Ageing: Difference between revisions

Line 11:

== Methods and styles ==

Barrel ageing, particularly in [[oak (wine)|oak]], can impart flavours of vanilla, spice, or toast while allowing gradual oxygen ingress that stabilises [[wine colour|colour]] and [[texture]].<ref>Singleton, “Maturation of Wines and Spirits: Comparative Aspects”, ''American Journal of Enology and Viticulture'', Vol. 46, No. 1, 1995.</ref> Bottle ageing highlights reductive evolution, often yielding earthy or savoury tertiary aromas. [[Stainless steel]] and concrete are used when winemakers wish to preserve freshness rather than encourage oxidative development. Ancient techniques such as the use of [[amphorae]] have been revived in some regions. Ageing practices differ among wine types: red wines typically rely on tannic structure, certain whites like [[Riesling]] can age due to their acidity, and traditional-method [[sparkling wine|sparkling wines]] develop complexity from extended [[~~lee|~~lees]] contact.

Barrel ageing, particularly in [[oak (wine)|oak]], can impart flavours of vanilla, spice, or toast while allowing gradual oxygen ingress that stabilises [[wine colour|colour]] and [[texture]].<ref>Singleton, “Maturation of Wines and Spirits: Comparative Aspects”, ''American Journal of Enology and Viticulture'', Vol. 46, No. 1, 1995.</ref> Bottle ageing highlights reductive evolution, often yielding earthy or savoury tertiary aromas. [[Stainless steel]] and concrete are used when winemakers wish to preserve freshness rather than encourage oxidative development. Ancient techniques such as the use of [[amphorae]] have been revived in some regions. Ageing practices differ among wine types: red wines typically rely on tannic structure, certain whites like [[Riesling]] can age due to their acidity, and traditional-method [[sparkling wine|sparkling wines]] develop complexity from extended [[lees]] contact.

== See also ==

@@ Line 11: / Line 11: @@
 == Methods and styles ==
-Barrel ageing, particularly in [[oak (wine)|oak]], can impart flavours of vanilla, spice, or toast while allowing gradual oxygen ingress that stabilises [[wine colour|colour]] and [[texture]].<ref>Singleton, “Maturation of Wines and Spirits: Comparative Aspects”, ''American Journal of Enology and Viticulture'', Vol. 46, No. 1, 1995.</ref> Bottle ageing highlights reductive evolution, often yielding earthy or savoury tertiary aromas. [[Stainless steel]] and concrete are used when winemakers wish to preserve freshness rather than encourage oxidative development. Ancient techniques such as the use of [[amphorae]] have been revived in some regions. Ageing practices differ among wine types: red wines typically rely on tannic structure, certain whites like [[Riesling]] can age due to their acidity, and traditional-method [[sparkling wine|sparkling wines]] develop complexity from extended [[lee|lees]] contact.
+Barrel ageing, particularly in [[oak (wine)|oak]], can impart flavours of vanilla, spice, or toast while allowing gradual oxygen ingress that stabilises [[wine colour|colour]] and [[texture]].<ref>Singleton, “Maturation of Wines and Spirits: Comparative Aspects”, ''American Journal of Enology and Viticulture'', Vol. 46, No. 1, 1995.</ref> Bottle ageing highlights reductive evolution, often yielding earthy or savoury tertiary aromas. [[Stainless steel]] and concrete are used when winemakers wish to preserve freshness rather than encourage oxidative development. Ancient techniques such as the use of [[amphorae]] have been revived in some regions. Ageing practices differ among wine types: red wines typically rely on tannic structure, certain whites like [[Riesling]] can age due to their acidity, and traditional-method [[sparkling wine|sparkling wines]] develop complexity from extended [[lees]] contact.
 == See also ==