Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.

The high value of dry extract and volatile acidity could statistically differentiate (P ˂ 0.05) the Chardonnay wine obtained in amphorae with maceration and stored for six months from the wine obtained in barrels and barriques, as evidenced by the analysis of variance. Similarly, the principal component analysis showed that all the amphorae wines sampled between November and March (not the wine analyzed immediately after alcoholic fermentation) were clearly differentiated from the analogue barrel and barrique wines due to the high volatile acidity, straw colour, and tannic perception. The Chardonnay wine produced in amphorae was characterized by a spicy flavour, pleasant tannic and a less ‘green’ character than wines from barrels and barriques, but showed a weak varietal aroma. Thus, the commercial offer of finished wines based on Chardonnay grapes can be potentially extended by including a product processed in amphorae.