What is a reductive wine?
In reductive winemaking, oxygen is the enemy, and winemakers aim to protect the grapes and pre-fermented juice from air. If successful, they preserve the fresh fruit character of their wines, resulting in a lighter, fresher, fruitier style that’s typically paler in color.
What does a reductive wine smell like?
When a wine is reduced, it doesn’t have enough oxygen to polymerize (that is, to have its molecules combine), and while the wine gasps for air, the result is usually skunky, stinky, sulfurous smells that remind you of eggs, burnt matchheads, or stink bombs and swamp gas.
How do you fix reductive wine?
When the thiols react with the copper, an odorless compound, copper sulfide is produced, which removes the unpleasant rotten egg-like aromas in the wine. The same effect can be achieved by stirring a silver spoon in a reductive wine.
What is reductive aging?
It is a gradual process that allows oxidation to soften the tannins (in reds), in addition to providing new and delicate flavors (coffee, vanilla, toffee…). Reductive aging (Oxygen free) Airtight oxygen free vessels such as steel or cement vats, or the bottle itself, do not add flavor to the wine as such.
How long can you age natural wine?
With ideal conditions, reds are perfect and delicious for five years and whites for three years. In normal conditions, this is about three and two years respectively. For those of us without a wine cellar, keep the wine at a stable temperature below room 70 degrees F and away from sunlight.
How do you know if wine is reduced?
Once the boiling begins, the liquid will go down (that’s the reduction part), usually leaving a line of residue that circles the interior of your pot (see image of reduced tomato sauce). This is a good marker for you to tell if you are at your goal or if you should continue boiling.
How is wine made naturally?
In the simplest terms, that process has two parts: growing and picking grapes, and then turning them into wine through fermentation. Natural wine, then, is made from grapes not sprayed with pesticides or herbicides. Natural winemakers handpick their grapes instead of relying on machines to harvest them.
What is malolactic fermentation for dummies?
Malolactic fermentation (MLF) is the process by which bacteria convert malic acid into lactic acid and carbon dioxide. These lactic acid-producing bacteria can include Oenococcus oeni and other species of Pediococcus and Lactobacillus.