This study investigated the impact of different ageing containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types were evaluated: traditional Apulian amphorae (ozza), five types of oak barrels (American oak, French oak, European oak, a French + European oak and a multi-wood mix) and glass bottles as the control. The impact of the vessels was evaluated after 6 months of ageing through the characterization of phenolic, volatile and sensory profiles. Amphorae allowed a specific evolution of the wine’s primary aromas, such as fruity and floral notes, while enhancing volatile compounds like furaneol, which contributed to caramel and red fruit nuances, and also 3-methyl-2,4-nonanedione, a key compound related to anise, plum and premature ageing, depending on its concentration. This container also demonstrated effectiveness in stabilizing anthocyanin–tannin complexes, supporting color stabilization. Oak barrels allowed different outcomes to be obtained in terms of color stabilization, volatile profile, aroma and astringency. French oak exhibited the highest phenolic and tannin levels, enhancing anthocyanin stabilization and color intensity. European oak followed closely, while American oak excelled in color stabilization, with tannins less reactive to polymers. Mixed wood barrels showed lower phenolic extraction and the best astringency evolution.

The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months of storage. The results show that PEF treatment, promoting the electroporation of grape skin cells and the permeability of cell membranes, accelerated the extraction of anthocyanins and polyphenols only in the initial phase of maceration. After six months in bottles, wines treated only with PEF show lower levels of hydroxycinnamic acids and flavonols, but a significant increase in procyanidins B2, which are important for structure and color stability and a richer flavor profile, with higher concentrations of fruity esters and higher alcohols. The use of SO₂ improves anthocyanin stabilization and facilitates the extraction of polyphenols. The wines from the PEF + SO₂ combination maintain greater aromatic freshness, limiting the formation of oxidative compounds. Wines made from SO₂ have a more balanced profile, with cherry, plum, and licorice aromas, although the combined PEF + SO₂ treatment better preserves fresh fruit aromas, reducing the perception of dried fruits and herbaceous notes.

This study investigated on the impact of different aging containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types were evaluated: traditional Apulian amphorae (ozza), five types of oak barrels (American oak, French oak, European oak, a French + European oak, and a multi-wood mix), galls bottles as control. The impact of the vessels was evaluated after 6 months aging through characterization of phenolic, volatile and sensory profiles. Amphorae allowed a specific evolution of the wine’s primary aromas, including as fruity and floral notes, while enhancing volatile compounds like furaneol, which contributes to caramel and red fruit nuances and also 3-methyl-2,4-nonanedione, a key compound related to anise, plum and premature aging, depending on its concetration. This container also demonstrated effectiveness in stabilizing anthocyanin-tannin complexes, supporting color stabilization. Oak barrels allowed to obtain different outcomes in terms of color stabilization, volatile profile, aroma and astringency. French oak exhibited the highest phenolic and tannin levels, enhancing anthocyanin stabilization and color intensity. European oak followed closely, while American oak excelled in color stabilization with tannins less reactive to polymers. Mixed wood barrels showed lower phenolic extraction and the best astringency evolution.