The influence of different storage conditions on the colour and phenolic composition of young white wine was evaluated along 2 months of storage. the wine was bottled, and stored using three different conditions: position of bottles; illumination, and temperature variations. The results indicate that the time of storage has a significant effect on colour parameters, the majority of the phenol studied and the total phenol content. A significant decrease of phenols is detected during storage, which result in a change in the colour of the wine from pale yellow to yellow-brown. However, it can be noted that their loss was significantly higher in the wine subjected to variable temperature than in the wine stored at a constant temperature after 12 months. The principle component analysis was applied to the wine analysis data measured throughout storage time.
