Winemakers utilise various remediation strategies for decreasing ‘reductive’ characters in wine. Remediation strategies, such as the addition of diammonium phosphate (DAP) during fermentation, copper fining, the addition of fresh lees or lees products to wine, and aeration of the must during and after fermentation, are commonly employed in an effort to prevent the formation or to remove undesirable volatile sulfur compounds. In this study, the relative effectiveness of five strategies for remediation of ‘reductive’ aroma was compared in a Shiraz wine.

中文翻译：

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降低西拉子葡萄酒“还原”特征的补救策略比较

酿酒师利用各种补救策略来减少葡萄酒中的“还原性”特征。通常采用补救策略，例如在发酵过程中添加磷酸氢二铵（DAP），铜精制，在葡萄酒中添加新鲜的酒糟或酒糟产品以及在发酵过程中和发酵后对葡萄汁进行通气，以防止其形成。或去除不希望的挥发性硫化合物。在这项研究中，比较了设拉子（Shiraz）葡萄酒中五种补救“还原”香气策略的相对有效性。