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

Author:

Toldam-Andersen Torben Bo1ORCID,Zhang Shujuan2,Liu Jing2,Bredie Wender L. P.2ORCID,Petersen Mikael Agerlin2ORCID

Affiliation:

1. Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsens vej 40, 1871 Frederiksberg C, Denmark

2. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

Abstract

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.

Funder

The Danish Ministry of Food, Agriculture and Fisheries

Faculty of Science, the University of Copenhagen

Publisher

MDPI AG

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