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This review is focussed on the contribute of lipid\u2010derived compounds, mainly originating from fatty acids oxidation, to this defect. Lactones [\u03b3\u2010nonalactone, massoia lactone), ketones (3\u2010methyl\u20102,4\u2010nonanedione, (\n                    <jats:italic>Z<\/jats:italic>\n                    )\u20101,5\u2010octadien\u20103\u2010one] and aldehydes [(2\n                    <jats:italic>E<\/jats:italic>\n                    ,4\n                    <jats:italic>E<\/jats:italic>\n                    ,6\n                    <jats:italic>Z<\/jats:italic>\n                    )\u2010nonatrienal and\n                    <jats:italic>trans<\/jats:italic>\n                    \u20104,5\u2010epoxy\u2010(\n                    <jats:italic>E<\/jats:italic>\n                    )\u20102\u2010decenal] 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\u2010ripening, 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. \u00a9 2025 The Author(s).\n                    <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                    published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                  <\/jats:p>","DOI":"10.1002\/jsfa.14382","type":"journal-article","created":{"date-parts":[[2025,5,23]],"date-time":"2025-05-23T02:55:23Z","timestamp":1747968923000},"page":"8315-8329","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid\u2010derived molecular markers and their possible precursors"],"prefix":"10.1002","volume":"105","author":[{"given":"Ilaria","family":"Prezioso","sequence":"first","affiliation":[{"name":"University of Salento Department of Biological and Environmental Sciences and Technologies  Lecce Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Enrico","family":"Ottaviano","sequence":"additional","affiliation":[{"name":"University of Salento Department of Biological and Environmental Sciences and Technologies  Lecce Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giuseppe","family":"Corcione","sequence":"additional","affiliation":[{"name":"University of Salento Department of Biological and Environmental Sciences and Technologies  Lecce Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chiara","family":"Digiorgio","sequence":"additional","affiliation":[{"name":"University of Salento Department of Biological and Environmental Sciences and Technologies  Lecce Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriele","family":"Fioschi","sequence":"additional","affiliation":[{"name":"University of Salento Department of Biological and Environmental Sciences and Technologies  Lecce Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vito Michele","family":"Paradiso","sequence":"additional","affiliation":[{"name":"University of Salento Department of Biological and Environmental Sciences and Technologies  Lecce Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,22]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1533\/9781845699987.2.459"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf073513z"},{"key":"e_1_2_13_4_1","volume-title":"248. 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