Artificial aging of wines using oak chips

Food Chemistry

Volumn 86, Issue 4, 2004, Pages 563-570

  Arapitsas, P ^a   Antonopoulos, A ^a   Stefanou, E ^a   Dourtoglou, V G ^a  

^a UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Eugenol; Furfural; Guaiacol; Oak chips; Oak lactone; Syringaldehyde; Vanillin; Wine

Indexed keywords

ALDEHYDE DERIVATIVE; EUGENOL; FURFURAL; GUAIACOL; LACTONE; SYRINGALDEHYDE; UNCLASSIFIED DRUG; VANILLIN; VOLATILE AGENT;

ARTICLE; GAS CHROMATOGRAPHY; OAK; STATISTICAL ANALYSIS; WINE INDUSTRY;

QUERCUS;

EID: 1942517912     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.10.003     Document Type: Article

References (24)

1. Aiken J.W., Noble A.C. Comparison of the aromas of oak and glass-aged wines. American Journal of Enology and Viticulture. 35:1984;196-199.
2. Boidron J.N., Chatonnet P., Pons M. Influence du bois sur certaines substances odorantes des vins. Connaissance de la Vigne et du Vin. 22:1988;275-294.
3. Chatonnet, P. (1995). Incidences du bois de chêne sur la composition chimique et les qualités organoleptiques des vins. Applications technologiques. Université de Bordeaux II, France
4. Chatonnet, P. (1998). Volatile and odoriferous compounds in barrel-aged wines. Impact of cooperage techniques and aging conditions. In A.L. Waterhouse, S.E. Ebeler, (Eds.), Chemistry of wine flavor (Vol. 714, pp. 180-208), ACS symposium series
5. Chatonnet P., Cutzach I., Pons M., Dubourdieu D. Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood. Journal of Agriculture and Food Chemistry. 47:1999;4310-4318.
6. Dubois P. Apport du fût de chêne neuf a l'arôme des vins. Revue Francaise d'Oenologie. 120:1989;19-24.
7. Feuillat F., Keller R., Sauvageot F., Puech J.L. Characterization of French oak cooperage (Quercus robur, Quercus petrae a Liebl). Research of the study group on barrel-aging Burgundy wines. American Journal of Enology and Viticulture. 50:1999;513-518.
8. Guymon J.F., Crowell E.A. GC-separated components derived from French and American oaks. American Journal of Enology and Viticulture. 23:1972;114-120.
9. Hale M.D., McCafferty K., Larmie E.D., Newton J., Swan J.S. The influence of oak seasoning and toasting parameters on the composition and quality of wine. Presented at International Symposium on Oak in Winemaking. American Journal of Enology and Viticulture. 50:1999;495-502.
10. Maga, J.A. (1984). Flavour contribution of wood alcoholic beverages. In J. Adda, (Ed.), Progress in flavour Research, Proceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, pp. 409-416
11. Miller D.P., Howell G.P. The contents of phenolic acid and aldehyde flavor components of white oak as affected by site and species. American Journal of Enology and Viticulture. 43:1992;333-338.
12. Mosedale J.R., Puech J.L., Feuillat F. The influence on wine flavor of the oak species and natural variation of heartwood components. Presented at International Symposium on Oak in Winemaking. American Journal of Enology and Viticulture. 50:1999;503-512.
13. Nykanen L. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverage. American Journal of Enology and Viticulture. 37:1983;84-96.
14. Perez-Coello M.S., Sanz J., Cabezudo M.D. Determination of volatile compounds in hydroalcoholic extracts of French and American oak wood. American Journal of Enology and Viticulture. 50:1999;162-165.
15. Pollnitz A.P., Jones G.P., Sefton M.A. Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis. Journal of Chromatography A. 857:1999;239-246.
16. Puech J.L. Extraction of phenolic compounds from oak wood in model solution and evolution of aromatic aldehydes in wines aged in oak barrels. American Journal of Enology and Viticulture. 38:1987;236-238.
17. Sauvageot F., Feuillat F. The influence of oak wood on the flavor of Burgundy Pinot noir. An examination of variation among individuals trees. American Journal of Enology and Viticulture. 50:1999;447-455.
18. Schneider R., Baumes R., Bayonove C., Razungles A. Volatile compounds involved in the aroma of sweet fortified wines (vins doux naturels) from Grenache Noir. Journal of Agriculture and Food Chemistry. 46:1998;3230-3237.
19. Spillman, P.J. (1997). Oak wood contribution to wine aromas. Thesis, University of Adelaide
20. Spillman P.J., Iland P.G., Sefton M.A. Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels. Australian Journal of Grape and Wine Research. 4:1998;67-73.
21. Stutz T., Lin S., Herdman I. Barrel Renewal Systems-A user's perspective. Presented at International Symposium on Oak in Winemaking. American Journal of Enology and Viticulture. 50:1999;541-543.
22. Suomalainen H., Nykanen L. Investigation into the aroma of alcoholic beverages. Naeringsmiddelindustrien. 23:1970;15-30.
23. Towey J.P., Waterhouse A.L. Barrel-to-Barrel Variation of volatile oak extractives in barrel-fermented Chardonnay. American Journal of Enology and Viticulture. 47:1996;17-20.
24. Towey J.P., Waterhouse A.L. The extraction of volatile compounds from French and American oak barrels in Chardonnay during three successive vintage. American Journal of Enology and Viticulture. 47:1996;163-172.