In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen that are, or should be, supplied to wine during vinification and aging. Oxygen management only makes sense if its impact on the quality of wine, of which taste and aroma are the two main components, is fully controlled. It is commonly accepted in the literature that there is a cumulative oxygen requirement of between 20 and 50 mg/L for white wine and between 40 and 80 mg/L for red wine, to avoid problems associated with reduction and oxidation1. These prescriptions are nevertheless debatable, and need to be put into perspective depending on the specific characteristics of each wine. Still today, tasting remains the only technique that allows an enologist to decide on oxygen additions to wine.