My assumption is that the biggest benefit to bulk aging is when you age in oak. . . . Maybe the benefit is in proportion to the length of time it spends in the carboy, . . . my opinion
Oak? my assumption is that Scott Labs has tannins that accomplish similar functions to what oak polyphenols contribute.
Age? ,,, alcohol combines with acids over time the net effect is that the TA decreases and pH rises. The wine tastes sweeter and loses some of its long term stability. ,,, Low rates of oxygen exposure as with HDPE or oak barrels will cause polyphenols to polymerize and the sharp flavors decrease. Fast oxygen exposure will preferentially oxidize alcohol creating acetaldehyde which at levels over 100 ppm produces a burn in the back of the throat. ,,, Age in oak barrels concentrates the solids, in HDPE or glass or stainless there isn’t a concentration effect. ,,, Age permits solids to agglomerate and settle or if we are unlucky like proteins in white wine the polymerize creating cloudiness and eventually a film that settles on the walls. ,,, Age
Looking at the chemistry an aluminum cap sealed/ nitrogen flushed should perform as well as a sealed carboy. Granted gunk settles so one should decant the wine if it is in a 750 ml bottle. ,,, Also the ullage (oxygen to volume ratio) is higher with smaller containers. ,,, Unfortunately Home wine makers don’t have the tools to easily control oxygen.