Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

“…The intrinsic H 3 18 O + and H 3 18 O + (H 2 O) signals (21.022 m/z and 39.033 m/z) as well as the standard 2-isobutyl-3-methylpyrazine (protonated form): [C 9 H 15 N 2 ] + , 151.123 m/z) were used for mass axis calibration and reference peak shape. Output files were processed according to a targeted mass list based on the protonated form of known oak aroma compounds 9 37 38 39 40 41 . Spectra were averaged during data processing creating result files with a ten second resolution to increase both accuracy and precision of peak fitting.…”

Differentiation of wood‐derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13C analysis

“…The oaking process imparts important aroma and flavours to the distillate. It depends on: species and origin of the wood; seasoning of the oak for barrel making; toasting of the oak and at different levels (light, medium and heavy); the length of time that the distillate is in contact with the wood; and the barrel storage environment; but the factor that most influences the overall sensory aspect of the distillate from the wood is heat . As the lignin, cellulose, hemicellulose and other extractives in the wood of the barrel break down, due to the toasting process, degradation products such as volatile phenols, furan aldehydes and vanillin are released into the distillate .…”

Sanitization of Oak Barrels for Wine—A Review

“…Although the barrels originated from the same cooper and were both in use for the same amount of time, extreme caution should be taken before conclusive results are drawn. The composition of the extractable compounds from oak is dependent on many other factors such as the geographic origin, oak tree species, as well as the tree age . Considering the little research and the limitations of the existing work done in the field, further experimental investigations are required to fully elucidate its validity as a barrel sanitization method.…”