Nomacorc France, Domaine de Donadille, Avenue Yves Cazeaux, 30230 Rodilhan, France.
J Agric Food Chem. 2013 Jul 3;61(26):6125-36. doi: 10.1021/jf400810v. Epub 2013 Jun 21.
Wine aroma undergoes major changes during bottle aging, which are deeply influenced by the degree of oxygen exposure in the bottle. This review discusses the involvement of oxygen in the main chemical transformations occurring in wine aroma composition during bottle aging, with particular emphasis on the formation of oxidative aroma compounds and formation/degradation of sulfur-containing volatile compounds. The implications for wine sensory properties are discussed, as well as some practical aspects of oxygen management during bottle aging, including the role of closure oxygen permeability.
葡萄酒的香气在瓶陈过程中会发生重大变化，而这种变化深受酒瓶中氧气暴露程度的影响。本文综述了氧气在葡萄酒香气成分在瓶陈过程中发生的主要化学转化中的作用，特别强调了氧化香气化合物的形成以及含硫挥发性化合物的形成/降解。还讨论了其对葡萄酒感官特性的影响，以及瓶陈过程中氧气管理的一些实际问题，包括封瓶氧气渗透性的作用。
