Wine aroma protection refers to the measures taken to preserve the aroma and flavour compounds in wine during production, storage, and transport.

What can be done to protect wine aroma? 

Winemakers use a variety of methods to protect the aroma of wine, including:

• Limit your exposure to oxygen. Oxygen may speed up oxidation, which can cause sensitive scent molecules. 
  • To decrease oxygen exposure during winemaking and storage, winemakers use inert gases like nitrogen or argon.
  • The oxidation of aldehydes was explored. 

For winemakers willing to add an extra layer of protection to white and rosé wines, they use yeast derivates. At Oenobrands, we have specifically formulated Extraferm D’fend to protect wine from oxidation, maintaining the oxidative stability of wines.

Direct oxidation reactions can lead to the formation of aldehydes that give wine oxidative honeyed notes when present in high concentrations, in particular 2-phenylacetaldehyde and methional. In recent trials, we followed up on the formation of these aldehydes in wines with and without Extraferm D’fend, considered to be an oxidation indicator, even though their amounts were below the perception threshold.

Extraferm D’fend

The figure demonstrates how Extraferm D’fend limits the accumulation of these aldehydes. Their concentration increases in the control wine. As a result, Extraferm D’fend offers significant oxidation marker protection.

• Choosing proper closures: The kind of wine bottle closure used may have a considerable influence on aroma protection. It has to be chosen according to the market the winemaker targets, whether it is a cork, synthetic closure, screw cap, or even can.

• Temperature control: High temperatures may accelerate oxidation and destroy aroma components. To avoid heat damage, winemakers constantly monitor and manage storage temperatures.

• Preventing light exposure: UV radiation may cause the aroma molecules in wine to degrade, resulting in odd tastes and smells. To shield wine from light exposure, winemakers often use coloured glass bottles and/or with anti-UV treatment and store in dark caves as much as possible.

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