TY - JOUR T1 - Influence of Oxidation Processes on the Development of the Taste and Flavor of Wine Distillates JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 31 LP - 35 DO - 10.5344/ajev.1989.40.1.31 VL - 40 IS - 1 AU - V. Litchev Y1 - 1989/01/01 UR - http://www.ajevonline.org/content/40/1/31.abstract N2 - 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. ER -