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Am. J. Enol. Vitic. 26:4:208-213 (1975)
Copyright © 1975 by the American Society for Enology and Viticulture.
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Aging of Wine: Qualitative Changes in the Volatiles of Zinfandel Wine during Two Years

D. J. Stern 1, D. Guadagni 1, and K. L. Stevens 1

1 Agricultural Research Service, U. S. Department of Agriculture, Berkeley, California 94710.

Zinfandel wine (1969) was analyzed periodically for changes in volatile composition during aging, starting with the newly fermented must and every three months thereafter for the first year. The most significant changes occurred at six months, coinciding with completion of the malo-lactic fermentation. Approximately 20 compounds not found earlier were identified after 6 months' storage.

Accepted on October 28, 1975






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Copyright © 1975 by the American Society for Enology and Viticulture.