Chemical and sensory changes in white wines fermented in the presence of oak chips

Summary Three samples of French oak and one sample of American oak were analyzed by different gas chromatographic‐mass spectrometric (GC/MS) methods. Two methods of quantifying the main volatile compounds in oak wood were compared, namely, Direct Thermal Desorption coupled with GC/MS and analysis of mixtures of water‐ethanol and wines that had been in contact with oak chips by extraction using an organic solvent followed by GC/MS analysis of the extract. The ratio of the two oak lactones released into the wine by the oak chips was the same as the ratio observed in original, untreated wood. These substances are of particular sensory importance in wines aged in oak wood barrels. Thus, the use of oak chips in white wines may be advantageous. The wines steeped with the oak chips improved their acceptability rating 2 points on a scale of 9.