Ageing and flavour deterioration in wine

Abstract: This chapter is divided into two parts: the aroma changes of wines due to storage (the normal ageing) and the so-called untypical ageing (UTA) note, an off-flavour that can appear rapidly after bottling. In the first case (concerning ageing), there are a lot of compounds involved such as aldehydes, esters and terpenes; however, the untypical ageing note is mainly due to the character impact compound o-amino-acetophenone. Nevertheless, additional compounds that are involved in untypical ageing are also discussed. The chemical formation processes for the aroma compounds and the factors influencing the formation are described.

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