Impact of oak-derived compounds on the olfactory perception of barrel-aged wines

A Prida, P Chatonnet - American Journal of Enology and …, 2010 - Am Soc Enol Viticulture
Barrel-aged wine is a complex mixture and its olfactory perception results from the
interaction of many flavors. To estimate the role of oak-derived flavor compounds, it is …

Study of Chardonnay and Sauvignon blanc wines from DO Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects

P Herrero, MP Sáenz-Navajas, JM Avizcuri… - Food Research …, 2016 - Elsevier
This study discusses chemical data corresponding to the analysis of twenty-one wood-
extractable aromatic compounds in twenty-four different barrels varying in the toasting level …

Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a …

M Navarro, N Kontoudakis, S Gómez-Alonso… - … Food Research and …, 2018 - Springer
The analytical and sensory analysis of wines aged in barrels of French and American oak
with three different levels of toasting was performed to determine the relationship between …

Comparison of the aromas of oak-and glass-aged wines

JW Aiken, AC Noble - American Journal of Enology and …, 1984 - Am Soc Enol Viticulture
Commercially produced Cabernet Sauvignon wine was aged for 338 days in 228 L (60 gal)
American (Missouri) and French (Nevers) oak barrels, which had been coopered by the …

Oak wood volatiles impact on red wine fruity aroma perception in various matrices

M Cameleyre, G Lytra, L Schütte… - Journal of Agricultural …, 2020 - ACS Publications
This research examined the impact of oak wood volatile compounds on the perception of red
wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared …

Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd.) Oak …

B Fernández de Simón, E Cadahía… - Journal of Agricultural …, 2008 - ACS Publications
The evolution of almost 40 oak-related volatile compounds and the sensorial characteristics
of red wines from four Spanish denominations of origin (DOs)(Bierzo, Toro, Ribera de …

Taste thresholds of phenolic extracts of French and American oakwood: the influence of oak phenols on wine flavor

KF Pocock, MA Sefton… - American journal of …, 1994 - Am Soc Enol Viticulture
The concentration of the total phenol fraction in extracts of both green and seasoned
oakwood from Ohio in the USA and from the Limousin and Vosges regions and the Tronçais …

Chemical and sensory evaluation of wine matured in oak barrel: Effect of oak species involved and toasting process

K Chira, PL Teissedre - European Food Research and Technology, 2015 - Springer
The effect of toasting method and forest origin on volatile compounds and ellagitannin
concentration extracted into Merlot wine during 1-year barrel maturation is described …

Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

M Ortega-Heras, S Pérez-Magariño… - LWT-Food Science and …, 2010 - Elsevier
The aim of this study was to evaluate the similarities or differences in the phenolic
composition and the sensory characteristics between wines traditionally aged in new French …

Volatile composition of aged wine in used barrels of French oak and of American oak

TG Cerdán, SR Mozaz, CA Azpilicueta - Food research international, 2002 - Elsevier
This investigation studied the behaviour of the barrels at the completion of their cycle of use
(5–6 years old) on the volatile composition of a red wine. Results showed that compounds …