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Today pasteurization is seldom used for wines that benefit from aging, since it kills the organisms that contribute to the aging process, but it is applied to many foods and beverages, particularly milk.
Some, as the range of vintages suggested, were more immediately approachable, while others will continue to benefit from aging.
As we tasted the muscadets from recent vintages, thinking oysters the whole time, we discovered another little-known dimension of this wine: it can benefit from aging.
Myth #2: Nearly all wines benefit from aging.
Additionally, oolong can benefit from aging if fired over charcoal.
Other game meats benefit from aging, but the seal meat must be really fresh.
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Like many South African reds, it would benefit from ageing.
But they may benefit from ageing populations presenting more opportunities to offer services, and some also serve emerging markets.
Companies that should benefit from ageing populations in developed markets and the health needs of the world's poor include Smith & Nephew, Synergy and GlaxoSmithKline.
Sake rarely benefits from aging, and is best consumed within 12 months of its bottling.
Others we found to have benefited from aging in oak barrels and other modern winemaking techniques, which gave the wines structure and intensity without tasting overtly oaky or compromising their Bierzo integrity.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com