A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

Micro-oxygenation is the process of deliberately introducing minute, measured amounts of oxygen into wines, with the aim of bringing about desirable changes in colour, aroma and texture. It involves the use of specialised equipment to regulate the doses of oxygen that are administered. The main claims concerning the effect of micro-oxygenation in wines include an improvement in the health of yeasts during alcoholic fermentation, better wine colour and stability, more complex organoleptic characteristics, a reduction in sulphur off-odours and, also, the ability to mimic the reactions that occur during wine oak-ageing. In this paper we review the different claims and the chemistry that underlies these claims and discuss the most important factors that should be taken into account when applying micro-oxygenation and the most recent innovations.