Aged wine seems to have better flavor, aroma, and color. However, this is due to the chemical properties of the wine (acids, sugars, and other compounds) reacting with each other under certain storage conditions. Other issues influence the aging process as well, such as time, type of grape, region, bottling and manufacturing process … The result is aged wine that will tantalize the senses of wine connoisseurs all over the world.
It used to be. Time used to be an aged wines best friend. However, this has taken a new technological approach. Chinese have developed a speed process in which it is possible to age wine fast with the use of electric fields. Wineries in China are listening. The ability to age wine in a short amount of time will revolutionize the wine industry. It seems that the end product is as good as wine that has been carefully aged for years.
The wine industry is a large one worldwide, as well as profitable. However, most wine is manufactured to be consumed in a couple of years – around 90% of the wine that is produced. So, why bother aging wine? It is a matter of taste, and particular choice. Cheaper wines can be consumed fast, and they would probably not benefit from a process of aging. However, wines that are more expensive and of better grape quality will be more suitable for aging as long as they are stored properly. This is where the new technology using electric fields will change the wine industry and possibly wine cost as well – but this is something to be seen in the future.