Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

BACKGROUND: Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reportedabout the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work isaimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without addedsulfites, during 15 months of storage in bottle at different light and temperature conditions, compared with a control stored withsulfur dioxide. Dark storage at 12 ∘C (D12-S, D12-NS) and 30 ∘C (D30-S, D30-NS) were compared to investigate the temperatureeffect, meanwhile uncontrolled temperature and light condition (UTL-S, UTL-NS) simulated improper storage conditions.RESULTS: Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL-NS and D30-NS wines. The trans forms ofhydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in sampleswithout added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affectmost of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines.CONCLUSION: The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however,even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action.