Micro‑oxygenation in red wines: Current status and future perspective

Micro‑oxygenation (MOX) is the technology providing a slow and continuous oxidation reaction in the whole winemaking process to improve wine quality. However, traditional methods of oxygen management struggle to achieve a precise control over oxygen at critical process points, failing to meet the personalized and diverse production demands of wine. In this paper, an overview of three application stages of MOX, and the detailed dosage and duration at each stage were summarized. In addition, the application prospect of the new MOX application facility in wine production was proposed. Compared to passive MOX, active MOX could allow a more precise control of oxygen. The innovation of MOX equipment based on active MOX technique will be an inspiring interest in the research of winemaking. The integration and development of precise MOX will achieve the targeted control of wine quality and the creation of distinctive characteristics of wine style. •Updated knowledge about the application of micro-oxygenation (MOX) in winemaking.•The dosage and duration of MOX in three stages of wine production were summarized.•An integrated illustration of MOX effect on wine color, astringency, and aroma.•Active MOX offers a more precise and controlled oxygen addition than passive MOX.•The refined, intelligent and diversified MOX management in wines is highly needed.