From must to wine: How winemaking choices influence lipid, vitamin, nitrogen, and volatile profiles

Abstract

This study explores how six common oenological products (activated carbon, bentonite, yeast hulls, yeast proteinextract, PVPP, inactivated dry yeast) influence must compositions and wine aromatic profiles. By analyzing lipids(LC and GC-MS), vitamins (HPLC), and nitrogen (enzymatic reaction), we assessed the fermentability of ros´e and white musts and the aromatic profile of the resulting wines. The results show that fining agents like bentonite and charcoal deplete must of nutrients and induce different final volatile profiles. Conversely, yeast-based fermentation activators enrich the must in certain compounds like free fatty acids and sterols, and vitamins. Interestingly, despite the observed depletion, fermentation kinetics remained stable in white musts, while in rosés significant deviations were observed. These results underline that the impact of these products cannot be generalized and is highly matrix-dependent. They also confirm that the effect on aromatic composition can be marked, with potential consequences on the sensory profile of wines.