REDUCTION, SULFATES & LIGHTSTRIKE. By Tiffaney and Mackenzie GWS 410 ~ Fall. REDUCTION. An oxidized compound that gains an oxygen atom and loses an electron because it to becomes reduced when it gains another electron. REDUCTION. Oxidation-Reduction ( Redox Potential)
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By Tiffaney and Mackenzie
GWS 410 ~ Fall
An oxidized compound that gains an oxygen atom and loses an electron because it to becomes reduced when it gains another electron.
Oxidation-Reduction (Redox Potential)
Low Redox Potential
Allows reduced sulfur compounds to develop
Is effected by (HIGH) pH levels
Leads to stinky wines
High Redox Potential
Will precipitate out and has a better hold on oxygen
pH levels are low
Important for the fermentation process while also being byproduct
Non-mental Element in 2 amino acids created when yeast cells absorb sulfur:
Cysteine and Methionine
Yeast utilize it in the juice (and fermentation) to produce Hydrogen Sulfide (H2S)
High perception threshold
Happens during yeast metabolism during fermentation not after
Big problem: cant use aeration or copper
Blocks 10% of UV Rays
Blocks 50% of UV Rays
* Can differ depending on thickness of glass, label placement and intensity and angle of light source.
Lightstrike affects white wines and rarely red wines. It is prevented by using dark glass for wine bottles and storing bottles in dark places.
cysteine and methionine
ie: rotten eggs, rubber, burnt matchstick