ReviewMolecules (Basel, Switzerland)2023
A Review on Wine Flavour Profiles Altered by Bottle Aging.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 42 citations in OpenAlex.
- Stage-Associated Physicochemical and Chemical Profiles of a Single Production Run ofFoods (Basel, Switzerland) · 2026Article
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
- Correlating Chemical Fingerprint to Sensory Evaluation: A Four-Vintage Study (2017-2020) of Xinomavro Red Wine.Foods (Basel, Switzerland) · 2026Article
- Volatilomic Differentiation of Protected-Origin Italian Balsamic Vinegars by HS-SPME-GC×GC-TOFMS.Journal of separation science · 2026Article
- Wine Bottle Refinement: A Review of Emerging Aging Strategies.Foods (Basel, Switzerland) · 2026Review
- From chemical signatures to consumer preference: Decoding bottle and barrel aging effects onFood chemistry: X · 2026Article
- Wine Industry Waste as a Source of Bioactive Compounds for Drug Use.International journal of molecular sciences · 2025Review
- Taurasi DOCG Wines from the Campania Region: A Pilot Study with an AI Approach on a Local Grape Cultivar.Metabolites · 2025Article
- A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels.Foods (Basel, Switzerland) · 2025Article
- Aroma preserving analysis of Saperavi dry red wine by adding exogenous yeast derivatives.Food chemistry: X · 2025Article
- Afternoon shading delays ripening and modifies grape flavonoids and wine composition under natural heat stress in semi-arid regions.Food chemistry: X · 2025Article
- Influence of Aging Technologies on the Volatile Profile Composition of CarignanoFoods (Basel, Switzerland) · 2025Article
- Impact of Nitrogen Sparging on Chemical and Sensory Characteristics ofFoods (Basel, Switzerland) · 2025Article
- Red Wine Aging Techniques in Spring Water.Foods (Basel, Switzerland) · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- Effect of Amino Acid, Sugar, CaMolecules (Basel, Switzerland) · 2025Article
- Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation.Biomolecules · 2024Article
- Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.