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Micro-Oxygenation in Wine

Integrated Tannin Management
Jun 2000 Issue of Wine Business Monthly
Originating in the Madiran region of southern France, where the Tannat grape produces exceedingly tannic wines, the French technique of micro-oxygenation has been in commercial use there since 1991. Several U.S. wineries have developed interest in micro-oxygenation in the past few years, with 1999 being the first big year of implementation in California. Dr. Vernon Singleton, now retired, first elucidated the chemical mechanisms and developed the "vicinal diphenyl cascade" mechanism theory by wh...
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