Fuente: PubMed "wine" J Agric Food Chem. 2026 Jun 18. doi: 10.1021/acs.jafc.6c04425. Online ahead of print.ABSTRACTThe evolution of volatile esters is a key determinant of the sensory profile of young white wines during the storage. This study evaluates the stability of 17 esters in 32 commercial wines under forced aging conditions. Although ester hydrolysis is typically associated with initial ester concentrations and pH conditions during storage, the results show that the wine matrix plays a major role in modulating reaction rates. Multivariate analysis identified metals, especially Fe and Mn, as significant drivers of ester degradation, suggesting a catalytic effect. In contrast, K and Mg showed an influence comparable to that of the pH. Overall metal composition and pH proved to be better predictors of shelf life than initial ester concentrations. These findings challenge traditional assumptions about ester equilibrium and highlight the importance of managing the metal content to preserve freshness and fruity aromas in young white wines over time.PMID:42315293 | DOI:10.1021/acs.jafc.6c04425