▁no ▁conclus ive ▁results ▁and ▁the ▁topic ▁is ▁the ▁subject ▁of ▁on going ▁research . ▁ ▁B ott ling ▁factors ▁ ▁B ott le ▁shock ▁ ▁One ▁of ▁the ▁short - term ▁ag ing ▁needs ▁of ▁wine ▁is ▁a ▁period ▁where ▁the ▁wine ▁is ▁considered ▁" s ick " ▁due ▁to ▁the ▁tra uma ▁and ▁vol at ility ▁of ▁the ▁bott ling ▁experience . ▁During ▁bott ling ▁the ▁wine ▁is ▁exposed ▁to ▁some ▁o xygen ▁which ▁causes ▁a ▁dom ino ▁effect ▁of ▁chemical ▁re actions ▁with ▁various ▁components ▁of ▁the ▁wine . ▁The ▁time ▁it ▁takes ▁for ▁the ▁wine ▁to ▁sett le ▁down ▁and ▁have ▁the ▁o xygen ▁fully ▁dissol ve ▁and ▁integrate ▁with ▁the ▁wine ▁is ▁considered ▁its ▁period ▁of ▁" b ott le ▁shock ". ▁During ▁this ▁time ▁the ▁wine ▁could ▁taste ▁dr ast ically ▁different ▁from ▁how ▁it ▁did ▁prior ▁to ▁bott ling ▁or ▁how ▁it ▁will ▁taste ▁after ▁the ▁wine ▁has ▁settled . ▁While ▁many ▁modern ▁bott ling ▁lines ▁try ▁to ▁treat ▁the ▁wine ▁as ▁g ently ▁as ▁possible ▁and ▁util ize ▁in ert ▁g ases ▁to ▁minim ize ▁the ▁amount ▁of ▁o xygen ▁expos ure , ▁all ▁wine ▁goes ▁through ▁some ▁period ▁of ▁bott le ▁shock . ▁The ▁length ▁of ▁this ▁period ▁will ▁vary ▁with ▁each ▁individual ▁wine . ▁ ▁C ork ▁t aint ▁ ▁The ▁transfer ▁of ▁off - f lav ours ▁in ▁the ▁c ork ▁used ▁to ▁bott le ▁a ▁wine ▁during ▁prolong ed ▁ag ing ▁can ▁be ▁det r iment al ▁to ▁the ▁quality ▁of