Pérez-Prieto L J, López-Roca J M, Martínez-Cutillas A, Pardo Mínguez F, Gómez-Plaza Encarna
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain.
J Agric Food Chem. 2002 May 22;50(11):3272-6. doi: 10.1021/jf011505r.
The influence of the oak origin, volume, and age of the barrel on the volatile composition of a red wine after six months of maturation have been studied. Major volatile compounds in wine were determined using liquid-liquid extraction with dichloromethane, and those volatiles being due to the oak were determined by extraction with pentane-ether using deuterated analogues as internal standards. The results show that there is little difference between the volatile composition of wines matured in French oak barrels and those matured in American oak barrels. The concentration of cis-oak lactone was the most significant difference. The greatest instrumental and sensory differences were found between new and used barrels, with important decreases in lactones and vanillin concentration in used barrels. When studying the effect of the volume of the barrel, the characteristics of the wine matured in 220-L new barrels versus those matured in 1000-L new barrels were very different. In new barrels, the larger the volume of the barrel, the lower the concentrations of those compounds responsible for the oaky aroma. These differences were less evident when comparing wines matured in used barrels with different capacities.
研究了橡木来源、桶的容积和桶龄对红葡萄酒在陈酿六个月后挥发性成分的影响。葡萄酒中的主要挥发性化合物采用二氯甲烷液液萃取法测定，而源于橡木的挥发性成分则以氘代类似物作为内标，采用戊烷 - 乙醚萃取法测定。结果表明，在法国橡木桶中陈酿的葡萄酒与在美国橡木桶中陈酿的葡萄酒的挥发性成分差异不大。顺式橡木内酯的浓度差异最为显著。新桶和旧桶之间在仪器分析和感官方面的差异最大，旧桶中内酯和香草醛的浓度显著降低。在研究桶的容积的影响时，在220升新桶中陈酿的葡萄酒与在1000升新桶中陈酿的葡萄酒的特征差异很大。在新桶中，桶的容积越大，产生橡木香气的那些化合物的浓度越低。当比较不同容量的旧桶中陈酿的葡萄酒时，这些差异不太明显。
