Evolution of the Aroma of Treixadura Wines during Bottle Aging.

ABSTRACT: Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura (Vitis vinifera L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L-1 after 6, 12, 18, and 24 months of bottle storage. Most of the

SUBMITTER: Vazquez-Pateiro I 

PROVIDER: S-EPMC7600726 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature