Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines

► Replacement of SO2 by lysozyme and oenological tannins has been investigated in white wines. ► The analysis of volatile profiles in GC-MS show some interesting differences, the reasons for which are discussed. ► The evolution of wines alcohol/ester/acid profiles has been followed for the first time over a 1 year of bottle storage. ► The results suggest that the replacement of SO2 by lysozyme and tannins results in wines with distinct volatile profiles.