The oxidation of wines has differen

The oxidation of wines has different consequences forred and white varieties, although the underlyingchemistry is similar (Danilewicz, 2003; Waterhouseand Laurie, 2006). The key challenge of microoxygenationtreatment (MOx) is to promote beneficialoxidation reactions while avoiding excessiveoxidation that would spoil the wine. Therefore, one ofthe most important principles of micro-oxygenationtreatment is that the rate of oxygen addition to wine islower than the rate at which the oxygen is consumedthrough the chemical reactions (Jones et al., 1999;Lemaire, 2002; Pour-Nikfardjam and Dykes, 2003;Calderón et al., 2014; del Álamo-Sanza and Nevares,2014).The oxygen absorptive capacity of a wine isdetermined by its total phenolic content as it is thephenolic compounds in wine that react with oxygen(Singleton, 1987). Different categories of phenoliccompounds react differently with oxygen, however,and the total absorptive capacity of a wine depends onthe rate of oxygen addition. The same wine couldtolerate fairly large amounts of oxygen administeredin small doses as the oxygen is slowly consumed