Comparison of ultrasound irradiation on polymeric coloration of flavan-3-ols bridged by acetaldehyde and glyoxylic acid in model wine solution

Xue, Zhen-Dan; Zhang, Qingan; Zhang, Yafeng; Er-chun, LI; Sun, Xiaofeng

doi:10.1016/j.foodchem.2022.134125

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Chemical Reactions Occurring During the Bottle Aging Of Wine1

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2024

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Cited by 4 publications

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“…The acetaldehyde that initiates the reaction comes from yeast metabolism during wine fermentation and ethanol oxidation during aging. A recent study showed that an ultrasound could accelerate the polymerisation rate of flavan-3-ols mediated by acetaldehyde or acetallic acid during wine aging, and the increase in the degree of polymerisation can increase the astringency strength and reduce the bitterness strength [ 45 ].…”

Section: Chemical Reactions Occurring During the Bottle Aging Of Winementioning

confidence: 99%

A Review on Wine Flavour Profiles Altered by Bottle Aging

Zhang,

Wei,

Han

et al. 2023

Molecules

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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.

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Section: Chemical Reactions Occurring During the Bottle Aging Of Winementioning

confidence: 99%