Causes, prevention and treatment of sparkling wine reduction
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Description
In sparkling wines, as well as in still wines, the flaw of reduction is widespread and the strategies adopted in the wineries are not always sufficient to prevent its appearance in the consumer's glass.
Starting from the fermentation phase, the role played by yeasts will be clarified, with an in-depth look at the chemistry behind the formation of unpleasant sulfur compounds; there will be an overview of how to prevent their formation and, based on their chemical nature, how to remove them from the wine irreversibly. Finally, we will present a valid tool, based on specific yeast derivatives and tannins, to be used during the sparkling process and in the production of base wines as an alternative to copper.
