Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography–mass spectrometry

Bozalongo, Ruth; Carrillo, José David; Fernández-Torroba, M. A.; Tena, Marı́a Teresa

doi:10.1016/j.chroma.2007.09.079

Cited by 49 publications

(24 citation statements)

References 30 publications

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“…Furthermore, the oak wood used in winemaking has been studied by means of gas chromatographic (GC) methods coupled with mass detection (MS). Different extraction methodologies, such as simultaneous distillationextraction (SDE), Soxhlet extraction , liquid-liquid extraction (Caldeira et al, 2004), solid-phase micro-extraction (SPME) (Jordão et al, 2006;Bozalongo et al, 2007) and accelerated solvent extraction (ASE) (Vichi et al, 2007), have been tested to meet sample preparation requirements. The phenolic compounds of red wine aged in contact to oak chips have also been identified (Del Alamo et al, 2004a, 2004bMatejícek et al, 2005;Del Alamo & Domínguez, 2006;Pérez-Magariño et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Cabrita

Dias

Freitas

2016

SAJEV

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Phenolic acids (gallic, vanillic, syringic and ellagic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic derivatives (furfural, 5-methylfurfural and 5-hydroxymethylfurfural) were quantified in commercial American and French oak chips. Chips with different sizes and toast degrees were used. Compounds were extracted directly from the wood samples in order to determine possible differences among woods as well as toast degree. Likewise, the compounds were extracted from a synthetic wine solution to which the chip woods had been added. The results show that French wood chips are generally richer than the American ones. The total amount of phenolic compounds increases with toasting level, with the non-toasted chips being the poorest ones. The degree of extraction from the synthetic wine solution seems to be related to the shape of the chips, rather than to the wood type or toast degree.

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Section: Introductionmentioning

confidence: 99%

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Cabrita

Dias

Freitas

2016

SAJEV

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“…In fact, the main roles of the wood are to improve the intensity and complexity of flavour and aroma of wines, to reduce the astringency and bitterness, to stabilize the colour and decrease the vegetative herbaceous aromas (Bozalongo, Carrillo, Fernándet Torroba, & Tena, 2007;Garde Cerdán, Torrea Goñi, & Ancín Azpilicueta, 2004;Macedo et al, 2008;Rayne, Sheppard, Di Bello, & Eggers, 2011). Furthermore, using alternative techniques, such as use of oak chips, allows fermentation in stainless tanks, obtaining wines with decreased astringency and bitterness, similar like those fermented in barrels (Rodríguez-Bencomo, Ortega-Heras, & Pérez-Magariño, 2010).…”

Section: Introductionmentioning

confidence: 99%

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Petropulos

Bogeva

Stafilov³

et al. 2014

Food Chemistry

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a b s t r a c tVranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied in order to determine the influence of vinification conditions on the aroma profile. The volatile compounds were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography-mass spectrometry (GC-MS). In total 63 aroma compounds were detected revealing a complex aroma profile of Vranec wines composed of esters, alcohols, fatty acids, aldehydes, ketones and sulphur compounds. The content of aroma compounds was related mostly to maceration time, observing increased relative amount of alcohols, esters and fatty acids from the fourth to seventh day of maceration and the presence of oak chips during the fermentation enhanced their formation. The Student-Newman-Keuls test has been applied to ascertain possible significant differences between the studied wines, and principal component analysis has been employed, showing separation and grouping of the wines according to maceration time and oak chips treatment.

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“…The volatile compounds extracted from oak wood [1][2][3][4] can contribute to a wine's overall aroma, flavor, and complexity, 5,6 while the maturation process leads to increased color and stability 7 and reduced astringency. 8 However, oak is an expensive raw material and barrels contribute significantly to production costs.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Crump¹,

Johnson²,

Bastian³

et al. 2014

IJWR

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Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography–mass spectrometry

Cited by 49 publications

References 30 publications

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

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Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography–mass spectrometry

Cited by 49 publications

References 30 publications

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Consumers&rsquo; knowledge of and attitudes toward the role of oak in winemaking

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Consumers’ knowledge of and attitudes toward the role of oak in winemaking