It is widely thought that compounds responsible for reductive aroma deterioration (mainly SH2 and methanethiol) are formed along bottle storage from chemical reduction of different precursors (mainly elemental S and disulfides).
Moreover, highly reputed technical assessors suggest that a major source of the problem is an inadequate handling of oxygen and copper along winemaking, which would provoke by oxidation the formation of the precursors. Recent data indicate that things can be quite different.
After a description of the factors causing the appearance of the compounds responsible for reduction odor and the conditions that help their perception in the wine, a new rationale for dealing with reduction problems is proposed.
Winner of the International OENOPPIA AWARD 2015. Scientific work presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)
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