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…

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

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

SENSORY CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More