Biological aging

Schoneich C. (1999), Reactive oxygen species and biological aging a mechanistic approach, Exp. Gerontol. 34, 19-34. 

Fabios, M. et ak. Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging, J. Agric. Food Chem., 48, 2155, 2000. 

Otto Hahn, 1879-. President of the Max Planck Society for the Promotion of Science. Discoverer with F. Strassmann, in 1938, of the splitting of uranium and of thorium by neutron irradiation into two elements of medium weight. Discoverer of radioactinium, radiothorium, mesotliorium, uranium Z, and (with Miss Lise Meitner) protactinium. He has devised radioactive methods for determining the geologic and biologic age of materials. In 1945 he received the Nobel Prize for Chemistry for the year 1944. 

FIGURE 2.1 Scheme of the main steps of the biological aging of sherry wines. 

During the biological aging of sherry, the concentration of ethanol decreases because of its consumption by flor yeast. Its respiration via the tricarboxylic acid pathway (Suarez-Lepez and Inigo-Leal, 2004) provides the main source of carbon and energy. Acetaldehyde is the main organic byproduct of ethanol metabolism, but other volatile compounds, notably acetic acid, butanediol, diacetyl, and acetoin, can also be formed. In addition,... 

Baron, R., Mayen, M., Merida, J., and Medina, M. (1997). Changes in phenolic compounds and browning during biological aging of sherry wine.. Agric. Food Chem. 45,1682-1685. 

Berlanga, M. T., Peinado, R., Millan, C., Mauricio, J. C., and Ortega, J. M. (2004). Influence of blending on the content of different compounds in the biological aging of sherry dry wines. ]. Agric. Food Chem. 52, 2577-2581. 

Esteve-Zarzoso, B., Peris-Toran, M. J., Garcia-Maiquez, E., Uruburu, F., and Querol, A. (2001). Yeast population dynamics during the fermentation and biological aging of Sherry wines. Appl. Environ. Microbiol. 67, 2056-2061. 

Martinez, P., Perez Rodriguez, L., and Benitez, T. (1997). Evolution of flor yeast population during the biological aging of fino Sherry wine. Am. ]. Enol. Vitic. 48,160-168. 

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