Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

“…18,19 Also, trace amounts of the oak lactones were detected in Chardonnay wines treated with both toasted and non-toasted Hungarian oak chips. 4 However, these wines presented similar sensory (olfactory and gustatory) profiles to those obtained by macerating American white oak chips in Chardonnay wine. Such observations may suggest possibilities for some oak wood-derived compounds other than the oak lactones playing an active role in the woody/oak notes presented in wines that had been in contact with oak wood.…”

“…This suggests that these compounds, together with the oak lactones, could be responsible for the highly appreciated woody/ oak aromas of wines that have been in contact with oak wood, especially of those treated with wood poor in oak lactones. 4 Since raw oak is not used in cooperage, special attention was paid to the changes that result from heat treatment of the oaks. A marked reduction or elimination of the intensities of the fruity, fresh and floral odours, as well as some other undesirable ones, such as tar-like and mushroom, was observed on heating the oak wood samples.…”

“…In order to avoid the influence of the highly variable composition of oak wood, American and Hungarian oak wood shavings were the same as those used in a previous paper, 4 where Chardonnay wines treated with both toasted and non-toasted Hungarian oak chips were found to have low concentrations of oak lactones. All the oak woods had initially been naturally seasoned in the open air for 36 (American) and 18 (French, Hungarian and Russian) months at the company site (average annual temperature, 13.9°C; total precipitation, 370 mm/year; total sunlight hours, 2800/year).…”

“…2,3 Examples of such compounds are: furanic compounds like furfural and 5-methylfurfural; volatile phenols such as guaiacol and its derivatives; eugenol and the isoeugenols; volatile phenolic aldehydes such as vanillin and syringaldehyde; and lactones such as cis-and trans-β-methyl-γ-octalactones, γ-and δ-decalactones and γ-and δ-nonalactones. 4,5 Oak wood treatments such as seasoning and toasting during cooperage, as well as factors like tree species, geographic location and single tree variations, can modify both the physical and chemical qualities of the wood. [6][7][8][9][10] Odour is a sensation produced after the stimulation of the olfactory receptors in the nasal cavities by suitable chemical structures in the gaseous form, at concentrations greater than their odour detection and recognition thresholds.…”

Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

“…However, oaks from different areas in Eastern Europe (Moldova, Romania, Ukraine, Hungary and Russia) are also used for ageing wines, although their composition has hardly been studied (Díaz-Maroto, Guchu, Castro-Vázquez, de Torres & Pérez-Coello, 2008, Prida & Puech, 2006Cadahía, Fernández de Simón, Vallejo, Sanz, & Broto, 2007). The effect of using oak wood from these origins on the quality of the wine has also been widely studied (Fernández de Simón, Cadahía, & Galocha, 2003a; Del Alamo Sanza, Nevares Domıńguez, Cárcel Cárcel, & Navas Gracia, 2004a; Del Alamo Sanza & Nevares Domıńguez, 2006;Guchu, Díaz-Maroto, Pérez-Coello, González-Viñas, & Cabezudo Ibáñez, 2006; Del Alamo, Nevares, Gallego, Martin, & Merino, 2008; Rubio-Bretón Lorenzo, Salinas, Martínez, & GardeCerdán, 2012). Currently, traditional ageing for wines is changing towards the use of .…”