Does micro-oxygenation really help to provide wines with ageing characters?
Yes and No. There are distinct benefits to the yeast by providing a small injection of oxygen to regenerate sterols and long-chain fatty acids throughout fermentation. On the other hand, the sensory impacts of the wine need to be assessed by the winemaker. A recent presentation by winemaker Allen Hart of Southcorp wines at the Wine Press Club of NSW showed that oxygen is not important for ageing bottled wine.
