RT Journal Article
SR Electronic
T1 Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 22
OP 26
DO 10.5344/ajev.2004.55.1.22
VO 55
IS 1
A1 Gabriélà Ramirez-Ramirez
A1 David Chassagne
A1 Michel Feuillat
A1 Andrée Voilley
A1 Claudine Charpentier
YR 2004
UL http://www.ajevonline.org/content/55/1/22.abstract
AB 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.