Abstract
The four stereoisomers of oak lactone (ß-methyl-γ-octalactone) were quantified in different brandies by using multidimensional GC analysis. For most of the brandies, the oak origin, the heat treatment and charring of the barrels, the alcoholic content, and the aging are known. The only (3S, 4S) and (3S, 4R) stereoisomers of oak lactone were found in brandies. This study points out the influence of the origin of the wood for the amount of oak lactone. Brandies matured in barrels made with American white oak contain a greater amount of (3S, 4S)-oak lactone than those matured in barrels made with Quercus robur L. Toasting and charring of the barrels did not modify the enantiomeric ratios.
- oak lactone
- ß-methyl-γ-octalactone
- chirality
- multidimensional gas chromatography
- brandy
- barrel
- toasting
- charring
- Received June 1994.
- Copyright 1995 by the American Society for Enology and Viticulture
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