By Kori ~ January 25th, 2011.
This week’s Wine Word of the Week is micro-oxygenation.
Official definition from Jancis Robinson’s The Oxford Companion to Wine:
Micro-oxygenation, also known by the French term microbullage, is a vinification technique initiated in 1990 by winemaker Patrick Ducournau in Madiran to control the aeration of wines in tank. The method was authorized by the European Commission in 1996 and is used mainly but not exclusively on red wines. Its guiding principle is that all wines require oxygen to a greater or lesser extent, its aim being to enable the winemaker to deliver precise and controlled levels at various stages in the wine-making process.
Layman’s terms from Kori:
Micro-oxygenation is the sometimes-used winemaking process in which oxygen is introduced to the wine in a controlled manner.
Filed under: Wine Word of the Week