How does the prediction of wine aging work
The complex process of Aging of the wine begins with bottling and is described positively as bottle maturation. But also includes all negative changes up to his "end of life". To the question: how long can a wine aging or should be stored? - You under shelf life.
Keeping the wine in bottles. After a different one according to the vintage and the style of the wine AgingThe wine reaches its state of maturity, the zenith, over time. At this point it has reached its optimal drinking maturity.
Wine is one of those drinks that increases in quality with age. Under Aging one understands the natural "aging" of a wine, which describes the phase after bottling.
~ - change of wine
In general, it cannot be said at what age a wine is best to be enjoyed. Older (and often better over time), i.e. over 3-5 years, usually only top-class plants grow. Every wine has its best age, so young wines can also be a real pleasure.
Magazine "Weinwissen" Wine Glossary "Wine Regions" Madeira: Wine with above average ~potential
Madeira: Wine with above average ~potential
Magazine "Weinwissen" Wine Glossary "Wine Regions" Madeira: Wine with above average ~potential ...
Atypical ~ston (UTA)
UTA is a wine defect that occurs during the maturation of the wine. The typical aroma of the grape variety can be completely lost as a result. UTA wines are pale in color and have a smell of wet cardboard or moth powder.
There are four main components that make a wine storable: tannin, acidity, alcohol and sugar. Basically, the more a wine has, the longer it can be stored.
~: Process by which some wines are subjected to a storage period. Usually this is divided into two stages: one in the barrique and another in the bottle.
~ of bottled wines
The processes that occur during long-term bottle aging have not been fully scientifically clarified. The composition of the wine changes in phases that differ in time (and cannot always be precisely determined beforehand).
Essential for fine wines, but everyday wines also become smoother with age. Maturation can take place in vats, barrels or bottles and can take months to years. If the wine is stored for too long, it will lose its fruit. span. envejecimiento port. envelhecimento ...
Every wine has the potential to ~. This can only be one year for young, fresh white or rosé wines and can last up to 100 years and longer for large red wines or port wines. A rule of thumb is difficult to find.
In the course of ~ the colors of the wines change due to oxidative processes, one can observe that very old white and red wines are getting closer and closer and at the end they are a slightly brownish shimmering liquid that has obviously become inedible.
~capable, elegant red wine from Sangiovese
On a hill in the heart of southern Tuscany lies a jewel of Italian viticulture: Montalcino, the home of the DOCG wine Brunello di Montalcino, which can only be made from its own Sangiovese grapes.
The quality feature ~ability (longevity) relates to ... more ...
Attachment regulations ...
~ of the wine in the barrel or in the bottle. With this process, wines are rounded off and their life, depending on the method used, is extended.
Wine whose qualities only deteriorate.
Not suitable for every type of wine
Caused by the chemical reaction of phenols, anthocyanins and esters (in red wine) as well as changes in the grape glycosides (in white wine). Naturally, not every wine quality experiences through one ~ automatically an improvement in taste. See also ...
The ~ of Pinot Noir wines is difficult to predict, but top wines are very long-lived and develop extremely complex aromas.
High ~Dominik Durner also attests the Pinot Noir, the Syrah or the Tempranillo as potential, whereby the expansion plays a major role: "There are quite a few screws that the cellar master can turn," says Dominik Durner.
In the ~ (medium to good) a Merlot can win and become softer, but often the fruit aromas fade and herbal aromas come to the fore.
In the ~ a sparkling wine in the bottle on the yeast sediment creates a rich taste effect reminiscent of bread.
Rinsing an unused wine glass with a few drops of the wine to be served in order to eliminate any inherent odor of the glass ...
~The petrol tone, which is very unpleasant with greater intensity, is due to a naphthalene compound, in a slight form it represents the age-like pear that is sometimes praised in Riesling.
From an atypical ~One speaks ston when the wine smells of "wet rag" or "mothballs" and has a dull taste on the palate. The wines are not completely inedible, but below their expected quality and therefore difficult to recognize.
Atypical ~ston (UTA)
The atypical ~ston is a typical white wine mistake. It already arises in the vine and can be recognized by the winemaker in the bottle after a short time, because the wine has a pale to water-white color.
Taste and ~The ability of this late-ripening variety is good, but it flowers irregularly and otherwise behaves rather capriciously.
Atypical ~snote. A wine with this defect has a musty smell of wet sackcloth, mothballs or soap. Usually there is no longer any typical varietal character, the wines taste dull and reduced, often also fuchsia.
(7.95 g corresponds to 1 ° or 1% vol.) ~ Storable quality wines mature in barrels or bottles. The wine changes its quality by softening disruptive properties, smoothing out acidity and reducing any tartness. Over time it develops its taste and aromatic character.
The very special scent of a wine that arises during fermentation, but especially when the bottle ages.
The addition of sugar to make the wine more alcoholic, but not sweeter.
The amount of wine that is made per unit of vineyard area.
in Tourraine; But also with Semillon or the equally aromatic Muscadelle it shows attractive and remarkable character in many white Bordeaux ~ability. In the Loire, where it is said to have its origin, the single grape variety experiences its unadulterated incarnation.
Temperature fluctuations accelerate or slow down the ~ however uncontrolled. For long storage and maturation, 10 to 12 degrees are optimal. The serving and drinking temperature is different for each type of wine and can also be set on the wine cooler.
Their home area is Campania and Basilicata, where the story is~has produced capable red wines. From there it has also reached the neighboring regions of Molise, Northern Apulia and Abruzzo.
The storage of wine is a very central issue, since unfavorable conditions inevitably influence the quality of a wine and usually an early one ~ bring about.
: With ~ (sin crianza, without ~)
CORTESE - see grape varieties
CORVINA - see grape varieties
COSECHA - Spanish term for vintage.
COSECHERO - Spanish for winemakers or winery owners.
COSEJO REGULADOR - Spanish protection, control and sales promotion organization for a Denominacion de Origen
CÕTE - French
However, Merlot should not be stored for too long, because Merlot can through the ~ gain and increase in wealth, but then lose the fruit flavors that develop into herbal flavors.
This mainly describes a wine taste that is more or less clear ~snotes, which are largely due to oxidation. This can be quite interesting if, for example, a very acidic wine is pleasantly toned down.
The wines have relatively little ~potential. The Mencia grape variety comes from Cabernet Franc. She is said to have come from Bordeaux via the Jacobsweg. In Spain, the Mencia grape variety is particularly widespread in the regions of Galicia and Castile. It is grown there on 11,000 hectares, making it the 9th.
dark deposit that occurs in red wines over the course of the year ~ can form in the bottle. It consists of dead yeast or tannins, which over time form ever larger molecular chains and at some point are so heavy that they sink to the bottom of the bottle.
An exact forecast about that ~potential of a wine before it loses all of its aromas and has an oxidative effect or
As an atypical age tone (also UTA or atypical ~snote) is a term used to describe a wine error that has its origin in the vineyard. A wine with an atypical age tone shows itself in the bouquet far away from the expectations that are placed on the respective grape variety and presents musty and overripe nuances.
Syrah produces dark red wines with strong tannins and good ~potential. Despite strong alcohol, they keep the flow of drinking due to the high extract. Spice, dark berries, high acidity and robust tannin characterize its taste.
Currant, plum, black cherry & spice, with notes of olive, vanilla mint, tobacco, toasty cedar, anise, pepper and herbs. Rich wines with great depth that go with the ~ to improve.
Protection against enzymatic oxidation: SO2 has an enzyme deactivating effect, especially enzymes involved in the transfer of oxygen and thus in the wine~ are involved (oxygenases) are structurally influenced ...
Since the tannins contained in the stems in red wines are also the ~s ability to improve, not all berries are usually grappled. [...]
Designation for wines of the higher quality and price level; but not a term that is actually linked to quality. [...] ...
With their ~ Changes in the color of red wines increase particularly noticeably. Most red wines are purple in the maturation phase (shortly after fermentation has ended). They then gradually turn to ruby red.
The best red wines are strong with a variety of taste nuances and ~potential. Since the beginning of the 80s, the technology of white winemaking has also been significantly improved. Today dry, reductive white wines are produced.
Tannin: tannin in wine with an astringent effect, important for the ~ of red wines; particularly pronounced in young reds, but softens as the wine matures.
Tempranillo: the most important red grape variety in Spain.
Drinking temperature: ideal temperature at which wine should be served.
Due to the high tannin content, red wines made from Cabernet Sauvignon bring a very large one ~potential with. In an ideal climate it develops strong aromas of dark berries and fruits. As it matures in oak, noble toasted notes are added, such as cedar wood, tobacco and chocolate.
Per bottle 8.95 E 11.93 E / l ...
The medium-ripening vine produces high-alcohol red wines ~potential. It is grown mainly in the Lazio region, but also in Campania. The synonym Cecubo is associated with the famous ancient wine Caecubum.
The Syrah can be stored perfectly and brings an enormous ~potential with itself. The Syrah goes particularly well with dark meat such as beef, lamb or pork, salad mixes and blue cheese.
Filter / sort
Filter / Sort ...
A good characteristic of these wines is a high one ~potential. It is important here that a high quality is only achieved after a long period of storage.
Syrah grapes in Sicily
Where to buy the Syrah ...
During fermentation and ~ fine, but harmless crystals that look like broken glass are deposited in the wine. It is tartar, mainly potassium tartrate, the potash salt of tartaric acid.
Pinot Blanc ...
Similar to the Pauillac wines, the wines of Saint-EstÃ¨phe have an impressive one ~potential. The wines of Saint-EstÃ¨phe are robust, with strong acidity and rich in tannins, with a particularly intense character.
Balanced, harmonious, without serious defects, so perfect; a taste characteristic that is determined by the grape variety, cellar treatment or ~ can be caused.
The variety results in full-bodied, fearful and full-bodied wines which are ready to be enjoyed after a few years of storage. In the ~ a Merlot can win and become softer, but it is often the case that the fruit aromas vanish and herbal aromas come to the fore.
Categories: M ...
Astringent phenols from the grape skins, stems and seeds that make the wine and the ~favor the process
Process in sparkling wine production in which the bubbles are created by the secondary fermentation in the bottle ...
The red Burgundy seduce with complex aromas and ~potential. There are three wine styles of this grape variety: tangy rosé, which is dry, a light red wine, different in strength depending on the region and winemaker, and finally sparkling wine, such as the Crémant d'Alsace, a pure Pinot Noir.
Ascorbic acid is pure vitamin C that is added to the wine to reduce the acidity and that ~increase potential.
The addition of carbonic acid makes the wine fresher and livelier.
Residual sugar ...
The higher extract content, however, gives red wines, often together with skillful aging in wooden barrels, a better quality ~potential.
Great wines are therefore often red wines and can mature in the wine cellar for 20, 30 or more years and gain in finesse.
Treasury wine - old vintages ...
Official bottle size with twice the capacity of a normal bottle (= 1.5 l). To get a quick ~ To prevent them and so that they can retain their full body for longer, large wines in particular are bottled and stored in magnum bottles.
Furthermore, the storage and ~ of the brandy in a multi-stage solera process. Barrels, in which sherry was previously stored, are used to preserve the unmistakable aroma of the Brandy de Jerez.
The term comes from French and means to settle. What is meant is the sediment, which is especially in red wines in the course of the ~ has formed in the bottle; it is made up of dead yeasts and dyes.
Dessert wine ...
Tannic acid from the seeds, skin and stems of the grape. The tannin contributes decisively ~ability of wine, especially red wine.
(Ital.) Only for DOC and DOCG wines according to certain ~ permissible designation.
(Ital.) Term for a terraced vineyard.
The different aromas have their own character and accordingly provide information about origin, cultivation area, grape variety, ~conditions and processing techniques.
crystalline deposits that can occasionally be found on the bottoms of white wines. These are deposits of tartaric acid that are found in young wine, but especially in the course of the ~process. Not a wine fault, nor does it affect the taste.
TARTARIC ACID ...
The secondary aromas only develop through fermentation and ~ of a wine. They are formed by yeast and lactic acid bacteria during alcoholic fermentation.
Trockenbeerenauslese, TBA for short: The grapes for Trockenbeerenauslese are picked from overripe, dry, raisin-like, shriveled individual berries that are very sweet. The wine produced from it is sweet to honey-like, expensive and extreme ~capable. It is not necessary to add sugar.
The very special scent of a wine that comes from the grape variety or arises during fermentation and develops especially when the bottle ages.
fruity: taste impression that can be found especially in young (white) wines. Dami, however, does not mean the grape fruit, but the aromas of other fruits. During the ~ the fruitiness changes to more complex impressions.
It is made up of the aromas of the grape (primary aromas) and other aromas that develop in the course of fermentation, expansion and ~ develop (secondary flavors). The more odorous a wine, the richer it is on the bouquet. The bouquet can be influenced by the grape variety, cultivation area and vintage.
A chemical element, but also a panacea for winemakers against numerous problems and diseases that threaten wine. A small amount is added to the wine as a sulphurous acid and protects against oxidation, that is, against too rapid ~ of the wine.
This is what tannin is called. Is also contained in tea, for example. Tannins are found in every wine. However, only significant in red wines. Tannins can be found in the skin of the berries, the seeds and stems of the grape. Tannins give the red wine ~potential.
Geographical production area: Municipality of Camerano. Soil: Calcareous
Height: 80 - 100 m above sea level.
Cultivation system: doubly reversed
Grape varieties: Sangiovese and Montepulciano
Harvest: By hand, usually after October 10th
Pressing: traditional pressing, maceration of the skins
~: In oak barrels ...
From them an acidic, light brandy wine is created, from which the approx. 70% fine brandy is distilled in further steps. After storage in oak barrels and dilution to approx. 40% alcohol, the bottle is bottled - the ~The process is then over, the cognac ready for sale.
In the mouth, Tempranillo is powerful, deliberately fruity, with elegant, fine acidity and a pleasant tannin structure. Tempranillo wines also have a good one ~potential on. Decades-old plants from Rioja often still show an almost youthful freshness.
Trockenbeerenauslese: The Trockenbeerenauslese is made from raisin-like shriveled, noble rotten berries, the top of the quality pyramid, sweet and honey-like it has an extreme ~ability of decades. Such wines cannot be harvested in every vintage.
She's on refinement and that ~ of the wines in barriques. In Spain, the Catalans in Penedès know how to make delightful wines from Sauvignon, which they usually blend with local varieties. The Jean Leon winery is located in the middle of the Penedés.
These are deposits of tartaric acid that are found in young wine, but especially in the course of the ~process.
Not a wine fault, nor does it affect the taste.
Pinot Blanc: (Pinot Blanc):
German white wine grape variety.
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