Voluptuous

by PainterArtist FIN

Buy the Original Painting

Price

$580

Dimensions

24.000 x 30.000 x 0.750 inches

Title

Voluptuous

Artist

PainterArtist FIN

Medium

Painting - Oil On Canvas

Description

Just sold a large wrapped canvas Print of this

painting. Painted in Roca, Nebraska. Thank you

for your purchase.
Customized work for your home or business

available, small to super large.
Protected by the Copyright Laws of the United

States
Please also visit our "WINE GALLERY' here at

http://painterartist-

fin.artistwebsites.com/art/all/wine+in+all+its

+facets/all
A little about me;
I was born in West Flanders Belgium, where I

was introduced at an early age into Art. I came

to the US as a very young adult. I spend a lot of

my career in Art and also as a Naturopathic

Doctor. I combine into my art the experiences of

the cultures I have lived in and of its people I

got to know. Often I express in my Art the

things that may not be accepted as easy when

expressed verbally. I love using bold colors and

create for the client exactly what they had

envisioned or, what they could not have

envisioned for themselves. To contact me with

your ideas, please go to

www.wholisticartsschool.com

Wine constituents
The ratio of sugars, acids and phenolics to water

is a key determination of how well a wine can

age. The less water in the grapes prior to

harvest, the more likely the resulting wine will

have some aging potential. Grape variety,

climate, vintage and viticultural practice come

into play here. Grape varieties with thicker skins,

from a dry growing season where little irrigation

was used and yields were kept low will have less

water and a higher ratio of sugar, acids and

phenolics. The process of making Eisweins,

where water is removed from the grape during

pressing as frozen ice crystals, has a similar

effect of decreasing the amount of water and

increasing aging potential.
In winemaking, the duration of maceration or

skin contact will influence how much phenolic

compounds are leached from skins into the wine.

Pigmented tannins, anthocyanins, colloids,

tannin-polysaccharides and tannin-proteins not

only influence a wine's resulting color but also

act as preservatives. During fermentation

adjustment to a wine's acid levels can be made

with wines with lower pH having more aging

potential. Exposure to oak either during

fermentation or after during barrel aging will

introduce more phenolic compounds to the

wines. Prior to bottling, excessive fining or

filtering of the wine could strip the wine of some

phenolic solids and may lessen a wine's ability to

age.
Storage conditions can influence a wine's aging

ability.
The storage condition of the bottled wine will

influence a wine's aging. Vibrations and heat

fluctuations can hasten a wine's deterioration

and cause adverse effect on the wines. In

general, a wine has a greater potential to

develop complexity and more aromatic bouquet

if it is allowed to age slowly in a relatively cool

environment. The lower the temperature, the

more slowly a wine develops. On average, the

rate of chemical reactions in wine double with

each 18 �F (8 �C) increase in temperature. Wine

expert Karen MacNeil, recommends keeping

wine intended for aging in a cool area with a

constant temperature around 55�F (13�C). Wine

can be stored at temperatures as high as 69�F

(20�C) without long term negative effect.

Professor Cornelius Ough of the University of

California, Davis believes that wine could be

exposed to temperatures as high as 120 �F (49

�C) for a few hours and not be damaged.

However, most experts believe that extreme

temperature fluctuations (such as repeated

transferring a wine from a warm room to a cool

refrigerator) would be detrimental to the wine.

The ultra-violet rays of direct sunlight should

also be avoided because of the free radicals that

can develop in the wine and result in premature

oxidation.
Wines packaged in large format bottles, such as

magnums and 3 liter Jeroboams, seem to age

more slowly than wines packaged in regular 750

ml bottles or half bottles. This may be because

of the greater proportion of oxygen exposed to

the wine during the bottle process. The advent

of alternative wine closures to cork, such as

screw caps and synthetic corks have opened up

recent discussions on the aging potential of

wines sealed with these alternative closures.

Currently there are no conclusive results and the

topic is the subject of ongoing research.
Bottling factors
bottle-shock
One of the short-term aging needs of wine is a

period where the wine is considered "sick" due

to the trauma and volatility of the bottling

experience. During bottling some oxygen is

exposed to the wine, causing a domino effect of

chemical reaction with various components of

the wine. The time it takes for the wine to settle

down and have the oxygen fully dissolve and

integrate with the wine is considered its period

of "bottle shock". During this time the wine

could taste drastically different than it did prior

to bottling or how it will taste after the wine has

settled. While many modern bottling lines try to

treat the wine as gently as possible and utilize

inert gases to minimize the amount of oxygen

exposure, all wine goes through some period of

bottle shock. The length of this period will vary

with each individual wine.
The transfer of off-flavours in the cork used to

bottle a wine during prolonged aging can be

detrimental to the quality of the bottle. The

formation of cork taint is a complex process

which may result from a wide range of factors

ranging from the growing conditions of the cork

oak, the processing of the cork into stoppers, or

the molds growing on the cork itself.

During the course of aging a wine may slip into a

"dumb phase" where its aromas and flavors are

very muted. In Bordeaux this phase is called the

age ingrat or "difficult age" and is likened to a

teenager going through adolescence. The cause

or length of time that this "dumb phase" will last

is not yet fully understood and seems to vary

from bottle to bottle.
Effects on wine
As vintage Port matures, sediments develop in

the wine that are often left in the bottle when

the wine is decanted.
As red wine ages, the harsh tannins of its youth

gradually give way to a softer mouthfeel. An

inky dark color will eventually fade to a light

brick red. These changes occur due to the

complex chemical reactions of the phenolic

compounds of the wine. In processes that begin

during fermentation and continue after bottling,

these compounds bind together and aggregate.

Eventually these particles reach a certain size

where they are too large to stay suspended in

the solution and precipitate out. The presence of

visible sediment in a bottle will usually indicate a

mature wine. The resulting wine, with this loss

of tannins and pigment, will have a paler color

and taste softer, less astringent. The sediment,

while harmless, can have an unpleasant taste

and is often separated from the wine by

decanting.
During the aging process, the perception of a

wine's acidity may change even though the total

measurable amount of acidity is more or less

constant throughout a wine's life. This is due to

the esterification of the acids, combining with

alcohols in complex array to form esters. In

addition to making a wine taste less acidic, these

esters introduce a range of possible aromas.

Eventually the wine may age to a point where

other components of the wine (such as a tannins

and fruit) are less noticeable themselves, which

will then bring back a heightened perception of

wine acidity. Other chemical processes that

occur during aging include the hydrolysis of

flavor precursors which detach themselves from

glucose molecules and introduce new flavor

notes in the older wine and aldehydes become

oxidized. The interaction of certain phenolics

develop what is known as tertiary aromas which

are different from the primary aromas that are

derived from the grape and during fermentation.


An aged Malmsey Madeira shows the color

change that white wines goes through as they

age.
As a wine starts to mature, its bouquet will

become more developed and multi-layered.

While a taster may be able to pick out a few fruit

notes in a young wine, a more complex wine will

have several distinct fruit, floral, earthy, mineral

and oak derived notes. The lingering finish of a

wine will lengthen. Eventually the wine will reach

a point of maturity, when it is said to be at its

"peak". This is the point when the wine has the

maximum amount of complexity, most pleasing

mouthfeel and softening of tannins and has not

yet started to decay. When this point will occur

is not yet predictable and can vary from bottle to

bottle. If a wine is aged for too long, it will start

to descend into decrepitude where the fruit

tastes hollow and weak while the wine's acidity

becomes dominant.
The natural esterification that takes place in

wines and other alcoholic beverages during the

aging process is an example of acid-catalysed

esterification. Over time, the acidity of the acetic

acid and tannins in an aging wine will

catalytically protonate other organic acids

(including acetic acid itself), encouraging ethanol

to react as a nucleophile. As a result, ethyl

acetate � the ester of ethanol and acetic acid�is

the most abundant ester in wines. Other

combinations of organic alcohols (such as

phenol-containing compounds) and organic acids

lead to a variety of different esters in wines,

contributing to their different flavours, smells

and tastes. Of course, when compared to sulfuric

acid conditions, the acid conditions in a wine are

mild, so yield is low (often in tenths or

hundredths of a percentage point by volume)

and take years for ester to accumulate.
[edit]Coates Law of Maturity

Coates Law of Maturity is a principle used in

wine tasting relating to the aging ability of wine.

Developed by the British Master of Wine, Clive

Coates, the principle states that a wine will

remain at its peak (or optimal) drinking quality

for a duration of time that is equal to the time of

maturation required to reach its optimal quality.

During the evolution (aging) of a wine certain

flavors, aromas and textures appear and fade.

Rather than developing and fading in unison,

these traits each operate on a unique

evolutionary path and time line. The principle

allows for the subjectivity of individual tastes

because it follows the logic that positive traits

that appeal to one particular wine taster will

continue to persist along the principle's guideline

while for another taster these traits might not be

positive and therefore not applicable to the

guideline. Wine expert Tom Stevenson has noted

that there is logic in Coates' principle and that he

has yet to encounter an anomaly or wine that

debunks it.
An example of the principle in practice would be

a wine that someone acquires when it is 10

years of age. The drinker may find this wine very

pleasing in texture, aroma and mouthfeel. Under

the Coates Law of Maturity the wine will continue

to be drunk at an optimal maturation for that

drinker until it has reached 20 years of age at

which time those positive traits that the drinker

perceives will start to fade.

There is a long history of man using artificial

means to try to accelerate the natural aging

process. In Ancient Rome a smoke chamber

known as a fumarium was used to enhance the

flavor of wine through artificial aging. Amphorae

were placed in the chamber, which was built on

top of a heated hearth, in order to impart a

smoky flavor in the wine that also seemed to

sharpen the acidity. The wine would sometimes

come out of the fumarium with a paler color just

like aged wine. Modern winemaking techniques

like micro-oxygenation can have the side effect

of artificially aging the wine. In the production of

Madeira and rancio wines, the wines are

deliberately exposed to excessive temperatures

to accelerate the maturation of the wine. Other

techniques used to artificially age wine (with

inconclusive results on their effectiveness)

include shaking the wine, exposing it to

radiation, magnetism or ultra-sonic waves. More

recently, experiments with artificial aging

through high-voltage electricity have produced

results above the remaining techniques, as

assessed by a panel of wine tasters. Other

artificial wine-aging gadgets include the "Clef du

Vin", which is a metallic object that is dipped

into wine and purportedly ages the wine one

year for every second of dipping. The product

has received mixed reviews from wine

commentators.Info from wineinfo.com

Uploaded

November 18th, 2012

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