{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T02:34:16Z","timestamp":1760236456035,"version":"build-2065373602"},"reference-count":55,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2021,11,25]],"date-time":"2021-11-25T00:00:00Z","timestamp":1637798400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one ros\u00e9 (Lagrein ros\u00e9) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a \u2018blend\u2019 (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all three red wines closed with B compared to C, whereas epicatechin was higher in three wines closed with C compared to B. Three volatile compounds formed by fermentation (ethyl butanoate, isoamyl lactate, and octanol) were inversely correlated with both free and total SO2. In terms of their volatile profiles, ethyl octanoate and 2,3-butanediol were significantly higher in the Lagrein red wines closed with C closures, whereas no significant difference was observed in Merlot, Lagrein ros\u00e9 and St. Magdalener wines. Small differences in some phenolic compounds due to the type of closure were found: GRP, syringic acid, (+)-catechin, and (\u2212)-epicatechin differentiated the Merlot wines closed with B from the C closures. Protocatechuic acid and GRP levels differentiated the Lagrein red wines according to their closure type, whereas only (\u2212)-epicatechin differentiated the Lagrein ros\u00e9 wines. GRP, caffeic acid, (\u2212)-epicatechin, and anthocyanin content differentiated the St. Magdalener wines according to their closure type. Even though St. Magdalener and Lagrein ros\u00e9 closed with C could be distinguished from those closed with B by using the (sensory) triangle test (\u03b1 = 0.05), these differences appeared to be relative as it did not include all the wines in a systematic manner.<\/jats:p>","DOI":"10.3390\/foods10122918","type":"journal-article","created":{"date-parts":[[2021,11,29]],"date-time":"2021-11-29T05:23:02Z","timestamp":1638163382000},"page":"2918","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Long-Term Bottle Storage on Red and Ros\u00e9 Wines Sealed with Different Types of Closures"],"prefix":"10.3390","volume":"10","author":[{"given":"Prudence Fleur","family":"Tchouakeu Betnga","sequence":"first","affiliation":[{"name":"Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Universit\u00e0 1, 39100 Bolzano, Italy"},{"name":"Oenolab, NOI Techpark Alto Adige\/S\u00fcdtirol, Via A. Volta 13B, 39100 Bolzano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0594-6722","authenticated-orcid":false,"given":"Edoardo","family":"Longo","sequence":"additional","affiliation":[{"name":"Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Universit\u00e0 1, 39100 Bolzano, Italy"},{"name":"Oenolab, NOI Techpark Alto Adige\/S\u00fcdtirol, Via A. Volta 13B, 39100 Bolzano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2030-2041","authenticated-orcid":false,"given":"Vakar\u0117","family":"Merkyt\u0117","sequence":"additional","affiliation":[{"name":"Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Universit\u00e0 1, 39100 Bolzano, Italy"},{"name":"Oenolab, NOI Techpark Alto Adige\/S\u00fcdtirol, Via A. Volta 13B, 39100 Bolzano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8801-8739","authenticated-orcid":false,"given":"Amanda","family":"Dupas de Matos","sequence":"additional","affiliation":[{"name":"Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand"},{"name":"Riddet Institute, Massey University, Palmerston North 4410, New Zealand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fabrizio","family":"Rossetti","sequence":"additional","affiliation":[{"name":"M\u00e9rieux NutriSciences, Via Marradi 41, 59100 Prato, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7931-6961","authenticated-orcid":false,"given":"Emanuele","family":"Boselli","sequence":"additional","affiliation":[{"name":"Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Universit\u00e0 1, 39100 Bolzano, Italy"},{"name":"Oenolab, NOI Techpark Alto Adige\/S\u00fcdtirol, Via A. Volta 13B, 39100 Bolzano, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,11,25]]},"reference":[{"key":"ref_1","unstructured":"Dubourdieu, D. (2006). Handbook of Enology, Volume 2: The Chemistry of Wine-Stabilization and Treatments (Volume 2), John Wiley & Sons."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1016\/j.foodchem.2008.07.096","article-title":"Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard","volume":"113","author":"Hernanz","year":"2009","journal-title":"Food Chem."},{"key":"ref_3","unstructured":"Boulton, R.B., Singleton, V.L., Bisson, L.F., and Kunkee, R.E. (2013). 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