Concurrent Phenomena Contributing to the Formation of the Aroma of Wine during Aging in Oak Wood: An Analytical Study

Publisher Website
Google Scholar
Abstract
Red wine was stored in different oak barrels or in stainless steel, and samples were taken for two years to determine 79 aroma compounds. Aging in oak affects 41 compounds. The type of wood affects 11 compounds. At least seven different processes seem to take place concurrently in aroma evolution, and five such processes, affecting 37 compounds, are linked to the oak cask. These are extraction from the wood, oxidation of wine alcohols and amino acids, microbiological formation of ethyl phenols, sorption processes, and condensation of acetaldehyde with polyphenols. The wood can release linear γ- and δ-lactones, β-damascenone, and ionones. Some compounds are released very fast from wood, which suggests they lie in the external part of the wood. Some extraction profiles are too complex to be explained by physical processes. Finally, the levels of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone increase even in the reference wine, which suggests the presence of a precursor. Keywords: Wine; aroma; flavor; aging; aroma evolution; oak; GC-MS; furaneol; sotolon; homofuraneol; maltol; phenylacetaldehyde; gamma-lactones