Effect of time and storage conditions on major volatile compounds of zalema white wine

Abstract

Changes in quality attributes during bottled storage of white wine were studied. Different storage conditions, temperature, bottle position and exposure to light were studied over 1 year and their effects on major volatile compounds were evaluated. Ethyl lactate and diethyl succinate contents increased after 12 months of storage, whereas isoamyl acetate decreased over this period. The analysis of variance revealed that the temperature had a statistically significant effect on most volatile compounds studied. Multivariate statistical techniques (specifically principal component analysis and linear discriminant analysis) confirmed that temperature is the most important factor, so the samples were distributed into two groups according to storage temperature. A rough differentiation among wines according to the length of storage was also obtained using linear discriminant analysis.