Aged wine

During the Middle (Dark) Ages, wine and winemaking along with other sacraments and knowledge were husbanded in cloisters and enclaves which maintained the pockets of sophistication that enabled the later flowering of the Renaissance (9,10). Wine became further associated with art, letters, religion, and culture, and it remains so. 

The reality—Sake Sunrise, and the menu s other mood drinks, is a New Age wine cooler, a spa cocktail. But it s good, and it grows on you. You can feel it segue from weird liquor to nice, new taste like a smooth D.J. working two LPs. 

Spillman, P.J., Pollnitz, A.P., Eiacopoulos, D., Pardon, K.H., and Sefton, M.A. Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol and their ethyl ethers in barrel-aged wines, / Agric. Food CAe/n., 46 (2) 657-663, 1998. 

FIGURE 2.20 Coomans plot of SIMCA models of three-months and six-months aged wine samples (reproduced from Parra et al., 2006a, with permission). 

Barrel Sanitation. This is perhaps the most important single item in all of Phase I quality control for the winery which ages wines in barrels. 

The relationship of modern wine styles to aging wines in wooden barrels is described. The physical and chemical characteristics of different woods lead to the conclusion that white oak is best for wine cooperage. European cooperage oak samples had 161% of the extractable solids of North American samples and 154% of the phenol per unit of extractable solids, but American oak contributed more oak flavor to wine per unit of extract. Data are presented on the density and extractable phenol content of summer and spring oak wood, the characteristics of rapidly vs. slowly grown oak, the surface per unit volume effects of container size and shape, the variability among trees in flavor and extract content, the analysis of wood extract in wine, and the depth of penetration of wine into staves. 

Cerda, B., Tomas-Barberan, F. A., and Espin, J. C. (2005) Metabolism of antioxidant and chemo-preventive ellagitannins from strawberries, raspberries, walnuts, and oak-aged wine in humans Identification of biomarkers and individual variability, J. Agric. Food Chem. 53 227-235. 

Ultra-performance liquid chromatography (UPLC) analysis of free amino acids of "on-lees" aged wines gave time- and yeast-dependent amounts of histidine, ll.l-21.1mg/L, and proline 769.7-895.7mg/L (11JC(B)1361). 

Moreno-Arribas, M. V. and Polo, M. C. (2008). Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiol. 25, 875-881. 

Peinado, R. and Mauricio, J. (2009). Biologically aged wines. In "Wine Chemistry and Biochemistry", (M. C. Polo and M. V. Moreno-Arribas, Eds), pp. 81-101. Springer Life Sciences Publisher, New York. 

The different styles of Vin Santo are characterized by particularly complex and unique organoleptic profiles, which arise from the different grapes used and from the particular wine-making process. Although Vin Santo is considered a typical "oxidative aging" wine because of the production process. The oxidized character that is linked to the presence of acetaldehyde is however not generally perceived in this wine. 

Wood casks possess a volume that varies from 600 to 650 L (Zamith, 2001). They are used to age wines that will become tawny ports, whether reserve or colheita. In the casks, the young port, possessing a red color and fruity aromas, is transformed into a golden brown wine with dried fruit aromas. 

Numerous y- and 8-lactones were identified in Tokaji aszu grapes (Miklosy and Kerenyi, 2004 Miklosy et al., 2004). The odor notes of the y-lactones were described as resin- and caramel-like, roasted, or honey, while the 8-lactones exhibited characteristic notes of coconut, chocolate, and peach. The same lactones had been identified earlier from botrytized wines but not from normal wines (Schreier et al., 1976). Lactones are mostly found in oxidatively aged wines but seem to develop in fruit due to the oxidizing effect of B. cinerea, water loss, or Maillard reactions (Miklosy et al., 2004). 

Malolactic fermentation is often viewed as the main source of polyamines in wine production (Marcobal et al., 2006). Thus, their presence is more significant in red wines than in white ones. Of white wines, sparkling wines, biologically aged wines, and botrytized wines might be the most susceptible to biogenic amine formation. 

Except for roses and specialty wines, the juice usually is drawn from the skins for one to five days after fermentation starts or between 9° and 0° Brix. After drawing, the wines that are still fermenting are placed in a vented closed container to complete their fermentation. Cooke and Berg (9) showed in their survey that the degrees Brix at which the juice is drawn from the skins in red wines is between four and twelve with skin-contact time between two and five days. In more recent years, the author has observed that many wineries desiring to produce more tannic wines allow the fermentation to go to dryness on the skins. A few have even allowed skin-contact times from two to three weeks. This produces slow-aging wines. 

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