Reductive

Reductive
Reductive wines are produced without any oxygen. This can often be unyielding.
Rich
Full, opulent flavour, body and aroma.

reductive...
Reductive winemaking (optional) occurs in an oxygen-free environment, in part at least, which can involve the addition of sulphur dioxide as an anti-oxidant.

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 ...

The term 'reductive' is used to describe when such aromas are detected in wine.
mesoclimate: The climatic conditions experienced by a vineyard site.

I have heard the reductive aromatics described as 'grey' flavours, and the oxidative ones as 'brown', a colour-analogy which I think works rather well.

The added oxygen would also limit the reductive quality of Barbera and limited the occurrence of off-odors of hydrogen sulfide that would occur in some examples.

Wines that have matured in sealed tanks or bottles, with no exposure to air, and experience what is known as "reductive" aging. The wines very slowly take on a tawny color, and become smoother on the palate and less tannic.

Secondary aroma, those which are aerobic (happens in air) and are due to the wine making process (this includes barrel aging). Finally, tertiary aromas are those which develop in a reductive environment (without air) in the sealed bottle, over time, ...

making of Port is treated to fortification, which involves adding a neutral spirit, often brandy, to the wine that stops the fermentation process, increased its sweetness and also the alcohol level. It then left to mature in steel tanks (reductive ...

You don't want to leave a wine on its gross lees for very long (and you certainly don't want to do *lees stirring with the gross lees), because this may result in the dead yeast cells dissolving themselves, producing a reductive environment ...

Red wines - mainly produced with Grenache Noir grape - generally undergo oxidative and reductive processes, a fundamental and indispensable operation in order to develop complex aromas such as - for example - dried fruit, vanilla, coffee and honey.

See also: Grape, White, Bottle, Dry, Region