## Discussion  
This work explores the influence of type of stopper and storage period on the phenolic and volatile profiles of less-studied red and rose wines from Lagrein and Schiava/Vernatsch red grape varieties during 12 months of bottle storage. Further information on the evolution of the phenolic and volatile compounds in these three red and one rose wines from Northern Italy has been provided.  
The total phenolic content clearly decreased during the bottle storage, with a remarkable loss recorded between six and 12 months, as observed in previous studies on a Cabernet Sauvignon [18] and at 10 months of bottle storage in a rose wine from Grenache grapes [4]. Epiatechin, non-acetylated anthocyanins, acetylated anthocyanins and coumaroylated anthocyanins were those compounds showing the highest inverse correlation with the change from T1 to T5 (i.e., decreasing over time), and thus the most likely to undergo oligomerization reactions. The non-oxygen mediated nature of this transformation is also supported by the fact that the variation in the amount of dissolved oxygen was completely not correlated with the evolution of these variables from T1 to T5 in the PCA model built on the phenolic compounds.  
Over 12 months of storage, changes in the volatile profiles resulted in lower concentrations of higher alcohols in all the four wines, as reported in previous studies [40; 41; 42]. Concerning the total amount of esters, Lagrein rose, Lagrein red and St. Magdalener wines closed with the 'blend' stopper showed a higher abundance at the end of the storage compared to the beginning. A similar increasing trend was reported for the majority of ester compounds in Cabernet Sauvignon stored in bottles for nine months [23].  
In conclusion, the present study shows that the type of stopper did not consistently influence the chemical profile evolution of the four wines. Only in few cases was a correlation observed in the evolution of the volatile compounds, although not in a consistent way. This study shows instead the time evolution of the four wines. Considering the low levels of dissolved oxygen, the changes detected in the phenolic and volatile concentrations were presumably due to non-oxygen-mediated reactions occurring during the 12 months of bottle storage, and in fact for the volatile profile they mainly involved ester formations.  
Time evolutions were observed for all wines and involved most of the chemical variables identified. These results agree with previous studies outlining no significant differences due to type of stopper on the evolution of chemical and sensory profiles [20]. However, this observation may still be related to the type of wine studied, as some exceptions are present in previous works for synthetic, screw-cap and glass closures vs. natural cork closures for Chardonnay wines [2]. As recently reviewed [18],control over wine exposure to oxygen during and after bottling operations is required to positively influence the desired evolution of chemical and sensory profiles, although these will strongly evolve depending on the type of wine. Further studies may consider drawing a model that more closely relates the sensory and chemical profiles, as well as extending the investigation beyond 12 months to assess major influences of the different stoppers on the evolutions of phenolic and volatile profiles.