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Micro-Oxygenation

The purpose of micro-oxygenation (MOx) is to bring about desirable changes in wine texture and aroma which cannot be obtained by traditional ageing techniques. The objectives of the process include improved mouthfeel (body and texture), enhanced color stability, increased oxidative stability, and decreased vegetative aroma. As treatment proceeds, one eventually observes an augmentation of the aromatic intensity, a development of the complexity. The tannins are less hard and softer, the body of the wine is increased, and the wine's mouthfeel is rounder. The herbaceous aromas and the reduction character vanish and the length may increase.

One should not, however, expect steady progress of the wine in the desired direction. To anticipate the wine's development, it is useful to divide the progression of the wine to this goal into phases.

The treatment is effected by means of a ceramic membrane through which pure oxygen is slowly diffused, usually at a rate of a few mL of O2 per liter of wine per month. This slow, constant rate of diffusion actually permits the wine's phenolics to consume the oxygen without acquiring oxidative characteristics.

MOx is a new and complex topic. To learn more investigate the links below.

Goals of Micro-Oxygenation

Theory and Phases of Micro-Oxygenation

MOx Equipment Prices and Information

 

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