Over time, the compounds that give the wine its smell and taste can evaporate or break down. This makes the aromas and flavors seem less vibrant as they fade away. A wine’s structural elements, such as acids and tannins, also degrade or precipitate out of solution in lockstep with the changes to aroma and flavor. At the endpoint, wine simply becomes a solution of vinegar in water. This transformation is driven by oxidation and heavily influenced by temperature.
Oxidation, caused by exposure to oxygen in the air, drives the changes in the aromas and flavor of wine. In its youth, no oxidation has occurred, and wine is fruity but simple. As it matures, some oxidation takes place, and the aromas and flavors from this oxidation mix with the remaining youthful fruit to create complexity. This is when the wine reaches its drinking peak. In old age, the youthful fruit is gone, and only oxidative notes remain. The wine becomes simple again but in a different way. Since we mostly drink youthful wines, people tend to find wines in this state less enjoyable. At the point of decay, oxidation dominates completely, and all sense of balance is lost as the wine turns to vinegar, reaching its transformative endpoint.
The transformation wine undergoes is a complex series of biochemical reactions. Heat accelerates these reactions, making the aging process significantly more rapid above 55°F. Conversely, lower temperatures slow the rate of change. Keeping wine at 40°F will delay its transformation and extend its drinkable life. However, nothing can halt this process entirely.
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