Most people that have ever visited a viticulteur (winemaker) will know that it is common wisdom that vibrations are bad for the wine quality. When I was just a kid the winemaker always told me that we should be silent because the wines needed to sleep, but later a different one explained that this must have been to stop me from running around and causing vibrations.
Even scientific research (e.g. Chung et al. 2008 Journal of Food Composition and Analysis (21)8) has shown that vibrations will indeed change the wine and, among others, accelerate the aging process.
What I am wondering is why these vibrations matter? Is it a chemical effect, in which the vibrations accelerate certain chemical reactions? Or is it more physical in nature, in which the vibrations increase mixing rates and therefore somehow change the evolution of the wine?
If it helps to get your minds working: Vibrating wine in a glass