Grape Wine Aging Process -
The ultra-violet rays of direct sunlight should also be avoided because of the free radicals that can develop in the wine and result in premature oxidation. Wines packaged in large format bottles, such as magnums and 3 liter Jeroboams, seem to age more slowly than wines packaged in regular ml bottles or half bottles.
This may be because of the greater proportion of oxygen exposed to the wine during the bottle process. The advent of alternative wine closures to cork, such as screw caps and synthetic corks have opened up recent discussions on the aging potential of wines sealed with these alternative closures.
Currently there are no conclusive results and the topic is the subject of ongoing research. One of the short-term aging needs of wine is a period where the wine is considered "sick" due to the trauma and volatility of the bottling experience.
During bottling the wine is exposed to some oxygen which causes a domino effect of chemical reactions with various components of the wine. The time it takes for the wine to settle down and have the oxygen fully dissolve and integrate with the wine is considered its period of "bottle shock".
During this time the wine could taste drastically different from how it did prior to bottling or how it will taste after the wine has settled. While many modern bottling lines try to treat the wine as gently as possible and utilize inert gases to minimize the amount of oxygen exposure, all wine goes through some period of bottle shock.
The length of this period will vary with each individual wine. The transfer of off-flavours in the cork used to bottle a wine during prolonged aging can be detrimental to the quality of the bottle. The formation of cork taint is a complex process which may result from a wide range of factors ranging from the growing conditions of the cork oak, the processing of the cork into stoppers, or the molds growing on the cork itself.
During the course of aging, a wine may slip into a "dumb phase" where its aromas and flavors are very muted. In Bordeaux this phase is called the age ingrat or "difficult age" and is likened to a teenager going through adolescence.
The cause or length of time that this "dumb phase" will last is not yet fully understood and seems to vary from bottle to bottle. As red wine ages, the harsh tannins of its youth gradually give way to a softer mouthfeel. An inky dark color will eventually lose its depth of color and begin to appear orange at the edges, and eventually turn brown.
These changes occur due to the complex chemical reactions of the phenolic compounds of the wine. In processes that begin during fermentation and continue after bottling, these compounds bind together and aggregate. Eventually these particles reach a certain size where they are too large to stay suspended in the solution and precipitate out.
The presence of visible sediment in a bottle will usually indicate a mature wine. The resulting wine, with this loss of tannins and pigment, will have a paler color and taste softer, less astringent.
The sediment, while harmless, can have an unpleasant taste and is often separated from the wine by decanting. During the aging process, the perception of a wine's acidity may change even though the total measurable amount of acidity is more or less constant throughout a wine's life.
This is due to the esterification of the acids, combining with alcohols in complex array to form esters. In addition to making a wine taste less acidic, these esters introduce a range of possible aromas. Eventually the wine may age to a point where other components of the wine such as a tannins and fruit are less noticeable themselves, which will then bring back a heightened perception of wine acidity.
Other chemical processes that occur during aging include the hydrolysis of flavor precursors which detach themselves from glucose molecules and introduce new flavor notes in the older wine and aldehydes become oxidized.
The interaction of certain phenolics develops what is known as tertiary aromas which are different from the primary aromas that are derived from the grape and during fermentation. As a wine starts to mature, its bouquet will become more developed and multi-layered.
While a taster may be able to pick out a few fruit notes in a young wine, a more complex wine will have several distinct fruit, floral, earthy, mineral and oak derived notes. The lingering finish of a wine will lengthen. Eventually the wine will reach a point of maturity, when it is said to be at its "peak".
This is the point when the wine has the maximum amount of complexity, most pleasing mouthfeel and softening of tannins and has not yet started to decay. When this point will occur is not yet predictable and can vary from bottle to bottle.
If a wine is aged for too long, it will start to descend into decrepitude where the fruit tastes hollow and weak while the wine's acidity becomes dominant. The natural esterification that takes place in wines and other alcoholic beverages during the aging process is an example of acid-catalysed esterification.
Over time, the acidity of the acetic acid and tannins in an aging wine will catalytically protonate other organic acids including acetic acid itself , encouraging ethanol to react as a nucleophile. As a result, ethyl acetate — the ester of ethanol and acetic acid — is the most abundant ester in wines.
Other combinations of organic alcohols such as phenol-containing compounds and organic acids lead to a variety of different esters in wines, contributing to their different flavours, smells and tastes.
Of course, when compared to sulfuric acid conditions, the acid conditions in a wine are mild, so yield is low often in tenths or hundredths of a percentage point by volume and take years for ester to accumulate.
Developed by the British Master of Wine , Clive Coates , the principle states that a wine will remain at its peak or optimal drinking quality for a duration of time that is equal to the time of maturation required to reach its optimal quality. During the aging of a wine certain flavors, aromas and textures appear and fade.
Rather than developing and fading in unison , these traits each operate on a unique path and time line. The principle allows for the subjectivity of individual tastes because it follows the logic that positive traits that appeal to one particular wine taster will continue to persist along the principle's guideline while for another taster these traits might not be positive and therefore not applicable to the guideline.
Wine expert Tom Stevenson has noted that there is logic in Coates' principle and that he has yet to encounter an anomaly or wine that debunks it.
An example of the principle in practice would be a wine that someone acquires when it is 9 years of age, but finds dull. A year later the drinker finds this wine very pleasing in texture, aroma and mouthfeel. Under the Coates Law of Maturity the wine will continue to be drunk at an optimal maturation for that drinker until it has reached 20 years of age at which time those positive traits that the drinker perceives will start to fade.
There is a long history of using artificial means to try to accelerate the natural aging process. In Ancient Rome a smoke chamber known as a fumarium was used to enhance the flavor of wine through artificial aging.
Amphorae were placed in the chamber, which was built on top of a heated hearth , in order to impart a smoky flavor in the wine that also seemed to sharpen the acidity. The wine would sometimes come out of the fumarium with a paler color just like aged wine.
In the production of Madeira and rancio wines, the wines are deliberately exposed to excessive temperatures to accelerate the maturation of the wine.
Other techniques used to artificially age wine with inconclusive results on their effectiveness include shaking the wine, exposing it to radiation , magnetism or ultra-sonic waves. The product has received mixed reviews from wine commentators. Contents move to sidebar hide. Article Talk.
Read Edit View history. Tools Tools. What links here Related changes Upload file Special pages Permanent link Page information Cite this page Get shortened URL Download QR code Wikidata item. Length of Time to Age Wine in Barrels or Alternative Containers before Bottling It. The length of time that you should age your wine in oak barrels will vary depending upon the type of wine.
While some are ready for bottling in a few short months, others may take up to seven years to reach the ideal mouth-feel and flavour profile before bottling. You can shorten this aging time with alternative containers since you can control the chemical processes a bit closer. Aging Continues after Bottling.
Once the wine is bottled, it continues to age. In fact, some winemakers feel like this is the true aging process of the wine. The wine consumes the oxygen that seeps into it during bottling, and this creates an atmosphere free of oxygen.
It serves two main purposes: to separate wine from any sediment that might have formed during aging and to allow the wine to breathe. Aeration can significantly impact an aged wine.
When a wine is exposed to oxygen, it can open up, unveiling its full potential. Wiens Cellars has a rich tradition of producing wines that are well-suited for aging.
We believe in crafting wines that tell a story, not just of the vintage but of time itself. At Wiens Cellars, the journey of aging begins with the careful selection of grapes that showcase the potential for transformation. With meticulous winemaking and the right balance of tannins, acidity, and alcohol, each wine is poised for aging.
Wiens Cellars primarily employs a combination of barrel and bottle aging. Once the wines are bottled, they continue their transformation in the cellars of Wiens.
The proper storage conditions, with controlled temperature and humidity, ensure that the wines mature gracefully, retaining their character and developing depth.
For those who embark on the journey of aging wines from Wiens Cellars, here are some recommendations:. In conclusion, wine aging is a captivating journey filled with chemistry, history, and stories waiting to be told.
Wiens Cellars invites you to be a part of this journey, to savor the transformation of each vintage, and to discover the intricate tales woven within each bottle. So, uncork that bottle, let it breathe, and let time unveil its secrets, sip by sip, for the beauty of an aged wine lies not just in its destination but in every step of the voyage.
The Chemistry of Wine Aging At its heart, wine is a complex solution. Basic Components of Wine and Their Roles in Aging Wine consists of water and ethanol alcohol as its primary components. Chemical Reactions Occurring During the Aging Process Wine aging is a cascade of chemical reactions.
Oxidation: Controlled oxidation is fundamental for wine aging. Oxygen slowly diffuses through the cork or screw cap, interacting with various compounds in wine. This oxygen exposure can soften tannins and develop complex aromas. However, excessive oxidation can ruin a wine, so proper storage conditions are critical.
Reduction: While oxidation is essential, a balanced level of reduction is also vital. Sulfur dioxide, often added as a preservative, can help maintain this equilibrium by preventing excessive oxidation. It also contributes to the formation of sulfur-containing compounds that impact wine aroma.
Polymerization: Over time, certain compounds in wine, like tannins, anthocyanins responsible for color , and some phenolic compounds, can combine to form larger molecules. Esterification: Esters are responsible for many fruity and floral aromas in wine. During aging, alcohols and acids can combine to form esters.
It starts as a deep, vibrant hue and gradually transforms into a more brick-like or garnet shade. White wines typically gain a golden or amber tint.
These changes are partly due to the oxidation of pigments in the wine. Initially, you might sense bright fruit notes, but with time, these evolve into more complex aromas. Young red wines may show red or black fruit notes, which transform into dried fruits, leather, tobacco, and even forest floor characteristics.
In whites, fresh floral and citrus aromas can develop into honey, nuts, and spice. Flavor: As the aroma evolves, so does the flavor. This change can make a wine feel smoother and more elegant. Fruit flavors may transition into dried fruits, baking spices, and earthy notes.
Texture: Texture is a critical aspect of wine tasting. With aging, tannins polymerize and precipitate, which leads to a more delicate and refined mouthfeel. Instead of aggressive and astringent sensations, an aged wine offers a smoother and more balanced experience.
The Difference Between Aging in the Bottle vs. Aging in the Barrel Wine aging can occur in two primary phases: in the barrel and in the bottle. Factors Influencing Wine Aging The capacity of a wine to age gracefully is influenced by a combination of factors: The Role of Tannins, Acidity, and Sugar Tannins: Tannins, often associated with astringency, are naturally occurring compounds in grapes.
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