Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting

Abstract

The volatile composition (volatile phenols, phenolic aldehydes, furanic compounds, lactones, phenyl ketones, and other related compounds) of Spanish oak heartwood of Quercus robur, Quercus petraea,Quercus pyrenaica, and Quercus faginea was studied by gas chromatography/mass spectrometry, in relation to the processing in barrels cooperage and in relation to the French oak of Quercus robur (Limousin) and Quercus petraea (Allier) and American oak of Quercus alba (Missouri), which are habitually used in cooperage. The volatile composition of seasoned oak woods varied according to individual trees, species, and origins, and the differences were more significant in Spanish species with respect to American species than with respect to French species. The toasting process influenced the volatile composition of wood. It led to high increases in the concentration of volatile phenols, furanic aldehydes, phenyl ketones, and other related structures, but the effect on w-lactones levels depended on species and origin. The volatile composition in Spanish oak species evolved during toasting like in French and American oak, but quantitative differences were found, especially important in American species with respect to European species.

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…• The contribution of oak-derived aroma compounds that are extracted during fermentation and storage of wine and that vary depending on the origin, seasoning, and heating of the wood (Sefton et al 1990, Francis et al 1992, Cadahía et al 2003, Gómez-Plaza et al 2004, Garde-Cerdan and Ancin-Azpilicueta 2006, Fernández de Simón et al 2010a, Garde-Cerdan et al 2010). …”

“…The furfurals contribute toasty and caramel aromas to wine, increasing the overall perception of oak intensity, irrespective of their low odor-activity values (Prida and Chatonnet 2010). The concentration of furans in wine, originating from oak, is dependent on the degree of toasting and oak surface area; oak species and seasoning also have varied and limited influence , Cadahía et al 2003, GardeCerdan and Ancin-Azpilicueta 2006, Fernández de Simón et al 2010a, 2010b.…”

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

“…In the last few years, several studies were focused on the chemical composition of French, American and Spanish oak woods as well as the influence of different factors, such as botanical species and geographic origin, the age of the wood, time and seasoning technique, and the heat treatment [2,[4][5][6][7][8][9][10][11]. The toasting level of wood plays a significant role on wine aging.…”

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

“…Technological treatments during cooperage such as seasoning and toasting give the final characteristics to the barrel (Chatonnet & Dubourdieu, 1998;Cadahía et al, 2001;Doussot et al, 2002;Pérez-Prieto et al, 2002;Cadahía et al, 2003).…”