TY - JOUR T1 - Atypical Aging Defect: Sensory Discrimination, Viticultural Causes, and Enological Consequences. A Review JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2014.14014 SP - ajev.2014.14014 AU - Volker Schneider Y1 - 2014/05/15 UR - http://www.ajevonline.org/content/early/2014/05/13/ajev.2014.14014.abstract N2 - Atypical aging is an off-flavor which can occur in white wines within a period of a few weeks to one year after the first addition of sulfur dioxide post fermentation. Its sensory characterization is varied and controversial, including a premature loss of varietal aroma combined with an increase in off-flavors that comprise various attributes like mothballs, furniture varnish, acacia blossom, wet wool, and dirty dishrag. Most research agrees on 2-aminoacetophenone and other less well identified compounds generated by degradation of indole-3-acetic acid as the causal agents. This chemical pathway is controlled by the oxygen radical scavenging capacity of the wine which, in turn, is highly influenced by viticultural stress factors as the ultimate cause. Although oxygen is involved, atypical aging is distinct from premature oxidative aging with its own set of sensory and chemical descriptors. ER -