## 4 Conclusions  
We achieved positive results by applying targeted oxygenation technology. In two of the three monitored varieties, we achieved a statistically significant reduction in the content of phenolic substances. If targeted oxygenation is carried out simultaneously with pre-fermutation macceration of must, wines are richer in aromatic substances, they are more powerful, and there is less need for sulphating them. It is possible to naturally reduce the additives by at least one dose of SO\({}_{2}\) (30 mg\(\cdot\)L\({}^{-1}\)). The content of phenolic substances in must and wine can also be reduced using technological auxiliaries. However, the oxygenation method makes this process gentler, more natural, and finally, more economical.  
Excess oxygen is consumed by yeast during fermentation to form esters and the higher fatty acids needed for their construction. Alcoholic fermentation is healthier and smoother in oxygenated must.  
Figure 6: Evaluation of the specific taste descriptors for the W 2016 variant processed by the reductive method.  
Figure 7: Evaluation of the specific taste descriptors for the W 2016 variant processed by targeted oxygenation.  
Targeted oxygenation can also be a suitable technology to avoid uniformity of wines, which often arises from the use of strictly reductive technology. The most important result of the sensory evaluation is that the technology for the targeted oxygenation of wine does not cause any sensory damage.  
We consider the most suitable way of applying the experiment in practice to oxidize must for 8 hours and oxidize must in sludge for 8 hours at a low temperature of up to 15 \({}^{\circ}\)C. We recommend the targeted oxygenation technology primarily in the production of wines from grapes with a sugar content of max. 230 g:L\({}^{-1}\). We will continue the present research, focusing on a more accurate control of the process and the method of oxygenation and examining the influence of exposure time, temperature, and volume of incoming oxygen in order to optimize the work procedures.  
The highest content of the substances of a neoflavanoid character was found in the Welschriesling variant--the controlled variant--in the year 2015, at 80.69 mg:L\({}^{-1}\), and in the oxygenated variant, their content was 59.42 mg:L\({}^{-1}\). The content of flavonoids in the oxygenated variant was 7.25 mg:L\({}^{-1}\), and in the controlled variant, it was 8.27 mg:L\({}^{-1}\).  
Conceptualization, S.A.; Data curation, J.P. and S.A.; Investigation, S.A. and J.J.; Methodology, S.A. and P.C.; Writing--original draft, J.P. and S.A.; Writing--review and editing, J.P. and L.J. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the Slovak Research and Development Agency (APVV), grant number 16-0278\". \"This work was supported by AgroBioTech Research Centre, built in accordance with the project Building, \"AgroBioTech\" Research Centre, ITMS 26202020180\".  
The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.