Reductive characters remain a major challenge during fermentation, particularly in protective and low-oxygen winemaking conditions.
Hydrogen sulphide (H₂S) and other volatile sulphur compounds may mask fruit expression and lead to unwanted aromas such as rotten egg, cabbage or burnt rubber notes.
While nutrition and oxygen management remain essential, yeast selection also plays a major role in limiting reductive deviations.
Fermivin REVEAL
Fermivin REVEAL was selected for its very low production of sulphurous compounds during fermentation, helping maintain clean fruit expression while limiting aromatic masking linked to reduction.
It is particularly suitable for:
- reductive winemaking conditions
- varieties prone to reduction
- low to moderate YAN conditions
Discover Fermivin REVEAL and our dedicated solutions for reduction management.
