Table 1.

Alteration of volatile and non-volatile compounds during bottle aging.

Compounds			Evolution During Bottle Aging		References
			Increase	Decrease
Volatile	Volatile Sulphide	H2S	may increase or decrease		[11,22,50,51]
		MeSH	may increase or decrease		[55]
		EtSH
	Higher Alcohols	3-methylbutanol	generally stable, but small amounts may decrease		[24]
		isoamyl alcohol	stable		[56]
		2-phenylethanol	stable
		isobutanol	stable		[12]
		Hexanol	stable
		cis-3-hexen-1-ol	stable
		1,3-butanediol	steadily decreased		[12,57]
	Aldehydes	acetaldehyde		*	[7,39]
		formaldehyde	increase when oxidation is out of balance		[7,32]
		2-methylbutyral
		phenylacetaldehyde
		isobutyral
		isoamental
	Esters	isoamyl acetate		*	[56]
		hexyl acetate		*
		cis-3-hexyl acetate		*
		isobutyl acetate		*
		2-phenylethyl acetate		*
		ethyl hexanoate		*	[12,57,58]
		octanoate		*
		decanoate		*
		octanoic		*
		decanoic		*
		hexanoic		*
		3-mercaptohexanol acetate		*	[56]
		nonalactone	*		[65]
		γ-hexalactone	can be detected in heated wines		[66]
		γ-decalactone
		lactones	overall stable		[69]
	Methoxypyrazines	3-isobutyl-2-methoxypyrazine		*	[14,72]
		3-isopropyl-2-methoxypyrazine		*
		sec-butyl-2-methoxypyrazine		*
	Other Volatile Compounds	volatile phenols	increase or decrease		[15,73]
		hexanoic		*	[12]
		decanoic		*
		octanoic		*
Non-volatile	Tannins	(+)-catechin		*	[74]
		(−)-epicatechin		*
	Tartaric Acid			*	[15]
	Polysaccharides	Mannoproteins (MP)		*	[36,75]