The aim of the project was to investigate the role of metals on the shelf-life and quality characteristics of white wines.
Dose-dependent studies performed initially indicated the amount of particular metal-chelating resin necessary to get optimal extraction of metals from Chenin blanc wine.Chenin blanc wine treated with optimal resin concentration to remove metals, and control wines not subjected to this treatment were then stored at different temperatures (i.e. 15°C, 25°C and 35°C) and analysed sensorially and chemically at time zero (unmatured) and at 4, 7 and 16 months of bottle ageing.
Treatment, storage temperature and time of bottle ageing did impact on the sensory descriptors and chemical (including metals) data. Although resin treatment impacted organoleptically and chemically on Chenin blanc wines, treated wines were less prone to deterioration or changes in colour quality, to turbidity and oxidative increases, and decreases in fruity character, persistence and overall quality under accelerated conditions at high storage temperatures.
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