Understanding Wine Faults
Reduction is a wine fault that can result from a lack of oxygen during winemaking. When wine is not exposed to enough oxygen, certain compounds can become chemically reduced, leading to off-flavors and aromas.
One common manifestation of reduction is the presence of sulfurous or burnt rubber aromas. These odors can be very unpleasant and overpowering, and are a clear sign that something is not right with the wine.
Reduction can also result in a lack of fruit expression and complexity, as the chemical reactions that occur during reduction can strip the wine of its desirable characteristics.
To prevent reduction, winemakers can use a variety of techniques to ensure that the wine is exposed to enough oxygen during the winemaking process. These techniques can include the use of open-top fermenters, barrel stirring, and extended maceration periods.
Wine Faults: Volatile Acidity and Reduction
Understanding Reduction in Wine
Reduction in Wine: How to Spot it and How to Avoid it
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