The Mystery of Wine Ageing

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. 

3 Impact of must concentration technologies on aroma compounds in Riesling wines ( =3) [94] 

The impact of global warming can be well documented in worldwide viticulture by a invariably earlier initiation of blossoming, veraison and grape matu- 

The critical review of the manuscript by Ann C. Noble (University of California Davis) and Peter Winterhalter (TU Braunschweig) is highly appreciated. 

Maarse H, Vissher CA (1994) Volatile Compounds in food, qimlitative and qimntilative data. TNO, Zeist, p 593 

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