@article {Ramirez-Ramirez22, author = {Gabri{\'e}l{\`a} Ramirez-Ramirez and David Chassagne and Michel Feuillat and Andr{\'e}e Voilley and Claudine Charpentier}, title = {Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System}, volume = {55}, number = {1}, pages = {22--26}, year = {2004}, doi = {10.5344/ajev.2004.55.1.22}, publisher = {American Journal of Enology and Viticulture}, abstract = {The effect of differences in wine matrix on the sorption of aroma compounds (2-phenylethanol, homologous series of ethyl esters, and benzaldehyde) onto oak wood was studied in a model system. Wine components studied included glycerol, ethanol, yeast macromolecules, and aroma compounds. Aroma compounds were sorbed without any interactive effects of co-sorbents, except for 2-phenylethanol and benzaldehyde, which were sorbed in larger amounts from a mixture than when they were the sole volatile solute. The behavior of aroma compounds was not significantly changed by the addition of glycerol. However, as a result of solubility, a decrease of sorption was observed with increasing ethanol concentration from 10 to 15\%. Yeast macromolecules also significantly affected the partitioning of aroma compounds between wine model and oak wood. For more hydrophobic aroma compounds, the effect may be the opposite according their origin.Acknowledgments: Work was performed with financial support from the Regional Council of Burgundy project 99/5112/72 and the Bio-Springer Company. The authors thank F. Feuillat (ONF, France) for the donation of wood samples and J. Guerreau for technical assistance. G. Ramirez-Ramirez is grateful to CONACYT-Mexico for financial support.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/55/1/22}, eprint = {https://www.ajevonline.org/content/55/1/22.full.pdf}, journal = {American Journal of Enology and Viticulture} }