Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition

Pérez-Prieto, Luis Javier; López-Roca, José María; Martínez‐Cutillas, Adrián; Mínguez, Francisco Pardo; Gómez‐Plaza, Encarna

doi:10.1021/jf011505r

Cited by 99 publications

(86 citation statements)

References 20 publications

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“…The cider aged with the American oak chips had the highest concentration of vanillin among the three treatments (Table III). Similar results have been reported by other authors 18,20 , although some researcher found that vanillin levels were higher in the wines matured in French oak barrels 24,28 .…”

Section: Effect Of the Geographical Origin Of Oak Chipssupporting

confidence: 91%

“…A total of 100 mL of each cider, spiked with 2-octanol (IS) to a final concentration of 0.02 mg/L, in a 250 mL spherical flask with 20 mL of freshly redistilled dichloromethane, was extracted by means of ultrasound over 20 min at 20°C 24 . The organic phase was saved in a flask.…”

Section: Liquid-liquid Extraction (Lle)mentioning

confidence: 99%

“…But the isomer cis-oak lactone was higher in cider aged with American oak chips compared to French oak chips. It has been reported that the cis-isomer has a more powerful aroma than the trans-isomer, and that American white oak is richer in the cis-isomer compared to other oak species 14,16,24 . The cis-oak lactone was detected at a higher concentration than the trans-oak lactone (Table III), and this has been previously reported by other authors for most oak species 11,19,23,30 .…”

Section: Effect Of the Geographical Origin Of Oak Chipsmentioning

confidence: 99%

“…5-Methylfurfural contributes to green and roasted odors, and has an odor threshold of 20000 µg/L 7,9 . These two compounds are produced during the fermentation of cider 24 , and their concentrations increased in the cider aged with the oak chips (Table III). The two compounds had a higher concentration in the cider matured with French oak chips than with American and Chinese oak chips.…”

Section: Effect Of the Geographical Origin Of Oak Chipsmentioning

confidence: 99%

“…Moreover, the cost of the oak barrels is the second greatest expense followed by the expense of wine 24 . Floating oak chips, or larger pieces of wood in wine, could give similar flavors to those obtained through storing in the much more expensive barrels.…”

Section: Introductionmentioning

confidence: 99%

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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 Geographical Origin Of Oak Chipssupporting

confidence: 91%

Section: Liquid-liquid Extraction (Lle)mentioning

confidence: 99%

Section: Effect Of the Geographical Origin Of Oak Chipsmentioning

confidence: 99%

Section: Effect Of the Geographical Origin Of Oak Chipsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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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Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS

Gougeon

Lucio

Boel

et al. 2008

Chemistry A European J

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A non-targeted, ultra-high-resolution mass spectrometric, direct analysis of oak-wood extracts from two species (Quercus robur L. and Quercus petraea Liebl.) from three French forests, and of a wine aged in barrels derived therefrom has been performed to identify families of metabolites that could discriminate both the species and the geographical origin of woods. From 12 T ultra-high-resolution Fourier transform ion cyclotron resonance mass spectra of wood extracts, hundreds of mass signals were identified as possible significant biomarkers of the two species, with phenolic and carbohydrate moieties leading the differentiation between Q. robur and Q. petraea, respectively, as corroborated by both FTMS and NMR data. For the first time, it is shown that oak woods can also be discriminated on the basis of hundreds of forest-related compounds, and particular emphasis is put on sessile oaks from the Tronçais forest, for which sugars are significantly discriminant. Despite the higher complexity and diversity of wine metabolites, forest-related compounds can also be detected in wines aged in related barrels. It is only by using these non-targeted analyses that such innovative results, which reveal specific chemodiversities of natural materials, can be obtained.

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Modeling, Synthesis and Biological Evaluation of Potential Retinoid X Receptor‐Selective Agonists: Novel Halogenated Analogues of 4‐[1‐(3,5,5,8,8‐Pentamethyl‐5,6,7,8‐tetrahydro‐2‐naphthyl)ethynyl]benzoic Acid (Bexarotene)

et al. 2012

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The synthesis of halogenated analogs of 4-[1-(3,5,5,8,8-pentamethyl-5,6,7,8-tetrahydro-2-naphthyl)ethynyl]benzoic acid (1), known commonly as bexarotene, and their evaluation for retinoid-X-receptor (RXR)-specific agonist performance is described. Compound 1 is FDA approved to treat cutaneous T-cell lymphoma (CTCL); however, bexarotene treatment can induce hypothyroidism and elevated triglyceride levels, presumably by disrupting RXR heterodimer pathways for other nuclear receptors. The novel halogenated analogs in this study were modeled and assessed for their ability to bind to RXR and stimulate RXR homodimerization in an RXRE-mediated transcriptional assay as well as an RXR mammalian-2-hybrid assay. In an array of 8 novel compounds, 4 analogs were discovered to promote RXR-mediated transcription with comparable EC50 values as 1 and are selective RXR agonists. Our approach also uncovered a periodic trend of increased binding and homodimerization of RXR when substituting a halogen atom for a proton ortho to the carboxylic acid on 1.

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Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition

Cited by 99 publications

References 20 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

Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS

Modeling, Synthesis and Biological Evaluation of Potential Retinoid X Receptor‐Selective Agonists: Novel Halogenated Analogues of 4‐[1‐(3,5,5,8,8‐Pentamethyl‐5,6,7,8‐tetrahydro‐2‐naphthyl)ethynyl]benzoic Acid (Bexarotene)

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