Bumped Wine Barrel
PainterArtist FIN and Maestro
Painting - Oil On Canvas
BUMPED WINE BARREL by FIN and Maestro
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The ratio of sugars, acids and phenolics to water is a key determination of how well a wine can age. The less water in the grapes prior to
harvest, the more likely the resulting wine will have some aging potential. Grape variety, climate, vintage and viticultural practice come
into play here. Grape varieties with thicker skins, from a dry growing season where little irrigation was used and yields were kept low
will have less water and a higher ratio of sugar, acids and phenolics. The process of making Eisweins, where water is removed from the
grape during pressing as frozen ice crystals, has a similar effect of decreasing the amount of water and increasing aging potential.
In winemaking, the duration of maceration or skin contact will influence how much phenolic compounds are leached from skins into the
wine. Pigmented tannins, anthocyanins, colloids, tannin-polysaccharides and tannin-proteins not only influence a wine's resulting color
but also act as preservatives. During fermentation adjustment to a wine's acid levels can be made with wines with lower pH having more
aging potential. Exposure to oak either during fermentation or after during barrel aging will introduce more phenolic compounds to the
wines. Prior to bottling, excessive fining or filtering of the wine could strip the wine of some phenolic solids and may lessen a wine's
ability to age.
All artworks are originals by FIn and/or Maestro and as such are Protected by the Copyright Laws of the United States
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May 1st, 2013
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