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w i n e M A K IN G Conclusion Cross-cut grain exposure greatly impacts the rate of extraction of flavor compounds from toasted oak and the total amount of extractable flavor compounds. Additionally, the rate of extraction of smaller, more water-soluble molecules is much greater than that of larger less water-soluble molecules. Furfural was completely extracted from the cross-cut exposed oak within three weeks, thus reuse of such barrel alternatives would result in different flavor compositions in finished wine. In order to maximize the amount of flavor molecules extracted from oak and minimize the amount of oak required to flavor wine, the wood should have some cross-cut grain exposed to the wine solution. PWV Bibliography 1. Doussot, F., B. DeJeso, S. Quideau, and P. Pardon. 2002 "Extractives Content in Cooperage Oak Wood during Natural Seasoning and Toasting; Influence of Tree Species, Geographic Location, and Single-Tree Effects." J. Agric. Food Chem. 50: 5955–5961. 26 p r acti c al w i ne ry & v i ne yard JANUARY 20 14 2. Carillo, J. D., A. Garrido-Lopez, M.T. Tena. 2006 "Determination of volatile oak compounds in wine by headspace solid-phase microextraction and gas chromatography-mass spectrometry." J. Chromatography A. 1102: 25–36. 3. Diaz-Maroto, M.C., E. SanchezPalomo, M.S. Perez-Coello. 2004 "Fast Screening Method for Volatile Compounds of Oak Wood Used for Aging Wines by Headspace SPMEGC-MS (SIM)." J. Agric. Food Chem. 52: 6857-–6861. 4. Howard, K.L., J.H. Mike, R. Riesen. 2005 "Validation of a SolidPhase Microextraction Method for Headspace Analysis of Wine Aroma Components." Am. J. Enol. & Vitic. 56: 37–45. 5. Jarauta, I., J. Cacho, V. Ferreira. 2005 "Concurrent Phenomena Contributing to the Formation of the Aroma of Wine during Aging in Oak Wood: An Analytical Study." J. Agric. Food Chem. 53: 4166–4177. 6. Spillman, P.J., A.P. Pollnitz, D. Liacopoulos, G.K. Skouroumounis, M.A. Sefton. 1997 "Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines." J. Agric. Food Chem. 45: 2584–2589. 7. Cano-Lopez, M., A.B. Bautista-Ortin, F. Pardo-Minguez, J.M. Lopez-Roca, E. Gomez-Plaza. 2008 "Sensory Descriptive Analysis of a Red Wine Aged with Oak Chips in Stainless Steel Tanks or Used Barrels: Effect of the Contact Time and Size of the Oak Chips." J. Food Quality. 31: 645–660. 8. Alvarez-Rodriguez, M. L., C. Belloch, M. Villa, F. Uruburu, G. Larriba, J. R. Coque. 2003 "Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples." FEMS Microbiology Letters. 220: 49–55. 9. Cano-Lopez, M., A.B. Bautista-Ortin, F. Pardo-Minguez, J.M. Lopez-Roca, E. Gomez-Plaza. 2008 "Sensory Descriptive Analysis of a Red Wine Aged with Oak Chips in Stainless Steel Tanks or Used Barrels: Effect of the Contact Time and Size of the Oak Chips." J. Food Quality. 31: 645–660.