« Is micro-oxygenation a means to accelerate the aging of wine? »
No. On the contrary, well managed, micro-oxygenation applied to red wine actually reinforces and stabilizes its tannic structure and color. This effect affords a wine a greater aptitude for aging and allows a more prolonged period of élevage. If, on the other hand, micro-oxygenation is applied at high doses, high temperatures or over an excessive period of time on finished wine, then yes, there is a potential for early aging, however this is inappropriate usage of the process that could produce undesirable results.
« The concept of micro-oxygenation was conceived in the Madiran region around the varietal Tannat. Is this technique reserved for very tannic and “rustic” red wines? »
No. Micro-oxygenation is a tool used to control the supply of oxygen, and resulting red-ox reactions, in your wine.
The provisions of O2 can be regulated at extremely low doses, allowing this tool to be perfectly adapted to all types of wine. It is important to remember, however, that the doses and applications are not systematic, but instead are to be devised by you and your support team, based on your specific fruit. In our research, we have already observed very interesting and exciting results when using low-dose conditions on classically fragile varietals such as Gamay, Pinot Noir or Grenache, and of course on white wines and rosés (on the lees in particular).
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