High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].

Tartrates are salts of tartaric acid that occur naturally in wine and lead to sediments that cause consumers’ rejection. There are currently different treatments to prevent its occurrence, with cold stabilization being the most traditional and well-known method.

Amarone is an Italian red wine with worldwide recognition and high added value. In Amarone wines, grapes undergo a withering process before vinification; this leads to a modification in the concentrations of sugars, acids, and secondary metabolites.

Dealcoholization of wine has gained increasing attention as consumer preferences shift toward lower-alcohol or
alcohol-free beverages. This process meets key demands, including health-conscious lifestyles, regulatory
compliance, and the expanding non-alcoholic market [1-3].

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].