I’ve now read the abstract to the actual peer-reviewed article (I’m not willing to pay for it and no longer have journal access). These losses can be as extreme as described if the wine is left with a very large surface areas to volume ratio and left in next to an air conditioner to keep circulating the air. This also removes most of the volatile flavour and aroma compounds. Leaving wine in a glass for six hours on its own will lose far less (circa 1% maximum). Extrapolating (it’s what I do for a living), the increased volume and increased enclosure of most decanters probably reduces the effect (possibly balanced slightly by the large surface area from ship type decanters).
From a practical point of view. Regardless of how much the %ABV drops, we’re decanting lower ABV wines too, which will have the same effect (well, similar, lower the abv does lead to abv decreasing quicker due to relative rates of water evaporation too) so having a cutoff ABV for wines that are to your taste still stands.
Anyone know where I can get a job as an oenologist? I think I’d rather enjoy doing this stuff for a living!