Mark Lipton > wrote:

>> > FWIW, I believe that there has been research done at UC Davis
>> > that concluded that the aging of wine involves both aerobic
>> > and anaerobic processes, implying that some amount of oxygen
>> > is essential for proper aging.

>> Sorry, no, please stop these urban legends!

> Your source, Michael?

<http://www.screwcap.co.nz/grids/index_green.asp?id=245&area=5> :


-------------- Begin of Citation --------------

J Ribéreau-Gayon et al (1976), "Traité d'Oneologie - Sciences et
Techniques du Vin" Vol. 3

"... les quantités d'oxygène qui pénètrent normalement dans les
bouteilles sont infirmes sinon nulles. L'oxygène n'est pas
l'agent du vieillissement normal en bouteille."

Translated:

"... the quantities of oxygen that normally penetrate into the
bottles are negligible if not zero. Oxygen is not the agent of
normal bottle maturation."

E. Peynaud (1981), "Knowing and Making Wine"

"...it is the opposite of oxidation, a process of reduction or
asphyxia, by which wine develops in the bottle."

P Ribéreau-Gayon et al (2000), "Handbook of Enology - Vol.2 The
Chemistry of Wine Stabilization and Treatments"

"When a wine ages in the bottle, the oxidation - reduction
potential decreases regularly until it reaches a minimum value,
depending on how well the bottle is sealed. Reactions that take
place in bottled wine do not require oxygen."

"During bottle aging, wines develop in a reducing environment,
tending towards greater organoleptic quality than they initially
possessed."

-------------- End of Citation --------------


> What I'm referring to are the chemical reactions involved in the
> aging, not some recycled tale of breathing. I *know* that I've
> seen it. If I can find a source of it on the web, I will post
> it.

Thank you.

M.