Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle

The volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely the use of sulphur dioxide (SO 2 ) which has been well-accepted on as a preservative agent. However, some drawbacks associated with SO wine application led to need reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions two Portuguese monovarietal wines (‘Arinto’ and ‘Síria’) was studied. Wines were obtained environments (0, 50, 100 mg/L ascorbic acid for ‘Síria’ 15, 30, 45 ‘Arinto’ both without bentonite). After alcoholic fermentation, second treatment applied: 0 60 30 wines. kept over lees three months, bottled analysed months bottle. present HS-SPME-GC/MS six fermentation. maturation did not influence evolution free total . Regarding evolution, ANOVA analysis showed that esters are most important group, presenting significant differences among samples. Through PCA analysis, using fermentation reference, 74.13 % 54.92 variation explained first principal components ‘Síria’, respectively. seems mainly influenced conditions.