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Concept
Micro-oxygenation
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Summary
Micro-oxygenation is a
Winemaking technique
that involves the
Controlled introduction of oxygen
into wine to enhance its flavor, aroma, and mouthfeel. This process can help
Stabilize color
,
Soften tannins
, and
Accelerate the aging process
,
Making wines more approachable
at a
Younger Age
.
Concepts
Oxidative Aging
Tannin Polymerization
Wine Stabilization
Aroma Development
Color Enhancement
Wine Maturation
Controlled Oxygenation
Phenolic Compounds
Wine Aroma Evolution
Wine Aging
Tannin Softening
Oak Aging
Relevant Degrees
Winemaking 70%
Cider and Fruit Wines 20%
Beer Brewing 10%
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