Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Jancis Robinson, Master of Wine, notes that of all wine produced in the world only 1 out of every 10 bottles will be of such quality that aging that bottle will result in a more enjoyable experience consuming it at 5 years of age rather than at 1 year of age. Furthermore, only the top 1% of all wine has the ability to improve significantly after more than a decade.
STORAGE CONDITIONS?
Light: UV rays can create free radicals and allows oxidation, reducing ageing ability Heat: the lower the temperature, the more slowly a wine develops. The target cellar temperature should be between 50F and 70F.
Larger bottle sizes: lower ratio of oxygen to wine at bottling will increase ageing potential. A byproduct of large formats is better temperature control. Alternative closures: screw cap, glass, synthetic corks All affect ageing ability. Some for better, some for worse
yeasts. Acetic acid in wine, often referred to as volatile acidity (VA), can be introduced through many spoilage yeasts and bacteria. Acetic acid bacteria, such as those from the genera Acetobacter can produce high levels of acetic acid. Oxidation of phenols such as anthocyanins present in wine are those most easily oxidized which leads to a loss of color, flavor and aroma
Atmospheric Oxidation 3 Oxygen is a corrosive. It is essential to life, but eventually degrades organic compounds
AGING: SUMMARY
The 4 wine types that can age: Higher Acid, Higher Tannin, Higher Residual Sugar, Higher Alcohol Storage condition concerns: Ultra Violet Light, Temperature 50-70F, Stable Cellar Temp Larger bottles and alternative closures: Large format generally will have more age-ability, closures matter