Phenolic compounds in wine are directly related to their stability during aging, their composition and content significantly influence wine quality.Utilizing white and rosé sparkling wines as experimental samples, this study investigated the correlation between phenolic compounds and sensory quality during an 18-month aging process. HPLC-MS, CIElab method, and foam analyzer were employed to determine monomeric phenolics, color parameters, and foam parameters during the aging process, respectively, followed by correlation analysis.Results indicated that the overall content of monomeric phenolics in rosé sparkling wine was 1.71-1.97 times higher than that in white sparkling wine, while the foam parameters of white sparkling wine were significantly higher than those of rosé sparkling wine.With prolonged aging, wine color deepened, and yellow hues significantly increased while foam parameters significantly decreased.Overall, phenolic compound content exhibited a significant negative correlation with foam characteristics, with gentisic acid content showing significant correlations with maximum foam height (r=-0.61, 0.01<P<0.05) and stable foam height (r=-0.70, P<0.01).These findings indicated inhibiting the content of phenolic compounds within an appropriate range, with total phenol content around 0.30 g/L, may contribute to producing sparkling wines with full color and stable dense foam, thereby offering guidance for the production of high-quality sparkling wines.
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