reductive bouquet


reductive bouquet

Etichetta di dominio


Etichetta grammaticale

c. n.


Bouquet acquired by wines aged in the absence of air. 1


Much commoner is the reductive bouquet acquired by wines from temperate regions which are stored in conditions which avoid contact with air as far as possible. The barrels and vats are always kept filled to the brim and topped up frequently. Where it is not possible to prevent contact with air completely, for example, during racking or transfer between containers, the wine is immediately protected by an antioxidant such as sulfur dioxide. Wines of this type finish up in bottles hermetically stoppered with long corks which ensure an airtight seal for twenty years or more. Old red wines and fine dry or sweet wines have reductive bouquets. The wines are sensitive to the oxygen in air and an opened bottle will soon deteriorate. Berthelot’s axiom “oxygen is the enemy of wine” refers to such wines as these.
[…] A pronounced reductive bouquet can give certain wines an unpleasant smell. The odors in question are known as “reduced,” “bottle sink,” and “light-” or “sun-induced” smells, the last two being so called because the photochemical effect of light intensifies this fault. 2


Limited oak exposure may be used to preserve the fresh aroma of the wine. Greater emphasis is placed on the development of a reductive in-bottle aging bouquet than in the past. 3

Trascrizione fonetica

[rɪ ˈdʌktɪv bu ˈkeɪ] 4

Sinonimi e Antonimi

Bouquet of reduction.
Oxidative bouquet.


reductive: adj., that which reduces or tends to reduce, - Formed with suffix –ive from Latin reductus, past participle of redūcere. 5

bouquet: 1716, introduced to English by Lady Mary Montague from Fr. bouquet, originally "little wood", from Picard form of O.Fr. bochet (14c.), dim. of bosco, from M.L. boscus "grove". 6

Etichetta di paese

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica.

Data della scheda
Wed Jun 23 10:06:24 2010

Luna Solidoro, rev. Chiara Barbagianni


1 : Peynaud E., Blouin J., The taste of wine: the art and science of wine appreciation, John Wiley & sons, 1996, p. 64.

2 : Peynaud E., Blouin J., The taste of wine: the art and science of wine appreciation, John Wiley & sons, 1996, pp. 63, 76.

3 : Jackson S., R., Wine science: principles and applications, San Diego, Elsevier, 2008, p. 595.

4 : Hornby A. S., Oxford Advanced Learner’s Dictionary, Oxford, Oxford University Press, 2007, pp. 173, 1268.

5 : Klein E., A Comprehensive Etymological Dictionary of the English Language, Amsterdam, Elsevier Publishing Company, 1966, p. 1316.

6 :, (14/05/2010).

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