Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines

SO2 is a preservative often used in the food industry, particularly wine industry. However, regulatory authorities and consumers have been strongly suggesting its reduction or even replacement. In order to understand impact of on profiles volatile organic compounds (VOCs) as well amino acids (AAs), aging two white wines (one being varietal another blend) under identical conditions presence different doses total was studied. After alcoholic fermentation (t = 0), either no added (0 mg/L), 30, 60, 90, 120 mg/L applied. The samples study were kept fine lees for 3 months 3). 6) 9 12), bottled analyzed. For t 0 3, submitted HS-SPME-GC/MS VOC analysis LC-DAD AA analysis. From principal component detected VOCs, it observed that blended comparison with wine, less impacted by applied time. profile, also this maturation resulted an increase concentration AAs would be expected.