I would like to have a go at an experiment looking at heat damage in wine.
The idea is to get a case of 12 and treat half of them badly and then see what difference it makes to taste over a period of time compared to the control samples.
What wine to use? Ideally not something too expensive (it should be under £10/bottle) and with a closure that makes the test useful. Maybe DIAM. Red or white? Old or young?
What is the “bad treatment” Maybe left in my car boot for 1-2 weeks in the summer (assuming summer returns) such that there will be ambient temps of up to 40C Or I could use our oven? Should it fluctuate?
How long to run the taste tests for? Maybe test after 0, 2, 8, 20, 50 weeks?
How to conduct the tests? A panel of 6 tasters, done blind? No conferring.
Anyone here tried such an experiment before? Anything you’d do differently second time around?