Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood
A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus petraea, Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of β-methy...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2003-12, Vol.51 (26), p.7671-7678 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Fernández de Simón, Brígida Cadahía, Estrella Jalocha, Jerzy |
| description | A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus petraea, Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of β-methyl-γ-octalactone, 2-furfuraldehyde, 5-methyl-2-furfuraldehyde, 5-(hydroxymethyl)-2-furfuraldehyde, and furfuryl alcohol] were studied in these wines and compared with those of the same wine aged in barrels made from French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba (Missouri). Similar concentrations of these compounds were found in wines aged in Spanish and French oak wood barrels, and significantly different concentrations were found with respect to wines aged in barrels made of American oak wood, indicating a different behavior. Thus, wines with different characteristics were obtained, depending on the kind of wood. Also, the kind of wood had an important influence on sensory characteristics of wine during the aging process. Spanish oak wood from Q. robur, Q. petraea, and Q. pyrenaica can be considered to be suitable for barrel production for quality wines, because a wine aged in barrels made of these Spanish oak woods showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods usually used in cooperage. Keywords: Wine; aging; volatile compounds; oak wood; Quercus robur; Quercus petraea; Quercus pyrenaica; Quercus faginea; Quercus alba |
| doi_str_mv | 10.1021/jf030287u |
| format | Article |
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The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of β-methyl-γ-octalactone, 2-furfuraldehyde, 5-methyl-2-furfuraldehyde, 5-(hydroxymethyl)-2-furfuraldehyde, and furfuryl alcohol] were studied in these wines and compared with those of the same wine aged in barrels made from French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba (Missouri). Similar concentrations of these compounds were found in wines aged in Spanish and French oak wood barrels, and significantly different concentrations were found with respect to wines aged in barrels made of American oak wood, indicating a different behavior. Thus, wines with different characteristics were obtained, depending on the kind of wood. Also, the kind of wood had an important influence on sensory characteristics of wine during the aging process. Spanish oak wood from Q. robur, Q. petraea, and Q. pyrenaica can be considered to be suitable for barrel production for quality wines, because a wine aged in barrels made of these Spanish oak woods showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods usually used in cooperage. Keywords: Wine; aging; volatile compounds; oak wood; Quercus robur; Quercus petraea; Quercus pyrenaica; Quercus faginea; Quercus alba</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf030287u</identifier><identifier>PMID: 14664527</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Fermented food industries ; Food Handling ; Food industries ; Fundamental and applied biological sciences. Psychology ; Furans - analysis ; Gas Chromatography-Mass Spectrometry ; Humans ; Odorants - analysis ; Phenols - analysis ; Quercus ; Quercus alba ; Quercus faginea ; Quercus petraea ; Quercus pyrenaica ; Quercus robur ; Spain ; Taste ; Time Factors ; Volatilization ; Wine - analysis ; Wines and vinegars ; Wood</subject><ispartof>Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7671-7678</ispartof><rights>Copyright © 2003 American Chemical Society</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a476t-1e44fa565fed9a93207c060e66da84ac6f41ea288d9ff7365ebbbf8326239ca43</citedby><cites>FETCH-LOGICAL-a476t-1e44fa565fed9a93207c060e66da84ac6f41ea288d9ff7365ebbbf8326239ca43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf030287u$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf030287u$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15361856$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/14664527$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fernández de Simón, Brígida</creatorcontrib><creatorcontrib>Cadahía, Estrella</creatorcontrib><creatorcontrib>Jalocha, Jerzy</creatorcontrib><title>Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus petraea, Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of β-methyl-γ-octalactone, 2-furfuraldehyde, 5-methyl-2-furfuraldehyde, 5-(hydroxymethyl)-2-furfuraldehyde, and furfuryl alcohol] were studied in these wines and compared with those of the same wine aged in barrels made from French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba (Missouri). Similar concentrations of these compounds were found in wines aged in Spanish and French oak wood barrels, and significantly different concentrations were found with respect to wines aged in barrels made of American oak wood, indicating a different behavior. Thus, wines with different characteristics were obtained, depending on the kind of wood. Also, the kind of wood had an important influence on sensory characteristics of wine during the aging process. Spanish oak wood from Q. robur, Q. petraea, and Q. pyrenaica can be considered to be suitable for barrel production for quality wines, because a wine aged in barrels made of these Spanish oak woods showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods usually used in cooperage. Keywords: Wine; aging; volatile compounds; oak wood; Quercus robur; Quercus petraea; Quercus pyrenaica; Quercus faginea; Quercus alba</description><subject>Biological and medical sciences</subject><subject>Fermented food industries</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Furans - analysis</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Humans</subject><subject>Odorants - analysis</subject><subject>Phenols - analysis</subject><subject>Quercus</subject><subject>Quercus alba</subject><subject>Quercus faginea</subject><subject>Quercus petraea</subject><subject>Quercus pyrenaica</subject><subject>Quercus robur</subject><subject>Spain</subject><subject>Taste</subject><subject>Time Factors</subject><subject>Volatilization</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><subject>Wood</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0ctuEzEUBmALgWhaWPACyBuQKjFge3ybZQgUkIpaaGiX1okvZdIZO9gZCd4eo4Rmg8TqWDqfftm_EXpGyWtKGH2zDqQlTKvpAZpRwUgjKNUP0YzUZaOFpEfouJQ1IUQLRR6jI8ql5IKpGbq9TgNs-8HjRRo3aYqu4D5iwFcbiH35jr96h2_66PH8tp7q6i3k7IeCP4PzOIW_8BU-yz7aOiE6PB997i1EfAF3-CYl9wQ9CjAU_3Q_T9C3s_fLxcfm_OLDp8X8vAGu5LahnvMAQorgXQddy4iyRBIvpQPNwcrAqQemtetCUK0UfrVaBd0yydrOAm9P0Mtd7ianH5MvWzP2xfphgOjTVIyivFWCsv9CqjrBNNUVnu6gzamU7IPZ5H6E_MtQYv7Ub-7rr_b5PnRajd4d5L7vCl7sARQLQ8gQbV8OTrSS1g-rrtm5vmz9z_s95DsjVX2AWV5eGcUvrxX9sjTvDrlgi1mnKcda8j8u-Bs1L6X1</recordid><startdate>20031217</startdate><enddate>20031217</enddate><creator>Fernández de Simón, Brígida</creator><creator>Cadahía, Estrella</creator><creator>Jalocha, Jerzy</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20031217</creationdate><title>Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood</title><author>Fernández de Simón, Brígida ; Cadahía, Estrella ; Jalocha, Jerzy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a476t-1e44fa565fed9a93207c060e66da84ac6f41ea288d9ff7365ebbbf8326239ca43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>Fermented food industries</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Furans - analysis</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Humans</topic><topic>Odorants - analysis</topic><topic>Phenols - analysis</topic><topic>Quercus</topic><topic>Quercus alba</topic><topic>Quercus faginea</topic><topic>Quercus petraea</topic><topic>Quercus pyrenaica</topic><topic>Quercus robur</topic><topic>Spain</topic><topic>Taste</topic><topic>Time Factors</topic><topic>Volatilization</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><topic>Wood</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fernández de Simón, Brígida</creatorcontrib><creatorcontrib>Cadahía, Estrella</creatorcontrib><creatorcontrib>Jalocha, Jerzy</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fernández de Simón, Brígida</au><au>Cadahía, Estrella</au><au>Jalocha, Jerzy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2003-12-17</date><risdate>2003</risdate><volume>51</volume><issue>26</issue><spage>7671</spage><epage>7678</epage><pages>7671-7678</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus petraea, Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of β-methyl-γ-octalactone, 2-furfuraldehyde, 5-methyl-2-furfuraldehyde, 5-(hydroxymethyl)-2-furfuraldehyde, and furfuryl alcohol] were studied in these wines and compared with those of the same wine aged in barrels made from French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba (Missouri). Similar concentrations of these compounds were found in wines aged in Spanish and French oak wood barrels, and significantly different concentrations were found with respect to wines aged in barrels made of American oak wood, indicating a different behavior. Thus, wines with different characteristics were obtained, depending on the kind of wood. Also, the kind of wood had an important influence on sensory characteristics of wine during the aging process. Spanish oak wood from Q. robur, Q. petraea, and Q. pyrenaica can be considered to be suitable for barrel production for quality wines, because a wine aged in barrels made of these Spanish oak woods showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods usually used in cooperage. Keywords: Wine; aging; volatile compounds; oak wood; Quercus robur; Quercus petraea; Quercus pyrenaica; Quercus faginea; Quercus alba</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>14664527</pmid><doi>10.1021/jf030287u</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7671-7678 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | MEDLINE; American Chemical Society Journals |
| subjects | Biological and medical sciences Fermented food industries Food Handling Food industries Fundamental and applied biological sciences. Psychology Furans - analysis Gas Chromatography-Mass Spectrometry Humans Odorants - analysis Phenols - analysis Quercus Quercus alba Quercus faginea Quercus petraea Quercus pyrenaica Quercus robur Spain Taste Time Factors Volatilization Wine - analysis Wines and vinegars Wood |
| title | Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood |
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