Carrying out reductive vinifications is a new trend, which is increasingly common in France and Europe for the production of white and rosé wines with an aromatic freshness that is respectful of the varietal characteristics. This type of wine, popular among today’s consumers, is particularly suited to grape varieties rich in varietal aromas that are sensitive to oxidation such as Sauvignon, Colombard, Petit Manseng, Chenin, Gewürztraminer, or like Grenache, Cabernet Franc and Merlot with regards to rosé wines. While the problem is well known, the measures applied today usually are either implemented too late, or their effects are not long-lasting enough to prevent oxidation reactions that have very fast reaction kinetics. The utilization of SO2 with or without ascorbic acid, provides a partial solution only: the application rates are limited – which is a problem for highly SO2-binding musts – its efficiency is low at high pH values, etc To access the full text of this article, follow the link on the right.
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