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.
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.
Do you have a question for Dr. Vinny? Ask it here...
Learn to taste wine like a pro, pull a cork with flair, get great wine service in a restaurant and more
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions