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What if anything make a liquid a good condidatecandidate for a reduction?

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What if anything make a liquid a good condidate for a reduction?

What if anything makes a liquid a good candidate for a reduction? Often you see things like wines and fruit juices called to be reduced for recipes. Why are they so common? What specifics about them make them so?

If I am wanting to play around with making different reductions is there anything I should look for and what are the expected results of the liquid having that content (i.e. high sugar content, does acidity levels have an effect on the reduction).