After completion of fermentation, wine is clarified by filtration and stabilized. Wine flavours can continue to change while the wine is stored in wooden barrels, stainless steel tanks, and in glass bottles. During this development of wine, various yeasts and bacteria can be present and further modify wine flavours. These yeasts are generally considered spoilage yeasts. Depending on the type of microorganism and on the extent of growth, desirable fruit flavours can be lost by unpleasant odour and taste.
Different wines benefit from longer or only short aging.