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Wines changes during storage

Rapp, A., Marais, J. (1993). The shelf life of wine Changes in aroma substances during storage and ageing of white wines. In Shelf Life Studies of Foods and Beverages. Chemical, Biological, Physical and Nutritional Aspects. Ed. (pp. 891-923). Charalambous, Elsevier, Amsterdam,. [Pg.312]

Fiq. 1. Changes in the malic, tartaric, lactic, and volatile acids during storage of a German white table wine (Kramer and Bohringer, 1940). [Pg.397]

The most rapid changes in wine color composition appear to occur during the first year, when the wine is normally in bulk storage (Somers, 1971). This phase is considered to be distinct from reactions occurring latter when the wine is in bottle and well protected from further contact with air (Ribereau-Gayon et ah, 1983). [Pg.138]

Gonzalez-Vinas, M. A., Perez-CoeUo, M. S., Salvador, M. D., Cabezudo, M. D., Martin-Alvarez, P. J. (1996). Changes in GC volatiles of young Airen wines during the storage in bottle. Food Chem., 56, 399 03. [Pg.309]

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See also in sourсe #XX -- [ Pg.5 ]



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