Oxygen and wine, from the role of oxygen to the technique of micro-oxygenation

Theory, Concepts and Practices of Oxygen Uses: A Guide to the Micro-Oxygenation Technique. The book brings together in a rigorous and easy-to-read synthesis the publications that led to the creation and development of the micro-oxygenation technique. The book is organized into different degrees of knowledge to offer arguments that are accessible to all wine technicians: oenologists and wine professionals in general, who are always asking for more scientific information on the technologies applied in the cellar, but also for students, researchers, scientific and university libraries. The eight chapters present in a clear and concise way the state of technical and scientific knowledge acquired to date by the field of research and applied experimentation in oenology. In each of the chapters, the reader will find an insert entitled "To Deepen". It will include the names of the authors and summaries of the publications used in the writing of each chapter. Researchers and professionals from all over the world have contributed their research to the writing of this book. Some articles have been included in the book and translated into French where appropriate. In this book, you will find all the answers to your questions about oxygen management in oenology as well as everything you need to know to work better in micro-oxygenation.