D1: Faults: Background: Pascal Chatonnet on Reduction in Wine Part 1
Reduction is the term used to describe the presence of volatile sulphur compounds in wine, and specifically mercaptans. Pascal explains the technicalities of reduction in wine, a problem that is becoming more commonplace these days due to the use of screw caps. Because with screw caps there is so little oxygen ingress into bottles, reductive characters such as burnt rubber, rotten eggs and cabbage can develop.
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D1: Faults: Background: Pascal Chatonnet on Reduction in Wine Part 1
