Abstract
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.
- Accepted October 1975.
- Published online January 1975
- Copyright 1975 by the American Society for Enology and Viticulture
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Vol 26 Issue 4
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