Micro Oxygenation is a technique used to try to replicate what happens in a 60 gallon wine barrel. This is common for wineries that are storing very large batches of wine in stainless steel tanks. As a home winemaker, it is something that you may have contemplated… is micro oxygenation necessary for your red wine to age properly? Is the wine already getting enough oxygen in the carboy, or should you be adding more? Is the wine getting too much oxygen, and how can you prevent oxidation or limit the oxygen ingress? These are pretty common questions that I have been hearing and hopefully this video will clear things up in the world of Micro Oxidation.