Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
I just saw Mondovino, and "micro-oxygenation" was mentioned. Can you explain what that means? Thanks.
—Bob K., Monte Sereno, Calif.
Ah, yes, the "Micro-oxygenate!" battle cry. It's really not that unusual or complicated of a concept.
Micro-oxygenation—"MO" or "MOx" for short—has been in use for about 25 years. While the oxygen in the air is necessary to winemaking, MO practices measure oxygen and introduce it to wine in small quantities, giving winemakers more control over it. Oxygen can be added to fermenting juice during a closed pumpover, or after primary fermentation but before malolactic fermentation. The desired effects are softer tannins, color stability, aroma integration and minimizing "reductive" flavors.
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