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Microoxygenation

Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today, the technique is widely employed in…

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Microoxygenation

Nodes38
Edges37
Triples4
Avg. degree1.95
Density0.052632
Components1

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Microoxygenation

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related to Process · 4
Microoxygenation → Carboxypyranoanthocyanidins, In, Micro-oxygenation, The

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process wine oxygen micro-oxygenation winemaking fermentation period controlled tannic tannat madiran bordeaux chile chamber anywhere one help stuck prolonged maturation

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SubjectPredicateObjectConfidenceSrc
Microoxygenationrelated to ProcessThe0.60section
Microoxygenationrelated to ProcessIn0.60section
Microoxygenationrelated to ProcessMicro-oxygenation0.60section
Microoxygenationrelated to ProcessCarboxypyranoanthocyanidins0.60section

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