▁in ▁the ▁g rap es ▁prior ▁to ▁har vest , ▁the ▁more ▁likely ▁the ▁resulting ▁wine ▁will ▁have ▁some ▁ag ing ▁potential . ▁Gra pe ▁variety , ▁climate , ▁v int age ▁and ▁vit icult ural ▁practice ▁come ▁into ▁play ▁here . ▁Gra pe ▁vari eties ▁with ▁th icker ▁sk ins , ▁from ▁a ▁dry ▁growing ▁season ▁where ▁little ▁ir rig ation ▁was ▁used ▁and ▁yields ▁were ▁kept ▁low ▁will ▁have ▁less ▁water ▁and ▁a ▁higher ▁ratio ▁of ▁sugar , ▁ac ids ▁and ▁phen ol ics . ▁The ▁process ▁of ▁making ▁E is we ins , ▁where ▁water ▁is ▁removed ▁from ▁the ▁gra pe ▁during ▁pressing ▁as ▁fro zen ▁ice ▁cry st als , ▁has ▁a ▁similar ▁effect ▁of ▁decre asing ▁the ▁amount ▁of ▁water ▁and ▁increasing ▁ag ing ▁potential . ▁ ▁In ▁win em aking , ▁the ▁duration ▁of ▁mac er ation ▁or ▁skin ▁contact ▁will ▁influence ▁how ▁much ▁phen ol ic ▁comp ounds ▁are ▁le ached ▁from ▁sk ins ▁into ▁the ▁wine . ▁P ig ment ed ▁t ann ins , ▁anth oc yan ins , ▁col lo ids , ▁t ann in - pol ys ac char ides ▁and ▁t ann in - prote ins ▁not ▁only ▁influence ▁a ▁wine ' s ▁resulting ▁color ▁but ▁also ▁act ▁as ▁pres erv atives . ▁During ▁fer ment ation ▁adjust ment ▁to ▁a ▁wine ' s ▁acid ▁levels ▁can ▁be ▁made ▁with ▁w ines ▁with ▁lower ▁p H ▁having ▁more ▁ag ing ▁potential . ▁Ex pos ure ▁to ▁o ak ▁either ▁during ▁fer