Why do fruit wines improve with age?

[Just-a-Guy]

This may be a dumb question, but I just don't get it.

If you're making, say, a pear or an apple wine, from a juice for example (not from fresh fruit), and you mix it up properly in the primary, and rack it to a carboy at say 1.010, and then leave it for two or three weeks until it is fully fermented.... why wouldn't you just bottle and drink it then?

What benefit do you get, once fermentation is complete, from letting it sit in a carboy longer?

JAG

 

[GreginND]

Many reasons. It won't be clear. It takes months to fully clear a wine. Sometimes even then you get sediments in the bottle. It also smooths out astringent flavors and fruity flavors develop. The wine is undergoing many chemical changes while it ages.

 

[Tenbears]

All of the above is especially true when back sweetened.