Ageing and flavour deterioration in wine

Linsenmeier, Albert W.; Rauhut, Doris; Sponholz, W. R.

doi:10.1533/9781845699987.2.459

Cited by 6 publications

(5 citation statements)

References 61 publications

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“…Other volatile compounds (norisoprenoids, terpenoids, furanoids, and volatile phenols) were found in low concentrations (ppt to ppb) in aged Malbec wines, but they have great importance at the sensory level due to their low perception thresholds (Linsenmeier et al, 2010;Pereira et al, 2014;Piombino, Moio, & Genovese, 2019). In young Malbec wines, the norisoprenoids content was 362.67 g L -1 , and its concentration was increased as storage time extended.…”

Section: Tablementioning

confidence: 98%

“…Like norisoprenoids, free terpenoid compounds increased during the aging of Malbec wines as a consequence of hydrolytic reactions on -glycosidic bonds of their precursors (Linsenmeier et al, 2010).…”

Section: Tablementioning

confidence: 99%

“…On the other hand, the floral-fruit profile of the young wines (fermentative aromas) are chemically changed (e.g. by intermolecular interactions, oxidations, reductions, hydrolysis) towards more complex aromas (furanoids generation and precursors release) (Jackson, 2008;Linsenmeier, Rauhut, & Sponholz, 2010).…”

mentioning

confidence: 99%

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Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

Esteban¹,

Úbeda

Heredia

et al. 2019

Food Research International

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Section: Tablementioning

confidence: 98%

Section: Tablementioning

confidence: 99%

See 1 more Smart Citation

Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

Esteban¹,

Úbeda

Heredia

et al. 2019

Food Research International

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“…With respect to volatile compounds, wines stored in the extreme high temperature in this study were characterized by an increase in the specific ester diethyl butanedioate/diethyl succinate, an increase in the terpene oxide linalool 3, 7-oxide, and a decrease in the latter's respective terpene alcohol linalool. Diethyl butanedioate/diethyl succinate has been recorded to increase at 40 • C in Aglianco del Vulture red wines [40,41] and is among the esters listed to increase during ageing [42]. An increase in ethyl ester in wine during prolonged storage has been linked to stronger spicy and overripe fruit odors [43].…”

Section: Reduction Of Esters and Acetates Volatiles Over Storage Timementioning

confidence: 99%

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

Arcena

Leong

Hochberg

et al. 2020

Foods

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This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines.

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“…In wines, the meaning of ageing is concerned with the changes in chemical and aromatic composition that affect their sensory characteristics [1]. The most favourable type of aging in dry white wines is characterised by the loss of fresh fruitiness, and the development of aromatic nuances of honey, beeswax, straw, hay or nuts [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

Esteves,

Sequeira,

Ferreira

2024

Preprint

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The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of these wines with different ages to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated to a continuous sensory space characterised by a decreasing perception of freshness and increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the age wines with more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines with 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers.

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Ageing and flavour deterioration in wine

Cited by 6 publications

References 61 publications

Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

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