The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas Chromatography–Mass Spectroscopy (GC–MS), antioxidant capacity by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS^•+) and ferric-reducing antioxidant power (FRAP) assay, and color of Comission Internationale de l’Eclairage system (CIE) L*a*b* cv. Aurora white wine depending on fermentation conditions (a temperature of 12 °C vs. 20 °C and type of natural and commercial yeast (Saccharomyces cerevisiae vs. Saccharomyces bayanus)). The final wine differed in the content of total phenolic compounds (201.0–287.2 mg/L), except for the variants fermented at 20 °C with S. cerevisiae (321.9 and 329.4 mg/L for S. cerevisiae as Challenge Aroma White and SIHA^® Cryaroma type, respectively). A decrease in antioxidant activity ranging from 43.3% to 65.4% (ABTS and FRAP assay) in the matured wine vs. must was demonstrated. S. cerevisiae wine was also characterized by the highest content of total volatile compounds (3.7–4.2 mg/L vs. 1.3 mg/L in the must). In general, the wine obtained with S. cerevisiae had higher alcohol content, antioxidant capacity, and was richer in polyphenolic and volatile compounds.

This study investigated the effects of a flash release versus traditional maceration expansion on the content of phenolic compounds (by LC–MS, UPLC–PDA), antioxidant activity (ABTS and FRAP), and other physical and chemical properties of wine from Pinot noir cultivar. The content of polyphenols in a must obtained by the flash release technology was higher than when using a traditional method. Flash release expansion improved the extraction of polyphenol compounds, especially anthocyanins, as well as color properties and antioxidant activity. However, during maturation and storage, the content of polyphenols significantly decreased, especially in the wine exposed to the flash release expansion. Despite lower total polyphenols content (1435 vs. 1686 mg/L in control), the final flash release wine contained more anthocyanins which resulted in approximately 2 times higher antioxidant activity. High correlation between antioxidant activity (r ² = 0.84 and 0.79 for ABTS and FRAP assay, respectively) and the content of anthocyanins was determined in both types of examined wines. Changes in color were also observed in the must prepared by flash release versus traditional maceration. During fermentation, L* and a* parameters, the variables associated with more light and red color, increased, and during maturation, a rise in b* parameter, associated with yellow color, was observed.