During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].
Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]
The wine sector is one of the most significant industries worldwide, with Spain being a leading country in wine production and export. A key factor in wine quality is its aroma, which is directly influenced by the volatile compounds present in the grape, with terpenes being among the most significant contributors.
Phenolic compounds are fundamental to wine quality, influencing its colour, mouthfeel, stability, and ageing
potential [1]. Their extraction and evolution during fermentation plays a crucial role in determining the final sensory
attributes and requires careful monitoring to guide winemaking decisions.
Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.
The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.
Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.
Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.