Aging Wine: Facts & Feelings

RE: Aging Wine: Facts & Feelings

user33624 — Tue, 18 Feb 2020 15:32:40 GMT

Great article, Kelli! Love the varied sources, and the chemistry. It really is an alluring elixir! Thanks for your work here.

RE: Aging Wine: Facts & Feelings

user32939 — Thu, 06 Feb 2020 19:51:26 GMT

This is a phenomenal article. Thank you!

RE: Aging Wine: Facts & Feelings

user35644 — Thu, 30 Jan 2020 05:17:35 GMT

so, ultimately, a wine`s aging process depends on our aging process. chemistry is boring. somebody said we are made of stories, not atoms. excellent note. thank you.

RE: Aging Wine: Facts & Feelings

user22731 — Wed, 22 Jan 2020 03:27:28 GMT

Love it so much thank you!!

RE: Aging Wine: Facts & Feelings

user20201 — Sun, 19 Jan 2020 17:15:55 GMT

This article is the best thing to happen so far in 2020! Really informative and brought together many forms of thought while fleshing it all out logically.

I had one other question pertaining to the topic and please pardon my mediocre understanding. There are many white wine (chardonnay specifically) producers that are intentionally using ‘brown juice’ instead of green to go into fermentation. The brown juice is, again pardon my potential misunderstanding, when the polyphenol oxidase reacts with polyphenol/tannin chains, oxidizes them, and brings them out of suspension for a less structured (texture loss supplemented by barrel ferment/lees) and more importantly more ‘bulletproof’ to prevent that reaction later in the aging process that would be harmful to the wine.

Has any research been done on this and have there been any findings as to the effect it has on aging potential?

Thank you again for this article. It was fun and informative and I learned a ton!