ABSTRACT
Unlike effects due to slow oxidative changes in typical wine aroma compounds over several years, the “atypical aging” effect can show up in wine just a few months after fermentation. This defect was named untypischen alterungsnote (UTA) after its initial description in white Vitis vinerifera wines of Germany. These wines are initially acceptable after bottling and can fetch a reasonable price on the market. However, if UTA develops, these wines are difficult to drink and hard to sell. This chapter discusses the nature of UTA and a possible similar phenomenon in the American wine industry.
