e/Microoxygenation

Information
has gloss	eng: Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today the technique is widely employed in Bordeaux as well as at least 11 different countries, including the United States and Chile.
lexicalization	eng: Micro oxygenation
lexicalization	eng: Micro-Oxygenation
lexicalization	eng: Microoxygenation
instance of	c/Wine terms

Meaning
German
has gloss	deu: Mikrooxigenation ist eine relativ neue Weinbau-Technik, bei der durch fein dosiertes Zuführen von reinem Sauerstoff zum Most oder jungen Wein die farbliche oder auch die geschmackliche Entwicklung des Weines zu optimieren. Der häufig benutzte Begriff „Mikrooxidation“ ist falsch, da die Oxidation des Weines nur die direkte Folge der Oxigenation (also der aktiven Hinzugabe von Sauerstoff) ist.
lexicalization	deu: Mikrooxigenation
Portuguese
has gloss	por: A micro-oxigenação é uma técnica que começou a ser usada entre 1985 e 1990 com o propósito de ser uma alternativa ao amadurecimento - ou envelhecimento - do vinho em barris. Ela consiste em acrescentar uma pequena quantidade de oxigênio ao vinho melhorando sua cor, sua suavidade e seu equilibrio sempre de forma controlada.
lexicalization	por: Micro-oxigenação