"bwesley8" wrote in message
news:f1HHf.79786$QW2.45975@dukeread08...
On the flight home from Amsterdam yesterday I noted a short article in the
Delta menu & wine booklet about "Micro-oxygenation." To quote a bit of
the
article:

"The right amount of oxygen is vital... While excess oxygen can lead to
premature aging or spoilage, insufficient amounts can also be a
problem...The micro-oxygenation technique allows a controlled introduction
of oxygen into the wine at precise levels, assisting the wine to breathe
and
develop at an optimum rate. Micro-oxygenated wines invariably show
greater
purity of fruit, enhanced palate structure, richness and more supple
mouth-feel without in any way compromising their longevity."

There's a reference in the article to an Australian company (Wine
Networking
Technology). Their website claims that

"Micro-oxygenation is the controlled introduction of oxygen into wine,
mirroring the gentle oxidation found with barrel ageing. It is potentially
one of the most powerful and radical winemaking techniques ever to be
developed."

Is this just some marketing buzz or a legitimate process?

Bart

Hi Bart,
There is little doubt about the value of micro-oxygenation. But, the
concept is not new. Barrels have been providing micro-oxygenation to wine
for hundreds of years and the wine chemistry produced by the
micro-oxygenation is one of the major benefits of aging wine in barrels.
--
Lum
Del Mar, California, USA