Glossary
Micro-oxygenation
/MY-kroh ok-sih-juh-NAY-shun/
Controlled oxygen addition during winemaking.
Full Definition
Micro-oxygenation (micro-ox or MOX) introduces controlled amounts of oxygen through ceramic diffusers during tank aging. It can accelerate tannin polymerization, stabilize color, and reduce reduction - mimicking some barrel aging effects without oak flavor. Developed in Madiran to tame Tannat's aggressive tannins. Controversial among purists.
Related Terms
See Also
Reference
More terms starting with M
Maceration
Soaking grape skins in juice to extract color, tannin, and flavor.
Madeirized
Wine showing oxidation and heat damage, like Madeira.
Magnum
A 1.5-liter bottle, holding two standard bottles.
Malic Acid
A tart acid in grapes, converted to lactic acid during ML.
Malolactic Fermentation
Bacterial conversion of tart malic acid to softer lactic acid.
Master of Wine
The most prestigious wine qualification worldwide.