Role of winemaking strategy and storage temperature in the sensory profile of a single-varietal Eva white wine (2025 vintage)

Abstract

The sensory characteristics of wine strongly influence consumer acceptance and market value. In young white wines, maintaining these characteristics over time is especially important and depends on both winemaking technology and storage temperature. This study examined the sensory profile and stability of 2025 Eva white wines produced using two winemaking strategies and stored under different temperature regimes. Clarified must was fermented in triplicate. Strategy L1 included an inactive yeast derivative enriched in glutathione and a gradual temperature reduction to 10 °C during fermentation, whereas L2 used bentonite and PVPP before fermentation. Bottled wines were stored for 40 days at 4, 10, or 22 °C, or under a variable 15–25 °C regime. An accredited panel evaluated 27 descriptors using Check-All-That-Apply methodology, together with aromatic intensity and persistence; data were analysed by descriptive statistics and principal component analysis. All wines displayed a pale-golden colour and predominantly fruity notes, especially generic white fruit, pear and apple, reflecting the varietal character of Eva. Temperature mainly affected oxidation, fermentation-related notes and persistence. L1 wines had a more complex aromatic profile but showed greater temperature-related variability, including reduced varietal notes and increased fermentative and oxidative attributes. L2 wines were simpler and dominated by white-fruit notes but showed greater sensory stability across storage conditions. Winemaking strategy therefore determines aromatic resilience to thermal stress.

References

Victoria Puyares, Gastón Ares, Francisco Carrau ( 2010), Searching a specific bottle for Tannat wine using a check-all-that apply question and conjoint analysis, Food Quality and Preference, https://doi.org/10.1016/j.foodqual.2010.05.008

Acknowledgements

This work was funded by the VAVEGEX project within the ERDF Extremadura Operational Programme 2021-2027 and project 0100_TID4AGRO_4_E, co-funded by FEDER through the INTERREG VI-A Spain-Portugal Programme 2021-2027. The authors thank the Virgen de la Estrella cooperative for providing the must and supporting the study.