Term describing an oxidation state which is the chemical opposite of oxidized. In wine, as in drinking water, the reduced state is usually recognized by the obvious smell of rotten eggs (hydrogen sulfide, or H2S). Found on http://www.edenwines.co.uk/Glossary_r.html
Term describing a state which is the chemical opposite of oxidized. In wine, the reduced state is usually recognized by the smell of rotten eggs (hydrogen sulfide, or H2S). Found on http://www.nebraskawines.com/wine-glossary/
Fired in an oxygen-starved atmosphere which reduces the colour of metal oxides to their respective metal forms.Thus copper becomes coppery-red unlike the characteristic green of oxidised copper roofs. Found on https://ashbrook-ceramics.co.uk/pottery-glossary/