HORT 1120 Lecture Notes - Lecture 11: Screw Cap, Sensory Analysis, Bell Pepper
27 May 2016
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Document Summary
Many wines are not designed for aging. Most of the aging process is due to the changes that occur with the anthocyanins and the tannins. Some high tannin varieties, such as cabernet sauvignon, benefit from aging and are astringent with strong pepper, bell pepper flavours when young. Others, such as merlot, are much softer and can easily be drunk within a year or two of bottling. Most of these quick through-put wines are stored in large stainless, concrete or fibreglass lined tanks until bottling. Wineries producing large amount s of wine often look more like a petroleum storage areas than a winery because these large outdoor tanks are of similar size. The wine is kept cool (10-15 c) and sealed with a blanket of co2 or n2 to minimize any changes. These wines will be very stable for several months and will be bottled when bottling capacity is available or market demand drives the winery inventory.
