This post misses and missteps on a 'couple of things', but . . . .http://www.bourbonbanter.com/bourbon-education/science-barrel-aging/#lightbox/2/
I am a web pirate, so here is the image . . . but do check them out! They are awesome.
Live, I will go deeper on this subject, but my typing skills . . ..
So there are 3 [primary] constituents to 'wood' aging . . .
1.Wood impact (everyone knows this--the flavor of the wood is added!).
2. Evaporate Concentration . . . (most people get this- something evaporates and what is left concentrates.)
3. Reactive Oxidation! This is tougher . . . Time changes everything.. Think of it this way: Cut Apple / Banana--color change; but the flavor changes too! The acid breaks down. The flavors lean toward soft & creamy even though they are loaded with grain and tannic oak.
OK. . . We covered that.
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