What is the longest time red wine can be stored?

Everyone should know that the longer the wine is stored, the better it is. Red wine that is very old will taste better, and the price will be correspondingly more expensive. Moreover, many people do not know the longest time that red wine can be stored, and they are always worried that the red wine will go bad. In fact, there is no specific shelf life for red wine. It will just go through three processes, during which the taste of the red wine will become more and more mellow.

Wine itself does not have a specific shelf life, but only a development curve, going through three generations of youth, maturity and aging.

Adolescent wine: refers to wine that has just been bottled and has not undergone the required bottle aging period. The color is deep; the aroma is relatively simple, not complex, not elegant, and lacks variability. It is just the pure fruity and floral aroma from the grapes themselves and some aromas from the oak barrels (vanilla, chocolate, etc.), and the aromas from the grapes and the aromas from the oak barrels are not fully integrated; the tannins are rich and strong,

It is even astringent, with most of the tannin structure in a small molecule state and a bitter taste. The various organic substances in the wine have not been integrated through aging, and the characteristics of the grape flavor itself are significant, with obvious sourness, bitterness and sweetness, and a poorly balanced and unpleasant taste. The taste is simply a combination of the grape flavor and the oak barrel flavor; the aftertaste is short.

Of course, there are also many wines that are brewed and bottled directly in oak barrels for immediate drinking, such as Beaujolais Nouveau.

Mature wine: refers to wine that has gone through the required aging period in the bottle and has reached its best drinking period (its quality has reached a stable period at its peak). The color of the wine is still deep

(It is lighter than young wine), but the edge of the wine has a translucent brick red color; the aroma is fragrant, elegant and delicate, with obvious layers and many changes, with only a small amount of fruity and floral aromas. During the aging process, the flavoring substances of the fruity and floral aromas undergo slow chemical reactions in the micro-oxygen environment provided by the cork (especially polymerization reactions, small molecules polymerize into large molecules), coupled with the flavor substances brought by the oak barrels, so that this slow chemical reaction produces extremely wonderful flavor substances, such as: animal leather and fur aromas, tobacco, cigars, cedar wood, etc.; because small molecular tannins slowly polymerize into large molecular tannins, the tannins become delicate and soft, but without losing their strength; small molecular phenolic substances disappear due to polymerization, and the resulting bitterness is reduced; its taste also becomes richer and more complex, with a pleasant taste and very good balance; the aftertaste is very long-lasting.

Aged wine: refers to wine that has passed the maturation period and entered the aging period. The color of the wine turns brown, brown, or even brown, and there will be a lot of sediment.

The relatively healthy aromas include the aroma of soy sauce, the smell of plant decay (such as the smell of fallen leaves on the ground in the forest), the smell of wood decay, the smell of mushrooms or truffles, etc., which can still be drunk, but are obviously too old; the spoiled smells include the smell of acetic acid, soy sauce, and the smell of moldy newspapers (the smell produced by newspapers placed in a humid and enclosed space), etc., which are not recommended for drinking; the tannins become very soft or not obvious (tannins are

Polymerization, or precipitation, or into a super-macromolecule state), the acidity may become very obvious, and the taste is usually balanced unless the alcohol content is too high and the feeling is too prominent; the aftertaste becomes very short.