Microoxygenation: This technique, used almost exclusively on red wines, allows winemakers to control the amount of oxygen that wines in tank are exposed to. The apparatus involves chambers connected by tubes and valves to an oxygen tank. Small, measured amounts of oxygen are allowed to pass through the wine via a porous stone or ceramic plate at or near the base of the tank. The benefits of this type of oxygen exposure include prevention of oxidation and reduction as well as promotion of healthy yeast cultures, which prevent stuck fermentations. Microoxygenation is also believed to soften tannins and, in conjunction with the use of oak chips, is frequently practiced as an alternative to oak barrel aging.

微氧化：微氧化技术几乎完全应用于红葡萄酒酿造，酿酒师借此来控制发酵罐内葡萄酒的通氧量。这套装置包括通过若干气室，这些气室通过管道和阀门与氧气罐相连。少量、可测的氧气可经由发酵罐底部或底部附近的多孔石或陶瓷板通入葡萄酒液中。这种氧气接触的好处是可以防止葡萄酒氧化还原，还可以促进酵母健康生长，以防止发酵被抑制。还有人认为微氧化可以软化单宁，它与橡木片熟化的协同作用，是可代替橡木桶陈酿的一个常用方法。