Chemistry Of Wine Maturation of the Grape.
The spermatogenesis and maturation and fertilization of the germ-cells present nothing out of the common and need not be C.
In ancient times the cultivation of the vine indicated a relatively settled and stable form of civilization, inasmuch as the vine requires a considerable maturation period.
In the case of maturation in bottle the most prominent features are the mellowing of the somewhat hard taste associated with new wine and the development of the secondary bouquet.
In every species the segments develop from the scolex distally and increase in size with the maturation of the contained female genital organs.
On the maturation of the oospheres the outer layer of the oogonial wall ruptures, and the oospheres, still surrounded by a middle and inner layer, pass out through the mouth of the conceptacle.
After the wine has been sufficiently racked and fined, and when it has reached a certain stage of maturation - varying according to the type of wine from, as a rule, two to four years - the wine is ready for bottling.
- The processes which take place in the grape during its growth and maturation are of considerable interest.
It is to these subsidiary matters that the flavour and bouquet in wine are particularly due, at any rate in the first stages of maturation, although some of the substances originally present in the grape, such as ready-formed esters, essential oils, fat and so on, also play a role in this regard.
It is, however, not absolutely clear whether the improvement observed on maturation is actually due to the action of these micro-organisms. It may be that the conditions which are favourable to the improvement of the wine are also favourable to the continued existence of the micro-organisms, and that their disappearance is coincident with, and not the cause of, a wine's deterioration.
This multiplication of the seed-bearing branches might at first sight be considered advantageous; but in practice the quality of the grain is found to be inferior, as if the force that should have been devoted to the maturation of the grain were, in a measure, diverted and expended in the production of additional branches to the spike.
The maturation of wine, whether it be in bottle or in cask, is an exceedingly interesting operation.
The method of vinification is similar to that employed in other parts of Portugal, but the method employed for hastening the maturation of the wine is peculiar and characteristic. This consists in subjecting the wine, in buildings specially designed for this purpose, to a high temperature for a period of some months.