# Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays
## 3 Results and Discussion
### Determination of the Oxygen Transfer Rate
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Chromatic Parameter**} & \multicolumn{2}{c}{**Douro Red Wine**} & \multicolumn{2}{c}{**Burgenland Red Wine**} & \\ \cline{2-6}  & **Natural Cork 1** & **Micro A** & **Natural Cork 2** & **Micro A** & **Micro E** & **Screw Cap** \\ \hline I (Abs\({}_{\text{S20}}\) + Abs\({}_{\text{S20}}\) + Abs\({}_{\text{S20}}\) + Abs\({}_{\text{S20}}\) + Abs\({}_{\text{S20}}\)) & 12.167 \(\pm\) 0.384 \({}^{\text{a}}\) & 12.333 \(\pm\) 0.181 \({}^{\text{a}}\) & 8.730 \(\pm\) 0.137 \({}^{\text{a}}\) & 8.785 \(\pm\) 0.068 \({}^{\text{a}}\) & 8.823 \(\pm\) 0.091 \({}^{\text{a}}\) & 8.794 \(\pm\) 0.158 \({}^{\text{a}}\) \\ N (Abs\({}_{\text{S20}}\)/Abs\({}_{\text{S20}}\)) & 0.848 \(\pm\) 0.005 \({}^{\text{a}}\) & 0.854 \(\pm\) 0.009 \({}^{\text{a}}\) & 0.878 \(\pm\) 0.002 \({}^{\text{a}}\) & 0.873 \(\pm\) 0.002 \({}^{\text{b}}\) & 0.876 \(\pm\) 0.002 \({}^{\text{a}}\) & 0.864 \(\pm\) 0.002 \({}^{\text{c}}\) \\ \%yellow (Abs\({}_{\text{S20}}\)/I \(\times\) 100) & 39.097 \(\pm\) 0.157 \({}^{\text{a}}\) & 39.153 \(\pm\) 0.140 \({}^{\text{a}}\) & 41.112 \(\pm\) 0.095 \({}^{\text{a}}\) & 40.975 \(\pm\) 0.053 \({}^{\text{b}}\) & 41.082 \(\pm\) 0.053 \({}^{\text{a}}\) & 40.745 \(\pm\) 0.063 \({}^{\text{c}}\) \\ \%red (Abs\({}_{\text{S20}}\)/I \(\times\) 100) & 46.100 \(\pm\) 0.298 \({}^{\text{a}}\) & 45.911 \(\pm\) 0.387 \({}^{\text{a}}\) & 46.830 \(\pm\) 0.057 \({}^{\text{a}}\) & 46.961 \(\pm\) 0.038 \({}^{\text{b}}\) & 46.879 \(\pm\) 0.033 \({}^{\text{c}}\) & 47.169 \(\pm\) 0.064 \({}^{\text{d}}\) \\ \%blue (Abs\({}_{\text{S20}}\)/I \(\times\) 100) & 14.803 \(\pm\) 0.383 \({}^{\text{a}}\) & 14.936 \(\pm\) 0.266 \({}^{\text{a}}\) & 12.057 \(\pm\) 0.102 \({}^{\text{ab}}\) & 12.065 \(\pm\) 0.027 \({}^{\text{ab}}\) & 12.039 \(\pm\) 0.025 \({}^{\text{a}}\) & 12.086 \(\pm\) 0.035 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Color intensity (I), shade (N), and percentage of yellow, red, and blue of the Douro and Burgenland red wines stored for 35 and 5 months, respectively. The results are expressed as the averages of 4 bottles \(\times\) 3 replicates (n = 12) \(\pm\) the standard deviation. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{2}{c}{**Douro Red Wines**} & \multicolumn{2}{c}{**Burgenland Red Wines**} & \\ \cline{2-6}  & **Natural Cork 1** & **Micro A** & **Natural Cork 2** & **Micro A** & **Micro E** & **Screw Cap** \\ \hline Sensation of oxirduction odor (orthonasal) & 0.10 \(\pm\) 1.33 \({}^{\text{a}}\) & \(-\)0.10 \(\pm\) 0.94 \({}^{\text{a}}\) & 2.0 \(\pm\) 1.1 \({}^{\text{a}}\) & 2.8 \(\pm\) 2.1 \({}^{\text{a}}\) & 3.2 \(\pm\) 0.9 \({}^{\text{a}}\) & 2.0 \(\pm\) 0.8 \({}^{\text{a}}\) \\ Sensation of oxirduction flavor (retronasal) & 0.60 \(\pm\) 0.50 \({}^{\text{a}}\) & \(-\)0.40 \(\pm\) \(-\)1.00 \({}^{\text{b}}\) & 2.4 \(\pm\) 1.2 \({}^{\text{ab}}\) & 2.4 \(\pm\) 1.1 \({}^{\text{ab}}\) & 3.4 \(\pm\) 0.6 \({}^{\text{a}}\) & 1.7 \(\pm\) 0.7 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Sensory analysis of the oxirduction level of Douro red wines bottle with Natural Cork 1 and Micro A stored for 35 months and Burgenland red wines with Natural Cork 2, Micro A, Micro E, and Screw Cap stored for 5 months. influenced by more complex interactions between volatile and non-volatile compounds. These differences are likely amplified by the effects of oxygen ingress over time, as oxidative reactions can alter the composition of phenolics and other wine constituents, influencing retronasal flavor characteristics [36; 37]. Moreover, retronasal perception integrates the dynamic interaction of aroma and taste during wine consumption, which may better reflect the subtle differences arising from closure type and storage conditions.