{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T01:46:44Z","timestamp":1790473604110,"version":"4.1.0"},"reference-count":33,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2019,11,23]],"date-time":"2019-11-23T00:00:00Z","timestamp":1574467200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2020,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and\/or using other antioxidants. This work is aimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15\u2009months of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12\u2009\u00b0C (D12\u2010S, D12\u2010NS) and 30\u2009\u00b0C (D30\u2010S, D30\u2010NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL\u2010S, UTL\u2010NS) simulated improper storage conditions.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Volatile acidity, absorbance at 420\u2009nm and total phenols were higher in UTL\u2010NS and D30\u2010NS wines. The <jats:italic>trans<\/jats:italic> forms of hydroxycinnamic esters decreased, whereas, the <jats:italic>cis<\/jats:italic> forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. \u00a9 2019 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10084","type":"journal-article","created":{"date-parts":[[2019,10,12]],"date-time":"2019-10-12T02:38:07Z","timestamp":1570847887000},"page":"775-784","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite"],"prefix":"10.1002","volume":"100","author":[{"given":"Sandra","family":"Pati","sequence":"first","affiliation":[{"name":"Department of the Sciences of Agriculture, Food and Environment University of Foggia  Foggia Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pasquale","family":"Crupi","sequence":"additional","affiliation":[{"name":"CREA\u2010VE, Council for Agricultural Research and Economics \u2013 Research Center for Viticulture and Enology  Via Casamassima Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria L","family":"Savastano","sequence":"additional","affiliation":[{"name":"Department of the Sciences of Agriculture, Food and Environment University of Foggia  Foggia Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7114-8641","authenticated-orcid":false,"given":"Ilaria","family":"Benucci","sequence":"additional","affiliation":[{"name":"Department of Agriculture and 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