ArticleSome Reductive Resolutions, Using Essential Oils, and Residual SugarWritten by Alison CroweYou might want to try gradually introducing a little more oxygen into your winemaking process, especially early on when wines are more resilient to shifts in redox potential. Reductive off-odors may come from many sources, but thanks to new yeast strains available to winemakers, fermentation doesn’t need to be one of them.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Pressing Issues, Making Bread with Wine Yeast and Light Strike Dumping your pomace and finding the grapes still juice-laden after pressing is frustrating. The Wizard has some pointers for getting the most from your grapes as well as baking bread with wine yeast and the concerns of light strike on your wines. Article MEMBERS ONLY Barrel Cleaning, Kit Wine Tannins and Proper Sulfite Levels It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining!