Rocío B. Pellegrino Vidal, R. Boulton, A. Olivieri, F. Buscema
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Aging of Malbec Wines from Mendoza and California: Evolution of Volatile Composition
The search for strategies to improve the quality of Argentine Malbec wines has led to experimentation with production of wines that achieve superior sensory properties after prolonged bottle aging. During aging, a series of complex oxidation-reduction and polymerization reactions occur. These reactions, responsible for changing the sensory aspects of wines, can be influenced by a variety of factors (terroir, winemaking practices, storage conditions, etc.). Thus, understanding the chemical processes that take place during bottle aging could significantly impact the enol-ogy industry. This work evaluates the evolution of aromatic profiles over time in Malbec wines from Mendoza and California.
期刊介绍：
The American Journal of Enology and Viticulture (AJEV), published quarterly, is an official journal of the American Society for Enology and Viticulture (ASEV) and is the premier journal in the English language dedicated to scientific research on winemaking and grapegrowing. AJEV publishes full-length research papers, literature reviews, research notes, and technical briefs on various aspects of enology and viticulture, including wine chemistry, sensory science, process engineering, wine quality assessments, microbiology, methods development, plant pathogenesis, diseases and pests of grape, rootstock and clonal evaluation, effect of field practices, and grape genetics and breeding. All papers are peer reviewed, and authorship of papers is not limited to members of ASEV. The science editor, along with the viticulture, enology, and associate editors, are drawn from academic and research institutions worldwide and guide the content of the Journal.
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