Reductive expansion (wine)

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Steel tanks for the reductive expansion in a winery.

Reductive aging is a method used in winemaking . The young wine is largely protected from oxidation during its development . Through this type of expansion, the wine is kept in a reductive state even after fermentation , which has a significant influence on the maturation and aroma of the wine as well as its color, smell and taste impression.

Oxidation is prevented by measures such as sulphurisation , fining and filtration . The use of airtight wine containers plays a decisive role, with stainless steel tanks being preferred in practice today.

If necessary, the process can also be controlled less reductively, since an extremely reductive expansion can also impair the overall expression and the development potential of the wine. If wooden barrels are used for a reductive, moderate aging process, these should always be filled and closed in order to limit the entry of the oxidizing agent air .

Reductive aging is used to produce fresh, aromatic and fruity wines and is particularly relevant for the production of white and sparkling wine . In Germany and Austria, this type of aging is a standard that is used for almost all white wines and sparkling wines. Exceptions are traditionally to be found in more southerly wine regions, although reductive expansion has also prevailed there in recent years. A reductively developed white wine can also be recognized by its white to light yellow wine color.

The counterpart to the reductive expansion is the oxidative wine , which is often associated with more oxidative fermentation and is deliberately used in certain types of wine such as sherry , which have a higher redox level.

literature

  • Helmut Hans Dittrich, Manfred Großmann: microbiology of wine. 3rd revised edition. Ulmer, Stuttgart 2005, ISBN 3-8001-4470-0 ( Handbook of Food Technology ).
  • Gerhard Troost : Technology of Wine . 6th revised edition. Ulmer, Stuttgart 1988, ISBN 3-8001-5816-7 ( Handbook of Food Technology ).

Individual evidence

  1. ↑ a b Gerhard Troost: Handbook of cellar management. Volume 1: Technology of Wine. 4th edition. Verlag Eugen Ulmer, Stuttgart 1972, ISBN 3-8001-5801-9 , p. 33.
  2. ↑ a b Horst Dippel : The wine dictionary. 4th edition. Fischer, Frankfurt am Main 2000, ISBN 3-596-13826-4 , p. 32.