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4.3.5.b Should micro-oxygenation be applied to press wines?

Micro-oxygenation can be used to lower the proportion of reactive tannins and increase colour stability. It would also reduce the perception of any possible vegetal notes.
Note that the best time for micro-oxygenation is prior to MLF. The window for action is therefore quite short. Moreover, if the press wines are in barrels, a portable system is needed in the winery that can be used on several barrels. Lastly, the lees will interact with the oxygen which can reduce the beneficial effects of micro-oxygenation. A clarification immediately after pressing would then be advisable.

Is it advisable to use micro-oxygenation after malolactic fermentation?

It is always possible, but in the context of barrel ageing, it becomes secondary as barrels already enable controlled oxygenation. A combination of these two practices could potentially lead to excessive oxygen.

Are press wines sensitive to oxygen?

Press wines are often more sensitive to oxygen than free-run wines. It is therefore necessary to protect them or at least to avoid oxygen accumulation in the environment. For details on the practice of micro-oxygenation, see Wine treatment following run-off.

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