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The Maturation and Aging of Wines

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Book cover Principles and Practices of Winemaking

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Abstract

In total, wine aging can be considered to be all the reactions and changes that occur after the first racking that lead to improvement at some stage rather than spoilage. Aging, like all groups of reactions, takes more or less time depending upon temperature and other conditions. In early times malolactic fermentation, final clarification, and tartrate stabilization come about during the postfermentation period and were part of “aging.” As the details of such reactions became understood they were separated from aging and considered in their own right. This process continues today as separate reactions of the overall process are dissected apart. A great deal has been learned by studying various component reactions, conditions, and procedures. By such study, wine aging is easily seen to be not an entity but a family of changes. Wine aging should not be thought of as a single procedure nor even a single result.

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Authors and Affiliations

  1. University of California, Davis, USA

    Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson & Ralph E. Kunkee

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  1. Roger B. Boulton
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  2. Vernon L. Singleton
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  3. Linda F. Bisson
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  4. Ralph E. Kunkee
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© 1999 Springer Science+Business Media New York

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Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1999). The Maturation and Aging of Wines. In: Principles and Practices of Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6255-6_10

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  • DOI: https://doi.org/10.1007/978-1-4757-6255-6_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-5190-8

  • Online ISBN: 978-1-4757-6255-6

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