Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO...

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Bibliographic Details
Published in:Fermentation (Basel) 2024-04, Vol.10 (4), p.210
Main Authors: Toldam-Andersen, Torben Bo, Zhang, Shujuan, Liu, Jing, Bredie, Wender L. P., Petersen, Mikael Agerlin
Format: Article
Language:English
Subjects:
acetaldehyde
Aging
Cold
Cultivars
Fermentation
Flavor
Gas chromatography
Headspace
Juices
Management
Mass spectroscopy
Methods
Microorganisms
Oxidation
Quality standards
Sensory evaluation
Sensory properties
Sulfite
Sulfites
Sulfur
Sulfur dioxide
sulfur dioxide management
volatile compounds
white wine
Wine
Wine and wine making
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Summary:Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO2 in juice’ (50 mg/L SO2 added to juice pre-fermentation), ‘Control’ (60 mg/L SO2 added post-fermentation), ‘Low SO2’ (50 mg/L SO2 post-fermentation), ‘High SO2’ (100 mg/L SO2 post-fermentation), and ‘No SO2’ (no SO2 added). The ‘Control’ followed a standard procedure, in which the achieved level of free sulfite is measured and extra SO2 added to reach the recommended level of free sulfite for the pH of the wine. Here, 50 + 10 mg/L was added. Volatile compounds were analyzed using dynamic headspace sampling coupled with gas chromatography–mass spectrometry after 0, 3, 6, and 12 months of storage. Sensory evaluation by a trained panel after 12 months revealed stronger perceptions of ‘overall impression’, ‘chemical’, ‘bitter’, ‘overripe fruit’, and ‘honey’ notes in the ‘No SO2’ and ‘SO2 in juice’ wines. The data underscore the significant influence of SO2 management on the flavor stability of Solaris white wines, emphasizing the need for strategic SO2 interventions during winemaking to enhance sensory quality over time.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10040210