Feb 2005
Bulk or Bottle Ageing - Which is Better?
February, 2005 Filed in: Wine making
Many wine makers bulk age their wine in carboys for some months in order for the wine to improve and reach its potential. Others favour bottle aging. So what is better bottle aging or bulk aging? The answer is; it probably doesn’t matter, neither is better than the other! According to Tim Vandergift, Winexpert’s Technical Manager, “There is no magic chemical process that is aided by storage in a larger volume.”
Some commercial wine makers indicate that the wine aging process is dependent on surface area. That is the greater the surface area that the wine encounters the more quickly it ages. This means that the smaller the bottle the more surface area (never been able to figure that one out) the wine contacts. Some sommeliers (professional wine tasters) indicate a wine tastes different in a 375 ml bottle versus the common 750 ml. bottle due to this phenomenon. There are two advantages to bulk aging that have nothing to do with the aging process. Firstly if your wine making area is subject to large temperature swings, it is better to bulk age as the greater thermal mass will mediate any wide temperature swings.
Bulk aging also gives you more discipline. It is harder to sneak a taste if you age in the carboy rather than sampling a bottle for those of us that are im-patient.
Whatever you prefer bulk aging or bottle aging, there is likely no difference in the end result when it comes to taste.
If you like to bulk age your wine in a carboy here a couple of tips:
Keep your airlocks full – This prevents oxidation and keeps out those pesky fruit flies. Many customers tell us they find dead fruit flies in their airlocks, those pesks can get inside the holes in top of the airlock
Use a solid bung – If and only if your wine has completely stopped, try a solid bung rather than an airlock. We recommend a #7 bung rather than the #6.5 bung used with your airlock. It gives a tighter seal for long term storage
Filter your wine first – Taking your wine off the sediment prior to bulk aging prevents the wine from taking on a yeasty taste. If you don’t filter, rack your wine off the sediment.
Top-up – If you have lots of space in your carboy, top it up with a similar wine to minimize air space
Some commercial wine makers indicate that the wine aging process is dependent on surface area. That is the greater the surface area that the wine encounters the more quickly it ages. This means that the smaller the bottle the more surface area (never been able to figure that one out) the wine contacts. Some sommeliers (professional wine tasters) indicate a wine tastes different in a 375 ml bottle versus the common 750 ml. bottle due to this phenomenon. There are two advantages to bulk aging that have nothing to do with the aging process. Firstly if your wine making area is subject to large temperature swings, it is better to bulk age as the greater thermal mass will mediate any wide temperature swings.
Bulk aging also gives you more discipline. It is harder to sneak a taste if you age in the carboy rather than sampling a bottle for those of us that are im-patient.
Whatever you prefer bulk aging or bottle aging, there is likely no difference in the end result when it comes to taste.
If you like to bulk age your wine in a carboy here a couple of tips:
Keep your airlocks full – This prevents oxidation and keeps out those pesky fruit flies. Many customers tell us they find dead fruit flies in their airlocks, those pesks can get inside the holes in top of the airlock
Use a solid bung – If and only if your wine has completely stopped, try a solid bung rather than an airlock. We recommend a #7 bung rather than the #6.5 bung used with your airlock. It gives a tighter seal for long term storage
Filter your wine first – Taking your wine off the sediment prior to bulk aging prevents the wine from taking on a yeasty taste. If you don’t filter, rack your wine off the sediment.
Top-up – If you have lots of space in your carboy, top it up with a similar wine to minimize air space