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J Food Sci

Title:		Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines
Author(s):		Cejudo-Bastante MJ; Hermosin-Gutierrez I; Perez-Coello MS;
Address:		"Analytical Chemistry and Food Science Dept., Facultad de Ciencias Quimicas, Avda, Ciudad Real, Spain. mariajesus.cejudo@uca.es"
Journal Title:		J Food Sci
Year:		2013
Volume:		20130312
Issue:		4
Page Number:		C507 - C513
DOI:		10.1111/1750-3841.12077
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The effects of time (storage period) and temperature (accelerated aging) on Chardonnay white wines have been evaluated. Attention was focused on a large extent of individual volatile compounds, scarcely previously reported in that kind of wines. On the one hand, several volatile compounds (mainly esters, benzenic compounds, C13 -norisoprenoids, acids, and terpenes) showed the same behavior when temperature and time were applied separately. Therefore, the effect of 1 y of storage could be predicted by temperature application during short time, just analyzing those volatile compounds. Moreover, the formation of some volatile compounds (such as dioxanes, dioxolanes, and 1,2-dihydro-1,1,6-trimethylnaphtalene (TDN)) and the disappearance of some alcohols, terpenes, and furanic compounds occurred in both conventional stored and accelerated-aged wines. On the other hand, wines submitted to high temperature differed from 1-y stored wines on several volatile compounds, such as beta-damascenone, C6 -alcohols, dioxolanes, gamma-butyrolactone, and TDN. Therefore, it is possible to assert that the analysis of these compounds could allow checking the possible inadequate handling by employing an excessive temperature"
Keywords:		4-Butyrolactone/analysis Esters/analysis Food Storage/*methods Norisoprenoids/analysis Temperature Terpenes/analysis Vitis/chemistry Volatile Organic Compounds/*analysis Wine/*analysis;
Notes:		"MedlineCejudo-Bastante, Maria Jesus Hermosin-Gutierrez, Isidro Perez-Coello, Maria Soledad eng Comparative Study Research Support, Non-U.S. Gov't 2013/03/16 J Food Sci. 2013 Apr; 78(4):C507-13. doi: 10.1111/1750-3841.12077. Epub 2013 Mar 12"