(winemaking) – the penetration of oxygen into the wine in minuscule quantities over a long period of time. It is an operation that is carried out during maturation in barrels or before bottling, especially in red wines, and aims to stabilise colour and polymerise tannins (eliminating aggressive tannins, reducing bitterness or astringency to give red wines a creamy, soft, mellow taste).
Microoxygenation
