# Effects of Long-Term Bottle Storage on Red and Rose Wines Sealed with Different Types of Closures
## 3 Results
### Non-Volatile Compounds  
Gallic acid, protocatechuic acid, caftaric acid, glutathionyl caftaric acid (GRP), cafteic acid, p-cumaric acid, syringe acid, (\(-\))-epicatechin, (\(+\))-catechin and anthocyanins were identified in all four wine samples stored for thirty months (Table 4). Using one-way ANOVA, the differences in the phenolic profile for each type of wine were assessed by considering the closures as a factor. Regarding Merlot wines, GRP and syringe acid showed lower abundances in wines closed with the 'conventional' closure (technical cork \(1+1\)) than in those closed with the 'blend' corks, whereas (\(+\))-catechin and (\(-\))-epicatechin were higher in the Merlot samples closed with technical \(1+1\) closures. Concerning the red Lagrein wine, a significant difference was observed in two phenolic compounds: protocatechuic acid and GRP, with a low abundance in Lagrein closed with the 'conventional' closure (natural one-piece cork). In rose Lagrein wine, (\(-\))-epicatechin was higher in rose closed with the 'conventional' closure (technical cork \(1+1\)) than in the wine closed with the 'blend' closure. Finally, the closures had an effect on the St. Magdalener wine, with a high abundance of caffe acid, (\(-\))-epicatechin and anthocyanins in the wines closed with the 'conventional' closure (agglomerated natural cork), while GRP was low in those closed with the 'conventional' closure. The phenolic compounds that contributed the most to the red Lagrein wines sealed with both 'conventional' and 'blend' closures after 30 months of storage were p-cumaric and protocatechuic acids, anthocyanins, and caffeic and syringe acids, whereas gallic and caftaric acids, (\(-\))-epicatechin, GRP, and (\(+\))-catechin characterized the Merlot and St. Magdalener samples. Rose wines had a low content of phenolic compounds due to their particular winemaking process (short maceration time), as has also been reported by [PERSON] et al. [33]. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Closure**} & **Gallic Acid** & **Protocolcuic Acid** & **Caftaric Acid** & **Glutathionyl Caffaric Acid** & **(+)-Cafteic Acid** & **Cafteic Acid** & **Syringic Acid** & **(\(-\))-** & **p-** & **Cumaric Acid** & **Anthocyanins** \\ \hline \multicolumn{10}{c}{Merlot} \\ \hline C & 797902 & 19277 & 452477 & 64174 & 161170 & 109588 & 85709 & 92869 & 190434 & 86965 \\ B & 775296 & 20349 & 442758 & 68093 & 143295 & 96415 & 91451 & 80817 & 179824 & 50231 \\ Pr \textgreater{} F & 0.065 & 0.063 & 0.308 & 0.001 \({}^{*}\) & 0.039 \({}^{*}\) & 0.193 & 0.045\({}^{*}\) & 0.003 \({}^{*}\) & 0.371 & 0.157 \\ \hline \multicolumn{10}{c}{Steraglia red} \\ \hline C & 529893 & 26416 & 534064 & 56755 & 116984 & 251583 & 179799 & 77357 & 349054 & 184361 \\ B & 547415 & 29802 & 554889 & 61792 & 117628 & 244212 & 212296 & 100352 & 378623 & 133896 \\ Pr \textgreater{} F & 0.234 & 0.026 \({}^{*}\) & 0.459 & 0.026 \({}^{*}\) & 0.956 & 0.068 & 0.068 & 0.229 & 0.522 & 0.278 \\ \hline \multicolumn{10}{c}{Lagenin rose} \\ \hline C & 38832 & 9592 & 90022 & 24781 & 33893 & 20066 & 31342 & 6048 & 46235 & 16893 \\ B & 38850 & 10169 & 88684 & 25115 & 37145 & 17456 & 32832 & 3878 & 41259 & 11602 \\ Pr \textgreater{} F & 0.966 & 0.637 & 0.463 & 0.668 & 0.078 & 0.051 & 0.102 & 0.040 \({}^{*}\) & 0.137 & 0.133 \\ \hline \multicolumn{10}{c}{St. Magdalener} \\ \hline C & 144676 & 17699 & 471285 & 66081 & 173598 & 135204 & 83950 & 82501 & 245319 & 171631 \\ B & 143419 & 19867 & 474859 & 76162 & 106769 & 78370 & 85387 & 60521 & 253125 & 77102 \\ Pr \textgreater{} F & 0.848 & 0.082 & 0.748 & 0.005 \({}^{*}\) & 0.056 & 0.004 \({}^{*}\) & 0.807 & 0.001 \({}^{*}\) & 0.250 & 0.014 \({}^{*}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: One-way ANOVA of the phenolic compounds found in each type of wine closed with both types of closure (closure effect). Pr \textgreater{} F indicates the _p_-value associated with the F statistic. The asterisk (\({}^{*}\)) means significantly differences determined by [PERSON]’s test (\(\alpha<0.05\)).