Aging of wine | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Aging of wine


00:01:18 1 History
00:03:54 2 Aging potential
00:06:47 2.1 Little to no aging potential
00:07:28 2.2 Good aging potential
00:09:12 3 Factors and influences
00:09:22 3.1 Wine constituents
00:10:51 3.2 Storage factors
00:12:54 3.3 Bottling factors
00:13:03 3.3.1 Bottle shock
00:13:59 3.3.2 Cork taint
00:14:28 3.4 Dumb phase
00:15:00 4 Effects on wine
00:18:29 5 Coates Law of Maturity
00:19:35 5.1 Example
00:20:09 6 Artificial aging
00:21:35 7 See also



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SUMMARY
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The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment. The quality of an aged wine varies significantly bottle-by-bottle, depending on the conditions under which it was stored, and the condition of the bottle and cork, and thus it is said that rather than good old vintages, there are good old bottles. There is a significant mystique around the aging of wine, as its chemistry was not understood for a long time, and old wines are often sold for extraordinary prices. However, the vast majority of wine is not aged, and even wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years.