Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage

Abstract

The extraction rate of furfuryl aldehydes, guaiacol, and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin and the formation rate of furfuryl alcohol and the volatile phenols 4-ethylguaiacol and 4-ethylphenol have been studied in wines matured in different capacity oak barrels (220, 500, and 1000 L). Also, the behavior of these compounds during 1 year of wine bottle storage was followed. The lactones were extracted at a linear rate with large differences that depended on barrel volume. Those compounds related to oak toasting (guaiacol, 4-methylguaiacol, furfuryl aldehydes, and vanillin) seemed to be extracted faster during the first days of oak maturation except for vanillin, which required at least 3 months to accumulate in the wine. The volatile phenols, 4-ethylphenol and 4-ethylguaiacol, were formed in large quantities after the first 90 days of oak maturation, coinciding with the end of spring and beginning of summer. Wines matured in 1000-L oak barrels resulted in the lowest levels of volatile compound accumulation. During bottle storage, some compounds decreased in their concentration (5-methylfurfural, vanillin), others experienced increases in their levels (lactones, furfural, 4-ethylguaiacol, 4-ethylphenol), and the concentration of other compounds hardly changed (guaiacol, furfuryl alcohol).

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

“…Previous studies [33,34] showed that oak lactones are produced under strong acid hydrolysis and pyrolysis conditions. Pérez-Prieto et al [35] found that oak lactone concentrations increased during 270 days of barrel maturation and then continued to increase during the first 180 days of bottle storage, that is, after removal from oak contact. The generation of additional quantities of oak lactone during cooperage, bottle storage, led to the realization that oak lactone occurs in oak wood in both free and Among phenolic aldehydes, vanillin considered to have the most important influence on wine aroma.…”

Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods

“…For this reason, the content of furanic aldehyde compounds was lower than expected . 2-Furfuraldehyde tends to increase even during aging in bottles, and this was also observed in wine aged in oak barrels for nine months and then in bottles for one year (Pérez-Prieto, López-Roca, Martínez-Cutillas, Pardo-Mínguez, & Gómez-Plaza, 2003). 4-Ethylphenol is produced by non-Saccharomyces yeasts and it is undesirable for aroma because it introduces an organoleptic defect (Martorell, Martí, Mestres, Busto, & Guasch, 2002).…”

The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds

“…5-Methylfurfural was only detected after 3 months of wood contact time. It has previously been demonstrated that furanic aldehydes may be reduced biologically during the ageing period to form their corresponding alcohols (Pérez-Prieto et al 2003a). Furfural may also be transformed into 2-furanmethanol through microbial or chemical mechanisms (GardeCerdan and Ancin-Azpilicueta 2006).…”