Micro and Nano bubbles are increasingly being used in the wine industry as a means to enhance the quality of wines. The application of micro-oxygenation using these bubbles has a number of advantages over traditional methods. One of the most notable benefits is that it can enhance the colour of the wine, creating a richer and deeper hue that is more appealing to the consumer. This is achieved by the introduction of oxygen into the wine, which helps to stabilize the colouring agents present in the wine.

Another significant benefit of micro and Nano bubbles in the wine application process is the reduction of the perception of vegetable traces in the flavour of the wine. This is particularly important for red wines, which often have a vegetal character due to the presence of compounds such as pyrazines. By introducing oxygen into the wine using micro and Nano bubbles, these compounds can be broken down, resulting in a more refined and pleasant flavour profile.

In addition, the application of micro and Nano bubbles can help to tone down fats and tannins in the wine, leading to a more balanced and smooth finish. This is achieved by the selective oxidation of certain compounds, which helps to soften the wine and make it more palatable. Furthermore, micro and Nano bubbles can help to develop wood notes in the wine, which are highly prized by connoisseurs. Overall, the use of micro and Nano bubbles in the wine application process can significantly enhance the general qualities of wine, making it a must-have technique for winemakers who are committed to producing the highest quality wines.