rapid aging
On Apr 11, Mark Lipton > wrote:
> >To paraphrase my earlier post, all (or most) reactions
> >that occur in bottles are considered 'bad'. That's why
> >many/most winemakers are now putting the
> >vast bulk of their production into screw top bottles. The
> >'bad' reactionsare reduced, and the wine tastes like they want it to.
>
> Not at all. *Many reactions that take place in the bottle are
> desirable.
> To use the most obvious one, the cross-linking of tannins
> (by at least two different pathways) leads to the reduction
> of astringent flavors in red wine
Elaborate please.
We're talking anaerobic, right?
> and a more palatable beverage for most people.
It puzzles me, why do people drink young
astringent wine? That's why I drink mostly white,
they're less tannic.
--
Rich
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