Your answer is much appreciated Stefan and the details duly noted!

I presume a fast matured wine is also of lower quality to fast matured, unless the downside is having to drink stocks
quickly to catch them at their peak

All very interesting though, good luck Steve with your storage.

Jim

> wrote in message oups.com...
> On May 15, 10:06 am, "jim" > wrote:
>> Sorry to be such a ridiculous newb, I have tried not to ask but remain curious. I read that polymerisation occurs
>> between pigments, tannin etc as wine matures. Presumably vibration is thought to prevent this. Does polymerisation
>> build in smoothness and longevity - helping the chemicals to resist degredation or is there some other repercussion?
>> Why is vibration a problem in wine storage?
>>
>
> Hi Jim. Your question is far from stupid. Vibration can do two things
> to your wine:
>
> -Keep sediments "active" in the wine by preventing them from settiling
> completely. Every wine will throw sediments as it age. How much
> depends on the type of wine and the storage time.
>
> -Introduce some energy into the aging process. Energy makes a wine age
> faster.
>
> So technicly, vibration can have an impact on a wine. But I wouldn't
> think that the kind of vibration found in a old refrigerator would
> have much of an impact in the short or medium term. Just try not use a
> jack hammer around your fridge.
>
> If the choice to store your wine is between a dry warm place and an
> old fridge that as a little vibration, I would personnaly go with the
> fridge. With all other factors being equal, go for the place that as
> less vibration.
>
>> Jim
>>
>
> Stefan Mazur
>