Several things happen at aging a wine.
First tartaric acid my cluster together and form crystals. These grown and sink to the bottom of the wine. That may make your wine less acidic.
Next a bit of oxygen is always introduced at bottling. That undergoes a chemical reaction with some materials in the wine which alters flavor. This is over a timespan of moths.
Tannins in the wine may setlle down and form sediment (dark matter at the sides of the bottle) and make your wine less harsh
All kind of chemical reactions take place in which flavor compounds are chemically bound and that changes flavor.
Any residual sugar (if table sugar) may under the influence of acid decompose in invert sugar and that will influence sweetnesws as invert sugar tastes in fact a bit sweeter as table sugar.
Acids may bind with alcohol to form esters. That will indeed change flavor.
There are thousands of things going on in your wine and that is why most wines need to age at least a year.
Try this
Take a bottle of your wine.
Divide it over two smaller bottles.
Put one of these in the fridge and one in the freezer.
The one in the freezer will change dramatically.
This will give you an indication of what will happen.
I tested that once read the story here:
http://wijnmaker.blogspot.com/2010/01/freeze-it.html
Luc
