A study by sensory descriptive analysis of the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts

IL Francis, MA Sefton… - American Journal of …, 1992 - Am Soc Enol Viticulture
The aroma properties of model wine extracts of different oak woods were determined by
quantitative sensory descriptive analysis. American, Limousin, Vosges and Tronçais oaks …

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 …

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 …

The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

PJ SPILLMAN1, MA SEFTON… - Australian Journal of …, 2004 - Wiley Online Library
Correlations were explored between the composition and aroma properties of a
Chardonnay and Cabernet Sauvignon wine, each matured in 24 new oak barrels over 55 …

The influence of oak wood (Quercus robur L., Q. petraea Liebl.) on the flavor of Burgundy Pinot noir. An examination of variation among individual trees

F Sauvageot, F Feuillat - American journal of enology and …, 1999 - Am Soc Enol Viticulture
This study presents the results of a series of sensory evaluations (using paired comparisons)
of Burgundy Pinot noir matured in oak barrels which were constructed from 11 oak trees …

Volatile composition of toasted oak chips and staves and of red wine aged with them

BF De Simón, E Cadahia, I Muino… - … Journal of Enology …, 2010 - Am Soc Enol Viticulture
The evolution of the wood-released aromatic composition of a Spanish wine artificially aged
with chips and staves of Spanish oak (Quercus pyrenaica), French oak (Quercus petraea) …

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

MS Pérez‐Coello, MA González‐Viñas… - … journal of food …, 2000 - Wiley Online Library
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 …

Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

E Guchu, MC Díaz-Maroto, MS Pérez-Coello… - Food Chemistry, 2006 - Elsevier
Toasted or non-toasted chips of oak woods of different geographical provenances were
macerated in Chardonnay wines (4g/l) during a period of 25 days. Oak lactones were …

Oak wood contribution to wine aroma

PJ Spillman - 1997 - digital.library.adelaide.edu.au
Using sensory ranking, studies aroma variability of a chardonnay and a cabernet sauvignon
matured in new oak barrels. Oak wood-derived volatile compounds are analysed using gas …

Volatile compounds of red wines macerated with Spanish, American, and French oak chips

JJ Rodríguez-Bencomo, M Ortega-Heras… - Journal of agricultural …, 2009 - ACS Publications
The volatile composition of a red wine aged for 2 months with three different Spanish oak
chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León …