RT Journal Article
SR Electronic
T1 Volatile Compound Evolution in Spanish Oak Wood (<em>Quercus petraea</em> and <em>Quercus pyrenaica</em>) during Natural Seasoning
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 163
OP 172
DO 10.5344/ajev.2007.58.2.163
VO 58
IS 2
A1 Estrella Cadahía
A1 Brígida Fernández de Simón
A1 Raúl Vallejo
A1 Miriam Sanz
A1 Miguel Broto
YR 2007
UL http://www.ajevonline.org/content/58/2/163.abstract
AB The chemical composition of heartwood from the Spanish oaks Quercus petraea and Q. pyrenaica includes a wide range of volatile compound families (volatile phenols, phenolic aldehydes, furanic compounds, lactones, phenyl ketones, and others), which are potentially extracted into wine during aging. Changes in volatiles during the natural seasoning process followed in barrel cooperage were studied. Volatile compounds varied during seasoning, with some increasing in concentration while others decreased or did not show significant variations. The evolution of the wood was most significant during the first two years of seasoning, followed by stabilization during the third year, with variations depending on species, origin, and seasoning environmental conditions.