Literature DB >> 23725213

Oxygen contribution to wine aroma evolution during bottle aging.

Maurizio Ugliano1.   

Abstract

Wine aroma undergoes major changes during bottle aging, which are deeply influenced by the degree of oxygen exposure in the bottle. This review discusses the involvement of oxygen in the main chemical transformations occurring in wine aroma composition during bottle aging, with particular emphasis on the formation of oxidative aroma compounds and formation/degradation of sulfur-containing volatile compounds. The implications for wine sensory properties are discussed, as well as some practical aspects of oxygen management during bottle aging, including the role of closure oxygen permeability.

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Year:  2013        PMID： 23725213     DOI： 10.1021/jf400810v

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  17 in total

1.  Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety.

Authors:  Ran-Ran Xing; Di Liu; Zheng Li; Yuan Tian; Xiao-Xu Zhang; Jing-Ming Li; Qiu-Hong Pan
Journal:  J Food Sci Technol       Date:  2016-11-29       Impact factor: 2.701

2.  Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation.

Authors:  Marioli Carrasco-Quiroz; Ana María Martínez-Gil; Ignacio Nevares; Víctor Martínez-Martínez; Rosario Sánchez-Gómez; Maria Del Alamo-Sanza
Journal:  Foods       Date:  2022-07-01

3.  Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution-Impact of Must Clarification and Bottle Closure.

Authors:  Christian Coelho; Perrine Julien; Maria Nikolantonaki; Laurence Noret; Mathilde Magne; Jordi Ballester; Régis D Gougeon
Journal:  Front Chem       Date:  2018-04-06       Impact factor: 5.221

4.  Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation.

Authors:  Mónica Bueno; Almudena Marrufo-Curtido; Vanesa Carrascón; Purificación Fernández-Zurbano; Ana Escudero; Vicente Ferreira
Journal:  Front Chem       Date:  2018-02-14       Impact factor: 5.221

5.  Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines.

Authors:  Stacy Deshaies; Guillaume Cazals; Christine Enjalbal; Thibaut Constantin; François Garcia; Laetitia Mouls; Cédric Saucier
Journal:  Antioxidants (Basel)       Date:  2020-07-24

6.  Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.

Authors:  Yan-Yan Wu; Kai Xing; Xiao-Xu Zhang; Hui Wang; Yong Wang; Fang Wang; Jing-Ming Li
Journal:  Molecules       Date:  2017-06-02       Impact factor: 4.411

7.  Study of carbonyl compounds in white wine production.

Authors:  Jakub Herzan; Kamil Prokes; Mojmir Baron; Michal Kumsta; Pavel Pavlousek; Jiri Sochor
Journal:  Food Sci Nutr       Date:  2020-09-27       Impact factor: 2.863

8.  Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines.

Authors:  Maurizio Petrozziello; Fabrizio Torchio; Federico Piano; Simone Giacosa; Maurizio Ugliano; Antonella Bosso; Luca Rolle
Journal:  Front Chem       Date:  2018-04-27       Impact factor: 5.221

9.  Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide.

Authors:  Marlize Z Bekker; Mark E Smith; Paul A Smith; Eric N Wilkes
Journal:  Molecules       Date:  2016-09-10       Impact factor: 4.411

10.  Evidence of the Possible Interaction between Ultrasound and Thiol Precursors.

Authors:  Tomas Roman; Loris Tonidandel; Giorgio Nicolini; Elisabetta Bellantuono; Laura Barp; Roberto Larcher; Emilio Celotti
Journal:  Foods       Date:  2020-01-19
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