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reduction flavors

Designation for different flavors or taste notes, which by reduction processes in the winemaking arise. However, it is necessary to distinguish between expressly desired reductive notes and incorrect notes resulting from inadequate or incorrect wine making. White wines and sparkling wines are usually reductively expanded to splashy. fruity and produce pure wines. In this case, the term is to be understood positively.

Unwanted reduction flavors may result from improper winemaking at the fermentation or by uncontrolled or over-emphasized reductive expansion arise. Main cause are various fermentation by-products by one misfermentation and dirty wine making. The causative substances are various substances such as Lactic acid bacteria. sulfur. hydrogen sulfide and thiols Called (mercaptans). These in turn cause wine defects, among others sulfurous off. buttery. Geranienton. Medizinton or horse sweat, To a lesser extent, this is accepted and colloquially referred to as " Stinkerl " designated. The term is thus to be understood as a collective term for various false tones. Reduction aromas often occur in young wines. At best, they can get through relatively quickly decanting, or by "standing briefly after Glaseinschenken (venting)" are eliminated.

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