Chatonnet P, Cutzach I, Pons M, Dubourdieu D
Seguin-Moreau Cooperage at the Bordeaux Faculty of Oenology, F-33405 Talence Cedex, France.
J Agric Food Chem. 1999 Oct;47(10):4310-8. doi: 10.1021/jf981234t.
Toasting changes both the quantity and the quality of the extractable substances in the oak wood of barrels used for the aging of fine wines and spirits. Mastery and repeatability of toasting are vital in the production of quality barrels to be used for the aging of wines and spirits. In this study, we show that it is possible for a given cooperage to differentiate barrel toasting levels by analyzing a certain number of volatile and semivolatile compounds resulting from the thermal degradation of oak. Toasted wood components, which can be extracted by the wines or spirits during the aging process, are normally analyzed after the wood has soaked in standard alcoholic solutions and can be used to control the intensity of the wood toasting. The results of the comparative analysis presented in this work show that headspace analysis with a microextractive method using a stationary polydimethylsiloxane type phase is a promising technique for analyzing toasted oak wood from barrels. It is easier to use than the traditional maceration and extraction method and provides similar information.
烘烤会改变用于陈酿优质葡萄酒和烈酒的橡木桶中可提取物质的数量和质量。烘烤的精湛技艺和可重复性对于生产用于葡萄酒和烈酒陈酿的优质酒桶至关重要。在本研究中，我们表明，特定的制桶厂可以通过分析一定数量的由橡木热降解产生的挥发性和半挥发性化合物来区分桶的烘烤程度。在陈酿过程中可被葡萄酒或烈酒提取的烘烤木材成分，通常在木材浸泡于标准酒精溶液后进行分析，并可用于控制木材烘烤的强度。本研究中进行的对比分析结果表明，使用固定的聚二甲基硅氧烷型相的微萃取方法进行顶空分析是一种分析桶中烘烤橡木的有前景的技术。它比传统的浸渍和萃取方法更易于使用，并能提供类似的信息。
