Reduction aromas

Term for various aromas or flavours that result from reduction processes during winemaking. However, one must distinguish between explicitly desired reductive notes and off-flavours resulting from deficient or faulty vinification. White wines and sparkling wines are usually vinified reductively to produce sparkling, fruity and pure-toned wines. In this case, the term is to be understood positively.

Undesirable reductive aromas can result from improper vinification during fermentation or from uncontrolled or overemphasised reductive ageing. The main causes are various fermentation by-products due to faulty fermentation and unclean vinification. Various substances such as lactic acid bacteria, sulphur, hydrogen sulphide and thiols (mercaptans) are named as causative agents. These, in turn, cause wine defects such as, among others, buckling, buttery, geranium clay, medicinal clay or horse sweat. To a lesser extent, this is accepted and in Austria colloquially referred to as "Stinkerl". The term is thus to be understood as a collective term for various off-flavours. Reduction aromas often occur in young wines. At best, they can be eliminated relatively quickly by decanting or by "letting the wine stand for a short time after pouring (aerating)". See also under aroma substances.

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Reduction aromas

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