Which aroma is produced by oxidation versus reduction in wine aroma?

Which aroma is produced by oxidation versus reduction in wine aroma?

• A. Nutty, caramelized, or sherried notes
• B. Burnt matches
• C. Nail-polish remover
• D. Rotten egg aromas

Answer: (A)

Oxidation drives wine toward nutty, caramelized, or sherried notes because exposure to oxygen alters certain compounds to create aromas reminiscent of nuts, toffee, and dried fruit as the wine ages. Reduction, by contrast, tends to produce sulfurous and solvent-like aromas such as rotten egg, burnt matches, or nail-polish remover. So the nutty, caramelized, or sherried notes are the aroma indicative of oxidation.

Oxidation drives wine toward nutty, caramelized, or sherried notes because exposure to oxygen alters certain compounds to create aromas reminiscent of nuts, toffee, and dried fruit as the wine ages. Reduction, by contrast, tends to produce sulfurous and solvent-like aromas such as rotten egg, burnt matches, or nail-polish remover. So the nutty, caramelized, or sherried notes are the aroma indicative of oxidation.