We have designed a controlled oxygenation tool for white and rosé musts during the pre-fermentation phase. This compact wheel-mounted instrument can be moved around in the wine cellar by a single person. It can be connected to the settling vat valves using pipes to process from 0 to 200hL of musts in 30 min. to 2 hours. It adds a specific dosage of oxygen to musts in order to remove all the compounds that may interfere with the maturing of bottled wine. For this purpose, the tool consists of a user interface, a programme combined with a database and sensors to control a system, which enables circulation and processing of musts.