The ability of a wine to age while maintaining its complexity is the result of the interaction between intrinsic and environmental factors The Faculty of Oenology of Bordeaux has identified a chemical compound that is formed during the aging of wines, 3-methyl 2-4 nonadione (MND) which corresponds to the typical sensory descriptors of oxidized wines. This compound allows to estimate the probable duration of the wine itself over time.
Source: Attilio Scienza
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