Wine bottle aging is governed by complex redox reactions involving phenolic compounds, oxygen transfer and storage conditions, which collectively determine the evolution of wine composition and sensory properties. This review critically examines the main oxidative mechanisms responsible for bottle aging and evaluates traditional and emerging strategies aimed at modulating the evolution of wine. Particular attention is paid to oxygen management, cork type, temperature and light exposure, as well as alternative approaches such as accelerated aging techniques and underwater storage. The available evidence suggests that most accelerated aging technologies fail to replicate the chemical pathways of natural in-bottle aging, often resulting in different aromatic profiles. Attention is paid to underwater aging, an emerging practice that combines specific conditions of temperature, light and limited oxygen availability. The results of the available studies indicate that underwater aging does not significantly alter the basic chemical parameters of wine, but can modulate its phenolic, chromatic and sensory evolution, suggesting a slowdown in oxidative processes compared to traditional aging in the cellar.
Mercanti et al. (2026) studied this question.