A Review on Wine Flavour Profiles Altered by Bottle Aging-Reference-Cited by-同舟云学术

A Review on Wine Flavour Profiles Altered by Bottle Aging

Published:2023-09-08 Issue:18 Volume:28 Page:6522
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Zhang Di¹²^ORCID,Wei Ziyu¹^ORCID,Han Yufeng¹^ORCID,Duan Yaru¹²^ORCID,Shi Baohui¹²,Ma Wen¹²^ORCID

Affiliation:

1. College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China

2. Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China

Abstract

The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.

Funder

National Natural Science Foundation of China

Ningxia Hui Autonomous Region Key Research and Development Program

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

https://www.mdpi.com/1420-3049/28/18/6522/pdf

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