redukálthéjú

Redukálthéjú is a Hungarian term that translates literally to "reduced peel" or "thin-skinned." It is primarily used in viticulture to describe grape varietals that possess a thinner skin compared to other grape types. This characteristic can influence several aspects of winemaking.

Grapes with thinner skins tend to have a lower concentration of tannins, which are compounds that contribute to the astringency and structure of wine. This can result in wines that are generally softer, smoother, and less prone to bitterness. Redukálthéjú varieties may also release their color compounds more readily during fermentation, potentially leading to lighter-hued wines, especially in red varietals.

The thinner skin also means that these grapes are more susceptible to rot and disease, requiring careful vineyard management. Additionally, the reduced skin contact during maceration means that winemakers often need to employ different techniques to extract sufficient flavor and color.

Commonly, redukálthéjú varietals are used to produce lighter-bodied red wines and certain white wines where a delicate profile is desired. While the term is specific to Hungarian viticultural language, the concept of thin-skinned grapes is universal and applies to many international varietals. Understanding this characteristic is crucial for predicting a wine's potential style and aging capabilities.