Artificial aging of wines using oak chips

Arapitsas, Panagiotis; Antonopoulos, Aristotelis; Stefanou, E.; Dourtoglou, Vassilis

doi:10.1016/j.foodchem.2003.10.003

Cited by 130 publications

(104 citation statements)

References 18 publications

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“…3e). Furfural and 5-methylfurfural appeared to have a very fast and progressive extraction rate, and this has also been reported by Arapitsas et al 1 The compounds related to oak toasting, including trans-and cis-oak lactones, isoeugenol, 4-methylguaiacol, furfural, 5-methylfurfural and vanillin, appear to be extracted faster during the beginning of oak maturation with the exception of guaiacol. A recent report supports this observation 10 .…”

Section: Effect Of the Aging Time With The American And French Oak Chipssupporting

confidence: 80%

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Fan

2006

Journal of the Institute of Brewing

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The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical ciders. Higher alcohols, acids and esters were determined by headspace (HS)-solid phase microextraction (SPME) and gas chromatography (GC)-mass spectrometry (MS), while oak-related aroma compounds including trans-and cis-oak lactones, guaiacol, 4-methylguaiacol, furfural, 5-methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid-liquid extraction by means of ultrasound and GC /MS selective ion monitoring (SIM). The results showed that there was little difference between the oak-related volatile compositions of ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the ciders. Most of the oak-related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural.

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Section: Effect Of the Aging Time With The American And French Oak Chipssupporting

confidence: 80%

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Fan

2006

Journal of the Institute of Brewing

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“…In general, aging studies are focused on American and French oak chips, and few articles are devoted to the use of chips from other wood species. The effect of application of oak chips has been studied in recent years, for several beverages such as vinegar [14][15][16], ciders [17], wines [3,[18][19][20][21][22][23][24][25] and brandies [26,27]. As far as we known, chips or tablets of chestnut have never been used or studied in wine aging.…”

Section: Introductionmentioning

confidence: 99%

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

García

Soares

Dias

et al. 2012

Eur Food Res Technol

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Botanical species used on aging process must be wisely and judiciously chosen, and for this selection, a basic knowledge of the chemical composition of woods is warranted. Aiming to contribute to extend the knowledge of the chemical composition of several wood species useful for enological purposes, we have focused our studies on Portuguese chestnut and French, American and Portuguese oak chips. The profile of low molecular weight phenolic composition of these chips was achieved, using an optimized extraction method based on pressurized liquid extraction, followed by the quantification of phenolic acids, phenolic aldehydes and furanic derivatives by high-performance liquid chromatography (HPLC-DAD). The identification of those compounds was also confirmed by LC-DAD/ESI-MS. This study allowed the determination of the low molecular phenolic composition of Portuguese chestnut and French, American and Portuguese oak wood. According to our results, the influence of the botanical species seems to be more relevant than the geographic origin of the wood species.

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“…Although aging conditions, such as the wine cellar temperature, humidity and the dwelling time in barrels affect the characteristic of wine (Arapitsas et al 2004;Dubois, 1989) the most important factor is the raw material of the oak barrel and its treatment (Arapitsas et al, 2004;Miller & Howell, 1992), as these two factors determine compounds extracted on wine. The traditional way of aging wine in barrels acquires a lot of time, usually a few years, depending on the style of wine.…”

Section: Introductionmentioning

confidence: 99%

“…Furfural derives from the degradation of monosaccharides produced by partial hydrolysis of hemicelluloses and celluse, together with Maillard reactions which take place during the interaction with oak (Arapitsas et al 2004;Ortega-Heras et al, 2006). Oak lactone originates from oak lipids and its odor attributes a woody and coconut character (Arapitsas et al 2004).…”

Section: Introductionmentioning

confidence: 99%

An assessment of potential applications with pulsed electric field in wines

et al. 2017

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Abstract. Pulsed electric fields (PEF) is a non-thermal processing technology that uses instantaneous, pulses of high voltage for a short period in the range of milliseconds to microseconds; the application of high intensity electric field on toasted wood chips leads to a quick diffusion of extractable molecules. Currently most PEF studies, in the field of oenology, have been focusing on the application of PEF as a pretreatment of grape musts by examining the microbial inactivation and the enhancement of polyphenol extraction. In this study a posttreatment of wine is introduced as method to enhance the wood flavor in the wine with a green noninvasive technology. Major phenolic aldehydes that have been identified as the characteristic compounds of oak volatile compounds were selected as markers and were analyzed instrumentally to compare the influence of PEF processing to non-treated samples. PEF treated samples brought about higher concentrations of the examined oak compounds in the samples treated with PEF, which may explain the advantages of its application. The modulation of the intensity of the electric field and the period of pulses influenced the concentrations of the volatile phenols that were leached out. Differences found between the assayed treatments indicate that PEF application could be a potential practice for a rapid extraction of volatile compounds from oak.

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Artificial aging of wines using oak chips

Cited by 130 publications

References 18 publications

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

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

An assessment of potential applications with pulsed electric field in wines

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