11 - Shelf Life of Wine

Abstract

What constitutes shelf life in wine is more complex than in most other products. It may incorporate views on how long the wine retains its initial flavor, how long it takes for the wine to improve in character to reach some ideal point or plateau—its aging potential—or how long the wine remains commercially acceptable (drinkable). Only with wines intended to be consumed young are they expected to retain their flavor characteristics essentially unchanged. Initially, flavor changes after bottling may be beneficial, with the loss of any residual yeasty odors and a reduction in bitterness and astringency. Subsequent changes usually result in a progressive disappearance of the wine's fresh fruity to floral aspects. Wines with a long shelf life (aging potential) typically show the development of what is called an aged bouquet. It replaces the wine's original flavor and any distinctive varietal aroma it might have possessed. If a wine develops off-odors, or its initial flavors are not replaced by an aged bouquet, the shelf life may be a few months to years versus decades. Typically premature losses in sensory quality develop as a consequence of failures or deficiencies in bottle or other container closures, exposure to sunlight, high temperatures, environmental contaminants, or microbial spoilage.