Changes in white wine composition after treatment with cationic exchange resin: impact on wine oxidation after 8 years of bottle storage

The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.

When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

The perception of wine quality is determined by the assessment of multiple sensory stimuli, including aroma, taste, mouthfeel and visual aspects. With so many different parameters contributing to the overall perception of wine quality, it is important to consider the contribution of all metabolites in a wine when attempting to relate composition to quality.

This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies