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Am. J. Enol. Vitic. 55:1:22-26 (2004)
Copyright © 2004 by the American Society for Enology and Viticulture.
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Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System

Gabriélà Ramirez-Ramirez 1, David Chassagne 2, Michel Feuillat 1, Andrée Voilley 3, and Claudine Charpentier 1

1 Institut Universitaire de la Vigne et du VinJules Guyot, Université de Bourgogne, Campus Montmuzard, 21078 Dijon, France
2 Institut Universitaire de la Vigne et du VinJules Guyot, Université de Bourgogne, Campus Montmuzard, 21078 Dijon, FranceEquipe IMSA, ENSBANA, Université de Bourgogne, 1 Esplanade Erasme, 21079 Dijon, France.
3 Equipe IMSA, ENSBANA, Université de Bourgogne, 1 Esplanade Erasme, 21079 Dijon, France.

Email: David.Chassagne{at}u-bourgogne.fr

The effect of differences in wine matrix on the sorption of aroma compounds (2-phenylethanol, homologous series of ethyl esters, and benzaldehyde) onto oak wood was studied in a model system. Wine components studied included glycerol, ethanol, yeast macromolecules, and aroma compounds. Aroma compounds were sorbed without any interactive effects of co-sorbents, except for 2-phenylethanol and benzaldehyde, which were sorbed in larger amounts from a mixture than when they were the sole volatile solute. The behavior of aroma compounds was not significantly changed by the addition of glycerol. However, as a result of solubility, a decrease of sorption was observed with increasing ethanol concentration from 10 to 15%. Yeast macromolecules also significantly affected the partitioning of aroma compounds between wine model and oak wood. For more hydrophobic aroma compounds, the effect may be the opposite according their origin.

Note:
Acknowledgments: Work was performed with financial support from the Regional Council of Burgundy project 99/5112/72 and the Bio-Springer Company. The authors thank F. Feuillat (ONF, France) for the donation of wood samples and J. Guerreau for technical assistance. G. Ramirez-Ramirez is grateful to CONACYT-Mexico for financial support.

Key words: wine, oak wood, aroma compounds, sorption






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Copyright © 2004 by the American Society for Enology and Viticulture.