Abstract
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.
- Received April 1988.
- Copyright 1989 by the American Society for Enology and Viticulture
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