Impact of cave bottle storage on the chemical composition and sensory properties of Marselan wine: focus on volatiles, phenolics, and color

This study evaluated cave bottle storage (MC) as a potential alternative to conventional bottling zones (MB) for aging Marselan wine. Multi-platform analytical techniques, including HS-SPME-GC-MS and LC-MS, were employed to characterize the evolution of volatile aromas and phenolics over 15 months. Results indicated that the MC environment significantly promoted ester accumulation; notably, ethyl acetate and isoamyl acetate concentrations increased by 1.3 and 1.57 fold, respectively (n = 3, p < 0.05), reaching a superior total ester content of 64909.18 ± 2311.09 μg/L. While two-way ANOVA identified aging time as the primary driver of wine evolution, cave storage substantially enhanced color stability by reducing browning (lower b* values). PLS-DA modeling successfully discriminated aging stages, identifying kaempferol, p- coumaric acid, and gallic acid as key phenolic biomarkers. The passive geothermal stability and natural humidity regulation of the cave provided a more consistent maturation environment than mechanical cellars. These findings suggest that, under the specific conditions of this study, cave aging may contribute to the preservation of certain wine quality attributes. However, further investigations across different varieties, vintages, and production contexts are required before broader applicability can be established.