Which fault is associated with reduction in wine?

• A. Light strike
• B. Cork taint
• C. VA
• D. Reduction

Answer: (D)

Reduction in wine refers to off-aroma caused by sulfur-containing compounds that form when there is too little oxygen during fermentation or aging. These compounds, such as hydrogen sulfide, can produce aromas like rotten eggs, burnt matches, garlic, or cabbage. Because the fault is literally called reduction, that option is the best fit for describing the issue. Other faults listed come from different causes: light strike stems from exposure to light and affects aroma and color; cork taint is a musty, damp-cork smell from TCA; VA (volatile acidity) is a sharp, vinegar-like fault from acetic acid. The idea to hold onto is that reduction is a distinct sulfur-related fault tied to reductive conditions, and it’s corrected by letting some air into the wine or otherwise reducing the concentration of those sulfur compounds.