This simple experiment can predict how the wine will age chemically, especially how it will hold up to limited oxygen exposure, and what potential microbial spoilage exits in the wine.
Materials and Methods. .
Two wine glasses, tulip shaped, was filled half with two different wines. .
Wine A: a Bordeaux wine, Chateau Pey Bernard, Haut Medoc, 2000. 12 vol%.
Wine B: a Chianti wine, Il Tasso (DOCG), 2002, 12 vol% .
Both glasses were loosely covered with soft plastic film, and left at room temperature. The wines were tasted and inspected from the beginning, and then inspected after 13, 20 and 27 days. .
Inspection includes visual appearance (colour, turbidity, precipitates, appearance of microbial spoilage etc.) and evaluation of aroma characteristics.
Results.
Wine A:.
Day Odour Colour Comments.
1 Berry/ fruit, pure oak, no unpleasant off-notes Bright, purple red, clear. Taste: rather astringent (high in tannin).
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 .
27 Distinct rotten apple, notes of original smell beneath Still bright red, cloudy but translucent. Small beige precipitate in bottom of glass.
Wine B:.
Day Odour Colour Comments.
1 Berry, spicy, weak off-note (mercaptan) Light ruby, clear Taste: acidic, low tannin.
13 Rotten apple, weak acetic and glue, still weak notes of original smell Unchanged, clear .
20 Dominant glue smell, weak acetic smell behind Cloudy, not translucent, colour still light ruby in the edge Film on the surface.
27 Strong glue, very unpleasant Very cloudy, not translucent, edge still light ruby Film on the glass wall and strong slimy precipitate in bottom of glass.
Discussion.
The two wines will be discussed separately.
Wine A: Remains nearly unaffected until 20 days, apart from the original odour which is lost by evaporation. After 20 days the note of rotten apple appears.