Controlled micro oxygenation in the bottle
When the wine is bottled, that is certainly not the end of the story. In fact, even in the bottle a series of refining reactions continue, to bring the wine to full maturation.

The controlled micro-oxygenation is a technique that foresees the addition of definite quantities of oxygen to the wine during the refinement phase. The objective is to obtain a steadier product with different characteristics, both on the chemical and sensorial point of view, with respect to the wine not submitted to any treatment.
In the past it was commonly thought that the environment inside the bottle had to be completely reductive: consciously or unconsciously, the production technologies for making both white and red wines involved oxygenation, sometimes massive, especially in the bottling phase.
The modern technologies for making and handling wine today considerably reduce the product contact with oxygen. This makes the wine particularly sensitive to reactions with oxygen and make it liable to absorb it in large quantities, whenever possible.
As a result, there is an increasing number of wines on the market, that, on being uncorked, show the typical characteristics of reduced products or extremely oxidized products, due to the imperfect stopper. The final consequence is anyways the severe quality decline.
Quality wine is today more than ever a highly technological product, therefore applying to unreliable stoppers can lead to a sensible deterioration of all the organoleptic properties of wine.
The role of a modern stopper is more than ever determining for the right refinement and to avoid that in the bottle:
1) no excessively reductive environment is created;
2) the wine does not suffer oxidation reaction and aging;
3) unwanted sheddings.