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Red wine reduction

In cooking, reduction means the strong boiling down of liquids such as stock, 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 the reductive vinification, if possible without oxygen.

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24.938 Keywords · 47.560 Synonyms · 5.307 Translations · 30.250 Pronunciations · 166.163 Cross-references
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