Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

Supplemental Table 1  Retention times, quantitative and qualitative ions, and internal standard (IS) of each volatile compound analyzed.

Supplemental Table 2  Volatile compound concentrations (mg/L) of the 2018 and 2019 wines aged for 12 months in new untoasted wooden vats (T-18 and T-19), new barrels (BNX to BNZ and BNA to BNC), one-year-old barrels (B1X to B1Z and B1A to B1C), and two-year-old barrels (B2X to B2Z and B2A to B2C). EE-SCFA, ethyl esters of straight-chain fatty acids; EE-BCFA, ethyl esters of branched-chain fatty acids.

Supplemental Table 3  Odor threshold and maximum and minimum concentrations of the volatile compounds in the 2019 wines aged for 12 months, with odor activity values (OAV) that influence sensory profile (bold font indicates OAV > 1).

• 23-015_SupplementalData.pdf