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Am. J. Enol. Vitic. 40:1:31-35 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
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Influence of Oxidation Processes on the Development of the Taste and Flavor of Wine Distillates

V. Litchev 1

1 Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia 1040, Bulgaria.

The role of oxidation in the development of the taste and flavor of wine distillates during barrel aging is revealed. A non-enzymatic oxidation of the extracted oak wood lignin and its conversion into aromatic aldehydes via radicals is proposed. An increase in the concentration of the components forming the flavor of wine distillates during maturation is reported.

Key words: oxidation, flavor, wine distillates

Submitted on April 19, 1988




This article has been cited by other articles:


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Copyright © 1989 by the American Society for Enology and Viticulture.