Accurate prediction of wine shelf life is crucial for quality and economic value. Since real ageing studies are time-consuming, accelerated tests simulate long-term chemical and sensory changes in shorter times, enabling rapid evaluation of oxidative stability, aroma loss, and phenolic evolution through kinetic models.
Ensuring the quality of rosé wine throughout the supply chain is a major challenge, as light exposure can rapidly induce the “light-strike” defect.
Metabolomics approaches are highly suitable for studying complex topics in wine traceability, the effects of global warming on wine components, the development of new resistant grape varieties, and the relationships between composition and wine quality traits.
Sulfur dioxide is the most commonly used preservative for protecting wine against oxygen, whereby two molecules of total sulfur dioxide are consumed for each molecular of oxygen.
The use of waxes and resins to seal wine bottles dates back several millennia, as shown by archaeological evidence.
During winemaking and aging, potassium hydrogen tartrate (KHT) and, to a lesser extent, calcium tartrate (CaT) crystals can precipitate, especially when grape must or wine is exposed to low temperatures [1].