Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Print on Demand
  • Information For
    • Authors
    • Open Access Publishing
    • AJEV Preprint and AI Software Policy
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Print on Demand
  • Information For
    • Authors
    • Open Access Publishing
    • AJEV Preprint and AI Software Policy
    • Submission
    • Subscribers
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN
Technical Brief

Differences in the Extraction of Volatile Compounds from Oak Chips in Wine and Model Solutions

Pedro Rodríguez-Rodríguez, Encarna Gómez-Plaza
Am J Enol Vitic.  2011  62: 127-132  ; DOI: 10.5344/ajev.2010.10045
Pedro Rodríguez-Rodríguez
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Encarna Gómez-Plaza
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Figures & Data
  • Info & Metrics
  • PDF
Loading

Abstract

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 wine samples and with model solutions; the results obtained with model solutions are generally assumed to be comparable to results that would have been obtained with real wine. This present study was designed to test this assumption and to assess whether the studies with model solutions could be useful for explaining the behavior of these volatile compounds during aging. The evolution of the concentration of oak-derived volatile compounds (furfuryl and guaiacyl compounds, cis- and trans-β-methyl-γ-octalactone, and vanillin) was studied in wine and model solutions containing oak chips. Given that the physicochemical properties of the wine or the model solutions might also influence extraction, the model solutions were adjusted to three different titratable acidity values and three different alcohol percentages. The extraction rate and final quantities of guaiacyl derivates and lactones in model solutions were very similar to those observed in wines. However, the behavior of other compounds, such as furfuryl and vanillin, depended on the type of matrix in which the oak chips were soaked. The physicochemical properties of the matrix should also be taken into account when studying the extraction of oak-derived volatile compounds, because these properties can affect the accumulation of some compounds, such as lactones.

  • wine
  • model solutions
  • oak
  • volatile compounds
  • Copyright © 2011 by the American Society for Enology and Viticulture
View Full Text

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 62 Issue 1

  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Differences in the Extraction of Volatile Compounds from Oak Chips in Wine and Model Solutions
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Differences in the Extraction of Volatile Compounds from Oak Chips in Wine and Model Solutions
Pedro Rodríguez-Rodríguez, Encarna Gómez-Plaza
Am J Enol Vitic.  2011  62: 127-132  ; DOI: 10.5344/ajev.2010.10045
Pedro Rodríguez-Rodríguez
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Encarna Gómez-Plaza
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Differences in the Extraction of Volatile Compounds from Oak Chips in Wine and Model Solutions
Pedro Rodríguez-Rodríguez, Encarna Gómez-Plaza
Am J Enol Vitic.  2011  62: 127-132  ; DOI: 10.5344/ajev.2010.10045
Pedro Rodríguez-Rodríguez
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Encarna Gómez-Plaza
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
del.icio.us logo Twitter logo Facebook logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results and Discussion
    • Conclusions
    • Literature Cited
  • Figures & Data
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines
  • Inhibition of Polyphenol Oxidase by Quercetin Derivatives in Grape Skin
  • Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)
Show more Technical Briefs

Similar Articles

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Print on Demand

Information For

  • Authors
  • Open Access Publishing
  • AJEV Preprint and AI Software Policy
  • Submission
  • Subscribers
  • Permissions and Reproductions

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • ASEV
asev.org

© 2025 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire