Oxygen-induced faults in bottled white wine : A review of technological and chemical characteristics
Copyright © 2020 Elsevier Ltd. All rights reserved..
Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:348 |
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| Enthalten in: |
Food chemistry - 348(2021) vom: 30. Juni, Seite 128922 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Gabrielli, Mario [VerfasserIn] |
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| Links: |
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| Themen: |
Aroma compounds |
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| Anmerkungen: |
Date Completed 22.03.2021 Date Revised 22.03.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2020.128922 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2020 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives | ||
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| 650 | 4 | |a Color | |
| 650 | 4 | |a Decay | |
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| 700 | 1 | |a Tirelli, Antonio |e verfasserin |4 aut | |
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