{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T14:07:23Z","timestamp":1779286043579,"version":"3.51.4"},"reference-count":141,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T00:00:00Z","timestamp":1779235200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The sensory perception of wine arises from dynamic interactions processed through two complementary pathways: orthonasal, via inhalation through the nasal cavity, and retronasal, occurring during consumption as compounds are released in the oral cavity and integrated with taste and tactile sensations. Although closures are known to affect oxidative\u2013reductive balance during bottle storage, their impact on orthonasal and retronasal perception remains largely unexplored. To address this gap, a blend red wine from Burgenland, Austria, sealed with Natural Cork, Microagglomerated cork, and Screw Cap closures, was evaluated after 30 months of in-bottle storage. Analyses of physicochemical parameters and phenolic and volatile composition were combined with oxireduction sensory evaluation by a trained panel. Wine sealed with Natural Cork presented a more balanced and complex aroma profile, while wine sealed with a Screw Cap promoted reductive defaults associated with sulfur compounds. Wine sealed with Microagglomerated cork exhibited an intermediate behavior, with phenolic composition positioned between that with Natural Cork and a Screw Cap, and volatile profile showing, with the exception of sulfur compounds, a greater similarity to that with a Screw Cap. Notably, ortho- and retronasal oxireductive scores co-varied, driven by multiple volatile families, and are aligned with oxidation and\/or reduction volatile marker content. These findings highlight the role of closure type in modulating both chemical composition and sensory perception, demonstrating that wine\u2013closure pairing can be strategically used to guide the evolution of a wine\u2019s identity during medium-term storage.<\/jats:p>","DOI":"10.3390\/foods15101812","type":"journal-article","created":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T12:30:51Z","timestamp":1779280251000},"page":"1812","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["How Closures Shape Red Wine Characteristics for Medium-Term Storage: Contributions to Explain Orthonasal and Retronasal Perception"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8034-2016","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Mota","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0974-4853","authenticated-orcid":false,"given":"Adriana C. S.","family":"Pais","sequence":"additional","affiliation":[{"name":"CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6749-7619","authenticated-orcid":false,"given":"S\u00f3nia A. O.","family":"Santos","sequence":"additional","affiliation":[{"name":"CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5403-8416","authenticated-orcid":false,"given":"Armando J. D.","family":"Silvestre","sequence":"additional","affiliation":[{"name":"CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jos\u00e9 Pedro","family":"Machado","sequence":"additional","affiliation":[{"name":"M.A.Silva Corti\u00e7as S.A., Rua Central das Regadas N\u00b049, 4535-167 Mozelos, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0396-3019","authenticated-orcid":false,"given":"S\u00edlvia M.","family":"Rocha","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio Santiago, 3810-193 Aveiro, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1111\/j.1755-0238.2005.tb00283.x","article-title":"Determining Wine Aroma from Compositional Data","volume":"11","author":"Francis","year":"2005","journal-title":"Aust. 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