RESULTS AND DISCUSSIONA key measurement of this study was thedetermination of the number of cells to confirmimproved fermentation. The possible disadvantages ofmicro-oxygenation are mentioned in the literature, buthave not yet been confirmed. The results of theindividual studies were not consistent regarding theeffect of micro-oxygenation on wine and therefore onthe health benefits of red wines (de Beer et al., 2008).The results of this study contradict the hypothesis thata reduction in health benefits is associated withantioxidant activity. The aromatic profile wasdetermined to confirm the hypothesis of a positiveinfluence on the quality of the final wine.Determination of basic analytical parametersBasic analytical parameters, such as sugar content,pH, total acidity, and yeast assimilable nitrogen of thegrape musts are presented in Table II