italianoenglishfrançaisdeutschespañolportuguês
Language
Search

REDUCTIVE WINEMAKING FOR WHITE WINES.

Richard Gibson – Scorpex Wine Services

Reductive winemaking is a technique that has become widely used in Australia and New Zealand to make white wine. The wines produced by reductive processes are usually fresh and vibrant, with varietal grape character as the primary aroma and flavour. In these wines, secondary characters, such as those caused by oak, malolactic fermentation and extended yeast lees contact, are avoided. The style produced by reductive winemaking is sometimes called the “New World” style. The style usually differs from wines made by so-called traditional techniques. It has been clearly demonstrated, however, that it is possible to make wines of this style using reductive techniques anywhere in the world. Consumers in some markets have shown a preference for the clean, fresh fruit driven characteristics of the reductive style. This preference has been a part of the increase in the popularity in Australian and New Zealand wine around the globe. Reductive winemaking became popular in Australia and New Zealand after student winemakers were influenced by the teaching of Brian Croser at Charles Sturt University in the late 1970s. Croser’s teaching emphasised the expression of grape characters in wine. Since that time, the use of reductive winemaking has become well established for aromatic varieties such as Riesling and Sauvignon Blanc. However, it is also valuable when applied to varieties not normally regarded as aromatic, such as Chenin Blanc, Verdelho and Colombard. Distinctive wines made from these varieties using reductive techniques enjoy success in the Australian market place.
Published on 09/28/2004
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:08/10/2005
    Wine evolution during shelf-life: Temperature, Light and Oxygen
    Panagiotis Arapitsas | FEM San Michele all'Adige, Italy & Università dell'Attica Occidentale, Greece
    Although wine is adequate for long storage, like all the other foodstuff, its longevity and quality depend on the storage conditions. Temperature, light, and oxygen light shelf-life conditions have...
    Price:27 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:06/20/2023
    Beyond copper. Six alternative remediation strategies for reduction defect in wine: results and prospects
    Diego SÁNCHEZ-GIMENO | LAAE, Universidad de Zaragoza, Spain
    When the reduction defect is perceived in wine during fermentation, there is a tendency to perform certain procedures such as aeration or oxygenation or, if the treatment persists, micro-oxygenatio...
    Price:27 €(Tax included)
    Published on:04/26/2023
    Bottling for long shelf-life: new findings on how to bring your wine in the best conditions to consumers
    Prof. Maurizio Ugliano, University of Verona
    Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. ...
    Price:47 €(Tax included)
    Published on:11/30/2022
    How to manage oxygen before and during bottling
    Jean-Baptiste Diéval, Application Development Manager at Vinventions
    How to avoid oxygen pick-up during the wine preparation for bottling, how to manage total package oxygen (TPO) during bottling and how to take into consideration the closure role in the wine evolut...
    Price:47 €(Tax included)
    Published on:01/11/2022
    How to modulate the wine aromatic evolution by closure oxygen ingress
    Christine Pascal, Enological Research Manager Vinventions
    Aromatic profile of a bottled wine evolves mainly under the influence of oxygen to which it is exposed at bottling and during bottle aging. The closure permeability is therefore an essential choice...
    Price:47 €(Tax included)
    Published on:12/15/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,78125