Comparison of wine aromas with different tannic content aged in French oak barrels

A method has been developed to determine the most significant volatiles of a wine aged in barrels: trans- and cis-whiskylactone, guaiacol, 4-ethylguaiacol, eugenol, 4-ethylphenol, vanillin, furfural and γ-butyrolactone. This method consists in an extraction with dichloromethane, according to classic...

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Bibliographic Details
Published in:Analytica chimica acta 2002-04, Vol.458 (1), p.139-145
Main Authors: Dı́az-Plaza, E.M., Reyero, J.R., Pardo, F., Salinas, M.R.
Format: Article
Language:English
Subjects:
Aroma
Chromatography–mass spectrometry
French oak
Tannin
Thermal desorption-gas
Volatiles
Wine
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Summary:A method has been developed to determine the most significant volatiles of a wine aged in barrels: trans- and cis-whiskylactone, guaiacol, 4-ethylguaiacol, eugenol, 4-ethylphenol, vanillin, furfural and γ-butyrolactone. This method consists in an extraction with dichloromethane, according to classical methods, but emulsion formation is avoided and the later analysis is carried out by thermal desorption-gas chromatography with mass spectrometric detection. This method is quite rapid and gives calibration graphs with linear regression coefficients between 0.97 and 0.99 for each compound and variation coefficients of variation
ISSN:0003-2670
1873-4324
DOI:10.1016/S0003-2670(01)01530-6