|
Latest articles
Reductive v oxidative methods of winemaking
Lena Cisneros, Belgium: I´m reading an article in Decanter , March 2005, on German Riesling 2003. It says: "Ernst Loosen in the Mosel says it was essential to adopt the most reductive methods." What exactly did they do? me: Reductive is the opposite of oxidative. The winemaker will try to keep grapes and wines as protected from oxygen as possible by drenching the grapes in sulfur dioxide during processing and pressing and then fermenting the must in a closed container to preserve every jot of primary fruit flavours. This contrasts markedly with the technique now most fashionable for making Australian reds, for example, whereby...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts? If you are already a Purple Pager, please log in. |
Log in
Paid membership access only
|
Facebook
Keep up to date on our activity on Facebook.
RSS
