Concurrent Phenomena Contributing to the Formation of the Aroma of Wine during Aging in Oak Wood:  An Analytical Study

Jarauta, Idoia; Cacho, Juan; Ferreira, Vicente

doi:10.1021/jf0481960

Cited by 121 publications

(100 citation statements)

References 30 publications

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“…The oxidative environment inside an oak barrel also stimulates the formation of sotolon, which forms due to the oxidation of threonine. The oxidative degradation of phenylalanine and b-phenylethanol in a barrel also leads to higher concentrations of phenylacetaldehyde, reminiscent of an old oak oxidation flavour (Jarauta et al, 2005). In a study conducted by Cerdàn et al (2004), the concentrations of ethyl butyrate and ethyl octanoate decreased in red wine during a period of 18 months in barrels, while those of ethyl hexanoate and ethyl decanoate increased.…”

Section: Effect Of Oxygen On Wine Aromamentioning

confidence: 99%

Oxygen in Must and Wine: A review

Toit

Marais

Pretorius

et al. 2017

SAJEV

107

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The atmosphere consists of approximately 21% oxygen (O2). It plays a crucial role in many metabolic and chemical reactions on earth, thus it is of little surprise that it plays a very important role in the winemaking process. Wine can never be completely protected from it. The general use of sulphur dioxide as an anti-oxidant dates back to the early 18th century and the protection of wine from unwanted oxidative spoilage has been recognised . Oxygen can influence the composition and quality of wine drastically, either positively or negatively, and this will be the focus of this review. This review will also focus on the basic steps involved in oxidation, substrates for oxidation in wine and the evolution of wine constituents during the wine production process when in contact with different concentrations of O2. Basic reactions of oxygen in wineOxidation is the process where electron transfer takes place between reductive and oxidative partners. In wine, O 2 is predominantly responsible for this, with it being reduced to certain intermediates and eventually to hydrogen peroxide and then water. Molecular O2 exists as a diradical and is thus in a triplet ground state. This limits the reactivity of O2 and it cannot form bonds by accepting electron pairs. However, the addition of a single electron, originating from reduced transitional metal ions, can overcome this limitation. This leads to an unpaired electron in the resulting negatively-charged superoxide radical, with a second electron transfer resulting in a peroxide anion (Miller et al., 1990;Danilewicz, 2003). This phenomenon results in O2 being involved in various reactions in wine. Substrates for oxidation in winePhenolic molecules originating from grapes can basically be divided into the non-flavonoids and the flavonoids. The nonflavonoids, which are hydroxybenzoic and hydroxycinnamic derivatives, originate from the grape juice, and are normally the principal phenolic molecules in white wines at concentrations ranging from 50-250 mg/L, depending on the cultivar, winemaking techniques, etc. Examples of non-flavonoids are the tartaric esters of caffeic acid, p-coutaric acid and furanic acids. These molecules have been shown to be the main phenolic molecules in white wine that did not receive prolonged periods of skin contact, because they occur at higher concentrations in the grape juice (Margalit, 1997;Monagas et al., 2005).The second main group of grape-derived phenolics is the flavonoids. This group of molecules basically consists of two phenolic rings attached to a pyran ring. The flavanoids have a more complex structure than the non-flavonoids. In a young wine they are normally in a more unpolymerised state, but as wine matures they undergo different polymerisation reactions in which O 2 plays an important role. The most important flavonoids in wine are the anthocyanins, flavanols and flavonols. Anthocyanins occur mainly in the skins of red grape cultivars and are responsible for the colour of red wine. In young red wines their concentrations can range fr...

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Section: Effect Of Oxygen On Wine Aromamentioning

confidence: 99%

Oxygen in Must and Wine: A review

Toit

Marais

Pretorius

et al. 2017

SAJEV

107

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“…But the isomer cis-oak lactone was higher in cider aged with American oak chips compared to French oak chips. It has been reported that the cis-isomer has a more powerful aroma than the trans-isomer, and that American white oak is richer in the cis-isomer compared to other oak species 14,16,24 . The cis-oak lactone was detected at a higher concentration than the trans-oak lactone (Table III), and this has been previously reported by other authors for most oak species 11,19,23,30 .…”

Section: Effect Of the Geographical Origin Of Oak Chipsmentioning

confidence: 99%

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Fan

2006

Journal of the Institute of Brewing

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The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical ciders. Higher alcohols, acids and esters were determined by headspace (HS)-solid phase microextraction (SPME) and gas chromatography (GC)-mass spectrometry (MS), while oak-related aroma compounds including trans-and cis-oak lactones, guaiacol, 4-methylguaiacol, furfural, 5-methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid-liquid extraction by means of ultrasound and GC /MS selective ion monitoring (SIM). The results showed that there was little difference between the oak-related volatile compositions of ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the ciders. Most of the oak-related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural.

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“…[1] Several studies have revealed the influence of oak wood on the organoleptic properties of wines matured in oak barrels. [2][3][4][5][6] This influence is considered to be due to variations in the physical and chemical properties of oak, which mainly depend on the geographical origin and the species. [7][8][9] So far, attempts to establish correlations between the chemical properties of oak wood and the origin or species have relied on targeted analyses of selected compounds.…”

Section: Introductionmentioning

confidence: 99%

Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS

Gougeon

Lucio

Boel

et al. 2008

Chemistry A European J

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A non-targeted, ultra-high-resolution mass spectrometric, direct analysis of oak-wood extracts from two species (Quercus robur L. and Quercus petraea Liebl.) from three French forests, and of a wine aged in barrels derived therefrom has been performed to identify families of metabolites that could discriminate both the species and the geographical origin of woods. From 12 T ultra-high-resolution Fourier transform ion cyclotron resonance mass spectra of wood extracts, hundreds of mass signals were identified as possible significant biomarkers of the two species, with phenolic and carbohydrate moieties leading the differentiation between Q. robur and Q. petraea, respectively, as corroborated by both FTMS and NMR data. For the first time, it is shown that oak woods can also be discriminated on the basis of hundreds of forest-related compounds, and particular emphasis is put on sessile oaks from the Tronçais forest, for which sugars are significantly discriminant. Despite the higher complexity and diversity of wine metabolites, forest-related compounds can also be detected in wines aged in related barrels. It is only by using these non-targeted analyses that such innovative results, which reveal specific chemodiversities of natural materials, can be obtained.

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Concurrent Phenomena Contributing to the Formation of the Aroma of Wine during Aging in Oak Wood: An Analytical Study

Cited by 121 publications

References 30 publications

Oxygen in Must and Wine: A review

Oxygen in Must and Wine: A review

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS

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