controlled contact with oxygen, the wine goes into impermeable glass bottles For the last two centuries, the standard stopper for wine bottles has been cork, which is made from the bark of a species of oak Because cork can be the source of off-flavors, some wine producers are now using metal and plastic stoppers (see box below) Wine continues to be affected by oxidation long after it leaves the cask It picks up some air when it is filled into the bottle, and the bottle is sealed with a small space between wine and cork So while oxidation is greatly slowed in the bottle, it does continue, though it may be outweighed by a different set of reactions, “reductive” rather than oxidative The chemical changes that occur are not well understood, but include the ongoing liberation of aromatic molecules from nonaromatic complexes, and aggregation reactions among tannins and pigments that further lower astringency and cause a shift in pigment hues, usually toward the brown White wines and light-red rosés benefit from about a year of bottle aging, during which time the aroma develops and the amount of free, odorous sulfur dioxide decreases Many red wines improve greatly after a year or two in the bottle, and some may develop for decades All wines have a finite life span, and their quality eventually declines White wines develop overtones of honey, hay, wood, and chemical solvents; red wines lose much of their aroma and become flat-tasting and more plainly and harshly alcoholic Special Wines In the last few pages, I’ve described the general method for making dry table wines, which usually accompany meals Sparkling, sweet, and fortified wines are often sipped on their own Here is a brief account of their ... after a year or two in the bottle, and some may develop for decades All wines have a finite life span, and their quality eventually declines White wines develop overtones of honey, hay, wood, and chemical solvents; red...usually toward the brown White wines and light-red rosés benefit from about a year of bottle aging, during which time the aroma develops and the amount of free, odorous sulfur dioxide... honey, hay, wood, and chemical solvents; red wines lose much of their aroma and become flat-tasting and more plainly and harshly alcoholic Special Wines In the last few pages, I’ve described the general method for making dry table wines,