## 1 Introduction  
Wine bottling is the last winemaking step in which the winemaker can make changes to the product to influence its quality. Therefore, from bottling to drinking, it is important to keep the bottled wine in the best possible environmental conditions, in order to preserve quality. Several factors may influence the quality of bottled wines, such as light exposure, temperature, oxygen transfer, and vibration. In previous literature, the concept of chemical age was investigated by considering the metabolic change during ageing of twenty Sangiovese wines stored for 24 months [1]. The authors also defined three stages of wine lifetime: the maturation, in which taste, flavour, and wine stability are improving; the maturity stage, in which the wine is at the peak of its quality; a third stage, in which the wine quality decreases [2]. The effects of temperature and vibrations on wines transported by trucks within Europe were also monitored [3]. These studies showed that the influence of the journey on the wine ageing was dependent on the wine matrix. Additionally, the combination of vibrations and movements at a high temperature (40 \({}^{\circ}\)C) led to lower wine quality. Moreover, if the environmental conditions are not adequate, wines can experience pinking or browning, and sensory modifications, with a decrease in the fresh and fruity aromas. The effect of transportation and vibrations on white wines can lead to some problematic changes in sensory attributes: the wines that underwent high levels of vibrations had lower concentrations of propanol and isoamyl alcohol, which are important for the freshness and fruity aromas [4]. Furthermore, they reported that vibrations of 2-5 Hz can be dangerous for fragile products, such as glass bottles, unless they are packed in suitable and safe boxes. Different levels of vibrations applied to wines (1, 5, 10 Gal, cm s\({}^{-2}\)) for 18 months produced no effects, in contrast to a decrease in quality observed when wine was subjected to vibrations of 20 Gal [5]. The effects of vibrations can increase during wine transportation, and it is important to control the environmental conditions during the storage and transport phases, especially for premium wines that are usually aged for decades [6; 7; 8]. Despite the wealth of information on the direct effect of vibrations and temperature, or of combinations thereof, on wine quality, little is known about the effects of natural environmental microvibrations on stored bottled wines. These vibrations can be present even under the best applicable storage conditions. However, to study their effect, the source of these vibrations must also be removed.  
Therefore, this work aimed to study the effects of microvibrations from the environment over a 12-month storage period on high-quality bottled wine maintained under optimal storage conditions (stable environmental temperature, no source of high-energy vibrations, no light sources, and screw-cap closures to ensure no oxygen transfers). The samples subjected to microvibrations were compared to bottles of the same wines placed on a vibration-damping shelf (obtained through repelling natural magnets), which reduced the vibrations from the environment by converting disordered mechanical vibrations into a harmonic wave. Overall, the samples were subjected to four different treatments: (A), wines at ambient condition with applied natural magnetic levitation and no applied microvibrations; (C), (control), wines on a shelf in direct contact with the floor; (D) wines subjected to microvibrations but placed on a shelf with applied natural magnetic levitation; and (B) wines subjected to microvibrations. Chemical (volatile and phenolic compounds) and sensory parameters were monitored during the 12-month storage period.