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

In this work, the effects on volatile profile of the pre-fermentative substitution of SO2 with lysozyme and oenological tannins were studied in white wines. At the same time, in order to understand the changes of volatile compounds in SO2-free wines, the evolution of volatiles was evaluated over one year of storage in bottles. For this purpose, a number of laboratory scale fermentations of Sauvignon Blanc musts were carried out and the effects of three variables (SO2, lysozyme and oenological tannins) were investigated by means of GC-MS analysis. Results showed that the replacement of SO2 with lysozyme and oenological tannins influenced the volatile composition of wines at the end of the alcoholic fermentation. Wines fermented with SO2 showed higher total alcohol amounts, while the presence of oenological tannins augmented the level of esters. The presence of SO2 influenced as well the alcohols and esters profiles of wines during bottle storage. Also, the presence of oenological tannins displayed a positive role in maintaining the amounts of esters over certain levels in wine stored for 1 year, likely due to their oxygen scavenging ability. By contrast, acids were less affected by the investigated adjuvants both at the end of the alcoholic fermentation and during the storage time.