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Reduction aromas

Designation for various aromas or flavours that result from reduction processes during vinification. However, it is necessary to distinguish between expressly desired reductive notes and faulty notes resulting from deficient or faulty vinification. White wines and sparkling wines are usually developed reductively in order to produce tangy, fruity and pure wines. In this case the term is to be understood positively

Undesirable reduction aromas can arise from improper vinification during fermentation or from uncontrolled or over-emphasized reductive ageing. The main causes are various fermentation by-products due to incorrect fermentation and unclean vinification. A wide variety of substances such as lactic acid bacteria, sulphur, hydrogen sulphide and thiols (mercaptans) are named as causative substances. These in turn cause wine defects such as buckser, buttery, geranium clay, medicinal clay or horse sweat. To a small extent this is accepted and colloquially also called "stinky". The term is therefore to be understood as a collective term for various faulty tones. Reduction aromas often occur in young wines. At best, they can be eliminated relatively quickly by decanting, or by "leaving them standing for a short time after pouring the glass (aeration)".

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