Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine.

Research on potassium polyaspartate (KPA) in wines has focused primarily on tartrate stabilization. This first systematic study on the impact of KPA on flavor offers novel production insights. KPA was applied at commercially relevant dosage levels, either alone or following 48 h of pre-freezing, together with an untreated control and an extended cold-treatment reference (-4 °C for 30 d). Phenolic and volatile compounds, along with sensory properties, were analyzed before and after bottle aging for 6 months. Although the untreated wine already exhibited high potassium bitartrate (KHT) stability (Δχ < 30 μS/cm), KPA-containing treatments further decreased Δχ, indicating a lower residual KHT crystallization tendency under the test conditions. Individual application of 45 mL/hL KPA maintained a deeper, redder hue at 6 M, associated with a higher vitisin concentration. Concurrently, it contained more norisoprenoids, carbonyl compounds, and fatty acids. The combined treatment of 48 h pre-freezing with 35-45 mL/hL KPA preserved phenolic substances, including monomeric anthocyanins, anthocyanin derivatives, and flavonols, and showed no significant effect on aroma compounds or sensory properties at 6 M. Overall, under the conditions of this study, KPA treatments produced more pronounced changes in the color-related characteristics of the Cabernet Sauvignon wine than in its sensory aroma profile.