What a insightful and detailed presentation Sabrina. I have a question, how does decanting differ to actual bottle ageing? both aerate the wines just at different rates? but why does a wine decanted over a few hours never achieve the flavor and taste of a naturally aged bottle of wine? what happens to the tannins and acids in wine when compared?
Hi Justin. Bottle aging involves long and complex reactions that are not just related to oxygen. In short, decanting is not going to simulate "aged" flavors. But it will give the wine a shot of oxygen which can help the wine "open up" if there is excess sulfur dioxide or reduced sulfur stinky aromas.
@@SabrinaLueck can you point me in the direction of any material or presentation i can refer to on the chemistry differences between wine ageing vs decanting? the aged flavors is it due a different type of compound chain that can only be formed slow oxidation by the flavanols, anthocyanins and tannins? also, is it fair to summarize and say oxygen carries acetaldehyde, as it enters the bottle slowly over time or in a decanter, it oxidizes the phenolic compounds and the acetaldehyde it carries becomes the glue for phenolic compounds to from longer degrees of polymerization?
@@tintintinlove I don't have any references for bottle age vs decanting. Oxygen reacts with ethanol to produce acetaldehyde. This doesn't occur instantly so you are not getting tannin smoothing during decanting. But this does occur over time in barrel and in bottle.
Thank you very much Sabrina. I got one question about Anthocyanin. If white wine doesn't have it, where does its colour come from? Thank you!
What a insightful and detailed presentation Sabrina. I have a question, how does decanting differ to actual bottle ageing? both aerate the wines just at different rates? but why does a wine decanted over a few hours never achieve the flavor and taste of a naturally aged bottle of wine? what happens to the tannins and acids in wine when compared?
Hi Justin. Bottle aging involves long and complex reactions that are not just related to oxygen. In short, decanting is not going to simulate "aged" flavors. But it will give the wine a shot of oxygen which can help the wine "open up" if there is excess sulfur dioxide or reduced sulfur stinky aromas.
@@SabrinaLueck can you point me in the direction of any material or presentation i can refer to on the chemistry differences between wine ageing vs decanting? the aged flavors is it due a different type of compound chain that can only be formed slow oxidation by the flavanols, anthocyanins and tannins?
also, is it fair to summarize and say oxygen carries acetaldehyde, as it enters the bottle slowly over time or in a decanter, it oxidizes the phenolic compounds and the acetaldehyde it carries becomes the glue for phenolic compounds to from longer degrees of polymerization?
@@tintintinlove I don't have any references for bottle age vs decanting.
Oxygen reacts with ethanol to produce acetaldehyde. This doesn't occur instantly so you are not getting tannin smoothing during decanting. But this does occur over time in barrel and in bottle.
@@SabrinaLueck thank you for replying and enlightening me. i have been watching all your videos! please post more!