We need a biochemist I suspect, but I would like to know how each variable affects volatiles and 'constants'.

Jim

"Paul E. Lehmann" > wrote in message . ..
> snpm wrote:
>
>> why do some wines keep imporving for a long time
>> while others dont?
>
> Simple question but not a simple answer.
>
> There are a LOT of variables a few of which but
> not limited to, pH, TA, Tannins, % Alcohol, type
> and style of wine and last but not least -
> storage conditions - AND peoples judgement and
> taste.