Maturation
Maturation in wine refers to the period following fermentation during which the wine develops its structure, stability, and sensory profile prior to bottling. It is distinct from ageing, which generally describes the evolution of wine in bottle. Maturation may occur in a variety of vessels, from oak barrels to inert materials such as stainless steel, each contributing differently to the wine’s character.[1]
Background
The term derives from the Latin maturare, meaning “to ripen” or “bring to maturity”. In the context of enology, maturation encompasses the practices and conditions that allow a wine to stabilise and refine after fermentation. Historical texts emphasised the importance of storage vessels and cellar conditions in shaping the qualities of wine, long before the processes were scientifically understood.[2]
Processes and characteristics
During maturation, wines undergo a series of chemical and physical transformations. Exposure to controlled amounts of oxygen can soften tannins through polymerisation and stabilise colour, particularly in red wines.[3] Lees contact, especially in white wines, may enhance texture and contribute to the development of aroma compounds.
The choice of vessel strongly influences these processes. Oak maturation imparts compounds such as vanillin, lactones, and tannins, which add complexity to flavour and mouthfeel. By contrast, maturation in stainless steel preserves freshness and primary fruit character, limiting oxidative influence.
Role in winemaking
Winemakers adjust the length and conditions of maturation to achieve stylistic goals. Red wines often benefit from extended time in barrel, which integrates tannins and develops tertiary flavours. White wines may undergo maturation on lees to enhance body and aromatic complexity, while sparkling wines require careful maturation to stabilise effervescence and harmonise flavours.[4]
Decisions on maturation are therefore central to winemaking strategy, balancing preservation of varietal expression with the pursuit of complexity, texture, and stability.
See also
References
- ↑ Ribéreau-Gayon, Dubourdieu, Donèche & Lonvaud, Handbook of Enology, Vol. 2, Wiley, 2006, ISBN 978-0470010372.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.