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Aging aroma, defective

Type of Defect and Molecules Responsible for Defective Aging Aroma... [Pg.274]

Wines with a 2-aminoacetophenone content close to the perception threshold are always described by tasters as prematurely aged . However, some wines with this aroma defect do not contain any 2-aminoacetophenone, so this is not the only molecule responsible for white wines with prematurely aged aromas. [Pg.275]

When Japanese rice wine (sake) is kept under unsuitable conditions, it develops an off-flavor with a burnt or soy-sauce (shoyu)-like odor. Takahashi al.(12) identified the main component as sotolon before our identification, and they claimed that the sotolon concentration was between 140-430 ppb in aged sake. This concentration is much higher than the threshold value of sotolon, and its aroma character would change from sugary to herbal or curry-like. The high sotolon content in aged sake could be a reason for the off-flavor defect. The formation of sotolon in aged... [Pg.57]

Finally, another defect well known to winemakers is the premature aging of bottled white wines. Although this has been associated with oxidative development, it has not been fully explained by enologists. This defect can affect any type of white wine, dry or sweet, still or sparkling, and whatever the grape variety or origin. It leads to the early disappearance of varietal aromas, the absence of reduction bouquet and, above all, the appearance of a characteristic, heavy smell, reminiscent of rancid beeswax, stale honey and, in extreme cases, naphthalene. Neither the compounds responsible for these odors, nor the mechanisms that produce them, nor the means of preventing this phenomenon, have yet been elucidated. [Pg.238]

Unlike effects due to slow oxidative changes in typical wine aroma compounds over several years, the atypical aging effect can show up in wine just a few months after fermentation. This defect was named untypischen alterungsnote (UTA) after its initial description in white Vitis vinerifera wines of Germany. These wines are initially acceptable after bottling and can fetch a reasonable price on the market. However, if UTA develops, these wines are difficult to drink and hard to sell. This chapter discusses the nature of UTA and a possible similar phenomenon in the American wine industry. [Pg.455]


See other pages where Aging aroma, defective is mentioned: [Pg.924]    [Pg.440]    [Pg.1120]    [Pg.342]    [Pg.218]    [Pg.374]    [Pg.259]    [Pg.465]    [Pg.456]    [Pg.462]   


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