Reaktionsnoßen

Reaktionsnoßen are a type of foam that forms on wine, particularly during the oxidation phase of fermentation. The term "Reaktionsnoßen" is German for "reaction noses" or "reactive tips," and it refers to the visible foam or head that forms on the surface of the wine.

Reaktionsnoßen are caused by the reaction between yeast and the sugars present in the grape juice. As the yeast ferments the sugars, it produces carbon dioxide gas, which gets trapped in the wine, creating foam. The foam can range in size from a thin layer to a thick, creamy head, depending on the level of oxidation and the type of yeast used.

The formation of Reaktionsnoßen is considered a normal part of the fermentation process. However, excessive foam can be a sign of over-oxidation, which can result in the loss of valuable wine. Winemakers use various techniques to control the level of Reaktionsnoßen, such as adjusting the temperature, reducing the amount of oxygen allowed into the wine, or using specialized yeasts that produce less foam.

Reaktionsnoßen are not unique to wine and can be observed in other beverages, such as beer and kombucha. However, in the context of winemaking, the term is specifically used to describe the foam that forms on wine during fermentation. By understanding the causes and effects of Reaktionsnoßen, winemakers can optimize their fermentation techniques to produce high-quality wines.