# Effects of Long-Term Bottle Storage on Red and Rose Wines Sealed with Different Types of Closures
## 3 Results  
### Profile of Volatile Compounds  
A total number of 30 volatile compounds were identified in the wines during the 30 months [33] of bottle storage. Table 2 shows the volatile compounds identified in the four wine samples over 12 months of storage compared to those identified after 30 months. A total of 30 volatile compounds were identified; however, a considerable loss of some of these compounds was observed after long-term storage (30 months). Thirteen compounds (4-ethylbenzoic acid, 2-butyl ester; 1-heptanol; 1-octen-3-ol; hexyl acetate; limonene; 2-ethyl hexanol; methyl benzaldehyde; ethyl benzaldehyde; methyl salicute; benzenacetic acid, ethyl ester; 2-phenylethylacetate; ethyl dodecanoate; ethyl hexadecanoate) which were initially present in all the wine samples up to twelve months, were not detected at thirty months. On the other hand, four volatile compounds (3-methyl-1-butanol; 2,3-butanediol; 2-hydroxyethyl propanoate; isoamyl lactate) identified at thirty months were not detected in the first twelve months of storage. An interpretation of this observation could be that during storage, some long-chained fresh fruity ethyl esters were hydrolysed to form alcohols and that some esters appeared after 30 months storage--probably due to the condensation of higher alcohols (e.g., isoamyl alcohol) with organic acids formed after fermentation. Additionally, some C7 and C8 higher alcohols and aldehydes disappeared--probably due to oxidation. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \begin{tabular}{c} **Volatile** \\ **Compounds** \\ \end{tabular} & \begin{tabular}{c} **Over 12 Months** \\ **Storage as** \\ **in**[33] \\ \end{tabular} & \begin{tabular}{c} **At a 30-Month** \\ **Storage** \\ \end{tabular} & \begin{tabular}{c} **LRI** \\ **(Ref./NIST)** \\ \end{tabular} & \begin{tabular}{c} **LRI (Mea-** \\ **sured)** \\ \end{tabular} & \
\begin{tabular}{c} **Base Peak** \\ **(m/z)** \\ \end{tabular} &
\begin{tabular}{c} **Fragmentation** \\ **Pattern (m/z)** \\ \end{tabular} \\ \hline
1 & Acetic acid & \(\surd\) & \(\surd\) & 599 [36] & / & 43 & 43; 45; 60 \\
2 &
\begin{tabular}{c} 3-methyl-1- \\ butanol \\ \end{tabular} & X & \(\surd\) & 732 [37] & 705 & 55 & 42; 55; 70 \\
3 & 2,3-butanediol & X & \(\surd\) & 782 [38] & 782 & 45 & 45; 57 \\
4 & Ethyl butanoate & \(\surd\) & \(\surd\) & 803 [36] & 772 & 71 & 43; 71; 88 \\
5 & 2-hydroxyethyl \\ \multicolumn{2}{c}{propanoate} & X & \(\surd\) & 793 [39] & 792 & 57 & 45; 57; 75; 87; 88 \\ \multicolumn{2}{c}{Ethyl ester of} & & & & & & \\
6 & 2-methylbutanoic & \(\surd\) & \(\surd\) & 846 [36] & 824 & 57 & 57; 74; 85; 102 \\ \multicolumn{2}{c}{Ethyl ester of} & & & & & & & \\
7 & 3-methylbutanoic & \(\surd\) & \(\surd\) & 859 [40] & 827 & 88 & 41; 57; 70; 88 \\
8 & 1-Hexanol & \(\surd\) & \(\surd\) & 865 [41] & 843 & 56 & 56; 69; 84 \\
9 & Isopentyl acetate & \(\surd\) & \(\surd\) & 876 [41] & 850 & 43 & 43; 55; 70 \\
10 & 2-butylester of & \(\surd\) & X & / & / & 133 & 105; 151 \\
11 & 4-ethylbenzoic acid & \(\surd\) & X & 969 [41] & / & 70 & 41; 42; 43; 55; 56; \\
12 & 1-Octen-3-ol & \(\surd\) & X & 980 [36] & / & 57 & 43; 55; 57; 72 \\
13 & Ethyl hexanoate & \(\surd\) & \(\surd\) & 999 [41] & 975 & 88 & 43; 60; 70; 88; 99 \\
14 & Hexyl acetate & \(\surd\) & X & 1011 [41] & / & 43 & 43; 55; 56; 61; 69; \\
15 & Limonene & \(\surd\) & X & 1020 [41] & / & 68 & 67; 68; 93 \\
16 & 2-Ethyl hexanol & \(\surd\) & X & 1028 [42] & / & 57 & 41; 43; 57 \\
17 & Isoamyl lactate & X & \(\surd\) & 1047 [43] & 1042 & 45 & 43; 45; 55; 70 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Volatile compounds identified during 30 months of storage listed according to their elution order. LRI = Linear retention index. The differences in the volatile profile present in wines at 30 months storage were evaluated by one-way ANOVA, taking the closures as the independent factor (Table 3). Four individual one-way ANOVAs were carried out for each wine to test the differences between the 'blend' closure and the 'conventional' one.