ReviewJournal of the science of food and agriculture2025
Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid-derived molecular markers and their possible precursors.
Review in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
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Abstract
Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid-derived compounds, mainly originating from fatty acids oxidation, to this defect. Lactones [γ-nonalactone, massoia lactone), ketones (3-methyl-2,4-nonanedione, (Z)-1,5-octadien-3-one] and aldehydes [(2E,4E,6Z)-nonatrienal and trans-4,5-epoxy-(E)-2-decenal] are reported among the most relevant odorants involved. Their occurrence and sensory significance are discussed and their candidate precursors, as well as possible pathways of formation, involving either enzymatic or radical oxidation, are reported. The literature reports about the effect of over-ripening, light exposure, disease infections, harvesting date and wine aging conditions are also discussed. Fatty acid oxidation could be the common origin of some of the compounds related to premature aging. Applying the principles of lipid chemistry to better understand the mechanisms underlying their formation and evolution could provide useful knowledge to adapt vineyard management, harvest and winemaking techniques to the emerging issues related to climate change. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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