By mention the word micro oxygenation I too are stressing the
phenomenon that occurs inside the barrel and to the wine when it
evaporate and or breathe with the outside environment. If you think it
is just a one way of breathing you are totally off your mark. Just put
a full barrel in an environment with a strong odor and the liquid
inside will take up the flavor. Obviously, I too feel that it is
probably evaporation (expelling) more than it is breathing in. Prove me
wrong,

SG Brix