All these different materials contribute to the bouquet of the wine. After the wine is bottled, oxygen is no longer available, and a different type of aging begins to take place. Winemakers call these transformations reduction reactions because they take place without oxygen. This is the bouquet that develops after a wine has been in the bottle for some time. As a wine ages, the aroma gradually decreases, and the wine becomes less and less varietal in character.
Wine becomes more vinous as the aroma decreases, and the bouquet increases.
When wines are blind tasted, wine experts sometimes have trouble distinguishing old Zinfandel wines from old Cabernet Sauvignon wines. First, grapes are harvested in optimum condition. Second, the grapes are fermented. In the third step, the new wine is clarified and stabilized. In the last step, the wine is aged to enhance its sensory qualities.