On 29/03/2012 18:50, RichD wrote:
> Is the chemistry of wine aging completely understood?

Just noticed this question. It's an easy one to answer. No!

There are many chemical compounds that exist in small quantities in
wine, and many of them react with each other, resulting in new compounds
that react further. Change the relative speed of any one reaction or
class of reactions and you finish up with a different mix of chemicals -
a different wine.

The easiest way of speeding up the reactions is to store your wine at a
higher temperature. And extra 10 degC will approximately double the
rate of the reaction, but each reaction will be a a little slower or
faster that the factor of two. So, as mentioned above, it will not
finish up the same wine. And if the temperature is too high you will
totally ruin your wine.

--
www.winenous.co.uk

"Steve Slatcher" > wrote in message
...
> On 29/03/2012 18:50, RichD wrote:
>> Is the chemistry of wine aging completely understood?
>
> Just noticed this question. It's an easy one to answer. No!
>
> There are many chemical compounds that exist in small quantities in wine,
> and many of them react with each other, resulting in new compounds that
> react further. Change the relative speed of any one reaction or class of
> reactions and you finish up with a different mix of chemicals - a
> different wine.
>
> The easiest way of speeding up the reactions is to store your wine at a
> higher temperature. And extra 10 degC will approximately double the rate
> of the reaction, but each reaction will be a a little slower or faster
> that the factor of two. So, as mentioned above, it will not finish up the
> same wine. And if the temperature is too high you will totally ruin your
> wine.
>
> --
> www.winenous.co.uk

Here's an experiment for those with a Thermomix. Take a young Bordeaux, pour
it into the machine and whiz it up at required 10C intervals.

This will combine the techniques of hyperdecanting and heating and both age
and aerate the wine simultaneously.

I calculate that the 2011 Mouton Rothschild subjected to this treatment
should be mellow and quaffable after about 20 minutes at 50C. (Cool before
sipping)

Cheers!

Martin