This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L−1), coutaric acid (1.37 mg·L−1) and Catechin (0.86 mg·L−1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg·L−1, coutaric acid 5.01 mg·L−1 and Catechin 4.45 mg·L−1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg·L−1, protocatechuic acid 1.02 mg·L−1, vanillic acid 2.05 mg·L−1, syringic acid 2.10 mg·L−1) than in the hyperoxygenated variant (2.01 mg·L−1, 0.86 mg·L−1, 0.98 mg·L−1 and 1.50 mg·L−1 respectively). Higher concentrations of total flavanols (2 mg·L−1 in hyperoxygenated must and 21 mg·L−1 in control must; 7.5 mg·L−1 in hyperoxygenated wine and 19.8 mg·L−1 in control wine) and polyphenols (97 mg·L−1 in hyperoxygenated must and 249 mg·L−1 in control must; 171 mg·L−1 in hyperoxygenated wine and 240 mg·L−1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatography mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg·L−1 in control wine and 32.84 mg·L−1 in hyperoxygenated wine), or 1-propanol (7.28 mg·L−1 in control wine and 8.51 mg·L−1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg·L−1 in control wine and 698.67 µg·L−1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg·L−1 in control wine and 71.67 µg·L−1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg·L−1 in control wine and 37.27 µg·L−1 in hyperoxygenated wine) had a statistically lower concentration.

The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fining agents polyvinyl polypyrrolidone (PVPP), pea protein and chitosan were used for the removal of phenolic compounds compared to the control experiment. The content of phenolic substances was determined by high performance liquid chromatography. A total of 24 volatiles—higher alcohols, ethyl esters and acetate esters were determined using gas chromatography-mass spectrometry. A lower concentration of caftaric acid was observed in hyperoxygenated (0.21 mg·L−1), oxidated (0.37 mg·L−1), PVPP-treated (35.50 mg·L−1), pea protein-treated (42.56 mg·L−1) and chitosan-treated variants (44.40 mg·L−1), in contrast to the control must (caftaric acid 50.38 mg·L−1). In the final wine, the results were similar with a lower concentration of caftaric acid in hyperoxygenated (7.10 mg·L−1), oxidated (14.88 mg·L−1), PVPP-treated (23.49 mg·L−1), pea protein-treated (29.49 mg·L−1) and chitosan-treated variant (30.02 mg·L−1), in contrast to the control wine (caftaric acid 32.19 mg·L−1).