Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines

Valpolicella is an Italian wine-producing region famous for premium red wines. Valpolicella wines often undergo a minimum ageing period between 1 and 4 years, according to the wine type. Therefore, identifying relevant types of aroma precursors and the related chemical mechanisms behind aroma develo...

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Bibliographic Details

Published in:	OENO One
Main Authors:	Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2022-08-01
Subjects:	wine aging Valpolicella red wines cineoles terpenes linalool
Online Access:	https://oeno-one.eu/article/view/5393