Effect of maturation in small oak casks on the volatility of red wine aroma compounds

H. Escalona, L. Birkmyre, J.R. Piggott, A. Paterson

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

Wood maturation of red wine produces complex interactions between oak extracted compounds and pre-existing components in wine. Wood contributes with some aroma volatiles; but the whole volatile fraction, including the volatiles extracted from grape or produced during fermentation, could be involved in interactions with the non-volatile fraction. Samples of red wine with increasing time of wood contact, matured in 25 l casks of new American oak, were analysed on their volatile composition both in solution and headspace, and phenolic components. There was an increase of acetic acid and acetate esters as the time of wood contact increased. On the other hand, ethyl esters decreased as the time in wood increased. Some volatiles showed different behaviour when comparing their relationship between headspace and solution from two different casks, even though they were treated as replicates. This different evolution among casks was also consistent with different evolution of phenolic compounds, suggesting that there was an interaction among the volatile fraction and phenolic components.
LanguageEnglish
Pages45-54
Number of pages9
JournalAnalytica Chimica Acta
Volume458
Issue number1
DOIs
Publication statusPublished - 29 Apr 2002

Fingerprint

Volatilization
Wine
maturation
Wood
Acetates
Vitis
acetate (ester)
Esters
Fermentation
phenolic compound
Acetic Acid
acetic acid
ester
fermentation
effect
wine
oak
volatility
Chemical analysis

Keywords

  • flavour
  • aroma
  • ageing
  • wood
  • phenols

Cite this

Escalona, H. ; Birkmyre, L. ; Piggott, J.R. ; Paterson, A. / Effect of maturation in small oak casks on the volatility of red wine aroma compounds. In: Analytica Chimica Acta. 2002 ; Vol. 458, No. 1. pp. 45-54.
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Effect of maturation in small oak casks on the volatility of red wine aroma compounds. / Escalona, H.; Birkmyre, L.; Piggott, J.R.; Paterson, A.

In: Analytica Chimica Acta, Vol. 458, No. 1, 29.04.2002, p. 45-54.

Research output: Contribution to journalArticle

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AU - Escalona, H.

AU - Birkmyre, L.

AU - Piggott, J.R.

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AB - Wood maturation of red wine produces complex interactions between oak extracted compounds and pre-existing components in wine. Wood contributes with some aroma volatiles; but the whole volatile fraction, including the volatiles extracted from grape or produced during fermentation, could be involved in interactions with the non-volatile fraction. Samples of red wine with increasing time of wood contact, matured in 25 l casks of new American oak, were analysed on their volatile composition both in solution and headspace, and phenolic components. There was an increase of acetic acid and acetate esters as the time of wood contact increased. On the other hand, ethyl esters decreased as the time in wood increased. Some volatiles showed different behaviour when comparing their relationship between headspace and solution from two different casks, even though they were treated as replicates. This different evolution among casks was also consistent with different evolution of phenolic compounds, suggesting that there was an interaction among the volatile fraction and phenolic components.

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