Beyond copper. Six alternative remediation strategies for reduction defect in wine: results and prospects

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-oxygenation or copper treatment. But in reality these treatments, which are very effective in the short/medium term, do nothing more than slow down the appearance of this defect, they do not eliminate it. In other words, the responsible compounds will reappear sooner or later.

In this presentation, Diego Sanchez Gimeno explains exactly what the reduction defect is and what are the balances and factors that determine its appearance. He then presents the interesting research work carried out by the Laboratory of Aroma Analysis and Oenology of Zaragoza in which six possible alternative treatments to copper treatment were evaluated. 

Video of the seminar held during Enoforum Saragozza (April 20-21, 2022)

This Premium content and all the Premium content published in the magazine can be consulted with the annual subscription to Infowine Premium for only 60 € ! (click here)