## 2 Results  
### Evolution of Phenolic Compounds  
The profile of non-anthocyanin polyphenols is reported in Table 1.  
Ten non-anthocyanin phenolic compounds were identified. Although each of the four wines had a different phenolic profile due to the different composition of the grape varieties used for winemaking, a common evolution trend was detected for six out of 10 compounds, namely, gallic acid, caffeic acid, \(p\)-cumaric acid, \(trans\)-resveratrol, glutathione) caftaric acid (GRP) and protocatechic acid. During the first three months of bottle storage (T1, T2, T3) their concentrations did not show notable variations. At six months (T4), a net increase was observed, followed by a clear decrease at 12 months (T5). This trend was detected in the three red wines; however, in Lagrein rose, this evolution was registered only for gallic acid, but not for the other phenolic compounds. A decrease of the low molecular weight compounds such as caffeic acid, (+)-catechin, (-)-epicatechin and \(p\)-cumaric was observed when comparing the final concentrations (T5) with the initial ones (T1), as already reported in previous studies [19; 24].  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c c c c c c c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Collities And**} & \multicolumn{4}{c}{**Polescentability Acid**} & \multicolumn{4}{c}{**Collities Acid**} & \multicolumn{4}{c}{**Coffer**} & \multicolumn{4}{c}{**(  
The anthocyanins were derivatives of delphinidin, cyanidin, petunidin, peonidin and malvidin, which are the typical anthocyanins present in wines obtained from _Vitis vinifera_ L. red grape varieties. Anthocyanins were grouped in three families according to the esterification groups: glucosides, acetyl-glucosidase and coumaroyl-glucosidase. Their concentrations are reported in Table 2.  
The glucosides-anthocyanins included delphinidin-3-O-glucose, cyanidin-3-O-glucose, petunidin-3-O-glucose, peonidin-3-O-glucose and malvidin-3-O-glucose. Acetyl-glucosidase included delphinidin-3-O-acetylglucoside, petunidin-3-O-acetylglucoside, peonidin-3-O-acetylglucoside and malvidin-3-O-acetylglucoside. Coumaroyl-glucosidase grouped petunidin-3-O-coumaroylglucoside, peonidin-3-O-coumaroylglucoside and malvidin-3-O-coumaroylglucoside. At bottling time T1, the Lagrein red wine had the highest concentration of anthocyanins compared to Merlot and St. Magdalener. The total anthocyanins content of Lagrein was almost double that of Merlot, whereas non-acylated anthocyanins in Lagrein were about 265 mg L\({}^{-1}\) compared to about 160 mg L\({}^{-1}\) for Merlot and about 142 mg L\({}^{-1}\) in St. Magdalener. Acetylated and coumaroylated anthocyanins were also present in higher concentrations in Lagrein red (86 mg L\({}^{-1}\) and 27 mg L\({}^{-1}\), respectively), followed by Merlot (48 and 19 mg L\({}^{-1}\), respectively) and St. Magdalener (29 and 13 mg L\({}^{-1}\), respectively). Rose wine produced from Lagrein had a predictably much lower concentration of anthocyanins (non-acylated, about 28 mg L\({}^{-1}\); acetylated, about 14 mg L\({}^{-1}\); coumaroylated about 7 mg L\({}^{-1}\)) compared to the three red wines, due to the shorter maceration time. Nonetheless, in all four wines the sum of the three classes and thus the total amount of identified anthocyanins showed a clear decrease over the storage period. The reduction of the phenolic content during the bottle storage is generally ascribed to polymerization, oxidation and complexation reactions [25; 26; 27]. In this case the dissolved oxygen present in the four wines (Table 3) was low already just after bottling (0.15-1.7 mg L\({}^{-1}\) in red and 1.4-3.1 mg L\({}^{-1}\) in rose wine) and varied slightly during 12 months of storage.