Believe it or not believe it, wine goes through some major physical changes as it ages, also. But unlike the remainder of us, unfortunately seeing we can not get rid of our abdomens as readily, wine ages more like a...Clooney. A well-aged
Malaysia white wine will surely alter physically, but using a tendency toward enriching its nature, evolving into something different but totally fascinating. And nevertheless, quite possibly, the Hottest Guy (delay, wine?) Living.
Among the more fascinating, and at times startling, changes in an aging wine is the change in colour. We often enjoy our wines (ruby) red and (bright) white. But as that colour ages may well transform.
Tannins are essentially molecular compounds called "phenols" that can affect both the way a wine tastes, odors, and appears as it ages. Every day, oxygen is the things we breathe in a group. A slow quantity of oxygen will goose a possibly enriching aging reaction between other compounds in a wine and tannins. Too much oxygen and you also wind up with something amazing and undrinkable.
Essentially, as a
wine ages, the tannins react with a particular type of pigment which make it, say, a good ruby red. Based on Iowa State University, "it's been found the polymeric pigments account for 50% of the colour density in one-year-old wine. As the wine develops and more polymeric pigments are formed, the colour shifts from red to orange and brick red."
What is fascinating is how different wines transform. White wines will have a tendency to enrich their colour--going from a lighter golden, say, to a more vibrant yellow gold, more frequently the end result of over-oxidation than any heavy tannin concentration within the wine. Red wines that start out a more vibrant crimson will really thin out in colour, though despite being "lighter" they will take on those rusty brownish-colors--thanks to our good pals, polymeric chains.
