Evolution produced in a wine's components as a consequence of oxygenisation (oxidation) and lack of oxygen (reduction). Bottled wine undergoes an oxidation-reduction process.

 

Wine's maturation in casks, protected from major oxidations, but not completely isolated from a moderate oxidation, which helps it evolve and age. Oxidative ageing is produced when the air that passes through the casks' or hogsheads' pores reaches the wine. The pores of new oak wood are more open, thus favouring the ageing of wine. Oxidation is also produced during rackings. Oxidative ageing provides a faster ageing of the wine, which thus gets the oak's aromas and flavours.

 

Wine deteriorated by air; wine that has lost freshness and aromas.