When we are talking about shelf-life, we can consider both optimum bottle aging conditions (synonym to wine oxidative stability) and defected bottle aging.
What are the three stages of optimum bottle aging conditions, and which are the undefined time limits between them? What step is missing in the defected bottle aging?

This video extract was taken from the seminar held during Macrowine virtual (June 23-30, 2021) “Wine longevity and shelf-life”

You can find the full recording at this link