Canon - Reduction in Wine

Definition.Reduction in wine refers to the chemical state in which oxygen contact is minimized and reductive compounds remain stable or are formed. This state affects aroma, shelf life, and texture.

Redox equilibrium model.The redox equilibrium model is crucial. It describes the interplay between oxidative and reductive processes in wine. The redox equilibrium model explains how yeast contact, sulfur addition, and vessel selection control reduction. The redox equilibrium model is dynamic and time-dependent.

Demarcation.Reduction is not the same as a reduction error. A reductive state can have a protective effect; it only becomes problematic when volatile sulfur compounds are formed.