Reduced: Commonly used to describe a wine that has not been exposed to air.
Rehoboam: Oversized bottle equivalent to 4.5 liters or six regular bottles.
Residual Sugar: Unfermented grape sugar in a finished wine.
Reduced: The technical term describing a state which is the chemical opposite of "oxidized." It is sometimes instructive to think of the reduced state as "negative oxidation.
1. Reduced Sulphur Compounds.
a) Hydrogen Sulphide.
Description. Volatile and very potent gas (threshold is 5 parts per billion!), the gas of hot springs, redolent of rotten eggs.
reduced...
Deoxygenated wine - sometimes smelling of mercaptans.
reductive...
A reduced harvest of good quality
Weather Conditions
The cold winter conditions of 1989 carried over into early spring, and for the third consecutive year, the set was small and the crop was reduced. Both spring and summer were on the cool side.
The reduced surface area of the glass (in comparison to red wine glasses) means less air circulating around the glass and warming the wine.
The reduced volume of the 2011 vintage prompted Angelo Gaja to say that it is so small that the state body for fraud prevention should keep its eyes wide open in 2012.
There can be a number of benefits in altering the microclimate in this way, such as increased exposure of foliage to the sun which improves photosynthesis, and reduced moisture within the canopy, therefore protecting against rot.
At the next (final) stage, most of the acetaldehyde is reduced to ethyl alcohol, but a trace remains and adds to the flavor and complexity of the wine. If too much remains, it taints the wine with a strong, oxidized off-taste.
"RWH" (red wine headache) can be reduced or even prevented by taking one aspirin one hour before drinking red wine. Acetaminophen (Tylenol) and Ibuprophin are not as effective. Nor is taking the aspirin after a headache has begun.
The process begins with harvesting, berry by berry, the grapes affected by noble rot and they are promptly sent to the winery in order to be pressed and reduced in a paste.
Typically, water is reduced during the period between when the grapevine first sets fruit (i.e. just after the vine drops the caps off its miniscule flowers and the first tiny hard green berries appear), ...
The same, upside down, reduced by half (vertical section).
Flower, still slightly enlarged, without its petals.
Stamen, greatly enlarged, internal view; the two carpels closed.
The same, the two carpels open.
The freshly pressed juice is then left to rest, often at a reduced temperature, a process known as débourbage which allows solid materials to settle out before the next step which is of course the alcoholic fermentation.
Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets).
The entire winemaking process occurs at this reduced temperature. The grapes go into a specially-chilled hand pump with care given to assure the water crystal remain in the press while the cold, concentrated juice (known as must), ...
Harvesting a wine late is a gamble, if the weather doesn't cooperate, the harvest may be reduced or even lost.
High alcohol levels can be reduced by adding low-alcohol juice during the winemaking process or by picking the grapes earlier.
The detective work is significantly reduced as consumers conquer the label offerings in record time, but easy label deciphering aside, the majority of Alsatian Rieslings need little help in convincing consumers to give them a go.
HARVARD STUDY- As published in the Journal of the American College of Cardiology; The new data confirmed previous findings regarding the association between moderate alcohol consumption and reduced risk for overall mortality. Dr.
Doctor Rimm of the School of Public Health of Harvard - Cambridge - Massachusetts calculated that the risk of heart disease is reduced from 25 to 45% for people drinking 1 or 2 glasses of wine a day.
sulphides, off smells reminiscent of bad eggs which can taint heavily reduced wine.
Malic Acid - A naturally occurring acid in many wines that is characterized by the sharp crisp acid in a 'Granny Smith' cooking apple. This acid is often reduced in a wine through the use of malolactic fermentation.
The bunches appear to be covered with a grey powder and eventually darken and drop. Yields are greatly reduced and wine made from this fruit taste moldy and oxidizes easily. In some climates, grey rot is a severe problem with most grape varieties.
Usually, if the potassium content of the blend of either treated or untreated wine is reduced to about 500 milligrams per litre, no further precipitation will occur.
In most years our crops size is reduced by hand thinning the clusters so that the vineyards achieve balance and the resulting wines will show their full Character or Terroir of the land.
A positively charged beer and wine fining agent that is produced by the prolonged boiling of animal skin/connective tissue/bones (YUK!). Best for red wines as it reduces excessive tannins (negatively charged), the effect can be reduced by adding ...
As a result of reduced production due to the difficulties of maintaining these steep terraced (UNESCO World Heritage List) vineyards some consider most of the current versions of these wines to be less than ideal.
Reduced acreages can also be found in Australia. Portugal retains a limited acreage of 100 year old vines used for producing an interesting wine named "Mouchão" that requires 10 years aging for best results.
However when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing. Ultimately the quality of the wine is reduced, ...
Reduced/Reductive
Generally refers to negative sulfur containing aromas such as sulfides or mercaptans
Residual sugar
The amount of sugar left in a wine at bottling.
Rehydration ...
 See also: Region, Grape, Style, Wine, Quality
  
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