After bottling, how do the oak flavors evolve?
The longer the oak has been soaking, the better the integration is going to be. It is most likely that the combination of tannins from the oak and from the fruit prior to bottling will allow flavors to be more stable and last longer in the bottle. However, sensory evaluation shows that some fruit flavor compounds are more volatile than oak tannins aromas and therefore, will evolve more during the aging process.
