Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach

As an alternative to traditional carbonic maceration (CM), this study explores the use of nitrogen maceration (NM) to create anoxic conditions during winemaking in Vitis vinifera cv. Gamay teinturier. A combination of destructive (HPLC, GC–MS, metabolomics) and non-destructive (NIR-AOTF, metallo-porphyrin E-nose) methods was used to assess the biochemical effects of CO₂ and N₂ atmospheres. Results show that NM enhances the accumulation of anthocyanins and polyphenols in both grapes and wine, likely due to differences in anaerobic metabolism. VOCs analysis and E-nose evaluation revealed only subtle aroma variations, suggesting sensory equivalence between CM and NM wines. From a sustainability perspective, nitrogen offers advantages in terms of safety, availability, and environmental impact. This dual analytical and environmental perspective supports NM as a viable and innovative technique for producing aromatic, pHenolic-rich wines with reduced ecological footprint.