Ramirez Ramirez G, Lubbers S, Charpentier C, Feuillat M, Voilley A, Chassagne D
Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, Campus Montmuzard, B.P. 27877, 21078 Dijon Cedex, France.
J Agric Food Chem. 2001 Aug;49(8):3893-7. doi: 10.1021/jf001334a.
Oak wood used for wine barrels was immersed into a model wine containing eight aroma compounds (e.g., aromatic and terpene alcohols, ethyl esters, and aldehyde), for which activity coefficients in water and model wine were determined using the mutual solubility measurement. A mass balance of these volatiles considering their reactivity in model wine was established. For most of the studied aroma compounds, and mainly for linalool and ethyl octanoate, a sorption behavior into wood was reported for the first time. This phenomenon was selective and could not be related to the solubilities in model wine and hydrophobicities of the studied aroma compounds, suggesting that acid-base and polar characteristics of wood were more involved in this sorption mechanism. This study has also shown that the level of sorption is a function of the ratio of wood surface area/solution volume.
用于葡萄酒桶的橡木被浸泡在含有八种香气化合物（如芳香醇和萜烯醇、乙酯和醛）的模拟葡萄酒中，通过互溶性测量确定了这些化合物在水和模拟葡萄酒中的活度系数。考虑到这些挥发性化合物在模拟葡萄酒中的反应性，建立了它们的质量平衡。对于大多数研究的香气化合物，主要是芳樟醇和辛酸乙酯，首次报道了它们在木材中的吸附行为。这种现象具有选择性，与研究的香气化合物在模拟葡萄酒中的溶解度和疏水性无关，这表明木材的酸碱和极性特征在这种吸附机制中起更大作用。这项研究还表明，吸附水平是木材表面积/溶液体积比的函数。
