After reviewing the literature on freshness and common defects in young white wines, we found that the use of different technologies of grape processing and wine production can significantly affect the quality of wine. Mainly due to the instability of young wines, which come to the market quickly, we often witness the presence of various defects of young white wines. In most cases, defects cannot be removed from the wine immediately after they are made, but are avoided preventively. This is achieved through appropriate technological procedures and the protection of wine, especially against molecular oxygen and microorganisms. The preservation of wine freshness and positive sensory properties is also influenced by the addition of various oenological agents. The development of faults is also significantly influenced by the time of addition of these oenological agents. The addition of ascorbic acid in the pre-fermentation phase and also before filling the wine proved to be the best measure of preventing the fault of atypical aging note, as well as oxidative pinking of wine. Problematic defects that can occur in young fresh wines are also the light-strike fault and the smell of cork. The light-strike fault is prevented by choosing suitable bottles or colors, thus protecting the wine from UV light. The error of corked wine can also be prevented by choosing right stopper or cap. The use of appropriate technology and oenological agents in the production of young white wines can limit the occurrence of defects, significantly improve the quality and emphasize the freshness of the wine.
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