The wine´s ability to matur/ age properly is dependent on both endogenic factors as well as exogenic. The endogenic factors are multifarious, but the two most important factors are acidity/ pH and tannin/ polyphenol content. These are not discussed further, since they are not investigated in the experiment.

The main exogenic factors affecting wine maturation/ aging are temperature, oxygen, light and mechanical action1. The rate of chemical reactions are dependent of temperature, as rule of thumb the rate will double for every 10 oC increase, so all other factors being equal, the many chemical reactions (oxidation, condensation, polymerization etc.) that can occur in wine, will speed up with increasing temperature. Light, especially UV light, can influence wine composition by catalysing reactions between polyphenols, anthocyanins etc., resulting in colour changes. Mechanical actions, like vibrations, can induce changes in the wine, for instanc

In this experiment wine B, a Chianti wine, proved to be microbial instable. Aging potential of wine B is weak, and if stored further one have to be very cautious with air exposure.

13 Les fruity, flat, no off-notes Purple red, weak cloudiness

20 A touch of rotten apple, but still notes of original smell Purple red, cloudy, but still translucent

Some topics in this essay:
, Wildenradt Singleton2, Colour Comments, Acetobacter Gluconobacter, Haut Medoc, Tasso DOCG, Wine Remains, Materials Methods, acetic acid, rotten apple, 20 days, glue smell, cloudy translucent, notes original smell, light ruby, exposed air, ethyl acetate, probably due, Wine Chianti, original smell, Odour Colour, colour comments 1, acid ethyl acetate, odour colour comments, precipitate bottom glass,