Definition: Micro-oxygenation 1

This process, also known as "microbullage", was developed in 1990 by Patrick Ducournau, a winegrower from Madiran. It consists of reproducing the natural porosity conditions of an oak barrel. The principle is inspired by the oxygen supply tubes used in aquariums. It distributes a proportion of oxygen at a rate of approximately three centilitres per month per litre of wine into stainless steel, concrete or other synthetic tanks, using an extremely low flow of tiny bubbles. The result is a wine in which the tannins and anthocyanins are better blended. On the palate, the tannins are rounder and the colour of the wine is darker and more stable. Micro-oxygenation compensates for the lack of natural respiration in impermeable tanks, without however providing the vanilla tannins, i.e. the famous woodiness brought by oak that has undergone toasting and charring. This technique is particularly suitable for generic wines, which gain in structure without the risk of being dominated by the aromas that the barrel brings to the wine. In a poor vintage, if the phenolic structure is too weak, the molecules will combine to the point of precipitation, making the wine thin. For this technique to be effective, it requires good raw material at the outset. Micro-bubbling also helps to prevent the development of reduction.