I will pass this own but I have not experimented to determine if it is true.
I was on a wine tour in California with my daughter-in-law who had a
membership that got us into the better tasting rooms down in the cellar
rather than the upstairs where the tourists were. (It is nice to have
connections.) Anyway, the host was talking about how wine ages better in
larger containers. He let us taste the same wine bottled 1 year earlier in
350, 750 and 1.5 L bottles. Definitely the 1.5 was better. Extrapolating
that, wine should age better in carboys than in bottles. I am not talking
uniformity, I am talking better.
Now that may apply to wines that improve with aging. I have also made
Spagnol's Cellar Craft Gewrztraminer and found that I liked it better at 2
months than after 8 months bulk aging. At two months it had a nice
fruitiness that I loved. It was more mellow at 8 months but I liked it
Just putting my oar in. Hope I haven't miss directed the boat.
> I believe that bulk aging in a carboy with an air lock allows for any
> gases that are produced, or are in the wine, to escape. I'm not sure
> what else happens during bulk aging that wouldn't happen in the
> bottle. I recall reading that wine bottled in small bottles will age
> more quickly than wine bottled in large bottles.... 375 ml ages faster
> than 750 ml and 1.5 l ages the slowest. I have found in general, that
> wines that I have left in the carboy for a while have tasted better
> shortly after bottling, but I haven't compared say two wine kits
> started at the same time, one bottled on schedule and the other bulk
> aged for 6 months before bottling, and then tasted at the same time,
> say at 7 or 8 months. This would be an interesting comparison. I would
> have the impression that the wine that was bottled a few months ago
> was older, even though they were fermented at the same time.