This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine. The results show that reducing the pH of thermovinified red wines by cation exchange improves their oxidative stability and increases the intensity of the red colour, although it reduces the concentration of total anthocyanins. The analysis of metals in the wines indicates a general reduction of cations with the use of resins, which may contribute to the oxidative stability of the wines. In addition, rosé sparkling wines produced from these lower pH red wines showed greater oxidative stability over 6 months and in a forced oxidation test. These results have significant implications for the wine industry, offering new strategies to improve the production of rosé sparkling wines, which are increasingly appreciated by the market.
