# Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays
## 3 Results and Discussion
### Phenolic Profile of Wines Sealed with Different Types of Closures  
The phenolic compounds identified in wines, as well as their retention times, the corresponding [M-H]\({}^{-}\) and (M\({}^{+}\)) ions (for anthocyanins), and the MS\({}^{n}\) product ions relevant for their putative identification are listed in Supplementary Material Tables S1 and S2. Additionally, Tables 6 and 7 present the phenolic compounds that exhibit significant differences (\(p<0.05\)) among Douro red wines sealed with different types of closures, and among Burgenland red wines (at least among two wines), respectively. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \(t_{\text{R}}\) **(min)** & **Phenolic Compound** & **[M-H]\({}^{-}\) (m/z)** & **MS\({}^{2}\) Product Ions** (m/z)** & **Natural Cork 1** & **Micro A** \\ \hline \multicolumn{5}{c}{_Phenolic acids_} \\
12.68 & Elagic acid \({}^{\text{a}}\) & 301 & 257 (100), 229 (70) [38] & 3.49 \(\pm\) 0.44 \({}^{\text{a}}\) & 4.36 \(\pm\) 0.31 \({}^{\text{b}}\) \\ \multicolumn{5}{c}{_Flavorols_} \\
13.56 & Quercetin-glucuronide \({}^{\text{b}}\) & 477 & 301 (100), 283 (10) [39; 40] & 3.67 \(\pm\) 0.36 \({}^{\text{a}}\) & 4.12 \(\pm\) 0.20 \({}^{\text{b}}\) \\
13.90 & Laricitin-3-glucose \({}^{\text{b}}\) & 493 & 331 (100) [41] & 1.16 \(\pm\) 0.16 \({}^{\text{a}}\) & 1.48 \(\pm\) 0.13 \({}^{\text{b}}\) \\
16.11 & Quercetin-glucuronide-glucose \({}^{\text{b}}\) & 639 & 477 (100) [39] & 1.16 \(\pm\) 0.14 \({}^{\text{a}}\) & 1.44 \(\pm\) 0.19 \({}^{\text{b}}\) \\
16.51 & Dihydrokaempfred-3- rhamnide \({}^{\text{b}}\) & 433 & 287 (100) [41] & 0.45 \(\pm\) 0.14 \({}^{\text{a}}\) & 0.60 \(\pm\) 0.11 \({}^{\text{b}}\) \\
**_Antocyanus_** & **(M+)** & & & & \\
10.91 & Malvidin-3-O-glucose \({}^{\text{c}}\) & 493 & 331 (100) [42] & 6.31 \(\pm\) 1.04 \({}^{\text{a}}\) & 7.19 \(\pm\) 0.34 \({}^{\text{b}}\) \\
13.42 & Petunidin-3-O-glucose \({}^{\text{c}}\) & 479 & 317 (100) [42] & 3.77 \(\pm\) 0.55 \({}^{\text{a}}\) & 4.17 \(\pm\) 0.31 \({}^{\text{b}}\) \\
18.25 & Peonidin-3-O-(6-O-p-cournary)-glucose \({}^{\text{c}}\) & 609 & 301 (100) [42] & 3.00 \(\pm\) 0.49 \({}^{\text{a}}\) & 2.32 \(\pm\) 0.35 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} \(t_{\text{R}}\)—retention time, **[M-H]**—molecular ion at negative mode, **(M+)**—molecular ion at positive mode. Different superscript lowercase letters in a row represent statistically significant differences between wines bottled with different closures at \(p<0.05\), using multiple \(t\)-tests and GraphPad prism software. The results are expressed as the averages of 4 bottles \(\times\) 3 replicates (n = 12) \(\pm\) the standard deviation. \({}^{\text{a}}\) Expressed in equivalents of elimagic acid. \({}^{\text{b}}\) Expressed in equivalents of quercetin. \({}^{\text{c}}\) Expressed in equivalents of cyanidin chloride.  
\end{table} 
Table 6: Concentration (mg/L) of phenolic compounds exhibiting significant differences (\(p<0.05\)) in Douro red wines sealed with Natural Cork 1 and Micro A, determined by UHPLC-DAD-MS. The table includes the retention time (\(t_{\text{R}}\)), molecular ion (\(m/z\)), and respective fragmentation data. For anthocyanins, the molecular ion is expressed in positive mode.