Ontology highlight
ABSTRACT:
SUBMITTER: Ling MQ
PROVIDER: S-EPMC6429147 | biostudies-literature | 2019 Feb
REPOSITORIES: biostudies-literature
Ling Meng-Qi MQ Xie Han H Hua Yu-Bo YB Cai Jian J Li Si-Yu SY Lan Yi-Bin YB Li Ruo-Nan RN Duan Chang-Qing CQ Shi Ying Y
Molecules (Basel, Switzerland) 20190227 5
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines' flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months' bottle aging. The results showed the main phenolic change trends of rosé ...[more]