Wine aging revisted

[Granger]

hold up, i had always heard sunlight ruins the process that turns grapefuice into wine. and these demijohns are made of glass, and i age my villages wine outside.

Could be a reasonable haven mechanic, limiting the demijohn to certain places to work without reducing quality.

and while i heard that the people that age wine in barrels change barrels now and then while trying to reduce the wines exposure to oxygen as much as possible, iv never heard of any explosions.

The explosion part can happen in the fermentation stage where yeasts eat the sugar, shit alcohol and fart carbondioxcide, should the vessel not have a relief valve (or that getting stuck). Graphical demonstration of the forces involved here.

[Dakkan]

As the downside of wine getting better with time would be to set an incentive for producing as early and as much as possible... I'm not sure that it would be a good mechanic.

Definitely true in some ways. But I was thinking that wine would/could have multiple effects, some affected by aging in various locations and some affected by quality. Ancient wines produced from the early world could have some amazing aged effects, but not quality-related effects.

Still being vague on specific effects because the system is apparently due for a change anyway, but an example for the current system would be that quality affects the rate of normal satiation bonuses we see in wine (since this is the primary use already) but aging in a tower basement could give addition bonuses to other satiations (maybe at the expense of said normal satiation bonus present in the baseline wine). Or maybe travel weariness reduction bonus with months of aging. Temporary effects. FEP gains.

With worlds lasting longer, these type of mechanics could be really fun, and take a very long time to explore.

[MagicManICT]

As someone that has witnessed the fermenting process: containers explode. It's nasty. There's a reason cork is used to close the bung. The bung allows the CO2 to leak out without outside air getting in.

Alcohol is usually aged in barrels so that it picks up the flavors and aromatics of the wood. After the aging process (weeks to many years), it's bottled and allowed to age even more... depending on the alcohol and how well that particular recipe ages.

How the juice and yeast are allowed to ferment are dependent on the vintner. Some slow processes can be done in a barrel, others really need vented containers because of the rate of off-gassing (any beer or ale comes to mind).

[Dakkan]

Bump, I've rewritten the first post with more specific examples, now that we're seeing new drinks again it seemed like the right time to bring this up again.

[Vassteel]

please explain, Personally I think old wine tasted about the same as new cheaper wines

[drakesaint]

A quality increase with a swept curved diminishing gain could work well, as in, it would improve slowly up to +50% of its normal quality every in-game year, then +25%, then +12.5%, and so forth, up to double the quality. As in, you put Q10 grapes, after a year, maturing it a year will increase quality to Q15, then Q17, then Q18...