Aging and Storage

The evaporation process from a barrel may be slowed by the combination of humidity and temperature control. Several commercial mist systems are available for this purpose. Beyond this, however, effective seals coupled with a regular topping routine are essential to the barrel-aging program. In tightly bunged barrels, the diffusion of water and ethanol out of the 

To minimize microbial problems, Ough and Amerine (1966) recommended cellar temperatures of 13°C/55°F to 18°C/65°F for storage of white and red dry wines. 

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The enantiomeric distribution can be very useful for identifying adulterated foods and beverages, for controlling and monitoring fermentation processes and products, and evaluating age and storage effects (1). 

The experimental factors that affect the stability of the latex during and after polymerization are the recipe used for the polymerization, the type and intensity of agitation during and after the polymerization, the temperature of polymerization and storage, and the age and storage conditions of the latex. The recipe used in the polymerization included the mode of polymerization, the monomer-water ratio, the solubility of the monomer in water, the emulsifier type and concentration, initiator type and concentration, total electrolyte concentration, and impurities present in the system. 

The substantial amount of hydrogen sulfide that was usually liberated decreased rapidly as a function of sample aging and storage conditions. The lignite seams are soaked with water under hydrostatic pressure in a virtually anaerobic condition. Immediately after mining, the lignite samples continuously lose moisture and are oxidized by air. There is no ideal way the lignite samples can be stored to preserve its in seam characteristics. 

Once the mechanism of copper casse had been elucidated, a test was developed for predicting this type of instability. White wine in full clear glass bottles is exposed to sunlight or ultraviolet radiation (Section 4.7.3) for seven days. If it does not become tnrbid nnder these conditions, it will remain clear dnring aging and storage. Copper casse also develops after three to fonr weeks in an oven at 30°C. 

The rate of rise to maximum wetting force This will show the level of oxides present on the surface in the case of a gold-plated part, and how thick the deposit is. This again will provide information on process control and/or age and storage of the parts being tested. 

Unless the appropriate inhibitory treatments are applied, lactic acid bacteria are part of the normal microflora of aU white and red wines. From the start to the end of fermentation, and even during aging and storage, they alternate between successive growth and regression periods depending on the species and the strains. AU multiplication or survival involves a metabolism that is perhaps very active or, on the contrary, hardly perceptible and even impossible to detect with current analytical methods. Substrates are transformed and consequently organoleptic characters are modified. Some metabolic activities are favorable and others are without consequence, whUe some are totally detrimental to wine quaUty (Volume 2, Section 8.3). 

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