In HOME WINEMAKING CHEM 101 by Curtis W. Irion, Ph.D., Xlibris Corp.
1st ed. (August 15, 2000) ISBN: 0738828122, Dr. Irion claims that a wine's acidity--I think he was referring to total titratable acidity--does *not* change as it ages (he includes a simple graph with a flat horizontal line parallel to the time axis to illustrate the point).
I find this assertion counter-intuitive, particularly since I think that acids and alcohols readily combine to form esters.
Any published work on the issue?
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