Aging of wine (original) (raw)
L'envelliment de vi, la capacitat de millorament potencial de la seva qualitat, distingeix el vi de la majoria de productes de consum. Mentre que el vi és quelcom que amb el temps es deteriora, complexes reaccions químiques que involucren els sucres, àcids i compostos fenòlics (com els tanins) del vi poden alterar-ne l'aroma, color, sensació a la boca o el sabor d'una manera que pot ser més agradable per al tastador. La capacitat d'un vi d'envellir es veu influïda per molts factors incloent-hi la varietat de raïm, la verema, les pràctiques de viticultura, o la regió i estil del vi. Les condicions en les quals un vi es manté un cop embotellat també poden influir en l'eficàcia de l'envelliment del vi i poden requerir un important capital de temps i diners.
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| dbo:abstract | L'envelliment de vi, la capacitat de millorament potencial de la seva qualitat, distingeix el vi de la majoria de productes de consum. Mentre que el vi és quelcom que amb el temps es deteriora, complexes reaccions químiques que involucren els sucres, àcids i compostos fenòlics (com els tanins) del vi poden alterar-ne l'aroma, color, sensació a la boca o el sabor d'una manera que pot ser més agradable per al tastador. La capacitat d'un vi d'envellir es veu influïda per molts factors incloent-hi la varietat de raïm, la verema, les pràctiques de viticultura, o la regió i estil del vi. Les condicions en les quals un vi es manté un cop embotellat també poden influir en l'eficàcia de l'envelliment del vi i poden requerir un important capital de temps i diners. (ca) The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment. The quality of an aged wine varies significantly bottle-by-bottle, depending on the conditions under which it was stored, and the condition of the bottle and cork, and thus it is said that rather than good old vintages, there are good old bottles. There is a significant mystique around the aging of wine, as its chemistry was not understood for a long time, and old wines are often sold for extraordinary prices. However, the vast majority of wine is not aged, and even wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years. (en) Wein gehört zu den Getränken, die unter gewissen Voraussetzungen von einer zeitlich begrenzten Alterung profitieren können. Während man mit dem Begriff der oder Flaschenreife meist den positiven Einfluss auf das Getränk Wein verbindet, umfasst der Begriff der Alterung die gesamte Zeitspanne zwischen dem Abschluss der alkoholischen Gärung und dem Zeitpunkt, an dem der Wein ungenießbar ist. Im Idealfall verbessert sich der Wein während einer gewissen Zeit. Eine Fülle chemischer Reaktionen verändert die Weinaromen, den Duft, die Textur und den Geschmack, und der Wein bildet das sogenannte Bouquet aus. Beteiligt an den Reaktionen sind die im Wein enthaltenen Zucker, die Säuren sowie die Phenole. Die Fähigkeit zum Altern hängt von einer Vielzahl von Faktoren wie der Rebsorte, dem Jahrgang, der Weinherstellung, dem Weinbaugebiet und dem angestrebten Weintypus (beispielsweise Sortenwein, Verschnitt (Cuvée), Oxidativer Wein etc.) ab. Das Warten auf den optimalen Zeitpunkt der Trinkreife kann kostspielig sein, da die Flaschenlagerung den notwendigen Platz sowie viel Kapital, den Marktwert des Weines jedoch nicht zwangsläufig erhöht. Eine traditionelle Methode der Weinlagerung ist die in Weinkellern. Der sich dort mit der Zeit ausbreitende Kellerschimmel entwickelt keinen unangenehmen Geruch, gedeiht am besten unter auch für die Weinlagerung idealen Bedingungen. (de) Le vieillissement du vin peut améliorer la qualité du vin. Cela distingue le vin de la plupart des autres biens consommables. Alors que le vin est périssable et capable de se détériorer, des réactions chimiques complexes impliquant les sucres, les acides et les composés phénoliques (comme les tanins) peuvent altérer l’arôme, la couleur, la sensation en bouche et le goût du vin. La capacité d’un vin à vieillir est influencée par de nombreux facteurs, y compris le cépage, le millésime, les pratiques viticoles, la région viticole et la vinification. Les conditions dans lesquelles le vin est conservé après la mise en bouteille peut également influencer le vieillissement du vin et nécessiter un temps et un investissement financier important. La qualité d'un vin âgé varie considérablement d'une bouteille à l'autre, en fonction des conditions dans lesquelles il a été stocké, de l'état de la bouteille et du liège. Il y a une mystique importante autour du vieillissement du vin, car sa chimie n'est pas connue et les vieux vins sont souvent vendus à des prix extraordinaires. Cependant, la plupart des vins ne sont pas vieillis et même le vin vieilli est rarement vieilli longtemps; On estime que 90% du vin est destiné à être consommé dans l'année suivant la production et 99% du vin dans les cinq ans. (fr) 포도주 숙성이란 포도주에 포함되어 있는 당, 산, 페놀류 물질 등은 복합적인 화학 작용을 통해 향, 색, 질감 등이 변하는 것이다. 이 과정에서 포도주의 품질이 개선되기도 하며, 이것은 다른 소비재와 구별되는 고유한 특성이다. 하지만 모든 포도주가 숙성 시 품질이 개선되는 것은 아니며 오히려 장기 보관 시 포도주가 변질될 수도 있다. 숙성 가능 정도는 포도 품종, 빈티지, 양조 방식, 포도주 생산 지역 등에 따라 상이하다. 병입 후 포도주의 보관 상태에 따라서도 숙성정도가 달라지기 때문에, 적절한 보관 환경을 조성하기 위해서 상당한 시간과 비용이 투자되기도 한다.따라서 일부 오래된 포도주들은 천문학적인 가격에 거래되기도 한다. 하지만 대부분의 포도주는 장기 숙성에 적합하지 않은데, 약 90%의 포도주는 생산 후 일년 이내, 99%의 포도주는 생산 후 5년 이내에 마시는 것이 가장 적절하다고 추정된다. (ko) Lageren is oorspronkelijk het op lagers (paren van lange, houten balken) in vaten te rijpen leggen van bepaalde etens- of drinkwaren. Het is een proces dat onder andere wordt toegepast als onderdeel bij de bereiding van bier, wijn, azijn of kaas. Het dient voor (tijdelijke) opslag en om jonge producten tot een bepaalde smaakevolutie te laten komen. Bij dranken en azijnen wordt dit proces ook wel rijpen, ouderen of opvoeden genoemd. Wijnen worden opgeslagen in wijnkelders of bodega’s, in eerste instantie veelal op traditionele wijze in eikenhouten vaten ('in het vat'). Tegenwoordig komt het ook voor dat de lagering in grote roestvaststalen (RVS) tanks plaatsvindt. Wanneer wijnen gebotteld zijn worden deze, als de kwaliteit hierom vraagt, 'op fles' weggelegd om het proces van ouderen of rusten voort te zetten. Balsamico is een typische azijn die lang kan lageren. De vaten met deze azijn liggen niet opgeslagen in kelders maar op zogenaamde acetaia, zolders. (nl) 葡萄酒的陳化是部份葡萄酒隨著貯藏時間的增加而、和口感發生變化并更加可口的現象。葡萄酒本身易壞，但是通過適當和複雜的包括、和等發生的化學反應，便可以使葡萄酒陳化。影響葡萄酒陳化的因素包括、、、和，葡萄酒裝瓶後所處的環境也有一定影響。 (zh) Выдержка вина — процесс вызревания вина. Вызревание (старение) вина является процессом, как правило улучшающим качество вина, что является отличительной чертой этого продукта от многих других. В то время как остальные продукты не могут храниться без охлаждения длительное время, вино может храниться годами, при этом возможно изменение его цвета и вкуса таким образом, что оно становится более приятным для употребления. Процесс вызревания зависит от сортов винограда, региона его выращивания, стиля виноделия и может потребовать значительного времени и финансовых вложений. Выдержанное вино ценится выше, но подавляющее большинство винной продукции не выдерживается. Считается, что 90 % произведённого вина предназначено для употребления в течение года, у 5–10 % производимого в мире вина вкус становится лучше через год, и лишь у 1 % — спустя 5–10 лет. (ru) |
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| rdfs:comment | L'envelliment de vi, la capacitat de millorament potencial de la seva qualitat, distingeix el vi de la majoria de productes de consum. Mentre que el vi és quelcom que amb el temps es deteriora, complexes reaccions químiques que involucren els sucres, àcids i compostos fenòlics (com els tanins) del vi poden alterar-ne l'aroma, color, sensació a la boca o el sabor d'una manera que pot ser més agradable per al tastador. La capacitat d'un vi d'envellir es veu influïda per molts factors incloent-hi la varietat de raïm, la verema, les pràctiques de viticultura, o la regió i estil del vi. Les condicions en les quals un vi es manté un cop embotellat també poden influir en l'eficàcia de l'envelliment del vi i poden requerir un important capital de temps i diners. (ca) 포도주 숙성이란 포도주에 포함되어 있는 당, 산, 페놀류 물질 등은 복합적인 화학 작용을 통해 향, 색, 질감 등이 변하는 것이다. 이 과정에서 포도주의 품질이 개선되기도 하며, 이것은 다른 소비재와 구별되는 고유한 특성이다. 하지만 모든 포도주가 숙성 시 품질이 개선되는 것은 아니며 오히려 장기 보관 시 포도주가 변질될 수도 있다. 숙성 가능 정도는 포도 품종, 빈티지, 양조 방식, 포도주 생산 지역 등에 따라 상이하다. 병입 후 포도주의 보관 상태에 따라서도 숙성정도가 달라지기 때문에, 적절한 보관 환경을 조성하기 위해서 상당한 시간과 비용이 투자되기도 한다.따라서 일부 오래된 포도주들은 천문학적인 가격에 거래되기도 한다. 하지만 대부분의 포도주는 장기 숙성에 적합하지 않은데, 약 90%의 포도주는 생산 후 일년 이내, 99%의 포도주는 생산 후 5년 이내에 마시는 것이 가장 적절하다고 추정된다. (ko) 葡萄酒的陳化是部份葡萄酒隨著貯藏時間的增加而、和口感發生變化并更加可口的現象。葡萄酒本身易壞，但是通過適當和複雜的包括、和等發生的化學反應，便可以使葡萄酒陳化。影響葡萄酒陳化的因素包括、、、和，葡萄酒裝瓶後所處的環境也有一定影響。 (zh) The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment. The quality of an aged wine varies significantly bottle-by-bottle, depending on the conditions under w (en) Wein gehört zu den Getränken, die unter gewissen Voraussetzungen von einer zeitlich begrenzten Alterung profitieren können. Während man mit dem Begriff der oder Flaschenreife meist den positiven Einfluss auf das Getränk Wein verbindet, umfasst der Begriff der Alterung die gesamte Zeitspanne zwischen dem Abschluss der alkoholischen Gärung und dem Zeitpunkt, an dem der Wein ungenießbar ist. (de) Le vieillissement du vin peut améliorer la qualité du vin. Cela distingue le vin de la plupart des autres biens consommables. Alors que le vin est périssable et capable de se détériorer, des réactions chimiques complexes impliquant les sucres, les acides et les composés phénoliques (comme les tanins) peuvent altérer l’arôme, la couleur, la sensation en bouche et le goût du vin. La capacité d’un vin à vieillir est influencée par de nombreux facteurs, y compris le cépage, le millésime, les pratiques viticoles, la région viticole et la vinification. Les conditions dans lesquelles le vin est conservé après la mise en bouteille peut également influencer le vieillissement du vin et nécessiter un temps et un investissement financier important. La qualité d'un vin âgé varie considérablement d'une (fr) Lageren is oorspronkelijk het op lagers (paren van lange, houten balken) in vaten te rijpen leggen van bepaalde etens- of drinkwaren. Het is een proces dat onder andere wordt toegepast als onderdeel bij de bereiding van bier, wijn, azijn of kaas. Het dient voor (tijdelijke) opslag en om jonge producten tot een bepaalde smaakevolutie te laten komen. Bij dranken en azijnen wordt dit proces ook wel rijpen, ouderen of opvoeden genoemd. Balsamico is een typische azijn die lang kan lageren. De vaten met deze azijn liggen niet opgeslagen in kelders maar op zogenaamde acetaia, zolders. (nl) Выдержка вина — процесс вызревания вина. Вызревание (старение) вина является процессом, как правило улучшающим качество вина, что является отличительной чертой этого продукта от многих других. В то время как остальные продукты не могут храниться без охлаждения длительное время, вино может храниться годами, при этом возможно изменение его цвета и вкуса таким образом, что оно становится более приятным для употребления. Процесс вызревания зависит от сортов винограда, региона его выращивания, стиля виноделия и может потребовать значительного времени и финансовых вложений. Выдержанное вино ценится выше, но подавляющее большинство винной продукции не выдерживается. Считается, что 90 % произведённого вина предназначено для употребления в течение года, у 5–10 % производимого в мире вина вкус стано (ru) |
| rdfs:label | Envelliment del vi (ca) Alterung (Wein) (de) Aging of wine (en) Vieillissement du vin (fr) 포도주 숙성 (ko) Lageren (nl) Выдержка вина (ru) 葡萄酒的陳化 (zh) |
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