During aging, which components of wine are primarily responsible for developing complex flavors?

The development of complex flavors during the aging of wine is largely attributed to tannins and phenolics. These compounds play a significant role in shaping the sensory profile of the wine. Tannins, which originate from grape skins, seeds, and stems, contribute to the structure, mouthfeel, and astringency of the wine, and they can also bind with other molecules, enhancing the complexity of flavors over time.

Phenolics, on the other hand, are a broader category that includes compounds such as flavonoids and non-flavonoids. These compounds are responsible for various flavor and aroma characteristics, ranging from fruity and floral to earthy and spicy notes. As wine ages, the interactions between tannins and phenolic compounds can lead to a richer and more nuanced flavor profile. This aging process facilitates the gradual integration and transformation of these compounds, resulting in more complex aromas and tastes that are often sought after in high-quality wines.

Other options do not significantly contribute to the complexity of flavors in the same way. Salts and sugars mainly affect the sweetness and mouthfeel but do not significantly add to flavor complexity. Water and ethanol are fundamental components of wine, helping to dilute flavors and influence alcohol content, but they do not develop flavor complexity themselves. Ac