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Volatile compounds in wine - composition and influence on aroma. 3. Ageing of wine.

Prchavé látky vo víne - zlozenie a ich vplyv na arómu. 3. Dlhodobé uchovanie vína.

Author(s) : PETKA J., FARKAS P.

Type of article: Article

Summary

Changes taking place during ageing of wine are described in this part of a review of wine volatiles. The changes concerned are caused by various chemical and biochemical reactions and may take place under oxidative or non-oxidative conditions. During ageing of wine, the fruity aroma of young wines gradually disappears and a more complex flavour develops. Some wines attain typical flavour only after many years of ageing. Changes induced by storing wine in wooden barrels are also covered by this review.

Details

  • Original title: Prchavé látky vo víne - zlozenie a ich vplyv na arómu. 3. Dlhodobé uchovanie vína.
  • Record ID : 2004-0809
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 41 - n. 1
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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