Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

The aim of this work was to study the effect of the storage conditions on the evolution of volatile composition of white wines aged in bottles without the addition of SO2. Therefore Parellada must was stabilized by pulsed electric fields (PEF) and fermented without the employment of SO2 and later on the wine was aged in bottles, without addition of this preservative, at low and controlled temperature and at room temperature. The obtained results showed that the concentration of some important compounds for wine aroma such as isoamyl acetate, and ethyl esters of fatty acids was higher in the wines stored at low and controlled temperature than in those aged at room temperature. However, the temperature favoured the formation of total alcohols during the aging of wines in the bottles. Consequently, from the point of view of the aromatic quality, the conservation of white wines obtained from fermentation of must processed by PEF and aged in bottles without the addition of SO2 was improved under controlled storage conditions than at room temperature.Industrial relevanceSO2 is used as a preservative agent in wine due to its multi-action in the wine conservation. Although neither carcinogenicity nor mutagenic effects have been found in SO2, this compound has an influence on human health. For that reason, several competent international organizations (WHO, FAO, OIV) have set down maximum limits for wines as well as promote a reduction of its concentration in wines. Therefore, potential industrial applications of this work include the possibility to produce and store wines without SO2. This has been achieved by stabilizing the musts with PEF. The wines produced under these conditions can be conserved without this additive when used under controlled conditions of storage.