Abstract
: What constitutes shelf life in wine is difficult to define. It is often based on consumer or critic expectation, not objective criteria. Initially, changes are generally beneficial, resulting in a reduction in bitterness, astringency, and a loss of yeasty odors. Subsequent modification usually results in a diminution of fruity aromas. Wines with a longer shelf life typically possess a distinctive varietal aroma and develop an aged bouquet. However, in the absence of these features, or with the development of oxidized and other unpleasant odors, the shelf life of wine may be measured in terms of several months to a few years. The latter may develop as a consequence of failures in the bottle closure, exposure to sunlight, the presence of high temperatures, environmental contaminants, or microbial spoilage.
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