Extraction of volatile compounds in model wine from different oak woods: effect of SO2

• Published in: Food research international 2004-05, Vol.37 (4), p.375-383
• Main Authors: Ancin, C, Garde, T, Torrea, D, Jimenez, N
• Format: Article
• Language: English
• Subjects: Allier French oak wood; American oak wood; Biological and medical sciences; carbonyl compounds; Fermented food industries; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; furanic compounds; furans; General aspects; imitation foods; lactones; Nevers French oak wood; oak barrels; phenolic alcohols; phenolic aldehydes; phenolic compounds; provenance; Quercus; Quercus alba; Quercus sessilis; sulfur dioxide; volatile compounds; wine aging; wines; Wines and vinegars; wood extractives
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2004.01.007

The type of oak and the concentration of SO2, compound capable of combining with carbonyl groups, could have an influence on the extraction and on the concentration of the oak compounds in the wine. The aim of the present work is to study the extraction of volatile compounds (furanic compounds, lactone compounds, phenolic aldehydes and phenolic alcohols) from different oak woods in synthetic wine with two concentrations of SO2 (50 and 30 mg/L). From the results obtained, it was observed that the SO2 combined with vanillin and syringaldehyde, although at 30 mg/L its effect on these compounds could not be detected. Nevertheless, 5-hydroxymethylfurfural and coniferaldehyde took several days before being detected in the medium both at 50 and at 30 mg/L of the SO2. The SO2 did not affect the extraction of the rest of the compounds. A great variability was found in compounds extracted from wood, consequently, the cooperage oak selection should be based more on the combination species-origin than only on species.