Reduction

When wine doesn’t receive enough air during fermentation, the yeast will substitute its need of nitrogen with amino acids (found in grapes). This creates sulfur compounds that can smell like rotten eggs, garlic, burnt matches, rotten cabbage, or sometimes positive traits like passionfruit or wet flint rocks. Reduction is not caused by “sulfites” being added to wine.

Wine Glossary    Wine Tasting Terms    Reduction



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