First thought is how much tannin? Tannin gives a flavor which transitions from bitter to astringent to none. If you have young tannin it will soften as it polymerizes. Another trait is that astringent acts as a multiplier for acid flavor so age definitely improves harsh / overly acidic notes. Polyphenol pigments as black raspberry color will also polymerize. In this case going from flavorless to astringent to flavorless.
Second thought; Peach, plum, red raspberry don’t have significant tannin. In this case your dominant reactions are going to be oxygen reacting with alcohol producing acetaldehyde and reacting with fruity flavor compounds producing larger non-aromatic compounds. Acetaldehyde starts as apple like which is rather pleasing. BUT as the concentration increases above 100ppm it starts going harsh, a dried apricot sharpness and at higher levels a burn in the back of the throat swallowing so you lose with extended aging.
On my part I like tannin in all non-tannic fruit. ex chestnut or crabapple or Blanc-Soft. It improves oxidation resistance which helps preserve fruity notes and delays acetaldehyde development. , , , When a non tannic wine is clear it is ready for sweetening trials and bottling. I would also say if you are using an astringent flavor tannin do sweetening and bottle. , , , , Bitter tannins can improve with age so in that situation carboy aging is useful. , , , Oxygen enters through corks at about 5mg per year which is higher than large tanks get. (micro-oxidation chemistry)
Third thought is that in year long increments alcohol combines with acids creating esthers. This results in decreased measured titratable acidity which creates smoother acidity notes. This is not oxygen dependent, it would happen if in a large carboy or a 750 bottle, so it doesn’t matter how you age your wine.
