title: Aroma potential of oak battens prepared from decommissioned oak barrels.
abstract: During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor to wine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material, which diminishes with time. As a consequence, most barrels are decommissioned after 5 or 6 years. This study investigated whether or not decommissioned barrels can be "reclaimed" and utilized as a previously untapped source of quality oak for wine maturation. Oak battens were prepared from staves of decommissioned French and American oak barrels, and their composition analyzed before and after toasting. The oak lactone glycoconjugate content of untoasted reclaimed oak was determined by liquid chromatography-tandem mass spectrometry, while the concentrations of cis- and trans-oak lactone, guaiacol, 4-methlyguaiacol, vanillin, eugenol, furfural, and 5-methylfurfural present in toasted reclaimed oak were determined by gas chromatography-mass spectrometry. Aroma potential was then evaluated by comparing the composition of reclaimed oak with that of new oak. Comparable levels of oak lactone glycoconjugates and oak volatiles were observed, demonstrating the aroma potential of reclaimed oak and therefore its suitability as a raw material for alternative oak products, i.e., chips or battens, for the maturation of wine. The temperature profiles achieved during toasting were also measured to evaluate the viability of any yeast or bacteria present in reclaimed oak.
authors.affiliation: †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
authors.forename: Sijing
authors.initials: S
authors.lastname: Li
authors.affiliation: †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
authors.forename: Anna M
authors.initials: AM
authors.lastname: Crump
authors.affiliation: †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
authors.forename: Paul R
authors.initials: PR
authors.lastname: Grbin
authors.affiliation: †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
authors.forename: Daniel
authors.initials: D
authors.lastname: Cozzolino
authors.affiliation: ‡Ausvat Pty. Ltd., 7 Waye Court, Willunga, SA 5172, Australia.
authors.forename: Peter
authors.initials: P
authors.lastname: Warren
authors.affiliation: §The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
authors.forename: Yoji
authors.initials: Y
authors.lastname: Hayasaka
authors.affiliation: †School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
authors.forename: Kerry L
authors.initials: KL
authors.lastname: Wilkinson
mesh_terms: D000293:Adolescent; D000328:Adult; D001547:Benzaldehydes / Q000032:analysis; D005054:Eugenol / Q000032:analysis; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods; D018857:Food Packaging; D005662:Furaldehyde / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000032:analysis; D006801:Humans; D007783:Lactones / Q000032:analysis; D008875:Middle Aged; D009812:Odorants / Q000032:analysis; D029963:Quercus; D059027:Recycling; D012903:Smell; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry* / Q000382:microbiology
chemical_list: D001547:Benzaldehydes; D007783:Lactones; D055549:Volatile Organic Compounds; D005054:Eugenol; D006139:Guaiacol; C100058:vanillin; D005662:Furaldehyde
keywords: decommissioned barrels; oak lactone; oak volatiles; oak wood; toasting; wine