Protein instability leading to haze formation remains a critical challenge in white wine production. For more than a century, bentonite has been the most widely adopted solution due to its effectiveness and efficiency. However, its use poses several drawbacks, including non-specific adsorption of desirable compounds potentially affecting wine quality, wine losses, environmental impact, and health and safety risks for operators. These limitations have spurred extensive research to understand the mechanisms underlying protein instability and to identify alternative stabilization strategies. This review provides a comprehensive analysis of bentonite’s role in white wine protein stabilization, examining its physicochemical properties, treatment variables, and interactions with wine components. Particular attention is given to predictive tests aimed at optimizing dosage, as well as to bentonite’s impact on volatile organic compounds, phenolics, and elemental composition. Furthermore, emerging alternatives and knowledge gaps are discussed to outline future directions toward sustainable and efficient stabilization practices. This synthesis aims to support both scientific advancement and practical applications for the wine industry.

The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodologies to monitor the concentration of total anthocyanins in wine. Currently, this analysis is carried out using Ultraviolet-Visible (UV–visible) spectrophotometry. This work aims to determine an alternative methodology that is equally fast, accurate and allows in situ measurements while opening the measurement of the concentrations of other molecules of interest. The method presented consists of Raman analysis of Barbera wine samples using a portable Raman spectroscopy system. Subsequently, the collected spectra were processed using an algorithm that applies partial least squares (PLS) regression, making it possible to determine the concentration of total anthocyanins for each sample. This approach is characterized by an accuracy and precision comparable to the methodology currently in use, i.e., UV–visible spectrophotometry. It is indeed characterized by an RMSE (root mean square error) and $R^2$ (the coefficient of determination) on the validation set of 0.010 g/L and 0.88 and on the test data of 0.007 g/L and 0.93, respectively.

Fermentative skin contact is increasingly applied in white winemaking, yet its compositional and sensory consequences remain underexplored. This study evaluated Arneis and Erbaluce wines produced under four maceration regimes (0, 2, 7, and 14 days), as well as the effect of post-fermentative oxygenation for each wine obtained. Phenolic composition was quantified by LC-MS/MS and spectrophotometry, volatile compounds by GC-MS, and sensory attributes through a trained panel using a Rate-All-That-Apply (RATA) approach. Extended maceration substantially increased proanthocyanidins, flavan-3-ols, hydroxycinnamates, and flavonols, reaching levels comparable to red wines, while color shifted toward deeper yellow hues. Oxygenation reduced monomeric flavanols and esters and amplified oxidative notes. Sensory evaluation revealed heightened astringency and dryness in long-macerated samples, alongside diminished fruity aromas. These findings demonstrate that fermentative maceration strongly modulates the phenolic and aroma profiles of white wines, with oxygen exposure further refining their sensory expression.