@oray_wine – Page 13

Understanding how (good) red wine ages

To untutored wine taster, older red wines seem to be softer and gentler than harsh, inky young red wines. Those who notice such things will also observe a change in colour, typically from deep purple to light brick red. There should also be more sediment in old wine than a young one.

All of these phenomena are connected, and they are particularly related to the behavior of phenolics. These phenolics are compounds found in grapes, particularly in the skins…

By @oray_wine, 2 years6 August 2023 ago

Intermediate

Factors affecting the capacity of a wine bottle to age

Storing wine in particular conditions can affect the rate at which it ages; the lower the temperature, the slower the maturation.
However, there are many other factors that affect the capcaity of a wine bottle to age…

By @oray_wine, 2 years5 August 2023 ago

Intermediate

Which wines have to be kept? Which wines should be consumed quickly? General rules that may help you

Wine ageing is a vital part of getting the most out of it, but contrary to common belief, only a limited subset of wines benefit from extended bottle ageing. The vast majority of wine marketed today, both red and white and rosé, is intended to be consumed within a year or two of bottling.

By @oray_wine, 2 years4 August 2023 ago

Intermediate

Wine Education: Understanding the notion of Aeration

Aeration is the purposeful and controlled exprosure of a substance to air, and especially to its reactive component: oxygen.

In order to prevent oxidation and the potential overproduction of acetic acid, the aeration of wine during winemaking must be carefully monitored.

By @oray_wine, 2 years3 August 2023 ago

Famous Wine Regions

The wine regions you need to know: Adelaide

The city of Adelaide is the capital city of South Australia region, the state’s largest city and the fifth-most populous city in Australia.
The Adelaide wine region can be sub-divided into 3 areas: the Adelaide Plains, the Adelaide Zone, and, the most famous of all, the Adelaide Hills…

By @oray_wine, 2 years3 August 2023 ago

Intermediate

Understanding Wine Acidity

Acidity is a general term for the fresh, tart or sour taste produced by the natural organic acids present in a wine. It is generally considered that wines owe their attractive qualities to a proper balance between this acidic character and the sweet and bitter sensations of other components.

All wines have some level of acidity, which is typically perceived on the human palate by a prickling sensation on the sides of the tongue.

By @oray_wine, 2 years3 August 2023 ago

Q & A

Understanding Acidification when talking about wine

The ‘Acidification’ is a winemaking process consisting in increasing the acidity in a grape must or wine. It is a legal and common practice in warm wine regions where grapes tend to loose acidity quickly in before harvesting (while cool wine region tend to enrich and/or chaptalize must or wine to compensate for the lack of grapes’ maturity)…

By @oray_wine, 2 years3 August 2023 ago

Q & A

Understanding the Acetobacter when talking about wine

The Acetobacter is a genus within the family of Acetic Acid Bacteria (AAB) known for being capable of spoiling wine by converting it ultimately into vinegar. They are present on all grapes, but they are more common on grapes that have rot.

Acetobacter can survive only thanks to the presence of oxygen and is also one of the very few groups of bacteria which can live in the high-acid (low pH) environment of wine (together with the lactic acid bacteria).

By @oray_wine, 2 years2 August 2023 ago

Q & A

Acetic Acid and Wine

The Acetic Acid is a simple two-carbon fatty acid and one of the more common organic chemicals encountered in foods, it is also the most prevalent of the volatile acids. This is a naturally occurring organic acid that makes up the majority of a wine’s volatile acidity…

By @oray_wine, 2 years2 August 2023 ago

Intermediate

Understanding the role of Acetaldehyde in a wine

‘Acetaldehydes’ are the most common member of the group of chemical compounds known as ‘Aldehydes’, a natural constituent of nearly all plant material, including grapes. Acetaldehyde is the next to last substance involved in the fermentation pathway (and is therefore a minor constituent of all fermented products). Acetaldehyde is naturally present in wine and all wines still contain acetaldehyde after fermentation…

By @oray_wine, 2 years25 July 2023 ago