TY - JOUR T1 - Aging of Wine: Qualitative Changes in the Volatiles of Zinfandel Wine during Two Years JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 208 LP - 213 DO - 10.5344/ajev.1975.26.4.208 VL - 26 IS - 4 AU - D. J. Stern AU - D. Guadagni AU - K. L. Stevens Y1 - 1975/01/01 UR - http://www.ajevonline.org/content/26/4/208.abstract N2 - Zinfandel wine (1969) was analyzed periodically for changes in volatile composition during aging, starting with the newly fermented must and every three months thereafter for the first year. The most significant changes occurred at six months, coinciding with completion of the malo-lactic fermentation. Approximately 20 compounds not found earlier were identified after 6 months' storage. ER -