Sorption Behavior of Volatile Phenols at the Oak Wood/Wine Interface in a Model System

Barrera-García, V. Daniela; Gougeon, Régis D.; Voilley, A.; Chassagne, David

doi:10.1021/jf053043d

Cited by 31 publications

(41 citation statements)

References 22 publications

(28 reference statements)

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“…Furthermore, the Henry slope for whiskey lactone was lower in the dilute alcohol (1.88EÀ05) than in the aqueous solvent (2.56EÀ05) and the confidence intervals did not overlap ([1.72EÀ05 to 2.04EÀ05] and [2.30EÀ05 to 2.81EÀ05], respectively): i.e., whiskey lactone was less volatile in presence of ethanol. This observation could be related to a higher solubility of whiskey lactone in hydro-alcoholic wine model solution (Barrera-Garcia, Gougeon, Voilley, & Chassagne, 2006).…”

Section: Physico-chemical Analysismentioning

confidence: 99%

Impact of ethanol on the perception of wine odorant mixtures

Berre

Atanasova

Langlois

et al. 2007

Food Quality and Preference

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Section: Physico-chemical Analysismentioning

confidence: 99%

Impact of ethanol on the perception of wine odorant mixtures

Berre

Atanasova

Langlois

et al. 2007

Food Quality and Preference

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“…1,2 The aging process in oak casks is fundamental for the Madeira wine's unique sensorial properties. During this period, several reactions and migration of molecules from the oak to wine can occur, 3,4 which depends on some parameters, such as grape variety, wine making procedure, and oak characteristics (geographical origin, species of oak, seasoning of the staves, toasting, and age of cask), [5][6][7][8][9] among others. The establishment of potential age markers is important to detect frauds and to ensure the authenticity of the wine.…”

Section: ' Introductionmentioning

confidence: 99%

In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction

Perestrelo¹,

Barros²,

Câmara³

et al. 2011

J. Agric. Food Chem.

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The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine. Considering the chemical groups of furans, lactones, volatile phenols, and acetals, 103 volatile compounds were tentatively identified; among these, 71 have been reported for the first time in Madeira wines. The chemical groups that could be used as potential age markers were predominantly acetals, namely, diethoxymethane, 1,1-diethoxyethane, 1,1-diethoxy-2-methyl-propane, 1-(1-ethoxyethoxy)-pentane, trans-dioxane and 2-propyl-1,3-dioxolane, and from the other chemical groups, 5-methylfurfural and cis-oak-lactone, independently of the variety and the type of wine. GC Â GCToFMS system offers a more useful approach to identify these compounds compared to previous studies using GC-qMS, due to the orthogonal systems, that reduce coelution, increase peak capacity and mass selectivity, contributing to the establishment of new potential Madeira wine age markers. Remarkable results were also obtained in terms of compound identification based on the organized structure of the peaks of structurally related compounds in the GC Â GC peak apex plots. This information represents a valuable approach for future studies, as the ordered-structure principle can considerably help the establishment of the composition of samples. This new approach provides data that can be extended to determine age markers of other types of wines.KEYWORDS: Age markers, Madeira wine, HS-SPME, GC Â GC-ToFMS ' INTRODUCTION Madeira wine is a fortified Portuguese wine produced in Madeira Island over the last centuries and plays an important role in the economy of the Island. The peculiar characteristics of Madeira wines arise from the specific and singular winemaking process. The fermentation process is stopped by the addition of natural grape spirit in order to obtain an ethanol content of 18-22% (v/v). Some wines undergo aging in wood casks in cellars at temperatures up to 30°C, and humidity levels between 70 and 75%, while the majority of wines are submitted to a baking process, i.e., the wine is placed in large coated vats, and the temperature is slowly increased at about 5°C per day and maintained at 45-50°C during at least 3 months. After this treatment, the wine is allowed to undergo a maturation process in oak casks for a minimum of 3 years. Finally, some Madeira wines were submitted to an aging process, from a minimum of 3 to 20 years or even longer.1,2 The aging process in oak casks is fundamental for the Madeira wine's unique sensorial properties. During this period, several reactions and migration of molecules from the oak to wine can occur, 3,4 which depends on some parameters, such as grape variety, wine making procedure, and oak characteristics (geographical origin, species of oak, seasoning of the staves, toasting, and age of cask), 5-9 among others. The establishment of potential age markers is important to detect frauds and to ensure the authenticity of the wine. F...

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“…roasting coffee or peanuts, kilning of malt for beer and whiskey) will generate volatile phenols that contribute to the characteristic odors of these products. 3 The extent of heating (i.e., amount of oak barrel toasting, Table 12.2) and time in contact with toasted oak influences the level of lignin degradation compounds in wine, as does wine alcohol content, barrel age, oak origin, and seasoning (Chapter 25) [19,20]. Typically, dry red wines will be subjected to oak contact but few white wines receive such treatment, with Chardonnay, Semillon, and botrytised white wines being the main exceptions.…”

Section: Oak Storagementioning

confidence: 99%

“…Based on the extent of hydrophobicity of the different volatiles phenols, they may be adsorbed onto hydrophobic surfaces such as wood [3], yeast cell walls [4] or lees [5], or solid-phase polymers used for amelioration [6,7].…”

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confidence: 99%