Adolescence, or aging of wine, is very diverse and ranges from 3 months to several years depending mainly on the type of wine (weak or strong), aging temperature, the degree of contact with air, light, etc. Wines mature quickly and can not long-aged, because they lose after a czsie pleasant taste, yet are easily corrupted. Due to the small amount of alcohol they are not protected from infection by harmful microbes and therefore must be stored at low temperature in a well zasiarkowanych and full dishes, access to which air is minimal. Wines such in the next 2-3 months are ripe to eat and are not suitable for longer storage. While aging is reluctant to be once or twice at most. This group also includes all the wine apple wine, without distinction of type which generally should not be aged a long time and are usually intended for rapid consumption (typically within 1 year). Table wines have been matured for longer, ie from 6 months to 2 years. Wine strong dessert require significantly longer period of aging, on average, not less than 2 years, and often have matured within 3 to 5 years. Wines such blanket a few times, at least 3-fold. The first load is carried out after completion of fermentation to weakly zasiarkowanego vessel fitted with a tube fermentation (in a vessel that wine continues to ferment slightly.) Next dressing is done after 6-9 months, and the third after 1.5 years - longer harder sulphurized dishes. Wine systematically tightened the supernatant collected a certain amount of oxygen from the air, which is a necessary condition for the proper progress of the ripening process. The best results are visible at a stage at 10-12oC. The aging of wine is used mostly red-backed shrikes and balloons, sometimes oak barrels.
