Over the last decades, wine analysis has become an important analytical field, with emphasis placed on the development of new methodologies for characterization and elaboration control.

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).

The knowledge about the molecular fraction associated to white wines oxidative stability is still poorly understood.

Port wine value is related to its molecular profile resulting from the changes occurring during the ageing period. It is of empirical knowledge that the style is greatly affected by the oxidation regimens, i.e. bottle versus barrel storage