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The process of storing and conditioning food products so the flavor, texture or some other aspect improves the product for consumption. Foods such as meat, cheese, and wine are all aged to improve the product. Meat becomes tender, deeper colored, and more flavorful when aged, due to an enzyme action and a tissue softening process. Cheese is aged to enhance and intensify the flavor while also giving the product a better texture. Wine, whiskey, some brandies and rums are stored in temperature-controlled environments for aging to reduce the tannic acid and produce a more flavorful blend of ingredients. There are also many types of wine, such as light red and white wines that are produced and sold almost immediately after bottling.