Question: What is micro-oxygenation on red wines?
Answer: It is adding oxygen into red wine. Useful during the initial main fermentation to help the yeasts do their work effectively. Some claim it adds colour with similar results in the wine that you get from oak barrel aging. Timing and especially amounts used must be carefully monitored so it is not overdone. Good review on the chemistry and pros & cons in Science Direct with more details here.
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