TY - JOUR
T1 - Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics
AU - Gabrielli, Mario
AU - Fracassetti, Daniela
AU - Romanini, Elia
AU - Colangelo, Donato
AU - Tirelli, Antonio
AU - Lambri, Milena
PY - 2021
Y1 - 2021
N2 - Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.
AB - Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.
KW - inglese
KW - inglese
UR - http://hdl.handle.net/10807/187459
U2 - 10.1016/j.foodchem.2020.128922
DO - 10.1016/j.foodchem.2020.128922
M3 - Article
SN - 0308-8146
VL - 348
SP - 1
EP - 8
JO - Food Chemistry
JF - Food Chemistry
ER -