terclim by ICS banner
IVES 9 IVES Conference Series 9 PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Abstract

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Accurate quantitative data is necessary to help understand the compounds which might influence these aromas but their analysis is often not a trivial undertaking. The furanones, especially furaneol, are difficult to measure accurately in wine as they are very polar. Thus, an improved stable isotope dilution assay was developed using automated liquid–liquid microextraction and multidimensional–gas chromatography–mass spectrometry. Also, the quantification of aldehydes was simplified using automated headspace solid-phase microextraction and gas chromatography–tandem mass spectrometry with invial derivatisation. Thiazoles were quantified utilising gas chromatography–tandem mass spectrome-try. Other targeted volatile compounds were quantified using previously published stable isotope dilution assay methods that are routinely used in-house. Wide concentration ranges were found for many of the targeted aroma compounds and this information will direct further detailed studies.

 

1. Jarauta, I.; Cacho, J.; Ferreira, V. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood:  an analytical study. J. Agric. Food Chem. 2005, 53 (10), 4166-4177.
2. Gros, J.; Lavigne, V.; Thibaud, F.; Gammacurta, M.; Moine, V.; Dubourdieu, D.; Darriet, P.; Marchal, A. Toward a molecular understanding of the typicality of Chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut. 
J. Agric. Food Chem. 2017, 65 (5), 1058-1069.
3. Marchand, S.; de Revel, G.; Bertrand, A., Approaches to Wine Aroma:  Release of aroma compounds from reactions between cysteine and carbonyl compounds in wine. J. Agric. Food Chem. 2000, 48, (10), 4890-4895.
4. Piano, F.; Petrozziello, M.; Vaudano, E.; Bonello, F.; Ferreira, V.; Zapata, J.; Hernández-Orte, P. Aroma compounds and sensory characteristics of Arneis Terre Alfieri DOC wines: the concentration of polyfunctional thiols and their evolution in relation to different ageing conditions. Eur. Food Res. Technol. 2014, 239 (2), 267-277.
5. Blanchard, L.; Tominaga, T.; Dubourdieu, D. Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves. J. Agric. Food Chem. 2001, 49 (10), 4833-4835. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Tracey SIEBERT¹, Flynn WATSON¹, Mark SOLOMON¹, Maddy JIANG¹, Tabea SÖNCKSEN1,2, Lisa PISANIELLO¹, Leigh FRANCIS¹, Marlize BEKKER¹

1.The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae 5064, Australia
2.Technical University of Braunschweig, Universitätsplatz 2, 38106, Braunschweig, Germany

Contact the author*

Keywords

oak barrel, wine, aroma compounds, quantitation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More