The ageing process

Life Cycles ◽  
1978 ◽  
pp. 108-123
Author(s):  
Peter Calow
Keyword(s):  
Ageing Process

An Approach of the Madeira Wine Chemistry

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Carolina Gonçalves ◽  
Mariangie Castillo ◽  
José S. Câmara
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Least Squares ◽  
Partial Least Squares ◽  
Chemical Reactions ◽  
Ageing Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Least Squares Regression ◽  
Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China

2020 ◽  
Vol 55 (4) ◽  
pp. 1773-1780
Author(s):  
Xiaoyan Liu ◽  
Min Qian ◽  
Hao Dong ◽  
Weidong Bai ◽  
Wenhong Zhao ◽  
...  
Keyword(s):  
Southern China ◽  
Ethyl Carbamate ◽  
Ageing Process ◽  
Aroma Compound

Effects of the Chinese prescription Kangen-karyu and its crude drug Tanjin on ageing process in rats

2006 ◽  
Vol 58 (12) ◽  
pp. 1591-1599 ◽  
Author(s):  
Takako Yokozawa ◽  
Eun Ju Cho ◽  
Takuya Okamoto ◽  
Yasuo Sei
Keyword(s):  
Ageing Process ◽  
Crude Drug

In situ observation of ageing process and new morphologies of continuous precipitates in AZ91 magnesium alloy

2007 ◽  
Vol 61 (25) ◽  
pp. 4707-4710 ◽  
Author(s):  
J.P. Zhou ◽  
D.S. Zhao ◽  
R.H. Wang ◽  
Z.F. Sun ◽  
J.B. Wang ◽  
...  
Keyword(s):  
Magnesium Alloy ◽  
Ageing Process ◽  
In Situ Observation ◽  
Az91 Magnesium Alloy ◽  
Az91 Magnesium

The Ageing Process

1986 ◽  
pp. 2-20
Author(s):  
W. B. Wright
Keyword(s):  
Ageing Process
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