We essentially give the wines its ageing qualities. In this planting area I could add fertilizer and more water prune to get more fruit. BUT, if I grew 33 tonnes of fruit instead of under 10 tonnes I would actually dilute the flavor and colour as the soils(terroir) combined with the plants ability to transport nutrients tend to restrict how much flavor is available to go into the grapes…… and I still wouldn’t have enough to sell in large bottle shop chains. This dilution affects the quality and ageing abilities of the wine. Rh grapes have more anti oxidants .
Basically once the wine is picked it goes to the crusher/de-stemmer which is the beginning of the wine making process but also oxidation. If you think of an apple cut in half it starts to oxidize as the protective skin has now been damaged and oxygen causes the fruit to gradually brown. It can’t be stopped but can be slowed with cling wrap and keeping the temp low. This is common with all fruit. Hence crushing the wine grapes is going to causes oxidation. The younger the wine, the more vibrant the colour, whereas, the older the wine, the duller the colour. Looking at the browning on the apple you can basically get a rough idea of when it was cut and by looking at the colour of the wine you can pick the age and then by knowing the year harvested you can assess its quality by how slowly the wine is dropping its vibrant colour.
Wine due to high naturally produced sugars (fructose /glucose) that are fermented to alcohol and naturally produced acidity(\(\(malic acid /tartaric acid)allows it to age beneficially.
