Exploring Static Biological Aging as a Method for Producing Low-Alcohol ‘Fino’ Type White Wines
2025
Raquel Muñoz-Castells | Lourdes Vega-Espinar | Juan Carlos García-García | Maria Trinidad Alcalá-Jiménez | Jaime Moreno-García | Cristina Lasanta | Juan Moreno
Spanish “Fino”-style white wines are traditionally aged by a dynamic process under a flor veil of <i>Saccharomyces cerevisiae</i>, requiring ≥15% (<i>v</i>/<i>v</i>) ethanol, which is typically achieved through fortification. Market demand for lower-alcohol wines and the need to reduce production costs have encouraged the development of alternative approaches. Here, static biological aging was evaluated as a method for producing Fino-type wines with reduced ethanol content. Base wines with ~14% and ~15% (<i>v</i>/<i>v</i>) ethanol were aged for nine months, during which chemical, microbiological, and sensory parameters were analyzed, along with flor veil activity. Lower-ethanol wines showed greater flor activity, with approximately 20 more yeast isolates in the wines with 14% (<i>v</i>/<i>v</i>) ethanol. Higher acetaldehyde levels were detected in these wines, reaching about 377 mg L<sup>−1</sup> compared to 230 mg L<sup>−1</sup> in the control wines (≥15% <i>v</i>/<i>v</i> ethanol). Significant changes were observed in pH (3.13–3.47 vs. 3.04–3.46), volatile acidity (0.20–0.26 g L<sup>−1</sup> vs. 0.31–0.66 g L<sup>−1</sup>), and several volatile compounds, resulting in chemical and sensory profiles consistent with traditional biologically aged wine. Static biological aging can yield lower-alcohol Fino-style white wines with sensory and chemical attributes comparable to the traditional fortified versions, providing a cost-effective alternative that aligns with evolving consumer preferences.
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