Fascinating discussion.

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I've always wondered if the loss of alcohol through evaporation was a major contributor


I'd subscribe to that.

Most of my experience in this area is with beer rather than wine, but many of the principles are the same. Chess, I liked very much your mention of environmental change factors being more than just exposure to oxygen. I think there is a pretty fine line between "aeration" and "oxidization", though. I'd submit that there is such a thing as "too much" aeration, but I wouldn't know where to begin to measure it. It would be interesting to take a sample to the aeration extreme (put it in the blender?) and see how it is perceived.

Like Mike, I am NOT a scientist. It does make sense to me that the many different compounds in wine would be affected to different degrees by some of the methods you discuss. Also, don't forget about the impact of light. I'll bet decanted wine under hot lights tastes different than decanted wine in the dark, if you know what I mean.

bibere usque ad hilaritatem