygenation involves diffusing oxygen through wine in extremely small doses, measured in milligrams per litre per month, using specialised equipment fitted with porous diffusers.[3] These doses are typically delivered during maturation in stainless steel tanks or large neutral vessels, though in some cases it may be applied during or shortly after fermentation. Unlike passive oxygenation that occurs through oak maturation, this method allows precise control over timing and dosage, giving winemakers a degree of flexibility not possible with traditional barrel ageing.
Effects on Wine
The introduction of oxygen promotes polymerisation reactions among anthocyanins and phenolic compounds, resulting in more stable colour in red wines.[4] Tannins, which can be harsh in their youth, bind into larger molecules that are perceived as softer and rounder on the palate. Controlled oxygen exposure can also mitigate reductive aromas by encouraging oxidative balance. However, incorrect use may accelerate oxidation or encourage microbial spoilage, making precise management essential.[5]
Applications and Debates
The technique is most often employed in regions producing robust red wines such as Bordeaux, Madiran, and parts of Spain, particularly when wines are matured in stainless steel rather than in barrels.[6] Advocates see it as a valuable tool to improve balance and accessibility in tannic wines, complementing rather than replacing barrel ageing. Critics, however, argue that it represents an overly interventionist approach that can homogenise wine styles.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Ribéreau-Gayon et al., Handbook of Enology, Vol. 2, Wiley, 2006.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ AWRI, “Micro-oxygenation in winemaking”, awri.com.au.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.