From must to wine: How winemaking choices influence lipid, vitamin, nitrogen, and volatile profiles

This study explores how six common oenological products (activated carbon, bentonite, yeast hulls, yeast protein extract, PVPP, inactivated dry yeast) influence must compositions and wine aromatic profiles. By analyzing lipids (LC and GC-MS), vitamins (HPLC), and nitrogen (enzymatic reaction), we assessed the fermentability of rosé and white musts and the aromatic profile of the resulting wines. The results show that fining agents like bentonite and charcoal deplete must of nutrients and induce different final volatile profiles. Conversely, yeast-based fermentation activators enrich the must in certain compounds like free fatty acids and sterols, and vitamins. Interestingly, despite the observed depletion, fermentation kinetics remained stable in white musts, while in rosés significant deviations were observed. These results underline that the impact of these products cannot be generalized and is highly matrix-dependent. They also confirm that the effect on aromatic composition can be marked, with potential consequences on the sensory profile of wines. • •Integrated analysis of lipids, vitamins, nitrogen, and volatile profiles in must • •Clarifying agents reduce lipids, vitamins, and assimilable nitrogen in the must • •Yeast-based activators enrich musts with lipids and vitamins • •The impact of oenological products is highly dependent on the must matrix • •Fining agents such as bentonite/charcoal increase fruity ethyl esters