1 As wines age, they develop bouquet and a smooth mellow flavour, associated with slow oxidation and the formation of esters, as well as losing the harsh yeasty flavour of young wine.
2 The ageing of meat by hanging in a cool place for several days results in softening of the muscle tissue, which stiffens after death (rigor mortis). This stiffening is due to anaerobic metabolism leading to the formation of lactic acid when the blood flow ceases.
3 Ageing of wheat flour for bread making is due to oxidation, either by storage for some weeks after milling or by chemical action. Freshly milled flour produces a weaker and less resilient dough, and hence a less ‘bold’ loaf, than flour which has been aged.