TONG is based in Belgium, at the heart of Europe.
The word is Flemish for "tongue".

TONG N°18
When Wine Ages

Drinking a perfectly-aged, complex and velvety wine is one of the most divine moments for any wine lover. But what happens beneath this velvety and sensual surface? Contrary to the popular belief that too much wine science will kill the enjoyment of drinking wine, we are convinced that knowing the scientific processes which lie behind wine ageing will only enhance drinking pleasure. This issue focuses on the many factors that shape a wine during its ageing, from packaging and closures through different winemaking techniques, the use of sulphur dioxide and oak, to how to top-up and re-cork old wines, and even the recent trend of ageing wine at the bottom of the sea. If one thing has become clear, it is that the closure plays a fundamental role in wine ageing and that it leads to the creation of completely different wine styles, beyond the influence of winemaking and terroir.

Content
 

The Ageing of Aromas
About how complexity develops in wine
by Leigh Francis
 
Old SO2 for New Winemaking
An efficient tool to make and age wine safely
by Nicolas Vivas
 
Premature Oxidation in Red Wines
Why top winemaking can lead to early wine quality loss
by Denis Dubourdieu
 
Oxygen
How closures beat terroir!
by Neil Scrimgeour and Peter Godden
 
Screw-Cap versus Cork
The results of recent TONG research
by Filip Verheyden
 
Wine Making for Wine Ageing
How winemaking techniques influence the character of ageing wine
by Nicolas Vivas
 
Under the Sea
The science of deep-water ageing
by Antonio Palacios
 
Leigh Francis
Dr. Leigh Francis is a Research Manager at the Australian Wine Research Institute in Adelaide, South Australia, where he leads the flavour chemistry and sensory science research team. He has a background in physical and analytical chemistry. His PhD dissertation concerned white wine flavour chemistry, linking grape-derived flavour precursors to sensory properties. Francis’ work has involved a wide range of wine flavour studies, including closure investigations, grape flavour, taints, oak flavour, tannins, and consumer preferences, resulting in more than 50 scientific publications in wine research. He was a recipient of an American Society of Enology and Viticulture award for best paper.

Back to content
Nicolas Vivas
Dr. Nicolas Vivas is an oenologist based at the University of Bordeaux, a member of the Academy of Science of New York and a correspondent for the Swiss Academy of Wine. He is specialised in molecular biology, the chemistry of red winemaking and oak; he is also Director of Research and Development at Tonnellerie Demptos in France.

Back to content
Denis Dubourdieu
World-renowned Prof. Denis Dubourdieu is head of the oenology faculty at the University of Bordeaux. He is the first specialist to have established a scientific definition of aromas in grapes and wines, and in particular the aromas of Sauvignon Blanc. He also developed the technique of skin contact. As well as acting as consultant to wine estates around the world, he produces his own wines at the Bordeaux estates Château Reynon, Château Doisy-Daëne and Château Clos Floridène.

Back to content
Neil Scrimgeour and Peter Godden
Neil Scrimgeour is a Senior Scientist at the Australian Wine Research Institute (AWRI). He currently oversees all technical projects related to wine packaging within the AWRI. Neil has worked in the wine industry in Australia for nine years in both research and commercial roles, following several years of working in the pharmaceutical industry in the UK. Neil’s experience in the wine industry includes application of new process technologies, development of web-based measurement tools and management of effective proof of performance trials in winemaking.
Peter Godden is Group Manager - Industry Applications at the AWRI. He studied Wine Science at the University of Adelaide and worked as a winemaker in Australia, France and Italy. His specialisations are: Brettanomyces spoilage, wine bottle closures and wine instabilities.

Back to content
Filip Verheyden
Filip Verheyden is TONG's editor and publisher. After a Master's in Flemish and Dutch literature, he worked as a professional chef in his native Belgium. In 2004, after being a food critic for 10 years, he launched his own publishing house and started studying about wine. In 2010, he was elected "Belgian Wine Personality of the year", and in March 2011 TONG won the award for "Best Wine Magazine in the World" from the Gourmand World Cookbook Awards. Verheyden is a Master of Wine candidate.

Back to content
Nicolas Vivas
Dr. Nicolas Vivas is an oenologist based at the University of Bordeaux, a member of the Academy of Science of New York and a correspondent for the Swiss Academy of Wine. He is specialised in molecular biology, the chemistry of red winemaking and oak; he is also Director of Research and Development at Tonnellerie Demptos in France.

Back to content
Antonio Palacios
Oenologist Antonio Palacios has been an associated professor of oenology at the Universidad de La Rioja in Spain, and is one of the first scientists to have studied the sensory influences and benefits of ageing wine at the bottom of the sea. He has now applied his knowledge to a commercial under-water-ageing project in Spain, where he constantly updates and refines his research.

Back to content