▁comp ounds ▁bind ▁together ▁and ▁aggregate . ▁Event ually ▁these ▁particles ▁reach ▁a ▁certain ▁size ▁where ▁they ▁are ▁too ▁large ▁to ▁stay ▁susp ended ▁in ▁the ▁solution ▁and ▁precip itate ▁out . ▁The ▁presence ▁of ▁visible ▁sed iment ▁in ▁a ▁bott le ▁will ▁usually ▁indicate ▁a ▁m ature ▁wine . ▁The ▁resulting ▁wine , ▁with ▁this ▁loss ▁of ▁t ann ins ▁and ▁p ig ment , ▁will ▁have ▁a ▁pal er ▁color ▁and ▁taste ▁so fter , ▁less ▁a string ent . ▁The ▁sed iment , ▁while ▁har ml ess , ▁can ▁have ▁an ▁un ple asant ▁taste ▁and ▁is ▁often ▁separated ▁from ▁the ▁wine ▁by ▁dec ant ing . ▁ ▁During ▁the ▁ag ing ▁process , ▁the ▁per ception ▁of ▁a ▁wine ' s ▁acid ity ▁may ▁change ▁even ▁though ▁the ▁total ▁meas urable ▁amount ▁of ▁acid ity ▁is ▁more ▁or ▁less ▁constant ▁throughout ▁a ▁wine ' s ▁life . ▁This ▁is ▁due ▁to ▁the ▁est er ification ▁of ▁the ▁ac ids , ▁combining ▁with ▁alco h ols ▁in ▁complex ▁array ▁to ▁form ▁est ers . ▁In ▁addition ▁to ▁making ▁a ▁wine ▁taste ▁less ▁acid ic , ▁these ▁est ers ▁introduce ▁a ▁range ▁of ▁possible ▁a rom as . ▁Event ually ▁the ▁wine ▁may ▁age ▁to ▁a ▁point ▁where ▁other ▁components ▁of ▁the ▁wine ▁( such ▁as ▁a ▁t ann ins ▁and ▁fruit ) ▁are ▁less ▁notice able ▁themselves , ▁which ▁will ▁then ▁bring ▁back ▁a ▁height ened ▁per ception ▁of ▁wine ▁acid ity . ▁Other ▁chemical ▁processes ▁that ▁occur ▁during ▁ag