ment ation ▁or ▁after ▁( d uring ▁bar rel ▁ag ing ) ▁will ▁introduce ▁more ▁phen ol ic ▁comp ounds ▁to ▁the ▁w ines . ▁Prior ▁to ▁bott ling , ▁excess ive ▁fin ing ▁or ▁filtering ▁of ▁the ▁wine ▁could ▁strip ▁the ▁wine ▁of ▁some ▁phen ol ic ▁sol ids ▁and ▁may ▁less en ▁a ▁wine ' s ▁ability ▁to ▁age . ▁ ▁Storage ▁factors ▁ ▁The ▁storage ▁condition ▁of ▁the ▁bott led ▁wine ▁will ▁influence ▁a ▁wine ' s ▁ag ing . ▁V ibr ations ▁and ▁heat ▁fl uct u ations ▁can ▁hast en ▁a ▁wine ' s ▁d eter ior ation ▁and ▁cause ▁ad verse ▁effect ▁on ▁the ▁w ines . ▁In ▁general , ▁a ▁wine ▁has ▁a ▁greater ▁potential ▁to ▁develop ▁complexity ▁and ▁more ▁a rom atic ▁bou quet ▁if ▁it ▁is ▁allowed ▁to ▁age ▁slowly ▁in ▁a ▁relatively ▁cool ▁environment . ▁The ▁lower ▁the ▁temperature , ▁the ▁more ▁slowly ▁a ▁wine ▁develop s . ▁On ▁average , ▁the ▁rate ▁of ▁chemical ▁re actions ▁in ▁wine ▁double ▁with ▁each ▁ 1 8   ° F ▁( 8   ° C ) ▁increase ▁in ▁temperature . ▁W ine ▁expert ▁Kar en ▁Mac Ne il ▁recomm ends ▁keeping ▁wine ▁intended ▁for ▁ag ing ▁in ▁a ▁cool ▁area ▁with ▁a ▁constant ▁temperature ▁around ▁ 5 5   ° F ▁( 1 3   ° C ). ▁W ine ▁can ▁be ▁stored ▁at ▁temper atures ▁as ▁high ▁as ▁ 6 9   ° F ▁( 2 0   ° C ) ▁without ▁long ▁term