Factors affecting ageing

storing wine in particular conditions can affect the rate at which wine ages; the lower the temperature, the slower the maturation. Conversely, ageing can be hastened by stripping a young wine of its solids (by very heavy filtration or fining, for example), and by storing wine in warmer conditions. Thus, a wine stored in a centrally heated Manhattan apartment will mature very much faster than one stored in an unheated warehouse in Scandinavia. In general, the more slowly a wine matures, the greater the complexity of the flavour compounds that go to make up its bouquet (see below).