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Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels

Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels Changes in concentration of oak‐derived volatile compounds extracted into a model wine stored in four American and four Limousin oak barrels were measured over a 93‐week period. The accumulation curves for cis‐ and trans‐oak lactone and eugenol were asymptotic and virtually identical in shape. Guaiacol was extracted more rapidly in the first six weeks, and then continued to accumulate in a near‐linear fashion. 4‐Methylguaiacol and maltol did not increase significantly in concentration beyond the first year of storage. The accumulation curve for vanillin was asymptotic during the first 32 weeks and linear thereafter, indicating more than one mechanism for generating this compound in oak. The extraction curve for cyclotene was linear throughout the maturation period and was consistent with a generation by slow acid hydrolysis of precursors formed during coopering. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels

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Publisher
Wiley
Copyright
Copyright © 1998 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.1998.tb00136.x
Publisher site
See Article on Publisher Site

Abstract

Changes in concentration of oak‐derived volatile compounds extracted into a model wine stored in four American and four Limousin oak barrels were measured over a 93‐week period. The accumulation curves for cis‐ and trans‐oak lactone and eugenol were asymptotic and virtually identical in shape. Guaiacol was extracted more rapidly in the first six weeks, and then continued to accumulate in a near‐linear fashion. 4‐Methylguaiacol and maltol did not increase significantly in concentration beyond the first year of storage. The accumulation curve for vanillin was asymptotic during the first 32 weeks and linear thereafter, indicating more than one mechanism for generating this compound in oak. The extraction curve for cyclotene was linear throughout the maturation period and was consistent with a generation by slow acid hydrolysis of precursors formed during coopering.

Journal

Australian Journal of Grape and Wine ResearchWiley

Published: Jul 1, 1998

References