Reduction – winemaker or closure?
It’s been a long time since the original 1999 AWRI study started identifying reduced (volatile sulphur) notes of rubber, flint, struck match under bottles closed with screwcap. Understanding of sulphide chemistry has come a way since then, so can we really justify the perpetuation of the idea that screwcaps cause reduction?
Lees ageing
Bits of winemaking stuff explained.
Oxygen: the double edged sword
Bits of winemaking stuff explained.
Sulphur-like odours (SLOs)
Reductive issues are at the opposite end of the continuum from oxidation. Too much reduction is a bad thing. But a little bit of reduction can give desired complexing characters to a wine. There’s no easy answer to controlling a little from too much.
Light-struck wines?
We are used to being star struck, but what about our beers and wines being light-struck? What degree of fault is this?
