(TeatroNaturale) - Some factors have a beneficial or detrimental effect on the solubility of oxygen in wine. It is important to know these parameters to assure a proper winemaking and a long life to wines. Oxygen is a very important element in enology, even if it is normally ignored or underestimated. As a matter of fact, oxygen is clearly pivotal in the alcoholic fermentation stage since it allows the multiplication of yeasts and, consequently, the fermentation rate. There are also some oxygen-related practices, such as the hyper-oxygenation for white wines, which is used to increment some enzymatic reactions and to induce the polymerization of some compounds in order to increment the stability of the final product. During the maturation stage of red wines another widespread practice is micro-oxygenation, employed to promote the wine structuration, the color stabilization and the removal of some herbaceous aromas in favor of reduction fragrances.