E' una questione di chimica di base. Senza coinvolgere enologi non e' difficile capire come processi di ossidazione (e conseguente acetificazione) si sviluppino molto piu' velocemente a temperature maggiori. Aggiungo che la funzione non e' lineare ma convessa e accelerata dalla presenza di ossigeno in bottiglia.
La tua domanda equivale sostanzialmente a chiedere se si conservano meglio i vini a 5 gradi o 20 gradi (dico chiusi e in cantina). Ci sono mille papers sull'argomento ma per farla facile:
http://www.wineperspective.com/how-temp ... ine-aging/ The first two columns in the Table show the temperature change, and the third and fourth columns show the increase in the rate of aging associated with each temperature change based on LOW and HIGH energy barriers. For example, the first row shows a temperature change of 55°F to 59°F with a calculated increase in the rate of aging of 1.2 times assuming a LOW energy barrier and an increase of 1.5 times assuming a HIGH energy barrier. One can conclude from these calculations that the increase in the rate of aging for a temperature change of 55°F to 59°F is between 1.2 and 1.5 times. This means that if your cellar is at 59°F instead of 55°F, your wine ages 1.2 to 1.5 times faster than if it were at 55°F.
As the data in the Table show, going from 55°F to 73°F, an increase in temperature of 18°F(10°C), doubles the rate of a reaction if it has a LOW energy barrier. If the reaction has a HIGH energy barrier, the rate of the reaction increases by a factor of eight for this temperature difference. Translated, this means if your cellar is at 73°F instead of 55°F, your wine ages 2.1 to 8.0 times faster than if it were at 55°F. Thus, 3 years at 73°F is equivalent to between 6.3 and 24 years of aging at 55°F. These differences are very significant.
It gets worse as the temperature difference increases. As seen in the TABLE, a change from 55°F to 91°F increases the rate 56 times for reactions with HIGH energy barriers and 4.1 times for reactions with LOW energy barriers. So if your storage is at 91°F instead of 55°F, your wine ages 4.1 to 56 times faster than if it were stored at 55°F. One month of aging at 91°F is equivalent to between 4 months and 18 years of aging at 55°F. As stated earlier, the “true” situation probably closer to the 18 year end of the range. These calculations show that higher temperatures markedly speed up the aging process and result in maturation of a wine over a very short time.
"Il "cavaliere Jedi" del provincialismo: Obi-Wan-Gnurànt." D. Cernilli
DipWSET