Influence of storage temperature on the volatile compounds of young white wines

A total of 38 volatile components from 90 white wines stored under uncontrolled temperature conditions in the marketplace were analysed. The composition of volatiles in the wines changed with storage time, namely, the concentration of isoamyl acetate and ethyl 4-hydroxybutyrate decreased and the concentration ethyl lactate, diethyl succinate, ethyl monosuccinate, and diethyl malate increased. Sensory and chemical changes were less pronounced in wines stored chilled (5 °C), suggesting that chilled storage may be used to increase the shelf life of young white wines.