Which wine aging process can impart flavors of vanilla and spice to the wine?

Aging in oak barrels is the process that imparts flavors of vanilla and spice to wine. Various types of oak barrels, particularly new or lightly toasted ones, contribute distinctive characteristics to the wine. The wood contains compounds like vanillin, which naturally produces vanilla flavors, and other substances that can impart spicy notes. The interaction between the wine and the porous structure of the oak allows for the diffusion of these flavors into the wine, enhancing its complexity.

In contrast, aging in stainless steel tanks primarily preserves the wine's fresh and fruity characteristics without adding significant flavors. Cold stabilization involves the removal of tartrate crystals and does not influence flavor development. Malolactic fermentation is a process where malic acid is converted into lactic acid, which can soften the acidity of the wine but does not contribute the vanilla and spice flavors that oak aging does.