Reduced: Commonly used to describe a wine that has not been exposed to air and has developed stinky aromas due to reductive chemical reactions (as opposed to oxidation). Reduced notes in a wine generally result from the presence of volatile sulfur compounds, or mercaptans; these notes include rotten eggs, rubber, struck matches, sewage and even skunk. These off aromas may dissipate after exposure to air through decanting or swirling the wine in the glass.

还原味： 一般用来描述还未暴露于空气中，由于还原化学反应（与氧化相反）而产生恶臭气味的葡萄酒。葡萄酒的还原味一般是由挥发性硫化物或硫醇造成的；这些气味包括臭鸡蛋味，橡胶味，划火柴味，污水味，甚至臭鼬味。将葡萄酒倒出与空气接触或摇晃玻璃瓶身就可以驱散这些味道。