ing ▁include ▁the ▁hydro ly s is ▁of ▁flav or ▁prec urs ors ▁which ▁det ach ▁themselves ▁from ▁gl uc ose ▁mole cules ▁and ▁introduce ▁new ▁flav or ▁notes ▁in ▁the ▁older ▁wine ▁and ▁al de hy des ▁become ▁ox id ized . ▁The ▁interaction ▁of ▁certain ▁phen ol ics ▁develop s ▁what ▁is ▁known ▁as ▁t ert i ary ▁a rom as ▁which ▁are ▁different ▁from ▁the ▁primary ▁a rom as ▁that ▁are ▁derived ▁from ▁the ▁gra pe ▁and ▁during ▁fer ment ation . ▁ ▁As ▁a ▁wine ▁starts ▁to ▁m ature , ▁its ▁bou quet ▁will ▁become ▁more ▁developed ▁and ▁multi - layer ed . ▁While ▁a ▁t aster ▁may ▁be ▁able ▁to ▁pick ▁out ▁a ▁few ▁fruit ▁notes ▁in ▁a ▁young ▁wine , ▁a ▁more ▁complex ▁wine ▁will ▁have ▁several ▁distinct ▁fruit , ▁fl oral , ▁earth y , ▁min eral ▁and ▁o ak ▁derived ▁notes . ▁The ▁ling ering ▁finish ▁of ▁a ▁wine ▁will ▁length en . ▁Event ually ▁the ▁wine ▁will ▁reach ▁a ▁point ▁of ▁m atur ity , ▁when ▁it ▁is ▁said ▁to ▁be ▁at ▁its ▁" pe ak ". ▁This ▁is ▁the ▁point ▁when ▁the ▁wine ▁has ▁the ▁maximum ▁amount ▁of ▁complexity , ▁most ▁ple asing ▁mouth fe el ▁and ▁soft ening ▁of ▁t ann ins ▁and ▁has ▁not ▁yet ▁started ▁to ▁decay . ▁When ▁this ▁point ▁will ▁occur ▁is ▁not ▁yet ▁predict able ▁and ▁can ▁vary ▁from ▁bott le ▁to ▁bott le . ▁If ▁a ▁wine ▁is ▁aged ▁for ▁too ▁long , ▁it ▁will ▁start