Revisiting the Influence of Young White Wine Composition on Ester Evolution

Area of Science:

• Enology and Wine Chemistry
• Food Chemistry
• Sensory Science

Background:

• Volatile esters significantly influence the sensory profile of young white wines during storage.
• Ester stability is crucial for maintaining wine freshness and fruity aromas.
• Traditional understanding links ester hydrolysis to initial concentrations and pH.

Purpose of the Study:

• To evaluate the stability of 17 volatile esters in 32 commercial white wines under forced aging.
• To investigate the role of the wine matrix, including metal composition and pH, in ester degradation.
• To identify key factors predicting wine shelf life based on ester stability.

Main Methods:

• Forced aging of 32 commercial white wines.
• Analysis of 17 volatile esters and wine matrix components (metals, pH).
• Multivariate statistical analysis to identify degradation drivers.

Main Results:

• The wine matrix significantly modulates ester hydrolysis rates.
• Iron (Fe) and Manganese (Mn) showed a catalytic effect on ester degradation.
• Potassium (K) and Magnesium (Mg) influenced ester stability similarly to pH.
• Overall metal composition and pH were superior predictors of wine shelf life compared to initial ester concentrations.

Conclusions:

• Metal composition is a critical factor in white wine ester stability, challenging traditional assumptions.
• Managing metal content is essential for preserving the freshness and fruity aromas of young white wines.
• This research provides new insights into wine aging and shelf-life prediction.