bottle magic

[jojo]

case in point: 05 montepulciano kit, bulk aging for over a year. taste and bouquet fair to good. at 9 month mark i bottled 2 gals and racked remainding 3 gals to carboy to continue aging. cracked open a bottle today and whoa - flavorization galore. wow. i have read about it before. i know it was good cause we polished two bottles off between the two of us, which doesn't happen often lol.

my question is why? is it temperature or volume related, or both? same basic elements in both containers, right?

i draw a sample out fo the 3 gallon against the bottled and there is a difference. you can taste it.

next session all that mofo is going corked baby.

[Hippie]

Yep, sounds about right. Chemical reactions occur in the bottle that have to do with acids, limited O2, tannins, sugar, alcohol. At least in basic theory.