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Aroma protection

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:

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.

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.

Concentration of aldehyde
Concentration of aldehyde markers of oxidation (µg/L) in white wine (organic Chardonnay without added sulphites).

Discover the feel SAFE! range

Feel-Safe_yeast derivates

What about you?

With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.

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