The Age and Acidity of Wines Aged in the Wood

[DRT]

There has been discussion here previously about very old wines aged in wood and the effects of evaporation.

Today I came across an interesting article published in 1969, written by a Professor of Enology and a Professor of Mathematics at California University, that sets out some of the science behind this subject.

146_120_small.jpg (66.98 KiB) Viewed 1009 times

Please click here to download a scan of the page (755kb).

[RAYC]

Hmmm...not a huge amount of firm "science" on the rate of evaporation, but the musings on acidity are fascinating and not an aspect i had previously considered.

If what Amerine/Roessler are saying is correct, the C19 colheitas/tawnys should be fiercely acidic - even setting aside arguments as to whether or not they have been topped up/refreshed...