Accelerated biological aging

TABLE 2.1 Average odor spectrum values of the active odorant compound in Amontillado wines.0 Reprinted with permission from Moyano et al. (2010). Copyright 2010. American Chemical Society. 

Angeles Pozo-Bayon and M. Victoria Moreno-Arribas 

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Cortes, M. B., Moreno, J., Zea, L., Moyano, L., and Medina, M. (1999). Response of the aroma fraction in sherry wines subjected to accelerated biological aging. J. Agric. Food Chem. 47, 3297-3302. 

Bitterman, K.J., Anderson, R.M., Cohen, H.Y., Latorre-Esteves, M. and Sinclair, D.A. (2002) Inhibition of silencing and accelerated aging by nicotinamide, a putative negative regulator of yeast sir2 and human SIRTl. The Journal of Biological Chemistry, 2J1 (47), 45099-45107. 

Resistance to biodeterioration is another factor to be considered when a new material is proposed for conservation purposes. Accelerated aging trials on inoculated specimens are developed in an attempt to characterize the behavior of this product from the point of view of its resistance to the biological attacks. 

Among some kinds of reactions which are slow on a relevant time scale and in particular environments are certain metal-ion oxidations, oxidation of sulfides, sulfate reduction, various metal ion polymerizations (e.g., vanadium, aluminum), aging of hydroxide and oxide precipitates, precipitation of metal-ion silicates and carbonates (e.g., dolomites), conversions among aluminosilicates (e.g., feldspar-kaolinite), and solution or precipitation of quartz (9). Some of these reactions can be accelerated greatly by biological catalysis (e.g., sulfate reduction, metal ion oxidations) (7). 

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