What is breeding?
The Wine Aging Process: A Key Stage After Fermentation
Once alcoholic fermentation is complete, the wine is still cloudy and contains a certain amount of carbon dioxide. It must then undergo amaturation phase to acquire its final character, stabilize and achieve greater aromatic complexity.
Oxygenation and wine clarification
The aim of ageing is to clarify the wine, by eliminating the solids that remain in suspension after fermentation. This natural process makes the wine clear and ready for bottling.
After fermentation, yeasts with no more sugar to transform die off and settle to the bottom of the container, forming what are known as lees. These lees, rich in nutrients and aromas, play a fundamental role in the evolution of the wine. They must, however, be separated from the liquid by a process called racking.
Racking involves transferring the wine into another container, either using a pump, gravity or by pushing the liquid through a bellows. Depending on the type of wine and the temperature conditions at the place of maturation, this operation may be carried out once or several times.
In addition to clarifying the wine, racking reduces the excess carbon dioxide still present in the liquid. It also promotes a controlled supply of oxygen, essential for the qualitative transformation of aromas, color and tannins. However, too much exposure to oxygen can lead to premature oxidation, thus impairing wine quality.
Wine stabilization: Malolactic fermentation and tartaric acid
In addition to clarification, ageing plays a key role in wine stabilization, preventing chemical or microbiological alterations from occurring after bottling.
Malolactic fermentation is one of the key stages in this stabilization process. This second fermentation converts malic acid into lactic acid, reducing the wine's acidity and giving it a rounder, softer texture. Malolactic fermentation is particularly important for red and certain white wines, contributing to their taste balance.
In addition, during aging, tartar crystals can form. These are natural deposits oftartaric acid which, if not removed, can end up in the bottle. To avoid this, winemakers use the cold stabilization technique, which involves lowering the temperature of the wine to cause the crystals to precipitate. Sometimes, all that's needed is to wait for winter and open the cellar doors or take out the barrels for this natural stabilization to take place.
Conclusion
Aging is a crucial stage in the wine-making process, allowing the wine to clarify, stabilize and structure itself before bottling. This phase requires particular attention, as it directly influences the quality of the final wine. Thanks to controlled oxygenation, careful monitoring of racking and effective stabilization, the wine can fully express its aromatic potential and achieve optimum quality.