The aim of this research has been to evaluate how the caps used to close wine bottles can influence the
composition of the volatile fraction during storage in the case of white wines produced in the Friuli Venezia
Giulia region. For this purpose, three wines by three local producers have been analyzed. At the beginning,
analyses have been carried out on wine samples in the tanks; then wines have been bottled, closed by
employing different types of caps and kept at cellar temperature. Employed closures have been classical
cork cap, co-extruded synthetic cap, moulded synthetic cap and screw cap. Subsequent analyses have been
carried out at 6, 12 and 24 months after bottling. That way it was possible to compare composition both of
the same wine during time and of different wines depending on type of closures utilized. Neither clearly
identifiable trends nor statistically significant differences between different types of caps utilized have been
observed for most volatile components; however, changes that may influence sensory characteristics have
been observed for some volatile components.
