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Article

Volatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with Them

Brígida Fernández de Simón, Estrella Cadahía, Iria Muiño, María Del Álamo, Ignacio Nevares
Am J Enol Vitic. June 2010 61: 157-165; published ahead of print June 01, 2010 ; DOI: 10.5344/ajev.2010.61.2.157
Brígida Fernández de Simón
1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
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Estrella Cadahía
1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
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  • For correspondence: cadahia@inia.es
Iria Muiño
1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
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María Del Álamo
1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
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Ignacio Nevares
1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
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Abstract

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), and American oak (Quercus alba) was studied by GC–MS. The volatile composition of the oak wood was also studied. The wines aged with Spanish Q. pyrenaica oak evolved similar to those with French and American oak, with slight differences in their oak-derived characteristics. The size of the wood pieces appeared to influence the volatile composition of the wines more than the oak species. Nevertheless, each type of wood and piece size showed particular extraction kinetics. Wines aged with chips become stable after 70 days of contact with the wood, showing standardization after longer times. The wines aged with staves evolved during the entire contact length and in the bottle. This evolution occurred slowly, probably because of the slowness of wine penetration into the wood, the concentration gradient between wine and wood, and the important contribution of the compounds that toasted staves can provide. In general, the differences in oak-related volatile compounds among wines were those expected, taking into account the volatile composition of the woods used to age wine, and they confirm the importance of analyzing the volatile composition of oak wood pieces before contact with wine. The wine treated with Spanish oak had more cis-β-methyl-γ-octalactone and eugenol than the same wine treated with French and American oak, especially when staves were used.

  • Quercus spp.
  • oak wood
  • wine
  • volatile compounds
  • Received July 2009.
  • Revision received December 2009.
  • Revision received January 2010.
  • Accepted February 2010.
  • Copyright © 2010 by the American Society for Enology and Viticulture
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Volatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with Them
Brígida Fernández de Simón, Estrella Cadahía, Iria Muiño, María Del Álamo, Ignacio Nevares
Am J Enol Vitic.  June 2010  61: 157-165;  published ahead of print June 01, 2010 ; DOI: 10.5344/ajev.2010.61.2.157

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Volatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with Them
Brígida Fernández de Simón, Estrella Cadahía, Iria Muiño, María Del Álamo, Ignacio Nevares
Am J Enol Vitic.  June 2010  61: 157-165;  published ahead of print June 01, 2010 ; DOI: 10.5344/ajev.2010.61.2.157
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