On 12/04/2012 19:56, RichD wrote:
> On Apr 11, Mark > wrote:
>>
>> Not at all. Many reactions that take place in the bottle are
>> desirable.
>> To use the most obvious one, the cross-linking of tannins
>> (by at least two different pathways) leads to the reduction
>> of astringent flavors in red wine
>
> Elaborate please.
> We're talking anaerobic, right?

Yes, anaerobic. It is also called reductive (as opposed to the
oxidative ageing that takes place in the presence of oxygen). See
http://www.wineanorak.com/tannins.htm
Especially the paragraph about 2/3 down.

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