In reference to the paper titled “The Influence of Storage on the “chemical age” of red wines” and published in the Metabolomics journal, in typical domestic storage conditions the wine chemical age speeds up four times. Several components change in concentration while being part of reactions influenced by temperature.

In particular domestic storage induces the formation of components, never identified before, that arise from bonds between tannins and sulfur dioxide, it gives a class of pigments called “pinotine”, that causes the wine colour to veer towards more orange tones. Hence, increases the wine chemical age.