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Micro‑oxygenation in red wines: Current status and future perspective.

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Micro-oxygenation (MOX) technology precisely controls wine oxidation for improved quality. Active MOX systems offer superior oxygen management compared to traditional methods, enabling tailored wine styles.

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Area of Science:

  • Enology and Viticulture
  • Food Science and Technology

Background:

  • Traditional oxygen management in winemaking lacks precise control, hindering personalized wine production.
  • Micro-oxygenation (MOX) offers controlled oxidation to enhance wine quality throughout the winemaking process.

Purpose of the Study:

  • To review the application stages, dosage, and duration of micro-oxygenation in winemaking.
  • To explore the potential of novel active micro-oxygenation facilities for wine production.

Main Methods:

  • Summarized three key application stages of micro-oxygenation.
  • Detailed oxygen dosage and duration for each stage.
  • Proposed prospects for new micro-oxygenation application facilities.

Main Results:

  • Active micro-oxygenation provides more precise oxygen control than passive methods.
  • Innovations in active MOX equipment are of significant interest for winemaking research.

Conclusions:

  • Precise micro-oxygenation integration enables targeted control of wine quality.
  • Advanced MOX techniques facilitate the creation of distinctive wine styles and characteristics.