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Sensory characteristics changes of red
Grenache wines submitted to different oxygen exposures pre and post bottling. Soline Caillé, Alain Samson, Jérémie Wirth, Jean-Baptiste Diéval, Stéphane Vidal and Véronique Cheynier, Analytica Chimica Acta, 15 February 2010, Volume 660, Issues 1–2, Pages 35–42,
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into larger molecules, which could fall out of solution, not promoting protein precipitation in the mouth and thus improving mouth astringency. The process of micro-oxygenation aims to mimic the effects of slow barrel maturation in a shorter period or for lower cost. It also enables more control over
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The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines. J. Wirth, C. Morel-Salmi, J.M. Souquet, J.B. Dieval, O. Aagaard, S. Vidal, H. Fulcrand and V. Cheynier, Food
Chemistry, 1 November 2010, Volume 123, Issue 1, pages 107–116,
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The process of micro-oxygenation involves a large two-chamber device with valves interconnected to a tank of oxygen. In the first chamber, the oxygen is calibrated to match the
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of wine. The process normally occurs in multiple treatments that can last anywhere from one or two treatments during the early stages of
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stone located at the bottom of the chamber. The dosage is controlled and can range anywhere from .75 to 3 cubic centimetres per
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Exposure to oxygen during production may improve wine, but the exposure must be limited: too much oxygen can lead to
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of the wine. In the second chamber, the oxygen is injected into the wine through a
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During fermentation, the added oxygen can help maintain the viability of the
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of the wine to occur over a prolonged period. This aids in
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can be considered markers of microoxygenation techniques.
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Third
Edition pg 442-443 Oxford University Press 2006
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