Aging potential

The prevalence and severity of OA increase with age. Potential risk factors include obesity, repetitive use through work or leisure activities, joint trauma, and heredity. 

As outlined in Sect. 11.1, part of the fascination of wine is due to its nearly unlimited ageing potential. If we had access to the hidden treasures of the top wine collectors, we may still be able to drink wines which were produced decades and even centuries ago. Apart from this more intellectual fascination, more and more wine is consumed relatively young and even top-class red wine producers were deprived of the privilege to market a wine not earlier than when it has reached its sensory peak. 

At present, there is increasing interest in the use of CM for the production of wines with long aging potential, involving maturation in oak. Thus, at the end of the first step, contact between the wine, pomace, and the lees may be extended from a few days to months. When the effects of AM are considered to be appropriate, relative to the nature of the product expected (e.g., color or tannin extraction) some wine producers use pumping over, combined with the addition of macerating enzymes. The latter facilitate is improved extraction of quality-related compounds. 

Indeed, some wine makers and experimenters have introduced changes to the usual CM scheme to enhance its aging potential. For example, in a blind tasting (Flanzy, 1998), wine from Chateauneuf-du-Pape were still considered in excellent condition after 20 years. 

Botrytized wines have remarkable aging potential. Most improve with several months to years of in-barrel maturation, followed by many years of in-bottle aging. 

An area that will see further work in the near future is identification of difference in aging potential of oak from different regions in the United States. There is interest in having a major U. S. cooper produce barrels from... 

Thus, dry white wines not subjected to malo-lactic fermentation are more stable in terms of bitartrate (KTH) and tartrate (CaT) precipitation. Young white wines with high acidity generally also have greater aging potential. 

Standard acidification and deacidification methods are aimed solely at changing total acidity levels, with no concern for the impact on pH and even less for the buffer capacity of the wine, with all the unfortunate consequences this may have on flavor and aging potential. 

It is normal to find potassium bitartrate crystals, associated with precipitated condensed coloring matter, in wine with several years aging potential. When phenols condense, they become bulky, precipitate and are no longer able to express their protective colloid effect. 

Post-fermentation maceration continues after the completion of alcoholic fermentation and is specific to wines with aging potential. Its length is highly variable, from a few days to a few... 

It inhibits the normal transformations that occur in certain wines with good aging potential. The deposit normally found in old wines is formed due to colloidal phenomena. These deposits cannot form in the presence of gum arabic, but the wine may take on a milky appearance, losing its normal clarity. 

As with the thin-film method it is difficult to define concentration in the final monolith because of the shrinkage that occurs during aging. Potential step amperometric methods or simultaneous equations can be used to overcome these problems, and self-consistent values for the diffusion coefficients can be obtained. An excellent treatment of both methods of solving for diffusion can be found in the paper by Cox et al. (153). As noted by the authors it is important to keep in mind that diffusion coefficients obtained in this manner cannot be solely attributed to the physical exchange of redox molecules, since electron... 

The secondary function of the ceria-based fuel-borne catalyst [22] is to ensure, once the soot combustion is initiated, a complete and smooth regeneration avoiding exothermic peaks responsible for DPF aging, potentially leading to DPF breakage (Figure 9-13). This is achieved either by the good dispersion of the catalyst in the... 

Labinskyy N, Csiszar A, Veress G, Stef G, Pacher P, Oroszi G, Wu J, Ungvari Z. Vascular dysfunction in aging potential effects of resveratrol, an anti-inflammatory phytoestrogen. Curr Med Chem. 2006 13 989-96. 

Human muscle protein metabolism in relation to exercise and aging potential therapeutic applications... 

In conclusion, only the best grape varieties grown on the best terroirs produce wines that combine the high tannin content indicative of aging potential with aromatic finesse and complexity. On tasting, these wines are not only superbly concentrated, but also well-balanced and elegant. Winemakers today are aware that excessive tannin extraction tends to mask a wine s fruit and that perfect balance is the sign of a well-made wine. 

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