title: Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
abstract: The extraction rate of furfuryl aldehydes, guaiacol, and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin and the formation rate of furfuryl alcohol and the volatile phenols 4-ethylguaiacol and 4-ethylphenol have been studied in wines matured in different capacity oak barrels (220, 500, and 1000 L). Also, the behavior of these compounds during 1 year of wine bottle storage was followed. The lactones were extracted at a linear rate with large differences that depended on barrel volume. Those compounds related to oak toasting (guaiacol, 4-methylguaiacol, furfuryl aldehydes, and vanillin) seemed to be extracted faster during the first days of oak maturation except for vanillin, which required at least 3 months to accumulate in the wine. The volatile phenols, 4-ethylphenol and 4-ethylguaiacol, were formed in large quantities after the first 90 days of oak maturation, coinciding with the end of spring and beginning of summer. Wines matured in 1000-L oak barrels resulted in the lowest levels of volatile compound accumulation. During bottle storage, some compounds decreased in their concentration (5-methylfurfural, vanillin), others experienced increases in their levels (lactones, furfural, 4-ethylguaiacol, 4-ethylphenol), and the concentration of other compounds hardly changed (guaiacol, furfuryl alcohol).
authors.affiliation: Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain.
authors.forename: Luis J
authors.initials: LJ
authors.lastname: Pérez-Prieto
authors.forename: Jose M
authors.initials: JM
authors.lastname: López-Roca
authors.forename: Adrián
authors.initials: A
authors.lastname: Martínez-Cutillas
authors.forename: Francisco
authors.initials: F
authors.lastname: Pardo-Mínguez
authors.forename: Encarna
authors.initials: E
authors.lastname: Gómez-Plaza
mesh_terms: D001547:Benzaldehydes / Q000032:analysis; D003408:Cresols / Q000032:analysis; D005511:Food Handling; D005519:Food Preservation; D005663:Furans / Q000032:analysis; D006139:Guaiacol / Q000031:analogs & derivatives* / Q000032:analysis; D007783:Lactones / Q000032:analysis; D010636:Phenols / Q000032:analysis; D014835:Volatilization; D014920:Wine / Q000032:analysis*; D014934:Wood
chemical_list: D001547:Benzaldehydes; D003408:Cresols; D005663:Furans; D007783:Lactones; D010636:Phenols; D006139:Guaiacol; C042291:4-ethylphenol; C084991:4-ethylguaiacol; C100058:vanillin; C012986:furfuryl alcohol; C025390:creosol