Studies on the accumulation of oak-derived volatile compounds in wine and on the effects of
different factors on the final concentration of these compounds are usually conducted with …

Changes in the concentration of furfuryl compounds, guaiacol and 4‐methylguaiacol, cis‐
and trans‐oak lactone, and vanillin were studied during the maturation of wines in oak …

The extraction rate of furfuryl aldehydes, guaiacol, and 4-methylguaiacol, cis-and trans-oak
lactone, and vanillin and the formation rate of furfuryl alcohol and the volatile phenols 4 …

Abstract Changes in concentration of oak‐derived volatile compounds extracted into a
model wine stored in four American and four Limousin oak barrels were measured over a 93 …

Fifteen barrel lots—7 American, 6 French and 2 Hungarian—each containing 10 barrels,
were used for the fermentation and sur lies aging (7 months) of Chardonnay wines in three …

The type of oak and the concentration of SO2, compound capable of combining with
carbonyl groups, could have an influence on the extraction and on the concentration of the …

Studies were made of changes in concentration of oak‐wood‐derived volatiles and the
evolution of esters in red wine during storage in twice‐used French oak barrels. Wine …

A model based on physicochemical parameters has been developed and applied to the
study of the kinetics of extraction of aroma compounds from oak casks having been used a …

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 …

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) …