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…

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.