Wine aging trends

Pereira, A. C., Reis, M. S., Saraiva, P. M., and Marques, J. C. (2010b). Aroma ageing trends in GC/MS profiles of liqueur wines. Anal. Chim. Acta 659, 93-101. 

Fornairon-Bonnefond, C., Camarasa, C., Moutounet, M., Salmon, J.M. (2002). New trends on yeast autolysis and wine ageing on lees A bibliographic review. J. Int. Sci. Vigne Vin, 36, 49-69. 

Garde-Cerdin, T. Ancin-Azpilicueta, C. (2006). Review of quality factors on wine ageing in oak barrels. Trends in Food Science Technology, 17, 438-447. 

The presence of 2-ketobutyric acid in Port wine was investigated (P). Although the quantities found could reach 2 mg/L, these were always lower than 0.5 mg/L for wines older than 10 years. No correlation between the levels of keto-acid neither with age nor with the amount of furanone could be found. Conversely a very liigh correlation was observed with acetaldehyde (r=0.8906). Thus, 2-ketobutyric acid may contribute to Sotolon formation, but taking into accoimt the linear trend observed with time for the Sotolon levels, it seems unlikely that this keto-acid constitutes the only source of Sotolon in Port wine. 

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