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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Red wine reduction

In cooking, reduction means the strong boiling down of liquids such as stocks, gravy, sauces or even wine with the aim of reducing the water content and thus intensifying the taste. In winemaking, however, reduction is understood to mean reductive age ing without oxygen, if possible.
This page was last modified at 23 June, 2021 at 05:42.

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Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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