The Older The Better
Painting - Mixed Media Oil On Canvas
It is not often that things are considered better when they are older in this world of ours.
Please also visit the WINE GALLERY and more GALLERIES here on this site or on
FIN and maestro also customize your business logos,and takes care of all your illustration
and advertising art needs. For customized orders, please contact wholisticartsschool.com
All artwork is original Artwork by FIN and Maestro, all right reserved, and is protected by the Copyright Laws of the United States.
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.
April 15th, 2013
Viewed 329 Times - Last Visitor from Wilmington, DE on 09/02/2015 at 7:29 AM