Concepedia

Bottle Aging Effects

Bottle Aging Effects is a phenomenon in enological chemistry that refers to the time-dependent transformation of ethyl acetate concentrations in bottled wine, driven by hydrolysis and esterification reactions, which distinguishes it from other post-fermentation volatile acidity changes by its dependence on storage duration and conditions.

62

Publications

2.5K

Citations

227

Authors

94

Institutions

Publications per year

2017–2026

18

Parents

Publications

62

Old Wine in New Bottles

Milton Friedman · The Economic Journal · 1991 · 211 citations

, , +4

Pouring new wine into old bottles the social self as internal working model

Inge Bretherton · 1991 · 167 citations

, , +6

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

Eduardo Puértolas, G. Saldaña, S. Condón et al. · Food Chemistry · 2009 · 112 citations

, , +17

Impact of Storage Position on Oxygen Ingress through Different Closures into Wine Bottles

Paulo Lopes, Cédric Saucier, Pierre‐Louis Teissèdre et al. · Journal of Agricultural and Food Chemistry · 2006 · 107 citations

, , +15

Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines

Zenaida Guadalupe, Belén Ayestarán · Journal of Agricultural and Food Chemistry · 2007 · 106 citations · Full text

, , +17

1–5 of 62

Authors

227

  1. MU
    Maurizio Ugliano

    University of Verona, Italy

    4 publications · 170 citations

    4

    h-index

  2. AL
    Andrew L. Waterhouse

    University of California, Davis, United States

    3 publications · 83 citations

    3

    h-index

  3. BZ
    Baoqing Zhu

    Beijing Forestry University, China

    3 publications · 100 citations

    3

    h-index

  4. SV
    Stéphane Vidal

    Australian Wine Research Institute, Australia

    3 publications · 147 citations

    3

    h-index

  5. JD
    Jean‐Baptiste Diéval

    Orange (France), France

    3 publications · 147 citations

    3

    h-index

1–5 of 227

Institutions

94

  1. University of California, Davis

    Davis, United States

    5 h-index

    19 publications

    589 citations

  2. China Agricultural University

    Beijing, China

    4 h-index

    15 publications

    507 citations

  3. Australian Wine Research Institute

    Adelaide, Australia

    4 h-index

    13 publications

    572 citations

  4. University of Naples Federico II

    Naples, Italy

    3 h-index

    9 publications

    173 citations

  5. Technical University of Munich

    Munich, Germany

    3 h-index

    5 publications

    154 citations

  6. Columbia University

    New York, United States

    2 h-index

    2 publications

    41 citations

  7. Beijing Forestry University

    Beijing, China

    2 h-index

    12 publications

    289 citations

  8. Departamento de Ciência e Tecnologia

    Brasília, Brazil

    2 h-index

    4 publications

    198 citations

1–8 of 94

Venues

  1. Journal of Agricultural and Food Chemistry

    8 publications · 463 citations

    8

    h-index

  2. Food Chemistry

    5 publications · 227 citations

    5

    h-index

  3. American Journal of Enology and Viticulture

    AJEV · 5 publications · 168 citations

    5

    h-index

  4. LWT

    4 publications · 154 citations

    4

    h-index

  5. Food Research International

    3 publications · 120 citations

    3

    h-index

1–5