Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

“…Esters were the most abundant in D1, F2, F3, F4, L2, L3, and L4, accounting for 50.53–92.13 % of the total VOCs content; the alcohol content in F1, F5, F6, F7, and L5 was the highest, accounting for 39.57–55.17 % of the total VOCs content; while the acid content had the highest content in L1 and B1, accounting for 46.14 % and 38.20 % of the total VOCs content, respectively. Taken together, VOCs have a strong dependence on raw wine-making materials and processes, and are also related to environmental factors, such as storage conditions, which is consistent with previous studies ( Huang et al, 2021 , Li et al, 2022 , Ma et al, 2022 ).…”

Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor

“…Traditional aging methods are time-consuming and labor-intensive which heavily affect the productivity and economic efficiency of Baijiu industry, utilizing artificial aging techniques has become an inevitable tendency ( Solar, Castro, & Guerrero, 2021 ). The artificial aging technologies applied in wine were extensively researched including micro-oxygenation, oak products and external energy aging methods ( Ma et al, 2022 ). The development of wine aging techniques could provide a specific direction and capital idea for the Baijiu aging procedure.…”

Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques

“…For instance, Zhang et al (2013) found that the total phenolic content in brandy increased owing to the enhanced extraction of tannins, volatile phenols, and other phenols from the wood when an alternating-current electric field treatment (1 kV/cm, 50 Hz) was directly applied to fermented brandy aged in oak barrels for 14 months. Highenergy electric fields can also promote the ionization of molecules, reduce the activation energy required for reactions, and accelerate the chemical reaction rates, such as the redox, association, hydrolysis, and esterification reactions (Lin et al, 2011;Ma et al, 2022). After treatment using a high-voltage pulsed electric field, the total acid, ester, and aldehyde contents in baijiu increased, whereas the total alcohol content decreased.…”