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October 9, 2009, Newsletter Issue #234: Maturing new wines
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Tip of the Week
New wine that has been produced is left to mature in barrels in an area of the wine cellar where certain changes in temperature occur which favor the maturing. The wine cellar cannot be just any room. It must have certain characteristics since wine is a living food, rich in micro-organisms and continues being developed even after it has been bottled. Much of a wines quality depends on the conditions in which it is stored.
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