Published on September 4, 2024 by Faustine Milard
Causes, prevention and treatment of reduction in sparkling wines
Summary:
Professor Franco Battistuta discusses the causes, prevention and treatment of reduction problems in sparkling wine production.
Key points:
- Common problem: the reduction of sparkling wines is a frequent challenge, often misunderstood by producers
- Importance of the base: a high-quality wine base is essential to avoid aromatic defects
- Integrated approach: fermentation management must be global, not limited to the second fermentation
- Preventive strategies: choosing appropriate yeast strains and optimising nitrogen nutrition are crucial
- Risks of oxygenation: oxygenation can mask defects rather than eliminate them, leading to problems during bottling
