Wine production



RACKING. Transferring juice or wine from one vessel to another, leaving behind any lees or sediment and in so doing clarifying the liquid.

REDUCTION. A fault in winemaking resulting in aromas of hydrogen sulfide, mercaptans and disulfides.

REDUCTIVE. Refers to winemaking practices that reduce a wine's exposure to oxygen, such as the use of stainless steel tanks and inert gases to minimize contact with air. This is done to maximize a wine's fresh fruit flavors. However, in some cases it can result in "reduced" aromas, considered a flaw.

REFRACTOMETER. An optical instrument used in the vineyard for measuring must weight of grapes to indicate grape ripeness.

REMONTAGE. A process in red winemaking during fermentation when the must is drawn from the bottom of the vat and sprayed onto the floating cap of skins. The purpose is to extract color, tannins and flavors from the skins. Sometimes an aeration is incorporated.

REMUAGE. The process in sparkling winemaking by which the sediment in the bottle is drawn to the neck by twisting and shaking.

REVERSE OSMOSIS. In wine, a technique by which alcohol levels are reduced. It's typically employed by winemakers who wish to achieve the flavor of ripe grapes without the increased percentage of alcohol that results from fruit with higher levels of sugar. The reverse osmosis process involves passing wine through a filter that separates water and ethanol from tannins and other elements responsible for pigment, flavor and aroma. The water and alcohol solution is then distilled to separate the two, with some of the alcohol being removed, and the remaining solution is added back to the other elements previously separated out.

ROSE. The French word for pink (pronounced rozay) applied to light red wines, especially pink table wines.